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                                                                  Ingredients
                                                                  • Yes No 10 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 1/2 10 oz stick unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No powdered sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • MAKE THE CAKE Preheat the oven to 350°. Lightly coat two 12-by-17-inch jelly-roll pans with vegetable oil spray; line them with parchment or wax paper.
                                                                  • In a standing electric mixer fitted with a whisk, beat the egg whites until soft peaks form. At high speed, gradually add the granulated sugar and beat until the whites are glossy and firm, about 1 minute. Transfer the beaten whites to a large bowl; rinse and dry the mixing bowl.
                                                                  • Add the egg yolks, butter, confectioners' sugar, lemon zest, vanilla and salt to the mixing bowl and beat at moderate speed until creamy. Beat in one-fourth of the beaten whites. Transfer the batter to a large bowl. Fold in one-third of the flour, followed by one-third of the remaining whites; repeat with the remaining flour and whites until no streaks of white remain. Divide the batter between the prepared pans and spread evenly with an offset spatula. Bake the cakes for about 12 minutes, or until firm, shifting the pans halfway through baking.
                                                                  • MAKE THE FILLING In a large heatproof bowl set over a saucepan of simmering water, beat the eggs with the sugar until tripled in volume and an instant-read thermometer inserted in the mixture registers 165°, about 6 minutes. Whisk in the vanilla. Remove the bowl from the pan and pour out the water. Add the chocolate and water to the pan and cook over moderate heat, stirring, until the chocolate is melted. Scrape the chocolate into a medium bowl. Whisk in one-fourth of the egg mixture, then gradually whisk in the rest. Let cool.
                                                                  • In a large bowl, using a handheld mixer, beat the butter until fluffy. Beat in the chocolate mixture. Refrigerate until firm.
                                                                  • Liberally sift confectioners' sugar over the cakes. Top each jelly-roll pan with a baking sheet; invert to release the cakes. Remove the parchment and dust the cakes with confectioners' sugar. Cut each cake crosswise into three 5-by-12-inch rectangles. Place 1 cake layer on a platter. Beat the filling until thick and fluffy, about 2 minutes; spread 1/2 cup evenly over the layer. Repeat to make a total of 5 layers, reserving the last cake rectangle and 1/4 cup of filling. Thinly frost the side of the cake with the remaining 1/4 cup of filling. Refrigerate until very firm.
                                                                  • MAKE THE CARAMEL Spray a large sheet of wax paper with vegetable oil spray. Center the remaining cake layer on the sheet. In a medium saucepan, cook the sugar and water over moderately high heat, stirring, until an amber caramel forms, 5 minutes. Carefully pour the caramel over the cake layer and spread it thinly with a small offset spatula. (About one-fourth of the caramel will end up on the paper.) Working quickly, cut the cake in half crosswise with a buttered sharp knife, then cut it in half crosswise again to form 4 rectangles. Cut each rectangle into 3 strips to make 12 equal strips. Trim any excess caramel from the sides. Let the caramel harden completely.
                                                                  • Arrange the caramel cake strips side by side on the top of the cake. Cut into slices between the strips and serve.
                                                                  Cuisine:YesNovienna
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb thin chicken breast cutlets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Preheat oven to 200°F. Sprinkle chicken with salt and pepper; dredge in flour.
                                                                  • Warm 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add half of cutlets and cook until browned, about 4 minutes. Turn and cook until firm and browned on both sides, about 3 minutes longer. Transfer to a plate and loosely cover with foil to keep warm.
                                                                  • Add another 1 Tbsp. each butter and oil to skillet and repeat with remaining cutlets. Add to platter and keep warm in oven.
                                                                  • Add Worcestershire sauce, vinegar and chicken broth to empty skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat and stir in remaining 1 Tbsp. butter until it is melted. Season sauce with salt and pepper. Pour sauce over chicken and garnish with chopped parsley. Serve immediately.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup coarsely chopped spinach
                                                                  • Yes No 1/3 cup chopped tomato
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/3 cup shredded swiss cheese
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Blend and Pour. Process eggs and 2 Tbsp. water in a blender until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and saut´´ 1 minute or until spinach is wilted. Add salt and egg mixture to skillet.
                                                                  • Lift and Tilt. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute.
                                                                  • Fold and Serve. Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste. Serve with buttered toast and fresh fruit.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1serving
                                                                  • Prep Time: 14 minutes
                                                                  • Total Time: 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup angel hair
                                                                  • Yes No 3/4 cup chopped plum tomato
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup chopped yellow bell pepper
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped pitted kalamata olive
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 3/4 medium lb shrimp
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Combine the first 13 ingredients in a large bowl. Sprinkle with cheese and parsley.
                                                                  Yields: 5servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle

                                                                  This easy skillet supper features chicken, broccoli and brown rice simmering in a creamy gravy made with Campbell's® Condensed Cream of Chicken Soup

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 4 skinless, boneless chicken breasts halves
                                                                  • Yes No 1 10 3/4 oz campbell's condensed cream of chicken soup
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup uncooked instant brown rice
                                                                  • Yes No 2 cup frozen broccoli flowerets
                                                                  • Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir the rice and broccoli in the skillet. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. *Cooking times vary. To insure best results, use instant whole grain brown rice. Cost per recipe: $7.18** Cost per recipe serving: $1.80** **Cost calculations based on July 2008 national average prices
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    healthy request
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    Healthy Request

                                                                  A quarter-cup of store-bought passion-fruit vinegar can be substituted for the passion fruits, honey, and vinegar.

                                                                  Ingredients
                                                                  • Yes No 4 passion fruit
                                                                  • Yes No four 6 oz skinless salmon fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 3 tbsp minced shallot
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 4 cup salad greens
                                                                  • Halve each passion fruit, scrape flesh into a strainer, and push through with a rubber spatula to yield 3 tablespoons juice. Set aside.
                                                                  • Season salmon with salt and pepper. Heat oil in a nonstick skillet over medium-high heat; add salmon and cook about 4 minutes per side, until just cooked through. Transfer to a plate; cover with foil.
                                                                  • Return skillet to low heat; add 1/2 tablespoon butter and shallots; cook, stirring, until golden, 1 to 2 minutes. Add reserved juice, mustard, honey, vinegar, and wine. Raise heat to high; cook until thickened, 1 to 2 minutes. Remove from heat; swirl in remaining butter.
                                                                  • Divide greens and sauteed spring vegetables among plates; place salmon on top and drizzle sauce over salmon.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and cream cheese (to make it scoopable).

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 1/2 oz cream cheese
                                                                  • Yes No 1 1/4 cup heavy whipping cream
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp light corn syrup
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
                                                                  • In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
                                                                  • Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
                                                                  • Strain the ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
                                                                  • Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours.
                                                                  Yields: 3 ½cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Yes, you can have your brownie, shortbread and caramel and eat it, too. Wait, that's not how that goes?

