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                                                                  Dorie Greenspan graced us with these simple cookies from Pâtisserie Arnaud Larher in her book Paris Sweets. These salty, sweet, and buttery cookies are so delicious they’re hard to stop popping into your mouth. Perhaps that’s why they are called “TV crunchies”; they are France’s version of America’s peanuts and popcorn. The best part: These cookies take no time to make and are the opposite of fussy. Very young kids can help shape these imperfect beauties. This pastry was featured as part of our Parisian Sweets photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup almond
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup organic all purpose flour
                                                                  • Yes No 7 tbsp organic unsalted butter
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside.
                                                                  • Combine almonds, sugar, and salt in the bowl of a food processor fitted with a blade attachment and process until nuts are finely ground, about 2 minutes. Place nut-sugar mixture in a medium bowl; set aside.
                                                                  • Place flour in the bowl of the food processor and, with the motor running, drop in the pieces of cold butter. Once the butter is added, stop the motor and pulse until the mixture is sandy, about 10 (1-second) pulses. Add the reserved nut-sugar mixture, setting aside the bowl it was in, and pulse until the dough forms small curds and clumps, about 20 (1-second) pulses. Transfer to the reserved bowl.
                                                                  • To shape the cookies, form small pieces of dough about the size of cherries. Squeeze them in your hand to form irregularly shaped balls and place on the prepared baking sheet about 1/2 inch apart.
                                                                  • Bake for 5 minutes, then rotate the sheet from front to back. Bake for 8 minutes more, until the cookies are just browned on the bottom and crackly on top (they will still be soft). Let them cool on the baking sheet for 3 minutes, then transfer to a rack to cool completely. The cookies will keep for about 5 days in an airtight container.
                                                                  Yields: 50cookies
                                                                  Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Seasonal pears take center stage in this sweet and savory appetizer from chef Mario Batali. Also try: Eggs in Hell

                                                                  Ingredients
                                                                  • Yes No 6 anjou pears
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No coarse sea salt
                                                                  • Yes No 1 lemon
                                                                  • Yes No 8 oz parmigiano reggiano cheese
                                                                  • Yes No black pepper
                                                                  • Place pears on work surface with their stems pointing up. Starting from the outside and working towards the core, slice pears 1/8 inch thick. Turn pears and repeat on opposite side.
                                                                  • Arrange pears overlapping on a platter; drizzle with olive oil and season with salt. Using a microplane grater, grate lemon zest over pears. Cut lemon in half and squeeze juice over pears.
                                                                  • Garnish with Parmesan shavings and season with pepper; serve.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Serve these highly flavored apple rings as a side with pork or chicken. We liked this recipe with Granny Smiths. For a dessert version, use Pink Lady apples, and serve with low-fat ice cream.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup orange juice
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 granny smith apple
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
                                                                  • Prepare grill.
                                                                  • Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.
                                                                  Yields: 4servings (serving size: 3 apple slices)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste

                                                                  To save time for this nori-edged roll, have the shrimp steamed at the grocery store.

                                                                  Ingredients
                                                                  • Yes No 6 nori sheets
                                                                  • Yes No 4 1/2 cup sushi rice
                                                                  • Yes No 1 1/2 medium cup shrimp
                                                                  • Yes No 12 strip carrot
                                                                  • Yes No 12 slice avocado
                                                                  • Yes No 6 7 inch scallion green tops
                                                                  • Yes No 1 cucumber
                                                                  • Cut off top quarter of nori sheet along short end. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of the nori.
                                                                  • Arrange 1/4 cup shrimp, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of rice-covered nori.
                                                                  • Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes. Repeat procedure with remaining ingredients. Slice each roll into 8 pieces with a sharp knife.
                                                                  Yields: 6servings (serving size: 8 pieces)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal

                                                                  The perfect finale for a warm summer night. Store-bought meringue cookies add crunch, while pistachios lace the layers with nutty sweetness. Prep and Cook Time: 40 minutes. Notes: For convenience, prepare vanilla cream and berries through step 3 up to 3 hours before serving. Cover and chill separately until ready to assemble. Or, prepare the parfaits entirely and refrigerate, uncovered, for up to 1 hour before serving.

                                                                  Ingredients
                                                                  • Yes No 1 7 to 8 inch vanilla bean pod
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 cup muscat wine
                                                                  • Yes No 3 cup mixed fresh berries
                                                                  • Yes No 3 chunk, 1/2 inch oz crisp vanilla meringue cookies, chunks
                                                                  • Yes No 1/3 cup diced unsalted pistachio
                                                                  • With a sharp paring knife, split vanilla bean open lengthwise. Use the knife to scrape the tiny black seeds into a small bowl; reserve pod. Add the powdered sugar and 1 tablespoon of the whipping cream to the bowl and mix well to separate vanilla seeds.
                                                                  • Cut vanilla pod completely in half lengthwise. In a 1- to 1 1/2-quart pan, combine vanilla pod halves, granulated sugar, and wine. Bring to a boil over high heat, then reduce heat and simmer until reduced to about 1/3 cup, 15 to 20 minutes. Let mixture cool slightly; discard vanilla pod halves.
                                                                  • Stir berries into wine mixture in pan. Chill berry mixture in refrigerator for at least 15 minutes and up to 3 hours.
                                                                  • Meanwhile, in the large bowl of an electric mixer, combine vanilla-cream mixture and remaining whipping cream. Beat until soft peaks form.
                                                                  • Fold meringues into whipped cream mixture. In a 12-ounce glass, layer 1/8 of the berry mixture, 1/8 of the whipped cream mixture, and 1/8 of the pistachios. Repeat layering and top with a few fresh berries. Layer ingredients in the same order in 3 more glasses.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  While many Americans are familiar with savory tamales, the sweet ones are less commonly served in restaurants; they’re more of a special-occasion, make-at-home dish. As is typical of family recipes, there are as many variations as there are cooks. This recipe doesn’t come from any particular region in Mexico, but it features ingredients you’ll find in many sweet tamales: nuts, fruit, and spices. What to buy: Masa harina is dried, powdered masa (dried corn that has been cooked and soaked in limewater, then ground while wet); we like Maseca brand, an instant slaked cornmeal that is useful in making tamales. It’s widely available in Latin markets or the ethnic aisle of many grocery stores, and yields consistent results. You can also purchase freshly made masa dough at many Latin markets. Corn husks can be found at Latin markets. Game plan: The dough and filling can be made up to 2 days in advance and refrigerated in a covered container. Alternatively, you can form the tamales up to 1 day ahead and keep them covered in the refrigerator until ready to steam and serve. To help you make the perfect tamale, see our step-by-step guide to forming tamales. This recipe was featured as part of our Tamales for the Holidays project.