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 12 oz individually wrapped soft caramels
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 10 oz semisweet chocolate
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Cut 1 cup butter into chunks. In the bowl of a food processor, combine 2 cups flour, 1/2 cup sugar, cornstarch, and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9- by 13-inch baking pan. Bake in a 325° regular or convection oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely.
                                                                  • Meanwhile, unwrap caramels and place in a microwave-safe bowl with milk. Cook in a microwave oven on full power (100%) for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.
                                                                  • In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4 cup sugar, eggs, and vanilla until well blended. Stir in remaining 1/2 cup flour, baking powder, and salt until well blended.
                                                                  • Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.
                                                                  • Bake in a 350° regular or convection oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.
                                                                  • Nutritional analysis per bar.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 24bars
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    kraft
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Kraft
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 3/4 oz slice french bread
                                                                  • Yes No 1/4 cup 1% low-fat milk
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 12 oz ground sirloin (beef)
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 4 cup spaghetti
                                                                  • Yes No 1/4 1 oz cup parmigiano-reggiano cheese
                                                                  • Pulse bread in a food processor until coarse crumbs measure 1/2 cup. Combine crumbs and milk in a bowl.
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add onion and carrot; sauté 8 minutes. Add garlic and tomato paste; sauté for 1 minute, stirring constantly. Add vinegar; cook for 30 seconds. Add oregano, salt, peppers, and beef; cook 7 minutes, stirring to crumble. Stir in breadcrumb mixture and tomatoes; bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally. Serve over spaghetti; top with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 cup spaghetti, about 3/4 cup sauce, and 1 tablespoon cheese)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    hunt
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Hunt
                                                                  • Yes No
                                                                    Minute

                                                                  Best Soup. "This recipe was originally for our Lighten Up column. Most everyone was happy with it the first time we tried it, but I knew the soup could be better. The soup originally used fat-free sour cream, which I felt gave it a too-tart taste. After tweaking a few ingredients, the recipe now calls for reduced-fat sour cream, and we all are much happier with the results." --Recipe by Ann Taylor Pittman (October 2002)

                                                                  Ingredients
                                                                  • Yes No 4 2 1/2 lb baking potato
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 6 cup 2% reduced fat milk
                                                                  • Yes No 1 4 oz cup reduced fat extrasharp cheddar cheese
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup reduced fat sour cream
                                                                  • Yes No 3/4 cup chopped scallion
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 400°.
                                                                  • Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
                                                                  • Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  We like to serve this smoked chicken with an Alabama-style, mayonnaise-based White Barbecue Sauce. If you prefer a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), an oven thermometer, and a meat thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this chicken, we recommend hickory, but any wood... read more We like to serve this smoked chicken with an Alabama-style, mayonnaise-based White Barbecue Sauce. If you prefer a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it.

                                                                  Ingredients
                                                                  • Yes No 6 whole skin on, bone in chicken legs
                                                                  • Yes No 3 cup hickory wood chips
                                                                  • Yes No 8 lump qt charcoal
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup white barbecue sauce
                                                                  • Rinse chicken and pat dry with paper towels. Place on a baking sheet and refrigerate, uncovered, for at least 20 minutes to dry while you prepare the grill.
                                                                  • Meanwhile, soak the wood chips in a bucket of water for at least 15 minutes.
                                                                  • Prepare the grill: Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cup of the wood chips from the water, shaking off any excess, and lay them in the middle of the unlit charcoal. Fill the chimney again halfway with charcoal. Place the chimney on the charcoal grate next to the unlit coals. Twist two or three sheets of newspaper, form the twisted paper into rings, and place them under and inside the chimney. Light the newspaper through the holes at the bottom of the chimney. After about 5 minutes, the charcoal should be red and flames should have appeared toward the top of the chimney.
                                                                  • Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with another cup of drained, damp wood chips (you should have 1 more cup of wood chips left for regulating the smoke as the chicken cooks). Set the empty chimney aside. Place the 8-inch square aluminum pan next to the hot charcoal (this is the drip pan). Set the cooking grate back on the grill. Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low). Set an oven thermometer in one of the grill lid’s vent holes or on the cooking grate near the edge of the grill and opposite the charcoal. Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents. (If smoke is not coming out, check your fire to make sure it is lit. If it’s not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.) Let the grill heat until it reaches at least 250°F, about 15 minutes.
                                                                  • Remove the chicken from the refrigerator. Rub it all over with oil and season generously with salt and pepper. Let it sit at room temperature for about 10 minutes. Place chicken skin side down on the cooking grate over the drip pan (not over the lit charcoal). Cook, covered, making sure the lid’s vent is over the chicken (not the fire), for 30 minutes. Check the grill temperature: It should be between 250°F and 350°F. If it is too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half. If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney. If the smoke has died down, carefully remove the steam pan and transfer the cooking grate (with the chicken on top) to a heatproof surface. Add the remaining 1 cup drained wood chips to the charcoal. Return the cooking grate to the grill and set the steam pan back over the burning charcoals. (Alternatively, slip the wood chips through the cooking grate so they fall on the charcoal.)
                                                                  • Baste the chicken with more oil and season with additional salt and pepper. Rotate it on the grill and flip it skin side up. Continue to cook, covered, until the internal temperature reads 170°F on a meat thermometer inserted into the thickest part of the thigh (make sure it’s not touching the bone), about 25 to 45 minutes more, depending on the temperature of the grill.
                                                                  • When the chicken is done, remove it from the grill and immediately baste it with sauce. Serve, passing additional sauce on the side.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    newspaper
                                                                  Ingredients
                                                                  • Yes No 2 tsp instant dashi powder
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 tsp finely grated ginger
                                                                  • Yes No 1/4 lb shiitake mushroom cap
                                                                  • Yes No 1/2 3 oz cup edamame
                                                                  • Yes No one 14 oz firm silken tofu
                                                                  • Yes No 8 water chestnut
                                                                  • Yes No one 5 oz baby spinach
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 scallion
                                                                  • Yes No 4 tsp bonito flakes
                                                                  • In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes. Add the spinach, soy sauce, mirin and lemon juice and stir just until the spinach is wilted. Serve in bowls with the scallion and bonito.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  Known as an oily fish with an assertive flavor, mackerel can handle other big flavors that would steamroll over more delicately flavored fish, like capers, olives, and fennel. Grilling the vegetables for the sauce and then grilling the fish adds an extra smoky essence to this dish. Special equipment: You will need a pastry brush for this recipe. Game plan: To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking. This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.

                                                                  Ingredients
                                                                  • Yes No 1 cup pitted green olive
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 2 1 lb medium fennel bulbs, stalks and, through the roots
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup clam juice
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No pinch saffron
                                                                  • Yes No 4 6 oz mackerel fillets
                                                                  • Yes No 1 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 2 tsp caper
                                                                    For the tapenade:
                                                                  • Place all of the ingredients in a small, nonreactive bowl and stir to combine; set aside.
                                                                    For the fish:
                                                                  • Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
                                                                  • Meanwhile, brush the tomatoes and fennel all over with half of the measured olive oil and season with salt and pepper; set aside.
                                                                  • When the grill is ready, place the tomatoes and fennel on the grill and cook uncovered until grill marks form, about 3 to 4 minutes. Flip the vegetables and cook until grill marks appear on the other side, about 3 to 4 minutes more. Remove to a cutting board.
                                                                  • When the vegetables are cool enough to handle, cut and discard the cores from the fennel. Chop both the fennel and tomatoes into 1-1/2-inch pieces and place in a medium saucepan. Add the fish broth or clam juice, garlic, and saffron and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the vegetables have softened, about 20 minutes. Keep warm while you grill the fish. (If you’re using a grill pan, use several layers of paper towel to wipe the pan clean before grilling the fish.)
                                                                  • Heat the grill to medium high. Rub the grates with a towel dipped in olive oil.
                                                                  • Pat the mackerel fillets dry with paper towels. Brush both sides with the remaining measured olive oil and season both sides with salt and pepper. Place the fillets on the grill skin-side down and cook until grill marks appear, about 2 to 3 minutes. Flip the fillets with a flat spatula and cook until grill marks appear on the other side and the fish is cooked through, about 2 minutes more. Remove the fillets to a plate and tent with foil.
                                                                  • Add the parsley to the warm tomato-fennel mixture and stir to combine. Taste and season with salt and pepper as needed.
                                                                  • Divide the tomato-fennel mixture among 4 rimmed serving plates or shallow bowls and top each serving with a piece of mackerel. Top the fish with about 1 tablespoon of the tapenade (you will have some left over), sprinkle with the caperberries or capers, and serve immediately.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 4servings
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Make the chips in advance, cool completely, and store in an airtight container until ready to serve.

                                                                  Ingredients
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 6 wheat flour tortillas
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 1/2 cup diced avocado
                                                                  • Yes No 1 cup diced strawberry
                                                                  • Yes No 2 tbsp minced cilantro
                                                                  • Yes No 1 tsp minced jalapeño chili pepper
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 3/8 tsp salt
                                                                  • Preheat oven to 350°.
                                                                  • To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.
                                                                  • Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings (serving size: 6 chips and about 3 tablespoons avocado mixture)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 large lb japanese eggplant
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1/4 cup asian sesame oil
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Lightly sprinkle the eggplants on both sides with togarashi. In a very large skillet, heat 2 tablespoons each of the canola and sesame oils until shimmering. Add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes. Brush the eggplant with the remaining canola and sesame oil. Turn and cook until deeply browned on the bottom and tender. Add the mirin and soy sauce to the skillet. Turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4side-dish servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 4 cup loosely packed arugula
                                                                  • Yes No 2 lb heirloom tomato
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp sea salt
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No 1/4 cup basil
                                                                  • Whisk together first 4 ingredients to make vinaigrette.
                                                                  • Arrange arugula on 4 plates. Top with tomatoes; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Top with cheese. Drizzle with vinaigrette, and sprinkle with basil.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1kg pork belly, the best quality you afford
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No egg noodles
                                                                  • Yes No 4 spring onions
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 2 punnets of interesting cresses
                                                                  • Yes No a of fresh coriander
                                                                  • Yes No 2 limes
                                                                  • Yes No rhubarb
                                                                  • Yes No 4 tbsp 4 tablespoons runny honey
                                                                  • Yes No 4 tbsp 4 tablespoons soy sauce
                                                                  • Yes No 4 garlic cloves
                                                                  • Yes No 2 fresh red chillies
                                                                  • Yes No 1 heaped tsp 1 teaspoon five spice
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • This recipe was a total experiment, and I was so pleased that it worked! I wanted to use the acidity and flavour of the rhubarb to produce an incredible sauce in which to stew that tough old bit of pork, the belly, until deliciously tender. The pieces of pork were then wok-fried until crisp and served with the rhubarb sauce and some simply cooked noodles – bloody hell, what a dish! It’s a winner. PS You should be able to get hold of interesting cresses at any good supermarket.Preheat the oven to 180°C/350°F/gas 4. Place the pork pieces in a roasting tray and put to one side. Chuck all the marinade ingredients in a food processor and pulse until you have a smooth paste, then pour all this over the pork, adding a large wineglass of water. Mix it all up, then tightly cover the tray with tinfoil and place in the preheated oven for about an hour and 30 minutes, or until the meat is tender, but not coloured. Pick the pieces of sauce out of the pan and put to one side. The sauce left in the pan will be deliciously tasty and pretty much perfect. However, if you feel it needs to be thickened slightly, simmer on a gentle heat for a bit until reduced to the consistency of ketchup. Season nicely to taste, add a little extra soy sauce if need be, then remove from the heat and put to one side. Put a pan of salted water on to boil. Get yourself a large pan or wok on the heat and pour in a good drizzle of groundnut or vegetable oil. Add your pieces of pork to the wok and fry for a few minutes until crisp and golden. (You might need to do this in two batches.) At the same time, drop your noodles into the boiling water and cook for a few minutes, then drain most of the water away. Divide the noodles into four warmed bowls immediately, while they’re still moist. What I love most about this dish is the contrast between the flavours going on in it: from the simple, plain noodles to the zinginess of the spicy rhubarb sauce and the beautifully crispy, yet melt-in-your-mouth pork. To finish, spoon over a good amount of rhubarb sauce. Divide your crispy pork on top, and add a good sprinkling of spring onions, chilli, cresses and coriander. Serve with half a lime each – perfect.• from Jamie at Home
                                                                  Cuisine:YesNoenglish
                                                                    Steps:
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Here is the recipe for a cookie crust that can be used with cream pies and cheesecakes. How to Make a Cookie Crumb Crust with Photo Instructions

                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup cookie crumbs
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Mix all ingredients together. Spread into bottom of 8 or 9-inch pie plate or bottom of 9-inch cheesecake pan. Refrigerate until ready to add filling. How to Make a Cookie Crumb Crust with Photo Instructions
                                                                  Yields: 19-inch crust
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate

                                                                  Pronounced "COO-be-yon," this is the favorite dish of many Cajuns. It is unusual in that it is served with French bread rather than rice. It is the only dish for which my grandmother had two different written recipes. Grandma called for a "pot spoon" of oil, which took some figuring out on my part. I realized after much testing that a "pot spoon" is equivalent to one tablespoon.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 5 tbsp flour
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 cup chopped tomato
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 3/4 cup sliced scallion
                                                                  • Yes No 1 1/2 lb fish fillets any fish will do
                                                                  • Yes No 1 cup diced parsley
                                                                  • Yes No lots of french bread
                                                                  • Heat a large heavy pot over medium heat. When pot is hot, add oil and heat for a minute or so, then add the flour and make a roux by stirring constantly for at least 10 minutes, and up to 30 minutes. Add the onion, salt and pepper and cook for 10 minutes, until onions are softened (or "withered" as Grandma would say). Add hot water and bring to a boil, stirring to incorporate water into roux. Add tomatoes, garlic, vinegar, and green onions and bring to boil. Add the fish, gently stir, reduce heat to low and simmer over low heat for 1 hour (fish fillets will break into pieces during cooking). Sprinkle with parsley and serve with bread.
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1 oz oz mixed berry juice and 1 ounce pomegranate juice
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 oz club soda
                                                                  • Fill a cocktail shaker with ice. Add the youngberry juice, lemon juice and Hibiscus Syrup and shake well. Strain into an ice-filled highball or collins glass and stir in the club soda.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Nutmeg makes a scintillating addition to rich, buttery shortbread. Though these cookies bake for about fifty minutes, the actual work time is amazingly brief for something so special. If you cook the shortbread in a black pan, check it after forty minutes since the color of the pan will cause the dough to cook more quickly. Shortbread keeps well stored in tins.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup flour
                                                                  • Yes No 1 tsp grated nutmeg
                                                                  • Yes No 1/4 lb unsalted butter
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 large egg yolk
                                                                  • Heat the oven to 325°. Butter an 8-inch round metal cake or pie pan.
                                                                  • In a medium bowl, whisk together the flour and 3/4 teaspoon of the nutmeg. With your fingers, rub in the butter completely until the mixture is the texture of sand. Using a fork, stir in 5 tablespoons of the sugar. Stir in the egg yolk. Press the mixture together to make a dry, crumbly dough and put it on a work surface. Knead the dough about twelve times until it just holds together.
                                                                  • Press the dough in an even layer into the prepared pan. With a small, sharp knife, mark eight wedges halfway into the dough. With a fork, prick the dough every 1/2 inch or so. In a small bowl, combine the remaining 1 tablespoon sugar and 1/4 teaspoon nutmeg and sprinkle it on the dough. Bake the shortbread in the middle of the oven until golden, 50 to 55 minutes.
                                                                  • Let the shortbread cool slightly in the pan set on a rack and then cut into wedges. Let cool completely in the pan.
                                                                  Yields: 8triangles
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  This basic guacamole can be made with or without diced tomatoes, and it's the perfect dip for parties or snacking. It also makes a great topping for turkey burgers or burritos. Large Photo of This Guacamole