                                                                  Ingredients
                                                                  • Yes No 35 corn husks
                                                                  • Yes No 1 1/2 cup golden raisins, also known as sultanas
                                                                  • Yes No 4 1/2 cup masa harina
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 3/4 tsp baking powder
                                                                  • Yes No 1 1/2 tsp anise
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 3 3/4 cup water
                                                                  • Yes No 3 12 oz stick unsalted butter
                                                                  • Yes No 1 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 cup pine nut
                                                                  • Place corn husks in a large bowl or baking dish, cover completely with hot water, and weigh down with a plate or bowl to fully submerge. Soak until husks are very pliable, at least 2 hours at room temperature or overnight in the refrigerator. Drain, squeeze out excess water, and wipe dry.
                                                                  • Place raisins in a small bowl, cover with hot water, and soak until plumped, at least 15 minutes. Drain and set aside.
                                                                  • Place masa harina, salt, baking powder, anise seeds, and cinnamon in a large bowl and whisk to combine. Pour in water and stir or mix with your hands until the dough is wet throughout.
                                                                  • Place butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 3 to 4 minutes. With the mixer running, add dough in handfuls, letting it mix in before adding more, until all the dough has been added, about 2 minutes. Continue beating until ingredients are well combined and a smooth, soft dough has formed, about 1 minute more. Remove the bowl from the mixer and stir in reserved raisins and nuts. Cover and refrigerate dough for at least 1 hour or up to 24 hours.
                                                                  • Place a steamer basket in a large pot and fill the pot with enough water to reach the bottom of the steamer. Cover and bring the water to a simmer over low heat.
                                                                  • Lay a corn husk on a clean work surface with the wide edge toward you (this is the bottom). Measure 1/3 cup dough and shape into a cylinder about 3 inches long and 1 inch in diameter. Lay dough lengthwise in the center of the husk, leaving about a 1/2-inch border at the bottom.
                                                                  • Tightly close the left side of the husk over the filling and roll to the right as if rolling a cigar. Fold the top of the husk (the empty, tapered edge) back over the filled husk to close. (If your husks are particularly small or they don’t want to stay closed, use a bit of butcher’s twine to tie them closed.) Repeat to make about 35 tamales.
                                                                  • Arrange tamales upright in the steamer with the open ends facing up. If your steamer is too big to hold all of the tamales snugly together, place a small heatproof bowl upside down in the center to stabilize the tamales. Cover and steam until the dough is set, no longer raw-tasting, and pulls away easily from the husks when unwrapped, about 1 1/2 to 2 hours. Turn the heat off and let the tamales rest for 15 minutes before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 35tamales
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    twine
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The Irish cream liqueur in this cake makes the recipe extra-special. Butterscotch filling and a cream cheese frosting make it devine.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 2 cup domino granulated sugar
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup irish cream liqueur
                                                                  • Yes No butterscotch filling
                                                                  • Yes No cream cheese frosting
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Yes No 14 pecan halves
                                                                  • Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.
                                                                  • Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
                                                                  • Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
                                                                  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    domino
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Domino's

                                                                  Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 2 cup canned chopped tomatoes
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 cup homemade pesto
                                                                  • Yes No 3/4 medium lb pasta shells (conchigglie)
                                                                  • Yes No 6 oz mozzarella cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Heat the oven to 400°. Oil a large baking dish (about 9 by 13 inches).
                                                                  • In a large stainless-steel frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess fat.
                                                                  • Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil

                                                                  Dried fruits are rehydrated in a blend of orange-flavored liqueur and red wine. Use a combination of orange juice and chicken broth for a nonalcoholic alternative. The pork loin is coated in a breadcrumb mixture to form a crisp crust.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1/4 cup dried sour cherry
                                                                  • Yes No 1/4 cup chopped dried apricots
                                                                  • Yes No 1/4 cup chopped dried plums
                                                                  • Yes No 2 tbsp triple sec
                                                                  • Yes No 1/3 cup diced walnut
                                                                  • Yes No 2 tbsp chopped shallot
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 2 1 oz slice french bread
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 2 1/2 lb boneless center cut pork loin roast
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No parsley
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 5 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 10 minutes or until fruit is plump. Drain mixture through a sieve, reserving fruit mixture. Combine fruit mixture, walnuts, shallots, 1/4 teaspoon salt, and rind.
                                                                  • Combine 3/4 teaspoon salt, French bread, and next 3 ingredients (through garlic) in a food processor; process until fine crumbs form.
                                                                  • Cut pork in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Starting from center, cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Cover with plastic wrap; pound to an even thickness. Discard plastic wrap. Spread fruit mixture over pork, leaving a 1/2-inch border. Roll up pork, jelly-roll fashion, starting with one long side. Secure with wooden picks. Sprinkle outside of pork evenly with remaining 1/4 teaspoon salt; brush evenly with mustard. Sprinkle breadcrumb mixture over pork; press gently to adhere. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 55 minutes or until a meat thermometer inserted in the thickest part registers 155°. Let pork stand 10 minutes. Remove wooden picks. Cut into 16 (1/2-inch-thick) slices. Garnish with parsley sprigs, if desired.
                                                                  Yields: 8servings (serving size: 2 slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  Miniature Forelle pears are sweet, luscious and almost too adorable to eat. We especially love them layered into this dense cake, scented with the warm notes of cardamom and bright lemon zest.

                                                                  Ingredients
                                                                  • Yes No 8 forelle pears
                                                                  • Yes No 1 tbsp cognac
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No ½ tsp pure vanilla extract
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No ½ tsp cardamom, ground
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tbsp turbinado sugar
                                                                  • Yes No to prepare the pears, each pear lengthwise
                                                                  • To make the cake, preheat oven to 350 F. Butter and flour a 9” spring-form pan, set aside.
                                                                  • Whisk together flour, baking powder, cardamom and salt in a bowl and set aside.
                                                                  • Cream together butter and sugar in the bowl of an electric mixer until light and fluffy; about 4 minutes. Add in lemon zest and allow to mix for an additional minute. Add in eggs one at a time. Mix in vanilla.
                                                                  • Stir dry ingredients into wet in two additions, mixing just to combine.
                                                                  • Spread half the batter evenly into the bottom of prepared pan. Place pear slices evenly on top of batter. Spread remaining batter over the pear slices and lay the rest of the slices on top in a decorative pattern. Sprinkle with turbinado sugar and bake for 40-50 minutes until top in browned and cake is baked through.
                                                                  • Remove from oven and allow the cake to cool in the pan for 10 minutes. Remove from the pan and allow to cool on a cooling rack for another 30 minutes. Slice and serve cake warm or at room temperature.
                                                                  Yields: 19" cake
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 7 inch pita bread
                                                                  • Yes No 4 cup coarsely chopped romaine lettuce
                                                                  • Yes No 2 cup diced english cucumber
                                                                  • Yes No 2 cup cherry tomato
                                                                  • Yes No 2/3 3 oz cup crumbled feta cheese
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Preheat oven to 375°.
                                                                  • Arrange pitas on a baking sheet. Bake at 375° for 14 minutes or until dry and crisp, turning after 7 minutes. Set aside; cool.
                                                                  • Combine lettuce and next 7 ingredients (through parsley) in a large bowl. Break pitas into bite-sized pieces. Add pitas to salad; toss gently to combine.
                                                                  • Combine juice, sugar, pepper, and salt in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand 30 minutes; serve at room temperature.
                                                                  Yields: 8servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  .