                                                                  Ingredients
                                                                  • Yes No 3 ripe haas avocados
                                                                  • Yes No 1/2 1 tbsp lime
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1 heaping tbsp cilantro
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 small tomato
                                                                  • Cut avocados in half and remove seeds. Scoop the avocado out of the peels and mash with the lime, red onion, cilantro, finely chopped jalapeno or serrano pepper, garlic, cumin, salt, and pepper. Cover with plastic wrap and refrigerate until serving time. If desired, top with diced tomatoes or stir tomatoes into the guacamole before serving. Makes about 1 1/2 to 2 cups. Guacamole Recipes Basic Guacamole Guacamole Guacamole Dip
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  Lemon Curd Recipe
                                                                   3 h 30 m

                                                                  Lots of zest and juice gives this lemon curd its bright citrus flavor and sunny color. Try this tangy spread instead of jam as a filling for cakes or over desserts like Pavlova, Cream Scones, or Vanilla Bean Pound Cake. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel food cake. Use the leftover egg whites to make an Egg-White Frittata, a refreshing cocktail, or Coconut Macaroons.

                                                                  Ingredients
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 loosely packed cup finely grated lemon zest
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Fill a medium saucepan with 1 to 2 inches of water and bring it to a simmer over high heat; reduce the heat to low and keep the water at a bare simmer.
                                                                  • Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching, the simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 7 to 10 minutes. (Check to make sure the water does not boil by periodically removing the bowl from the saucepan using a pot holder or dry towel. If the water boils, reduce the heat so the eggs do not curdle.)
                                                                  • Remove the bowl from the simmering water; whisk in the butter one piece at a time, waiting until each piece is completely melted and incorporated before adding another.
                                                                  • Set a fine-mesh strainer over a medium bowl. Strain the curd, pressing on the solids and scraping the extra curd clinging to the underside of the strainer into the bowl; discard the solids left in the strainer. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until set and chilled, at least 3 hours. (The curd can be made and refrigerated up to 5 days ahead.)
                                                                  Yields: 1cup
                                                                  • Total Time: 3 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate

                                                                  Prunes...excuse me, dried plums, are not the prettiest fruit in the world. They are wrinkled and black, wizened and dry like oversized raisins. They have a terrible reputation, too, as food for babies and the fiber-deprived. But it's a mistake to treat them as functional health food. Under proper treatment, prunes acquire a deep richness and silky soft texture, oozing sweet, dark plum juice. And when you combine that delicately tannic juice with red wine, well, they're downright indulgent.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb dried prunes
                                                                  • Yes No 1 clementine
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 cup ruby port
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  Cuisine:YesNoworld

                                                                  These buttery, curry-flavored shortbreads are perfect with cocktails—particularly those made with whiskey, bourbon or rye.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup organic butter
                                                                  • Yes No 2 tbsp organic sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/4 cup organic flour
                                                                  • In a large bowl with an electric mixer (or in the bowl of a standing mixer fitted with a paddle attachment), beat butter and sugar until light and fluffy. Add salt, curry powder, cumin, black pepper, turmeric, and cayenne. Beat until well combined. Scrape down mixer and sides of bowl. Beat in flour until well combined.
                                                                  • Turn dough out onto a large piece of waxed paper on a flat surface. Using a lightly floured rolling pin, roll dough into a 2-in.-wide log about 12 in. long. Wrap in waxed paper and chill until firm, at least 1 hour and up to 2 days.
                                                                  • Preheat oven to 325° and set oven rack in middle position. Cut dough into 1/4-in.-thick slices. Lay slices at least 1/2 in. apart on baking sheets. Bake in batches on middle rack until set but not brown, about 12 minutes. Cool on wire racks.
                                                                  • Note: Nutritional analysis is per cracker.
                                                                  Yields: 36crackers
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe uses leftover loaded baked potatoes to create a rich, creamy soup.

                                                                  Ingredients
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/8 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 loaded potatoes
                                                                  • Yes No 1 16 oz fat free, less sodium chicken broth
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Melt butter in a Dutch oven over medium heat. Add onion and celery; saute 3 minutes. Add garlic and bay leaf; sauté 2 minutes. Add milk, thyme, salt, pepper, chopped loaded potatoes, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into 4 bowls; top each serving with 1 tablespoon green onions.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Chicken cutlets are ready in minutes -- be sure not to overcook them. The raw spinach will wilt in the hot rice, so you don't need to cook it separately.

                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 thick, 1 lb flat spinach, leaves
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 8 1 1/2 lb chicken cutlet
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1/4 cup pitted kalamata olive
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes. Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes. Using a fork, fluff rice and mix in spinach.
                                                                  • While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook in two batches, until browned outside and opaque throughout, 1 to 2 minutes per side. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.
                                                                  • Add wine, olives, and raisins to skillet. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes. Add cup 1/2 water; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over spinach rice, and top with sauce.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The flatiron steak, a.k.a. the top blade steak, is a marbled cut of beef from the shoulder. Uniform in thickness and rectangular in shape (just like an old-fashioned iron), it's easy to butterfly for quick cooking on the grill. Here, Melissa Rubel Jacobson flavors the meat with a bold Southwestern-style marinade made with smoky chipotle and fresh orange juice.