                                                                  Ingredients
                                                                  • Yes No 1 16 oz berry cranberry sauce
                                                                  • Yes No 1/3 cup firmly packed brown sugar
                                                                  • Yes No 2/3 cup bourbon
                                                                  • Yes No 2 tbsp grated orange rind
                                                                  • Yes No 4 lb turkey tenderloins
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No slice garnish, orange slices
                                                                  • Bring first 4 ingredients to a boil in a saucepan over medium-high heat; reduce heat to medium-low, and simmer 10 minutes or until mixture thickens slightly. Remove from heat, and let stand 30 minutes or to room temperature. Remove 1/2 cup cranberry mixture; reserve remaining mixture.
                                                                  • Rinse tenderloins, and pat dry with paper towels. Brush with 1/4 cup cranberry mixture, and let stand at room temperature 30 minutes. Sprinkle with salt and pepper.
                                                                  • Grill over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 165°, basting occasionally with 1/4 cup cranberry mixture. Remove from heat, and let stand 15 minutes before slicing. Serve with reserved cranberry mixture.
                                                                  • Bourbon-Cranberry Roasted Turkey: Substitute 1 (14-lb.) whole fresh turkey for tenderloins. Remove giblets and neck, and rinse turkey with cold water. Drain cavity well; pat dry. Let turkey stand at room temperature 30 minutes. Meanwhile, prepare cranberry mixture as directed in Step 1. Place turkey, breast side up, on a lightly greased wire rack in a roasting pan. If desired, tie ends of legs together with kitchen string; tuck wing tips under. Brush with 2 Tbsp. melted butter, and sprinkle with salt and pepper. Bake at 325° for 3 1/2 hours or until meat thermometer inserted in thickest portion of thigh registers 170°, brushing with 1/2 cup cranberry mixture during the last 30 minutes of roasting. (If turkey starts to brown too much, cover loosely with aluminum foil.) Let turkey stand 15 minutes before carving. Serve with reserved cranberry mixture. Makes 8 to 10 servings. Prep: 20 min.; Cook: 15 min.; Stand: 1 hr., 15 min.; Bake: 3 hr., 30 min.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 9servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 39 minutes
                                                                  • Total Time: 54 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  Most children adore chicken nuggets. This healthful version begins with a soak in buttermilk to tenderize the lean meat and make it juicy.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3 3/4 cup corn flakes
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup prepared mustard
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/2 tsp grated ginger
                                                                  • To prepare chicken, combine buttermilk and chicken. Marinate in refrigerator 30 minutes; drain.
                                                                  • Preheat oven to 375°.
                                                                  • Place cornflakes, paprika, sugar, and salt in a food processor; process until cornflakes are finely chopped. Combine chicken and cornflake mixture, tossing well to coat. Place the chicken on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until done.
                                                                  • To prepare sauce, combine mustard, honey, and ginger. Serve with chicken.
                                                                  Yields: 8servings (serving size: 5 nuggets and 1 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp mint, dried
                                                                  • In a medium bowl, combine mint, 2 tbsp. oil, 1 tbsp. oregano, 1/8 tsp. cinnamon, 1/8 tsp. nutmeg, cayenne, onions, and eggs; season with salt and pepper. Put milk and bread in a bowl; let soak 5 minutes. Drain bread; squeeze out milk. Mix bread, onion mixture, and meat. Divide mixture into 20 balls; flatten slightly into patties or roll into ovals. Dredge each meatball in flour. Pour enough oil into a 12" skillet to reach a depth of 1/2"; heat over medium-high heat. Working in 3 batches, cook meatballs until browned, 6–8 minutes. Transfer meatballs to paper towels. Discard oil; wipe out skillet.
                                                                  • Heat remaining oil in skillet over medium heat. Add garlic; cook 1 minute. Stir in tomato paste and bay leaves; cook 2 minutes. Add remaining oregano, cinnamon, and nutmeg, along with the tomatoes and broth. Cook, stirring, until thickened, 15–20 minutes. Season with salt, pepper, and lemon juice. Nestle meatballs in sauce; cook until sauce coats meatballs, about 5 minutes. Garnish with parsley.
                                                                  • SERVES 4 – 6
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Nestlé
                                                                  Ingredients
                                                                  • Yes No 10 whole graham cracker
                                                                  • Yes No 1/4 cup crystallized ginger
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 cup greek style nonfat yogurt, overnight
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 1/2 9 oz cup blueberry
                                                                  • Preheat the oven to 350°. Spray a 14-by-4 1/2-inch rectangular fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until the crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely.
                                                                  • In a medium bowl, mix the drained yogurt with the honey. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt. Cut the tart in slices and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Pan-roasted potatoes make a hearty side dish for this savory tart. Take care not to stretch the dough while you are fitting it into the tart pan as this will cause it to shrink and fall away from the sides of the pan as it bakes.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated piecrust
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 10 oz, giant frozen spinach and butter sauce
                                                                  • Yes No 1/2 cup chopped roasted red peppers
                                                                  • Yes No 1/2 cup reduced fat feta cheese
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 400°.
                                                                  • Unroll dough, and roll into a 12-inch circle. Fit dough into a 9-inch round removable bottom tart pan coated with cooking spray; press dough against sides of pan. Pierce bottom and sides of dough with a fork. Place pan on bottom rack in oven. Bake at 400° for 14 minutes or until golden.
                                                                  • While crust bakes, combine spinach, peppers, and cheese in a bowl. Combine egg substitute, salt, and pepper in another bowl.
                                                                  • Remove crust from oven; sprinkle spinach mixture over bottom of crust. Pour egg substitute mixture over spinach mixture. Return tart to bottom rack. Bake 37 additional minutes or until crust is golden brown and custard is set. Cut into 8 wedges.
                                                                  • Serve now or later
                                                                  • This dish can easily be prepared the night you serve it or prepped up to a day ahead. To prep this recipe ahead of time, fit the dough in the tart pan, prepare the egg mixture, and store separately in the refrigerator.
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 51 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    green giant
                                                                    Brands:
                                                                  • Yes No
                                                                    Green Giant

                                                                  This southern Italian-style pesto recipe was given to us by Rocco Arena, owner of San Rocco restaurant in New York City. A touch of ricotta in this pesto tempers the flavor of the red peppers, and makes it an excellent bruschetta topping. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.

                                                                  Ingredients
                                                                  • Yes No 1 small eggplant
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/2 small yellow onion
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 1/2 cup ricotta cheese
                                                                  • Yes No 1/3 cup packed basil
                                                                  • Yes No black pepper
                                                                  • Place eggplant in a colander and toss with 2 tsp. salt; let sit for 20 minutes. Drain eggplant and dry on paper towels; set aside.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Notes: Fresh Chinese noodles are sold in the refrigerator section; if not available, use fresh angel hair pasta.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 qt fat skimmed chicken broth
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No 1 tbsp asian sesame oil
                                                                  • Yes No 1 1 lb fresh thin chinese noodles
                                                                  • Yes No 4 1/2 dozen frozen turkey shrimp won ton
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 cup coarsely chopped cilantro
                                                                  • Yes No white pepper
                                                                  • In a 4- to 5-quart covered pan over high heat, bring broth to a boil, then reduce heat to low and keep hot. In a 6- to 8-quart covered pan over high heat, bring 3 quarts water to a boil. Meanwhile, in each of six to eight large, deep bowls, place about 1 teaspoon oyster sauce and 1/2 teaspoon sesame oil.
                                                                  • When water boils, add noodles. Stir to separate; cook just until barely tender to bite, about 2 minutes. Drain.
                                                                  • Add 3 to 4 quarts water to unwashed pan; cover and bring to a boil over high heat. Meanwhile, with chopsticks or tongs, divide noodles evenly among bowls; cover with foil to keep warm.
                                                                  • When water is boiling, add won ton; stir to separate and cook until filling is no longer pink in the center (cut to test), 3 to 4 minutes (6 minutes if frozen). With a large, flat wire strainer or slotted spoon, lift won ton out and divide evenly among bowls.
                                                                  • Ladle hot broth over won ton and noodles. Sprinkle servings with green onions and cilantro. Offer white pepper and more oyster sauce to add to taste.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Better known for its appearances in crisps and compotes, rhubarb also deserves a place at the breakfast table. Cardamom, vanilla, and sugar tame the sour stalks in these delicate muffins, to give you a sweet start to your day. What to buy: Plain whole-milk yogurt is fine in these muffins, but we prefer thicker Greek yogurt—such as the Fage brand—which can be found in most grocery stores. Game plan: These muffins are best warm out of the oven but can be stored covered at room temperature for up to 2 days.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup rhubarb
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup plain whole milk greek yogurt
                                                                    For the streusel:
                                                                  • Whisk the flour, sugar, cardamom, and salt in a medium bowl until combined. Add the butter and combine with your fingers, rubbing the butter into the flour until mostly incorporated but some small pieces remain. (The streusel is ready when it holds together in large clumps when squeezed—it will still be fairly dry.) Refrigerate until ready to use.
                                                                    For the muffins:
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Coat a 12-well muffin pan with butter or line it with paper cupcake liners.
                                                                  • Toss the rhubarb with 1/4 cup of the sugar in a medium bowl and let the mixture sit until the rhubarb releases some juice, about 5 minutes.
                                                                  • Whisk together the flour, baking powder, baking soda, salt, and cardamom in a large bowl until evenly combined. Place the remaining 1/2 cup sugar, butter, egg, vanilla, and yogurt in a separate medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix just until combined, about 25 to 30 strokes. Stir in the reserved rhubarb, about another 10 to 15 strokes. (The mixture will be thick.)
                                                                  • Place a rounded 1/4 cup of batter into each muffin well (the wells will be full) and evenly sprinkle the streusel over top. Bake until a toothpick comes out clean, about 20 to 25 minutes. Place the muffin pan on a wire rack and let the muffins cool for 15 minutes in the pan. Remove the muffins from the pan and serve warm or let cool to room temperature.
                                                                  Yields: 12muffins
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Fava beans are traditional in this stew, which we updated with edamame. You can also substitute green peas for the edamame, if you like. Scoop up the thick stew with Teff Injera Bread or pita. Halve the portion if you'd like to serve this as a hearty side dish.