                                                                  Ingredients
                                                                  • Yes No one 1 1/2 lb, 3/4 inch thick flatiron steak
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 canned chipotle in adobo
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 hass avocados
                                                                  • Yes No 1/2 cup corn kernel
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Light a grill or heat a grill pan. Set the steak flat on a work surface. Using a sharp knife, carefully cut through the center of the steak (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book. Set the butterflied flatiron steak in a medium bowl or baking dish.
                                                                  • In a blender, combine the orange juice with the chipotle, adobo, garlic and 1 tablespoon of the olive oil and puree until smooth. Pour the marinade over the steak and let stand for 10 minutes.
                                                                  • Meanwhile, in another medium bowl, gently mix the avocados with the corn, red onion, jalapeño, lime juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper.
                                                                  • Remove the steak from the marinade, letting the excess drip back into the bowl; do not wipe off the marinade. Season the steak with salt and pepper. Grill the butterflied steak flat over moderately high heat, turning once, until medium, about 6 minutes on each side. Transfer the steak to a cutting board, cover with foil and let rest for 5 minutes. Thinly slice the steak across the grain and serve with the avocado-corn relish.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The mild tilapia is a perfect foil for the bright, zesty salsa. Serve a green salad and roasted asparagus on the side to make this dinner a celebration of healthy ingredients.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 1/2 tsp anchovy paste
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz tilapia fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat broiler.
                                                                  • Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
                                                                  • Brush fish with remaining 1 tablespoon oil; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange fish in a single layer on a jelly-roll pan coated with cooking spray. Broil 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.
                                                                  Yields: 4servings (serving size: 1 fish fillet and 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 navel oranges, and, zest, fruit rounds
                                                                  • Yes No 4 grapefruit
                                                                  • Yes No 1/2 cup pomegranate
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Lay fruit slices on a platter in alternating rows and sprinkle with pomegranate seeds. Top with zest and add mint, if desired. Serve immediately.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 red onion
                                                                  • Yes No vegetable oil
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No 1 1/2 lb ground turkey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 4 oz slice smoked gouda cheese
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 1 tbsp drained prepared horseradish
                                                                  • Yes No 1 tbsp honey
                                                                  • Light a grill or preheat a grill pan. Brush the onion with oil and grill until charred and softened, about 5 minutes. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds.
                                                                  • Form the ground turkey into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 10 minutes. Top with the Gouda, close the grill and cook until the cheese is melted and the burgers are cooked through, about 1 minute longer.
                                                                  • Meanwhile, in a small bowl, combine the mustards, horseradish and honey and spread on the bottom half of the buns. Top with the burgers and onions. Close the burgers and serve right away.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 frozen phyllo dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 1/4 tsp flake sea salt
                                                                  • Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
                                                                  • On a clean cutting board, place one piece of phyllo dough and spray generously with cooking spray. Add another layer of the phyllo and repeat; finish all four sheets. Trim the layered phyllo dough into a square approximately 13x13 inches.
                                                                  • Roll or fold up the sides of the square to form a 9-inch circle with a 1/4-inch folded lip. Place the shell onto the prepared baking sheet. Prick the bottom of the tart all over with a fork.
                                                                  • Bake phyllo until golden brown (about 15 minutes); remove and allow to cool. (Tart shell can be made a day ahead and stored in an airtight container.)
                                                                  • Cook sugar in a small, heavy dry saucepan over medium-high heat, undisturbed, until it begins to melt (2-3 minutes). Continue to cook another 1-2 minutes, stirring occasionally, until sugar is melted into a deep golden caramel.
                                                                  • Remove from heat and carefully pour in cream (mixture will steam and bubble). Once bubbles begin to subside, return pan to moderate heat and cook, stirring constantly, until caramel is dissolved; remove from heat and add chocolate and salt; stir until chocolate is melted. Cool slightly before pouring mixture onto crust; sprinkle with extra sea salt flakes, if desired. Chill until filling sets (up to 30 minutes). Slice into 10 wedges and serve.
                                                                  Yields: 10servings (serving size: 1 slice)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  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

                                                                  This luscious creamy dessert is not for the faint of heart. That's not because it's difficult - a child could put it together. It's not exotic either - it's the grown-up version of a nursery dessert of whipped pudding and Jell-O. No, there's just one reason that Coffee Fluff takes some gumption.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp ground coffee
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 gelatin
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 3 tbsp rum
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No pinch salt

                                                                  Roasting cauliflower caramelizes the florets, making them supersweet. Tossed with crunchy pine nuts and salty olives and capers, this dish is perfect with roasted chicken or steamed fish.

                                                                  Ingredients
                                                                  • Yes No 1 lb cauliflower
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1/3 cup chopped pitted green olive
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Preheat the oven to 425°. In a shallow 1 1/2-quart baking dish, toss the cauliflower with the oil and season with salt and pepper. Roast for 20 minutes, or until the cauliflower is lightly browned in spots. Add the pine nuts, olives, parsley and capers, toss and roast for about 10 minutes longer, until the pine nuts are lightly toasted. Serve warm or at room temperature.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1 lb dark chocolate
                                                                  • Yes No 1 1/4 cup roasted almonds
                                                                  • Yes No 3/4 cup salted roasted pumpkin seeds and sunflower seeds
                                                                  • Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90° on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.
                                                                  • Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces and store or serve.
                                                                  Yields: 25pieces
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 large navel orange
                                                                  • Yes No 2 lb cranberry
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1/4 cup minced ginger
                                                                  • Yes No salt and pepper
                                                                  • Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
                                                                  • In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.
                                                                  Yields: 5 ½cups
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Creamy yogurt with okra is a delicious pairing.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 2 tbsp chopped garlic
                                                                  • Yes No 1 tbsp hot paprika
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp turmeric, ground
                                                                  • Yes No 1 1/2 lb okra pods
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp indian chickpea flour
                                                                  • Yes No 3/4 cup greek yogurt
                                                                  • Heat oil in a 12" skillet over high heat. Add cumin; cook, stirring, until fragrant, about 30 seconds. Add garlic, paprika, sugar, and turmeric; cook until garlic is soft, about 2 minutes. Add okra and season with salt; cook until okra is coated in the spice mixture, about 45 seconds.
                                                                  • Stir in 3 cups water and bring to a simmer; cook until okra is crisp-tender, about 4 minutes. Stir in chickpea flour and cook until thickened, 2–3 minutes. Remove from heat; let cool for 5 minutes. Stir in yogurt.
                                                                  • SERVES 6
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer

                                                                  This dessert is great for chocaholics and the refreshing pear juices cut through the rich flavour - great for any dinner party.

                                                                  Ingredients
                                                                  • Yes No a pack of ready made shortcrust pastry
                                                                  • Yes No ground almonds
                                                                  • Yes No large organic eggs
                                                                  • Yes No butter
                                                                  • Yes No caster sugar
                                                                  • Yes No dark chocolate
                                                                  • Yes No 3 conference pears
                                                                  • Yes No crème fraîche
                                                                  • This dessert is great for chocaholics and the refreshing pear juices cut through the rich flavour - great for any dinner party.Preheat the oven to 190°C/375°F/gas 5. Roll out the pastry until ½cm thick and use it to line a 24cm tart tin. Leave in the freezer to rest for at least 20 minutes, or longer if you can.Bake the pastry blind for around 10 minutes in the preheated oven, then remove, set aside, and reduce the oven temperature to 170°C/325°F/gas 3.Mix your almonds, eggs, butter and sugar together and stir in the melted chocolate while it’s still warm. Pour the mixture evenly into the pastry case and then press the pears into the chocolate and almond mixture.Bake the tart for 45 minutes until the pastry is golden brown and the chocolate and almond mixture is firm. Serve warm with crème fraîche.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Use aspic cutters, essentially tiny cookie cutters, to create doily patterns.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 oz organic butter
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Whisk flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy. Beat in egg and vanilla, until just combined. Reduce speed to low, and slowly add flour mixture, beating until just combined. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
                                                                  • Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
                                                                  • Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If dough softens, return to freezer until firm.) Bake until edges begin to turn golden brown, 12 to 15 minutes. Let cool on a wire rack.
                                                                  Yields: 25cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze

                                                                  The secret to these chocolate-peanut bar cookies is the crushed vanilla wafers.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup crunchy peanut butter
                                                                  • Yes No 1 16 oz powdered sugar
                                                                  • Yes No 1 1/2 cup vanilla wafer
                                                                  • Yes No 1 12 oz semisweet chocolate morsels
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Beat butter and peanut butter at medium speed with an electric mixer until blended. Add powdered sugar and vanilla wafer crumbs; beat until blended. Press mixture evenly into a lightly greased 13- x 9-inch baking pan lined with wax paper.
                                                                  • Stir together chocolate morsels and whipping cream in a medium saucepan over low heat until melted and smooth. Spread evenly on top of peanut butter mixture. Chill 1 hour or until firm.
                                                                  • Remove from refrigerator, and let stand at room temperature 10 minutes or until slightly softened. Cut into 48 bars.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 link turkey
                                                                  • Yes No 2 2 cup medium onion
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 1/2 lb day old white bread
                                                                  • Yes No 1/2 lb day old multigrain bread
                                                                  • Yes No 1/3 cup chopped flat leaf parsley
                                                                  • Yes No 2 tsp sage leaves, dried
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 10 to 12 lb turkey
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 1 turkey size oven bag
                                                                  • Yes No 1/4 cup madeira wine
                                                                  • In a large nonstick skillet over medium heat, melt the 4 tablespoons of butter and cook the sausage, if using, until browned, stirring to break up the links, about 2 minutes. Add the onions and celery and cook until the vegetables are tender and the sausage is completely cooked, about 6 to 7 minutes.
                                                                  • Heat 1 cup chicken stock and set aside. In a large bowl, combine the sausage mixture, both types of bread, parsley, sage, and eggs and mix well. Add the heated stock and the salt and pepper and stir to combine well.
                                                                  • Heat oven to 350º.
                                                                  • Rinse the turkey well with cold water and pat dry. Rub the turkey all over with the oil or butter, then season liberally with salt and pepper. Set aside.
                                                                  • Place 1 tablespoon of flour in the oven bag and shake to distribute evenly. Set the bag aside in a roasting pan large enough to hold the turkey.
                                                                  • Stuff the turkey, neck area first, then the body. Carefully put the turkey in the bag. Close the bag with the enclosed tie and cut six 1/2-inch slits in the top. Roast the turkey in oven for 12 1/2 minutes per pound, or 2 1/2 hours for a 12-pound bird (the bag allows the turkey to cook faster than with regular roasting). To test for doneness, remove the turkey from the oven, open the bag, and insert a thermometer into the thickest part of the thigh. The turkey is done when the thermometer reads 180º. If the turkey is done, let rest for 15 minutes. Cut open the top of the bag, place the turkey on a platter, and set aside, Remove stuffing.
                                                                  • Pour the drippings and juices into a gravy separator, let them settle, then pour off the nonfatty liquids. Add enough stock to make 4 cups total liquid, then, in a medium saucepan over high heat, bring to a boil. Whisk together the remaining flour with 1/2 cup warm water until smooth and add to the boiling stock. Continue whisking until smooth and bubbling. Add the Madeira, reduce the heat, and simmer for 2 to 3 minutes. Adjust the seasoning to taste with salt and pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    oven bag
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 large celery leaves from 1
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • In a large skillet, heat the oil until shimmering. Season the chicken with salt and pepper; add it to the pan in a single layer. Cook over high heat, turning once, until well browned, 8 minutes. Stir in the garlic and cook over moderate heat just until fragrant, 1 minute. Add most of the celery leaves and stir just until wilted, 30 seconds. Add the stock and vinegar and cook, scraping up any bits from the bottom of the pan, until the sauce is reduced to a few tablespoons, 5 to 6 minutes. Add the parsley and the remaining celery leaves and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Winning recipe--Chef Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' tips: Any combination of mushrooms will work. Use cold chicken stock (even though simmering stock is typically used in risotto) to prevent splattering. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb it as it sits. Always salt mushrooms after they are sautéed, or the salt will pull out their natural water and they'll poach.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 16 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/3 cup chopped shallot
                                                                  • Yes No 2 cup arborio rice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 6 oz cup shredded smoked gouda cheese
                                                                  • Yes No 5 cup chopped spinach
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup sliced shiitake mushroom cap
                                                                  • Yes No 2 cup sliced button mushroom
                                                                  • Yes No 2 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 2 cup sliced oyster mushroom
                                                                  • Yes No 1/3 cup chopped shallot
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 1 1/2 tsp chopped rosemary
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No rosemary
                                                                  • To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in spinach; cook just until spinach is wilted.
                                                                  • To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.
                                                                  • Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: about 1 cup risotto, 1 cup mushroom mixture, and 2 teaspoons parmesan)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is an easy dinner to prepare, and it's relatively low in fat if you use the lower amounts of cheese. If you're short on time, use seasoned fine dry bread crumbs and a little Parmesan for the coating.

                                                                  Ingredients
                                                                  • Yes No 1 cup soft fine bread crumbs
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • Yes No 1/4 tsp basil leaves, dried
                                                                  • Yes No 1 tsp parsley leaves, dried
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1 16 oz marinara
                                                                  • Yes No 1/2 cup shredded mozzarella cheese
                                                                  • Yes No pasta
                                                                  • Line a baking sheet with foil; spray with olive oil spray or nonstick cooking spray. Heat oven to 350°. In a food processor, grind crumbs, Parmesan, basil, parsley, and a dash of pepper and 1/4 teaspoon salt until fine. Pour into a plate or shallow bowl. Pound chicken lightly to flatten evenly. Beat egg with the milk in a shallow bowl. Dip chicken pieces in egg mixture then coat with crumb mixture. Arrange the chicken pieces on the baking sheet. Bake for 30 minutes, or until juices run clear when pierced with a fork. In an 11x7-inch baking dish, pour about 1/3 of the spaghetti sauce. Arrange the cooked chicken on the sauce; pour remaining sauce over chicken. Sprinkle with Mozzarella cheese. Bake for 15 to 20 minutes longer, or until bubbly and cheese is melted. Serve over hot cooked and drained pasta or noodles. More Chicken Breast Recipes Walnut Chicken Yogurt Chicken Herb Baked Chicken Boursin Stuffed Chicken Skillet Chicken Rosemary Chicken Cheddar Bake Chicken Breasts with Cheese Sauce Chicken Breasts with Garlic Cream Crockpot Chicken Breasts with Creole Sauce Chicken with Crab Dressing Chicken with Chipped Beef Chicken Breasts with Artichokes Chicken Breasts Recipe with Almonds Fried Chicken Breasts Oven Fried Chicken Breasts Roasted Garlic and Oregano Chicken Breasts Buttermilk Chicken Recipe Honey Baked Chicken Breasts Recipe Roxanne's Boursin Chicken Easy Chicken Parmesan Chicken Breast Recipes Index Chicken Recipe Index
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    boursin
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Boursin

                                                                  Classic eastern North Carolina barbecue sauce has a vinegar—not a tomato—base. It's delicious tossed with pulled chicken instead of the usual pork, and served the traditional way: piled onto soft buns and smothered under cold, creamy coleslaw.

                                                                  Ingredients
                                                                  • Yes No 2 cup apple cider vinegar
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 3 tbsp worcestershire sauce
                                                                  • Yes No 2 tbsp mustard powder
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No one 3 1/2 lb rotisserie chicken
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No 1 cup prepared coleslaw
                                                                  • In a medium saucepan, combine the cider vinegar with the water, white wine, vegetable oil, Worcestershire sauce, dry mustard, sweet paprika, salt, black pepper and cayenne pepper and boil over high heat until reduced to 1 1/4 cups, about 15 minutes. Remove the warm vinegar sauce from the heat.
                                                                  • Meanwhile, remove all of the meat from the chicken and shred it. Discard the skin. Add the chicken to the warm vinegar sauce and heat through, stirring gently. Pile the pulled chicken on the buns and drizzle with extra vinegar sauce. Top with the coleslaw, close the sandwiches and serve right away.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Even folks who usually don't like okra enjoy the taste and texture of this highly seasoned dish. We left the seeds in the chile for moderate spice. Serve with grilled chicken or lamb.