                                                                  Ingredients
                                                                  • Yes No 1 cup lentil
                                                                  • Yes No 3/4 cup frozen edamame
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 cup minced red onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No dash cloves, ground
                                                                  • Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.
                                                                  • Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  These shrimp empanadas are stuffed with a delicious combination of shrimp, cheese, and Spanish style tomato sauce. You can change up this recipe with different flavored tomato sauces, Italian for instance, and using different cheese blends, such as Mexican four cheese blend. Empanadas are ideal for appetizers, finger foods, lunches and meals on the go.

                                                                  Ingredients
                                                                  • Yes No 8 oz tomato sauce
                                                                  • Yes No 3 tbsp sofrito
                                                                  • Yes No 2 cup colby jack cheese
                                                                  • Yes No 10 oz shrimp
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • In a saucepan, bring the tomato sauce and sofrito to a simmer over medium heat.
                                                                  • Pat the shrimp dry. Salt and pepper to taste.
                                                                  • Place the shrimp into the sauce pan with the tomato sauce mix.
                                                                  • Cook the shrimp until it turns pink. About 3 to 5 minutes. Do not over cook the shrimp; it will become rubbery.
                                                                  • Remove the pan from the heat and allow to cool before filling the empanadas.
                                                                  • Place the filling by the spoonful into your prepared empanada dough, or store bought discs*.
                                                                  • Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash. Do not overfill the empanadas. They will tear and you will lose your filling in the oil.
                                                                  • Fry the filled empanadas at 375 degrees Fahrenheit for 1 to 2 minutes per side**. They should be lightly golden. Drain on paper towels. Cool slightly before serving.
                                                                  Cuisine:YesNoportuguese
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No one 3 oz, 1/2 cup pancetta
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 1 basil
                                                                  • Yes No 4 large plum tomato
                                                                  • Yes No 3 lb fresh cranberry beans
                                                                  • Yes No 2 medium yukon gold potato
                                                                  • Yes No one 3 by 3 inch prosciutto skin
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No salt and pepper
                                                                  • In a large enameled cast-iron casserole, heat the 3 tablespoons of oil. Add the pancetta and cook over low heat, stirring occasionally, until golden, 4 minutes. Add the garlic, carrots, celery, onion, fennel, parsley, rosemary and basil and cook over moderate heat, stirring occasionally, until the vegetables are softened, 10 minutes.
                                                                  • Add the tomatoes, beans, potatoes and prosciutto skin to the casserole and cook, stirring, until the vegetables are just heated through, about 3 minutes. Add the chicken stock and bring to a simmer. Cook over moderately low heat until the beans are tender, about 40 minutes. Discard the prosciutto skin and the herb sprigs.
                                                                  • Partially mash the beans with a potato masher, or transfer 2 cups of the soup to a food processor or food mill and puree; return the puree to the casserole. Season the soup with salt and pepper. Ladle the soup into bowls and drizzle with olive oil. Garnish with the celery leaves and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 lb lady apples
                                                                  • Yes No 2 cup apple cider vinegar
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 1 1/2 tsp allspice berries
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 3/4 tsp black peppercorn
                                                                  • Yes No 1/2 cup cranberry
                                                                  • Prick apples in a few spots with a skewer. Bring vinegar, sugars, water, salt, cinnamon sticks, allspice berries, cloves, bay leaf, and peppercorns to a boil in a medium saucepan, stirring until sugar dissolves.
                                                                  • Add apples, and return to a boil. Reduce to a simmer, cover, and cook until a paring knife inserted in center of an apple meets slight resistance, about 8 minutes. Stir in cranberries, transfer to a bowl, and let cool. Cover, and refrigerate for at least 8 hours (or up to 1 month). Serve pickled apples cold or at room temperature.
                                                                  Yields: 12as part of a buffet
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Get a double dose of chocolate and marshmallow by layering traditional s'mores with a scoop of rocky road ice cream.

                                                                  Ingredients
                                                                  • Yes No 8 graham cracker
                                                                  • Yes No 1/2 cup marshmallow creme
                                                                  • Yes No 1 1/2 oz bittersweet chocolate
                                                                  • Yes No 1 pint rocky road ice cream
                                                                  • Spread 8 graham cracker halves with marshmallow spread and set aside. Put chocolate in microwave-safe bowl and microwave on high for about 90 seconds, stirring every 30 seconds, until melted and smooth. With an offset spatula or knife, spread melted chocolate on remaining 8 graham cracker halves. Let cool slightly.
                                                                  • Spoon 1/4 cup rocky road ice cream onto each marshmallow-topped cracker. Top with chocolate-covered graham, chocolate side down, pressing gently. Serve immediately, or wrap in plastic and return to freezer. Sandwiches will keep, frozen, for 2 days.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8sandwiches
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Stock and herbs produce a marinade that results in moist, flavorful turkey.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup swanson chicken stock
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/9 tsp black pepper
                                                                  • Yes No 4 1/2 lb turkey breast
                                                                  • Stir the stock, rosemary, thyme and black pepper in a deep nonmetallic dish. Add the turkey and turn to coat. Cover the dish and refrigerate for 2 hours, turning the turkey occasionally to coat with the marinade.
                                                                  • Remove the turkey from the marinade. Roast the turkey according to the package directions, basting occasionally with the marinade. Let the turkey stand for 10 minutes before slicing. Discard remaining marinade.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 4 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

                                                                  Meat cooked this way is quick, simple and totally delicious. Rubbing the top of the meat with a garlic clove as it cooks is a little trick I?ve learned from the American barbecue king, Adam Perry Lang. You?re standing there watching the meat cook anyway, so you may as well keep busy and give it some love! It?s such a small thing but it really makes the meat taste great ? give it a try, you?ll never go back.

                                                                  Ingredients
                                                                  • Yes No a of fresh rosemary
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No beef rib-eye steak
                                                                  • Yes No 1 of garlic
                                                                  • Meat cooked this way is quick, simple and totally delicious. Rubbing the top of the meat with a garlic clove as it cooks is a little trick I’ve learned from the American barbecue king, Adam Perry Lang. You’re standing there watching the meat cook anyway, so you may as well keep busy and give it some love! It’s such a small thing but it really makes the meat taste great – give it a try, you’ll never go back.To prepare your beef and sauce: 1. Put a griddle pan on a high heat and let it get screaming hot.2. Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board. Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.3. Put the crème fraîche, yoghurt and horseradish into a small bowl with a pinch of salt and pepper. Halve your lemon and add a squeeze of juice to the bowl. Add a splash of extra virgin olive oil and mix well. Taste and add a little more horseradish if you think it needs to taste more fiery.To cook your beef: 4. Lay the steaks in your hot pan and press them down gently. Wait a minute, then turn them over. 5. Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic. Flip the steaks again after another minute, repeat the garlic rub, and press down again. 6. For medium-rare meat, cook for around 3 to 4 minutes on each side. For well-done meat, cook for a few minutes more. 7. Remove the steaks from the griddle to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out. To serve your beef: 8. Place your steaks on clean plates and spoon a good dollop of the horseradish sauce on top or next to them. Drizzle some of the lovely resting juices on top. Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like a watercress salad, with the horseradish sauce.• from Ministry of Food
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This simple salad is made special with the use of high-quality ingredients. Choose crisp, globe-shaped Fuyu persimmons, which remain firm even when ripe--making them an ideal ingredient for fall salads. The heart-shaped Hachiya persimmon, which does not become sweet until its flesh is quite soft, is better suited for baking.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp champagne vinegar
                                                                  • Yes No 1 tbsp walnut oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 cup romaine lettuce
                                                                  • Yes No 3 2 cup fuyu persimmons
                                                                  • Combine vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk. Add lettuce and persimmons; toss gently to coat.
                                                                  Yields: 6servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 8 oz elbow macaroni
                                                                  • Yes No 1 cup chopped broccoli
                                                                  • Yes No 1 cup diced yellow squash
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1 small purple onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 7 oz roasted red bell peppers
                                                                  • Yes No 1 16 oz ricotta cheese
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 plum tomato
                                                                  • Yes No 1/3 cup italian style bread crumb
                                                                  • Yes No 1/2 2 oz cup shredded pecorino romano cheese
                                                                  • Cook macaroni in a Dutch oven according to package directions; drain and set aside.
                                                                  • Sauté broccoli and next 4 ingredients in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender. Remove from heat; add macaroni, bell pepper, and next 5 ingredients, stirring until blended. Stir in beaten eggs.
                                                                  • Pour mixture into a lightly greased 13- x 9-inch baking dish. Top with tomato slices; sprinkle with breadcrumbs and Romano cheese.
                                                                  • Bake, covered, at 350° for 15 minutes; uncover and bake 20 more minutes or until golden. Serve warm.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Toast the English muffins under a preheated broiler while preparing the filling. You can toast four muffins on a baking sheet in the same amount of time it takes to cook just one muffin in a toaster. Round out your meal with a handful of baked tortilla chips and a dill pickle spear. Prep: 10 minutes

                                                                  Ingredients
                                                                  • Yes No 4 greens
                                                                  • Yes No 4 honey wheat double fiber english muffins, and toasted
                                                                  • Yes No 4 slice tomato
                                                                  • Yes No tofu salad
                                                                  • Yes No black pepper
                                                                  • Place 1 lettuce leaf on the bottom half of each English muffin; top each with 1 tomato slice. Spoon 1/3 cup Tofu Salad evenly over each tomato slice; sprinkle evenly with black pepper, if desired. Top sandwiches with remaining 4 muffin halves.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle

                                                                  Looking for something to do with the kids during school holidays? Try making some meringue ornaments for the Christmas tree. Three inexpensive ingredients and some practice using a icing bag are all you need to make these fun decorations. Meringue ornaments look good plain, or sprinkle them with your favorite colored sugar or silver shot. Ornaments are completely edible - kids can eat the broken ones! Makes 2 dozen ornaments

                                                                  Ingredients
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1 1/2 150 gram cup powdered sugar
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No food coloring
                                                                  • Yes No colored sugar sprinkles
                                                                  • Beat the egg whites until stiff and then add the powdered sugar and cream of tartar by sifting it a little at a time over the egg whites. Continue beating until meringue is very stiff and holds its shape, several minutes.
                                                                  • Divide meringue into two parts and tint each half as you like, or leave white. Fill a pastry bag with a wide tip with the meringue. Here is a step by step guide to filling a pastry bag. You may choose to fill a sandwich bag, instead, and cut the corner off to make a disposable pastry bag.
                                                                  • Create shapes on parchment paper-lined cookie sheets. Be sure to leave a hole in your shape for threading hangers. Sprinkle with decorating sugar as desired.
                                                                  • Bake at 175°F for about 1 hour with the oven door ajar. Turn off oven and continue drying until brittle.
                                                                  • Hang on tree and enjoy!
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A stir-fried vegetable with spices, sabzi is a popular north Indian dish that can be made with one or more vegetables. It's often cooked with cumin, ginger, cilantro, and Garam Masala. Make this dish hotter by increasing the red pepper.

                                                                  Ingredients
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 1 3/4 lb baking potato
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/3 cup tomato purée
                                                                  • Yes No 3 tbsp chopped ginger
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1 tsp garam masala
                                                                  • Separate cauliflower into florets to measure 4 cups, reserving stems. Cut stems into thin slices to measure 1 cup. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Add potatoes, cumin seeds, and garlic; stir-fry for 6 minutes or until potatoes are crisp-tender. Stir in water and next 5 ingredients (water through pepper). Add the cauliflower florets and stems, stirring well; cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Uncover, and drizzle with 1 1/2 teaspoons oil, cilantro, and Garam Masala, tossing well.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  Granny Smith apples are good for baking in pies, and they add a tart contrast to the sharp cheddar flavor in the crust.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 3/4 3 oz cup extra sharp cheddar cheese
                                                                  • Yes No 1/2 cup ice water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 10 cup very granny smith apple
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No dash salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg white
                                                                  • Preheat oven to 400°.
                                                                  • To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 tablespoon flour and cheese in a small bowl; toss well. Place mixture in freezer for 10 minutes.
                                                                  • Combine 1/4 cup flour and 1/2 cup ice water in a small bowl, stirring with a whisk until well blended to form a slurry. Combine 1 3/4 cups flour and 1/2 teaspoon salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese mixture. Add slurry; toss with a fork. Sprinkle surface with up to 1 tablespoon ice water, tossing with a fork until moist and crumbly (do not form a ball). Mixture will seem slightly dry.
                                                                  • Divide dough in half. Gently press each half into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll each dough half, still covered, into a 12-inch circle. Chill 30 minutes or until plastic wrap can be easily removed.
                                                                  • To prepare filling, combine apple and lemon juice in a large bowl. Combine 3 tablespoons flour, brown sugar, and next 5 ingredients (brown sugar through dash of salt) in a small bowl. Sprinkle brown sugar mixture over apples; toss well to coat.
                                                                  • To assemble pie, remove top sheets of plastic wrap from 1 dough circle; fit dough, plastic wrap side up, into a 10-inch deep-dish pie plate coated with cooking spray, letting dough extend over edge of plate. Remove remaining plastic wrap. Spoon filling into crust. Brush edges of crust lightly with water. Remove top sheets of plastic wrap from remaining dough circle; place, plastic wrap side up, on apple mixture. Remove remaining plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 3 (1-inch) slits in top of pastry using a sharp knife.
                                                                  • Combine egg white and 1 tablespoon water; brush over top and edges of pie. Place pie on a baking sheet; bake at 400° for 45 minutes or until golden. Cool on a wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  Beef brisket is at its best when you simmer it in a slow cooker and flavor it with beer and onions.