                                                                  Ingredients
                                                                  • Yes No 3/4 tsp brown mustard seed
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp diced serrano chili pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp curry powder
                                                                  • Yes No 1 to medium, small lb okra pods
                                                                  • Cook mustard seeds in a large heavy skillet over medium-high heat for 30 seconds or until toasted and fragrant. Add canola oil and remaining ingredients; cook 1 minute, stirring occasionally. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Uncover and increase heat to high; cook an additional 2 minutes or until okra is lightly browned.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 lb yukon gold potato
                                                                  • Yes No 1 1/2 lb ground pork
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 2 tbsp chopped chipotles in adobo
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 12 corn tortilla
                                                                  • Yes No tomato salsa, white onion, cilantro and lime
                                                                  • In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
                                                                  • In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
                                                                  • In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
                                                                  • Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12tacos
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  The combination of bay leaves and prawns is quite an unconventional one, but I think it's a winner. This recipe will make enough for a decent batch of bay salt ? you can use it instead of normal salt. You won?t need as much as you would normally use though, as the bay gives it extra flavour. Bay salt is great is sprinkled over a shoulder of lamb, a chicken or a piece of pork before roasting. You can keep it in a container for a couple of months if you dry it out first.

                                                                  Ingredients
                                                                  • Yes No 20 raw king prawns, and black
                                                                  • Yes No 4 courgettes
                                                                  • Yes No 10 bay leaves
                                                                  • Yes No 1 tbsp 1 tablespoon sea salt
                                                                  • Yes No 3 tbsp 3 tablespoons good extra virgin olive oil
                                                                  • Yes No lemon
                                                                  • Yes No 2 handfuls of podded peas
                                                                  • Yes No 2 handfuls of podded broad beans
                                                                  • Yes No small a of fresh mint
                                                                  • Yes No a chive flowers
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • The combination of bay leaves and prawns is quite an unconventional one, but I think it's a winner. This recipe will make enough for a decent batch of bay salt – you can use it instead of normal salt. You won’t need as much as you would normally use though, as the bay gives it extra flavour. Bay salt is great is sprinkled over a shoulder of lamb, a chicken or a piece of pork before roasting. You can keep it in a container for a couple of months if you dry it out first.First of all, get your barbecue good and hot. If you’re using wooden skewers, soak four of them in some cold water for 10 minutes, so they don't burn when you put them on the barbie later. Thread 5 prawns on to each skewer, make sure you poke through the fat and the thin part of each prawn. Slice the courgettes into ribbons with a speed peeler or a mandolin.To make the bay salt, crumble the bay leaves into a pestle and mortar and add the salt. Bash up the bay leaves until you have a vibrant green salt and all the bay leaves have broken down and released their natural oils. Sprinkle each of the prawn kebabs with a good pinch of the bay salt. Drizzle them with a little olive oil and pat and rub everything in. Place the skewers on the hot barbecue for a couple of minutes on each side. Fill the rest of the barbecue with the courgette slices – as they are so thin, they'll only need cooking on one side. After 2 minutes, turn over the skewers and cook for a further 2 minutes while you start taking off the courgettes. Pour 3 tablespoons of good olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans and grilled courgettes. Tear over the mint leaves and the chive flowers, if using. Season with a little salt and pepper and gently mix everything together.Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it. Perfect light, healthy summer eating.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  At around 7 months you can start feeding your baby low-sugar green vegetables like green beans. Nothing more than cooked and puréed beans, this recipe makes about 7 (1/4-cup) servings that freeze fabulously for up to 6 weeks. Game plan: Kill two birds with one stone and boil some of the beans until fork tender, pull them out of the water with a slotted spoon, and toss them with some salt, pepper, lemon juice, and olive oil for a quick adult-worthy side dish. To reheat the baby food, let it thaw completely in the refrigerator, then heat in the microwave or on the stovetop. Stir well before serving. This recipe was featured as part of our Make Your Own Baby Food story.

                                                                  Ingredients
                                                                  • Yes No 1 lb green beans, ends
                                                                  • Fill a medium saucepan with 1 inch of water, add green beans, and bring to a boil over high heat. Reduce heat to low and simmer until beans are starting to fall apart but are not mushy, about 15 minutes.
                                                                  • Remove beans with a slotted spoon, reserving cooking liquid, and place in the bowl of a food processor fitted with a blade attachment. With the motor running, add 2 tablespoons of the cooking water and process until the beans are puréed and no large pieces or strings are visible.
                                                                  • Let cool slightly, then divide into 1/4-cup portions, place in airtight containers, and refrigerate up to 5 days or freeze up to 6 weeks until ready to use.
                                                                  Yields: 1 ¾cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 5 dried red chili pepper
                                                                  • Yes No 4 star anise
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No one 2 inch ginger
                                                                  • Yes No 1 small orange
                                                                  • Yes No one 1 inch cinnamon
                                                                  • Yes No 1 cup soy sauce
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No two 3 1/2 lb chicken wings
                                                                  • Yes No 1/2 cup jasmine rice
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup loose black tea
                                                                  • Yes No 6 star anise
                                                                  • Yes No 4 dried red chili pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 tsp szechuan peppercorn
                                                                  • Yes No salt
                                                                  • Yes No 6 scallions, white and pale green parts only
                                                                  • Yes No 3 tbsp finely grated ginger
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No salt
                                                                  • PREPARE THE BRINED CHICKEN: In a pot, combine the water, garlic, chiles, star anise, honey, ginger, orange zest, cinnamon, soy sauce, onion and sugar. Simmer over moderate heat for 10 minutes. Let cool.
                                                                  • Set 2 large oven roasting bags or other sturdy bags in a roasting pan just large enough to hold the chickens. Set the chickens in the bags and pour in the brine. Turn the chickens to coat them completely with brine. Turn the chickens breast side down and tie the bags. Refrigerate for 24 hours.
                                                                  • PREPARE THE SMOKING MIXTURE: Preheat the oven to 375°. In a bowl, combine the rice, sugar, tea, star anise and chiles. Remove the chickens from the roasting pan. Line the pan with a double layer of heavy-duty aluminum foil. Scatter the tea mixture on the foil and set a rack in the pan. Remove the chickens from the brine and pat dry. Transfer the chickens to the rack, breast side up; be sure they do not touch the side of the pan. Tent heavy-duty foil over the chickens and seal all around the edge of the pan. Seal overlapping pieces of foil with tape.
                                                                  • Set the roasting pan over high heat and cook for 2 minutes. Reduce the heat to moderately low and cook for 5 minutes. Remove the pan from the heat and let stand for 3 minutes. Uncover the chickens and let rest for 10 minutes.
                                                                  • Transfer the chickens to a rimmed baking sheet, breast side up. Rub the chickens with vegetable oil, sprinkle with the Sichuan peppercorns and season lightly with salt. Roast in the upper third of the oven for 35 minutes. Increase the oven temperature to 425° and continue to roast for about 35 minutes longer, until an instant-read thermometer inserted in the inner thighs registers 165°. Transfer the chickens to a carving board and let rest for 10 minutes.
                                                                  • MAKE THE SCALLION-GINGER SAUCE: In a bowl, combine the scallions, ginger and oil and season with salt. Carve the chickens and serve with the sauce.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 7
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  We wanted to create a simple and impressive appetizer to go with our Bistecca Fiorentina for a nice cold-weather meal. This elegant, creamy soup may seem indulgent, but it contains no cream at all—it’s simply puréed vegetables. Special equipment: Use a mandoline to create the beet chips. If you don’t have one, just use a vegetable peeler to make beet strips. You will also need a deep-frying/candy thermometer for the beet chips. Game plan: Make this soup vegan by replacing the butter with olive oil. This recipe was featured in our Valentine’s Day story.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 1 cup parsnip
                                                                  • Yes No 2 cup coarsely chopped cauliflower
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 3/4 cup water
                                                                  • Yes No 1 medium red beet
                                                                  • Yes No 1 cup peanut oil
                                                                    For the soup:
                                                                  • Heat olive oil and butter in a medium saucepan over medium heat. Once butter foams, add leek and season well with salt and freshly ground white pepper. Cook, stirring occasionally, until leek is softened but not completely cooked, about 3 minutes.
                                                                  • Add parsnips and stir to coat in oil. Cook until parsnips are softened but not completely tender, about 4 minutes. (Do not let the vegetables color.)
                                                                  • Add cauliflower, stir, and cook for about 1 minute. Add salt and water. Bring to a simmer, reduce heat to medium low, and cook until vegetables are completely tender, about 8 to 9 minutes.
                                                                  • Remove from heat and allow soup to cool slightly, about 10 minutes. Process in a blender until completely smooth. Return soup to the saucepan and place over medium-low heat. Taste and adjust seasoning as necessary.
                                                                    For the beet crisps:
                                                                  • Trim top off beet and peel it, leaving a 1-inch-wide layer of skin near the top so that you don’t dye your hand while slicing. Using a mandoline or vegetable peeler, make very thin slices of beet—about 8 whole slices or 1/3 cup.
                                                                  • Fill a small saucepan with 1/2 inch oil. Heat over medium heat to 375°F. Line a plate with paper towels and set aside.
                                                                  • Add several beet slices and fry, shaking the pan a little, until beets crisp up, about 30 to 45 seconds. Remove beets from oil with a slotted spoon and place on the paper-towel-lined plate. Sprinkle with salt. Repeat with remaining beet slices.
                                                                  • Serve soup topped with beet chips.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This popular Southeast Asian street fare is known as mee goreng (fried noodles). Look for the sweet bean sauce and noodles (which are sometimes frozen) at Asian markets; substitute dried linguine for lo mein. You can always use less chile paste to make a milder version.