                                                                  Ingredients
                                                                  • Yes No 1 3 lb beef brisket
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1 1/2 cup chopped parsnip
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 12 oz light beer
                                                                  • Rub brisket with salt and pepper. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits. Add onion and parsnip; sauté 5 minutes or until vegetables are tender.
                                                                  • Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours. Discard bay leaf. Cut brisket diagonally across the grain into thin slices. Serve with sauce.
                                                                  Yields: 12servings (serving size: about 3 ounces brisket and 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Best Salad. Buy the freshest beans you can find for this simple dish. Then combine them with sherry vinegar, extravirgin olive oil, fresh basil, and good-quality feta cheese for a stellar summer salad. --Recipe by Jack Bishop (June 2001)

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 3/4 lb wax bean
                                                                  • Yes No 3/4 lb green bean
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup thinly sliced basil
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
                                                                  • Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon sliced basil and 1 tablespoon cheese.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This piquant sauce is perfect over mild-flavored tilapia. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 1/2 tsp drained brine packed green peppercorns
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 2 6 oz tilapia fillet
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No lemon
                                                                  • Combine first 3 ingredients.
                                                                  • Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
                                                                  • While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
                                                                  • Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
                                                                  Yields: 2servings (serving size: 1 fillet and 2 tablespoons sauce)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Polenta
                                                                   25 m

                                                                  Soft polenta can require more liquid than the package instructions typically call for.

                                                                  Ingredients
                                                                  • Yes No 4 cup non-fat milk
                                                                  • Yes No 5 cup low-sodium chicken broth
                                                                  • Yes No 1 1/3 cup quick cooking polenta
                                                                  • Yes No coarse salt
                                                                  • In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
                                                                  • Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for the next day or two.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Not all of us like soda and flavored drinks, but plain old water can get boring after a while. Here, the clean flavors of cucumber and orange steep in water for a refreshing twist. This recipe was featured as part of our Post-Holiday Recovery Menu.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 6 thin slice english cucumber
                                                                  • Yes No 5 thin slice orange
                                                                  • Combine all ingredients in a large pitcher. Cover and chill in the refrigerator for at least 30 minutes. Serve.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  The noodles absorb the sauce quickly, so serve shortly after tossing all the ingredients together. If you can't find fresh Chinese egg noodles, substitute spaghetti or linguine.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp creamy peanut butter
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tsp ground fresh ginger
                                                                  • Yes No 1 tsp chili paste
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 12 oz fresh chinese egg noodles
                                                                  • Yes No 1 cup matchstick carrots
                                                                  • Yes No 8 medium oz shrimp
                                                                  • Yes No 1 1/2 cup red bell pepper
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 cup chopped dry roasted peanut
                                                                  • Combine first 9 ingredients in a large bowl; set aside.
                                                                  • Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings (serving size: 2 cups noodle mixture, 1 tablespoon green onions, and 2 tablespoons peanuts)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for salt cod with potatoes or bakalar s krumpirom is popular with Serbians and Croatians, especially for fasting times like Lent and Advent, and other religious occasions. Since the salt cod has to be soaked for two days to remove the excess salt before cooking, plan accordingly. Sliced or chopped onion can be sauteed with the garlic, if desired. Makes 4 to 6 servings of Serbian-Croatian Salt Cod with Potatoes or Bakalar s Krumpirom

                                                                  Ingredients
                                                                  • Yes No 2 lb salted cod
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 8 slice lemon
                                                                  • Yes No 1 lb potato
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Soak salt cod in lukewarm water for two days, changing the water twice a day. After soaking, do not remove the skin and bones. Place cod in a large saucepan or Dutch oven and cover with water. Add 2 tablespoons of the oil, salt, pepper, bay leaf and lemon slices. Bring to a simmer, cover and cook over medium-low heat for 1 hour or until tender. Take the cod out of the water and remove the skin and bones, and discard, but reserve the water. Break the cod into pieces. In a separate saucepan, cook the potatoes with the skin on. When tender, but not mushy, remove potatoes and peel as soon as cool enough to handle. Cut potatoes into 1/4-inch slices or quarters and set aside. Put remaining oil, garlic, onion (if using) and pepper to taste in a large skillet. Saute garlic until soft and then add the fish, potatoes, and as much reserved cooking water as necessary to achieve a consistency that is not too dry. Cook over low heat until heated throughout and flavors have married, about 15 minutes. Add more oil, if necessary. Garnish with parsley. Can be eaten warm or at room temperature.
                                                                  Cuisine:YesNodutch
                                                                  • Prep Time: 2 days
                                                                  • Total Time: 2 days 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  Ingredients
                                                                  • Yes No 12 slice brioche, 3/4 inch thick
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp cognac
                                                                  • Yes No 2 dozen oysters, 1/3 cup liquor
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup flat leaf parsley
                                                                  • Heat oven to 350 degrees. Cut brioche into 3/4-inch cubes. Spread on a 17-by-12-inch baking sheet; bake until dry and golden, 10 minutes. Transfer to a wire rack to cool.
                                                                  • Melt butter in a medium skillet over medium heat. When hot, add onion, celery, garlic, salt, and pepper. Cook, stirring occasionally, until onions are softened, 3 minutes. Add nutmeg, cayenne, cognac, and oyster liquor; cook until liquid is absorbed, 1 minute. Add oysters and cream; cook 30 seconds. Remove from heat.
                                                                  • In a large bowl, toss together brioche, oyster mixture, and parsley. Use for stuffing immediately. Note: If baking outside the turkey, spread in a buttered 9-by-13-inch baking pan. Bake until golden on top, about 20 minutes. Stir stuffing, and bake another 20 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 lb ground turkey
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp hoisin sauce
                                                                  • Yes No 2 tbsp teriyaki sauce
                                                                  • Yes No 1 cup bean sprout
                                                                  • Yes No 2 1 cup carrot
                                                                  • Yes No 24 large butter lettuce leaves
                                                                  • Yes No soy sauce
                                                                  • Warm oil in a large skillet over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add garlic; sauté 1 minute longer. Stir in turkey and cook, stirring, until almost cooked through, about 5 minutes. Add broth and hoisin sauce. Cook, stirring and breaking up clumps of turkey, until turkey is cooked through, 5 to 7 minutes. Remove from heat and stir in teriyaki sauce, bean sprouts and carrots. (You should have about 6 cups of filling.)
                                                                  • Spoon about 1/4 cup of filling into center of each lettuce leaf. Serve with soy sauce, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Also known as kung pao chicken, this 5-Star Sichuan classic boasts multidimensional hot-sweet and salty-sour flavors. As one user review put it, "It is, hands-down, the best stir-fry chicken recipe I've ever tried." Serve this soon-to-be favorite with rice and a steamed vegetable.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp rice wine
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 1/2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp rice wine
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 1/4 tsp corn starch
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 2 tbsp minced scallion
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No 1 1/2 tbsp minced garlic
                                                                  • Yes No 1 tsp chili paste
                                                                  • Yes No 1 1/2 cup drained water chestnut
                                                                  • Yes No 1 cup sliced scallion green tops
                                                                  • Yes No 3/4 cup unsalted, dry roasted peanuts
                                                                  • Yes No 6 cup long grain rice
                                                                  • To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
                                                                  • Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.
                                                                  • To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
                                                                  • Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 6servings (serving size: 3/4 cup stir-fry and 1 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 wedge lemon
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz dark rum
                                                                  • Yes No 1 lemon
                                                                  • If desired, moisten the outer rim of a martini glass with the lemon wedge and coat lightly with sugar. In a cocktail shaker, stir the 1/2 teaspoon of sugar with the lemon juice. Fill the shaker with ice, add the rum and triple sec and shake well. Strain into the martini glass and, if desired, garnish with the lemon twist.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  This is one of the most classic Sicilian cakes, and though some people link it to the island's Arab period because of the candied fruit that goes into the ricotta cream, among other things, it's actually much older: The word Cassata derives from the Latin Caseus, which means cheese. In other words, Cassata is one of the world's first cheesecakes. It comes as no surprise that there are a great many variations throughout Sicily; this particular recipe is from Trapani. You'll need:

                                                                  Ingredients
                                                                  • Yes No 1 1/3 280 gram cup sugar, granulated
                                                                  • Yes No 1 1/4 150 gram cup flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No half lemon
                                                                  • Yes No 6 egg
                                                                  • Yes No 2 egg white
                                                                  • Yes No marsala wine
                                                                  • Yes No 1 1/8 500 gram lb fresh sheep's milk ricotta
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 2 50 gram oz zuccata, which is candied melon
                                                                  • Yes No 2 50 gram oz bitter chocolate
                                                                  • Yes No 9 250 gram oz almond
                                                                  • Yes No 3 drop bitter almond extract
                                                                  • Yes No 5 500 gram cup powdered sugar
                                                                  • Yes No a pinch salt
                                                                  • Yes No potato starch
                                                                  • Yes No green food coloring
                                                                  • Yes No morello cherry
                                                                  • Yes No strip zuccata and assorted candied fruit
                                                                  • Preheat your oven to 360 F (180 C). Whip 6 egg white to firm peaks with a pinch of salt. In another bowl, beat 6 yolks with 3/4 cup of the granular sugar, until the mixture is frothy and pale yellow. Sift the flour with the baking powder and slowly add it to the beaten yolks, together with a couple of tablespoons of egg white and the grated zest of the lemon; finally, gently fold the beaten egg whites into the mixture. Turn the batter into a buttered and floured pan (9 inch square) and bake it for a half hour; remove the cake from the oven and let it cool before removing it from the pan. In the meantime, grind the almonds in a food processor, using short bursts to keep them from liquefying. Add 2 1/2 cups of powdered sugar, the bitter almond essence diluted in 1/4 cup water, and blend until the mixture is homogenous. Dust your work surface with the potato starch before turning the paste out onto it (you can also turn it out onto a sheet of wax paper), and incorporate a few drops of green, diluted in a few drops of water. Work the paste until the color is uniform and then wrap the paste in plastic wrap and chill it in the refrigerator. Put the ricotta through a fairly fine wire mesh strainer and combine it with 1/2 cup granulated sugar, the vanillin, the chocolate, and the diced zuccata. Next, roll the almond paste out 1/4 inch (1/2 cm) thick and as wide as the cake pan. Line a 10-inch (25 cm) diameter pudding mold with slanting walls with plastic wrap, and lay the almond paste over it. Next, line the bottom and sides of the mold with half-inch thick sheets of the cake you baked; make a syrup by diluting some Marsala with a little water and a little sugar, and sprinkle it over the cake. Fill the box thus obtained with the creamy ricotta mixture and cover it with more of the cake, sprinkling again with the Marsala syrup. Lay a dish over the cassata, press down gently, and chill the cassata for several hours in the refrigerator. At this point turn the cassata over onto the serving dish and remove the mold and the plastic wrap. Beat the remaining two whites and sift the remaining powdered sugar into them, beating all the while to obtain a thick, homogenous cream. Add 2 tablespoons of lemon juice to the glaze and spread it over the cassata. Let the glaze set for a few minutes, decorate the cassata with the remaining candied fruit, and chill it for several more hours before serving it. Note: Purists will shudder, but you can greatly speed the production of a cassata if you use commercially prepared pan di spagna (or poundcake if that is what is available where you live) rather than bake the cake as well.
                                                                  Cuisine:YesNosicilian
                                                                  • Prep Time: 2 hours
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  My son's birthday is at the end of April. That means a birthday cake for home and one for school. This is the fastest cake I know how to make (and his favorite) -- I've even made it before breakfast. With lots of fresh whipped cream and fresh strawberries, it's a cake any mother can love.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No powdered sugar
                                                                  • Yes No 1 pint heavy whipping cream
                                                                  • Yes No 2 pint strawberry
                                                                  • Heat oven to 375º degrees F. Lightly coat a jelly-roll pan (a cookie sheet with sides) with vegetable cooking spray. Line the bottom with wax paper. Combine the flour, baking powder, and salt in a small bowl; set aside.
                                                                  • Using an electric mixer at high speed, beat egg whites until foamy. Gradually add 1/2 cup of the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
                                                                  • In another bowl, beat egg yolks and another 1/2 cup of the granulated sugar until pale and thick. Beat in 1 teaspoon of the vanilla. Use a rubber spatula to gently fold the flour and beaten yolks into the whites until just blended. Spread in pan. Bake 15 minutes or until the cake springs back when lightly touched.
                                                                  • Meanwhile, place a clean dish towel on the counter and dust it lightly with confectioners' sugar. When the cake is done, loosen the edges from the pan with a knife and invert the cake onto the towel. Peel off the waxed paper. Roll the cake lengthwise, along with the towel, and set aside, at room temperature, to cool. Can be made up to one day ahead.
                                                                  • Whip the cream with the remaining 1/4 cup of sugar and 1 teaspoon vanilla until soft peaks form. Unroll the cake and spread with half the whipped cream. Top with half the strawberries, and reroll without the towel. Serve with the remaining strawberries and whipped cream.
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Many curries are fiery, but this one is gently spiced with turmeric, which alternative-health experts laud as a powerful anti-inflammatory.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 hot chiles
                                                                  • Yes No 2 tbsp madras curry powder
                                                                  • Yes No 1 1/2 tsp turmeric, ground
                                                                  • Yes No 5 cup low-sodium chicken broth
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb yukon gold potato
                                                                  • Yes No 1 lb cauliflower
                                                                  • Yes No 2 yellow squash
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No rice and lemon
                                                                  • In a large enameled cast-iron casserole, heat the oil until shimmering. Add the onion, garlic, ginger and chiles and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the curry powder and turmeric and cook for 2 minutes. Add the broth and coconut milk and season with salt and pepper. Bring to a boil and simmer for 5 minutes. Add the potatoes and cook over moderate heat until barely tender, 5 minutes. Add the cauliflower and squash, cover partially and cook over moderately low heat, stirring occasionally, until the vegetables are tender, 15 minutes.
                                                                  • Add the chicken to the casserole, season with salt and pepper and cook just until white throughout, about 5 minutes. Serve over rice, with lemon wedges.
                                                                  Yields: 8
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  This is so simple to make and truly delicious.