                                                                  Ingredients
                                                                  • Yes No 1 14 oz water packed extra firm tofu
                                                                  • Yes No 1 1 lb fresh chinese lo mein egg noodles
                                                                  • Yes No 2 tbsp dark sesame oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 head baby bok choy
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp chili paste
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp sweet bean sauce
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Line a plate with a triple layer of paper towels; top with tofu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes.
                                                                  • Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels. Heat oil in pan over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.
                                                                  • Combine sugar and remaining ingredients, stirring until combined. Add noodles, remaining 1/2 cup cooking liquid, and sugar mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated, tossing to coat. Add tofu; toss to combine. Serve immediately.
                                                                  Cuisine:YesNomalaysian
                                                                  Yields: 6servings (serving size: 1 2/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  This recipe goes with Christmas Cookies 4 Ways

                                                                  Ingredients
                                                                  • Yes No 3 tbsp powdered egg whites
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No pinch cream of tartar
                                                                  • Yes No 1 lb powdered sugar
                                                                  • In bowl of an electric mixer, beat powdered egg white, water and cream of tartar. Add confectioners' sugar and mix on medium speed until blended. Increase speed to high and beat until icing is thick and glossy, about 5 minutes. Add more water as needed to thin to desired consistency for piping or spreading. Use immediately. (Or refrigerate in a covered plastic container. Beat icing again to soften before using.)
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover

                                                                  This dish epitomizes the laziness of summer: It’s as simple as folding a handful of fresh ingredients into cooked pasta. Use the ripest tomatoes you can find and you’ll be rewarded with a flavorful sauce that gives cooked tomato sauce a run for its money. What to buy: Heirloom tomatoes make this dish extra tasty, but it can also be made with ripe grape tomatoes. Orecchiette are an ideal match for this dish because they hold the sauce perfectly. If you can’t find them, use penne rigate, farfalle, campanelle, gigli, or gemelli. Game plan: The tomatoes get tastier the longer they sit, so if you have time, you can complete step 1 up to 3 hours before serving. If not, the dish will still be delicious, but you’ll probably need a little pasta cooking water to help things along. And remember not to refrigerate the tomatoes, which will degrade their flavor and texture. This recipe was featured as part of our Cooking with Summer Ingredients story, as well as our Easy Weeknight Dinners and Tomatoes! photo galleries.

                                                                  Ingredients
                                                                  • Yes No 2 lb ripe heirloom tomatoes
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup pitted olive
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb orecchiette pasta
                                                                  • Yes No 1 cup crumbled feta cheese
                                                                  • Cut tomatoes into small dice. Combine tomatoes and any accumulated juices with olive oil, salt, and pepper in a large nonreactive bowl, stir gently to coat well, and let sit at room temperature at least 10 minutes or up to 3 hours before serving.
                                                                  • When tomatoes are ready, add olives, basil, and garlic and mix until well combined. Bring a large pot of salted water to a boil and cook pasta according to the package directions. (If the tomatoes have not let off a lot of juice, reserve 1/4 cup of the pasta cooking water before draining.)
                                                                  • Toss warm pasta with tomato mixture, adding pasta cooking water as needed. Fold in feta and serve.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice

                                                                  The appeal of lemon bars is easy to understand: When well made, the buttery shortbread crust and the intensely tart lemon-curd filling are irresistible. Here we’ve left off the standard dusting of powdered sugar, but if you desire a touch of extra sweetness, feel free to indulge. This recipe was featured as part of our Back-to-School Bake Sale story, as well as our photo galleries on Baked Sweets and Picnic Recipes.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3/4 cup lemon juice
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
                                                                  • Place 2 cups of the flour, the powdered sugar, and 1/4 teaspoon of the salt in the bowl of a food processor fitted with a blade attachment and pulse briefly to combine. Scatter the butter pieces over the flour mixture and pulse until the dough just begins to come together, about 20 (1-second) pulses.
                                                                  • Crumble the dough into the prepared baking dish and, using the base of a measuring cup or a glass dipped in flour, press evenly into the pan. Bake until the crust is fully set and just starting to brown on the edges, about 25 minutes. Remove from the oven and let cool while you make the filling, at least 5 minutes. Reduce the oven temperature to 325°F.
                                                                  • To make the filling, combine the remaining 3 tablespoons flour, the remaining 1/4 teaspoon salt, the granulated sugar, and the eggs in a large bowl and whisk until the sugar has dissolved and the mixture is smooth, about 2 minutes. Add the lemon juice and zest and whisk until well combined.
                                                                  • Pour the filling over the baked crust, return to the oven, and bake until set, about 25 to 35 minutes. Remove from the oven and let cool on a wire rack. Cut into squares and serve.
                                                                  Yields: 24bars
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  To prepare this cake a day ahead, cool completely, wrap it with plastic wrap, and store at room temperature. Frost the cake with whipped topping just before serving.

                                                                  Ingredients
                                                                  • Yes No