                                                                  Ingredients
                                                                  • Yes No elderflower cordial
                                                                  • Yes No good quality gin
                                                                  • Yes No a of ice
                                                                  • Yes No bitter lemon
                                                                  • Yes No a strips of lemon zest
                                                                  • This is so simple to make and truly delicious. Mix the elderflower cordial and gin together in a small glass or cup. Crush the ice by placing it in a tea towel or plastic food bag, tie, then bash with a rolling pin. Add it to a cocktail glass then pour over the gin mixture. Top with bitter lemon and a few strips of lemon zest. Serve as a refreshing summer cocktail.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  BLT Pockets
                                                                   35 m
                                                                  Ingredients
                                                                  • Yes No 20 slice bacon
                                                                  • Yes No 1 cup reduced fat mayonnaise
                                                                  • Yes No 2 ripe avocados
                                                                  • Yes No 1 tsp white wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tomato
                                                                  • Yes No 8 6 inch wheat pitas
                                                                  • Yes No 4 cup shredded romaine lettuce
                                                                  • Line a large baking sheet with paper towels. In a large skillet over medium-high heat, fry half of bacon until crisp, turning once, about 10 minutes total. Place on baking sheet, pour fat out of skillet and repeat with remaining bacon. Let cool; break each slice into 4 pieces.
                                                                  • In a bowl, combine mayonnaise, avocado and vinegar. Season with salt and pepper. Slice tomatoes into 6 rounds and cut each round in half.
                                                                  • Cut pitas in half and open pockets. Divide avocado mixture among pitas, spreading evenly inside. Fill each half of a pita with 1/4 cup lettuce, 3 pieces of tomato and 5 pieces of bacon.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a flavorful vegetarian version of the classic sausage-studded bread-based stuffing. If you like a moister stuffing, use the larger amount of broth.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No 2 leek
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 1 lb day old sourdough bread cubes
                                                                  • Yes No 1 1/2 cup reduced sodium mushroom broth
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Preheat oven to 350°. Heat oil in a large frying pan over high heat. Cook mushrooms, leeks, garlic, and celery until softened and starting to brown, about 5 minutes. Put mixture into a large bowl; add bread.
                                                                  • Mix broth, eggs, salt, pepper, and parsley in a small bowl and pour over bread. Toss until bread is soaked, then turn into a greased 9- by 13-in. baking dish.
                                                                  • Bake stuffing until it feels firm to the touch and is starting to brown on top, about 45 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 11(serving size: 3/4 cup)
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This recipe also works well with rich meats such as pork tenderloin and duck breast. Store leftover Rosemary Salt in an airtight container, and use it to flavor mashed potatoes, polenta, or roasted chicken. Serve with roasted baby carrots.

                                                                  Ingredients
                                                                  • Yes No 8 1/2 lb large shallot
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 2 9 oz venison tenderloins
                                                                  • Yes No 1 tsp rosemary salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup cabernet sauvignon
                                                                  • Yes No 3/4 cup dried cherry
                                                                  • Yes No 1 1/2 cup reduced sodium beef broth
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No rosemary
                                                                  • Preheat oven to 400°.
                                                                  • Combine shallots and 2 teaspoons oil; toss well. Arrange shallots in a single layer in a shallow roasting pan.
                                                                  • Rub venison evenly with 1/2 teaspoon Rosemary Salt and pepper. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add venison; cook 6 minutes, browning on all sides. Remove venison from pan; arrange on top of shallots in roasting pan. Bake at 400° for 17 minutes or until a thermometer registers 145° (medium-rare). Remove venison and shallots from pan. Keep venison warm. Chop shallots.
                                                                  • Heat skillet over medium-high heat. Add shallots, wine, and cherries; cook until liquid is reduced to 1/2 cup (about 3 minutes), scraping pan to loosen browned bits. Add broth and remaining 1/2 teaspoon Rosemary Salt; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 5 minutes). Combine 1 tablespoon water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in butter and juice. Cut venison across grain into thin slices; serve venison with sauce. Garnish with rosemary sprigs, if desired.
                                                                  • Note: Nutritional analysis includes Rosemary Salt.
                                                                  Yields: 4servings (serving size: about 3 ounces venison and about 1/2 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup cracked wheat
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/2 cup diced zucchini
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 3/4 3 oz cup diced monterey jack cheese
                                                                  • Yes No 3 tbsp minced cilantro
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No lime
                                                                  • Combine the bulgur and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Add zucchini and next 4 ingredients (zucchini through beans); stir gently. Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgur mixture; toss gently. Serve salad at room temperature or chilled. Garnish with lime wedges, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Haricots verts are delicate green beans, sometimes called French green beans.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1 cup buttermilk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp tarragon leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 1/2 cup string bean
                                                                  • Yes No 4 cup baby spinach
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 2 cup watercress
                                                                  • Yes No 1/3 cup flat leaf parsley
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp champagne vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Combine chicken and buttermilk in a large zip-top plastic bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove chicken from bag; discard marinade.
                                                                  • Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt. Combine flour, tarragon, and 1/2 teaspoon black pepper in a shallow bowl. Dredge chicken in flour mixture; shake off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done.
                                                                  • To prepare salad, place haricots verts into a large saucepan of boiling water; cook 3 minutes. Drain and plunge haricots verts into ice water; drain. Place haricots verts, spinach, arugula, watercress, parsley, and chives in a large bowl. Combine shallots, juice, oil, vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, stirring with a whisk. Spoon 3 tablespoons shallot mixture over spinach mixture; toss gently to coat. Place 2 cups salad mixture onto each of 4 plates; top each serving with 1 chicken breast half. Drizzle chicken evenly with remaining shallot mixture.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This simple dish relies on freshly ground nutmeg. Look for whole nutmeg in the spice aisle, and store it in the freezer for up to a year.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb green bean
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 2 tbsp finely crushed walnut
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp freshly ground nutmeg
                                                                  • Place beans in a large saucepan of boiling water; cook 5 minutes. Drain.
                                                                  • Heat butter in a large nonstick skillet over medium-high heat. Add walnuts; sauté for 1 minute, stirring constantly. Add beans, salt, and nutmeg; cook for 1 minute.
                                                                  Yields: 6servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The ground chicken filling has seasonings similar to those in larb, a popular Thai appetizer. Add sticky rice and sautéed fresh snow peas with chopped red bell pepper to complete the meal. Squeeze a lime wedge over the chicken for extra zip.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup red onion
                                                                  • Yes No 1 lb ground chicken breast
                                                                  • Yes No 3 tbsp diced mint
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 4 tsp thai fish sauce
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 16 1 head napa cabbage leaves
                                                                  • Yes No lime
                                                                  • Heat a nonstick skillet over medium-high heat. Add first 3 ingredients to pan. Cook 5 minutes or until chicken is done, stirring to crumble. Drain. Return chicken mixture to pan; stir in mint, cilantro, juice, fish sauce, and pepper.
                                                                  • Spoon about 3 tablespoons chicken mixture onto each cabbage leaf. Serve with lime wedges, if desired.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: 4 stuffed leaves)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 oz chicken sausage
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 1 15 oz garbanzo beans
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 small escarole
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.
                                                                  • Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Dos Caminos is known for its lively atmosphere and great bar scene. For this tequila-based cocktail, it uses Siembra Azul, though you could substitute any 100 percent agave blanco tequila you prefer. What to buy: Agave nectar is available at health food stores and online at Wild Organics. It’s also known as agave syrup. If you can’t find agave nectar, just substitute Rich Simple Syrup. Peach purée can be found at many specialty grocery stores or, if you are so inclined, you can make your own.

                                                                  Ingredients
                                                                  • Yes No 3 part blanco tequila
                                                                  • Yes No 2 part peach purée
                                                                  • Yes No 1 part agave nectar
                                                                  • Yes No 1 part lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No wedge lemon
                                                                  • Yes No thin peach
                                                                  • Combine first four ingredients with ice in a cocktail shaker and shake 20 times.
                                                                  • Pour into a glass and garnish with a lemon wedge and a thin peach slice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour