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                                                                  Look for packaged hearts of romaine with the bags of prewashed salad greens in your supermarket's produce section. If available, use multicolored teardrop tomatoes for a beautiful peak-of-summer presentation.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp diced shallot
                                                                  • Yes No 3 tbsp crumbled blue cheese
                                                                  • Yes No 2 tbsp reduced fat mayonnaise
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp water
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 12 oz romaine heart
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Prepare grill to medium-high heat.
                                                                  • Combine first 6 ingredients, stirring with a whisk. Cover and chill.
                                                                  • Coat lettuce on all sides with cooking spray; sprinkle with salt and pepper. Place lettuce, cut side down, on grill rack; grill 2 minutes. Remove lettuce from grill; let stand 5 minutes.
                                                                  • Place 1 lettuce half on each of 4 salad plates. Top each serving with 1/4 cup tomatoes. Drizzle each serving with 1 tablespoon dressing. Serve immediately.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  There are two ways to thaw a frozen bird. The easiest: Place it on a tray in the refrigerator for three days. The quickest: Submerge the wrapped turkey, breast side down, in cold water for 5 to 6 hours; change the water every half hour to keep it cold.

                                                                  Ingredients
                                                                  • Yes No 1 12 lb frozen turkey
                                                                  • Yes No 1/3 cup spicy brown mustard
                                                                  • Yes No 1/4 cup packed sage
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No classic pan gravy
                                                                  • Preheat oven to 450°.
                                                                  • Remove giblets and neck from turkey and reserve for Classic Pan Gravy. Rinse turkey with cold water, and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat. Combine the mustard, sage, black pepper, and garlic. Rub the mustard mixture under loosened skin. Lift the wing tips up and over back; tuck under turkey.
                                                                  • Place turkey, breast side up, in a shallow roasting pan. Pour broth over turkey. Insert a meat thermometer into meaty part of thigh, making sure not to touch the bone. Place turkey in a 450° oven; immediately reduce the oven temperature to 325° (do not remove turkey from oven). Bake for 2 hours or until thermometer registers 180°, basting turkey frequently with pan juices. Reserve 3 tablespoons drippings for Classic Pan Gravy; let turkey stand for 25 minutes. Discard skin. Serve with Classic Pan Gravy.
                                                                  Yields: 12servings (serving size: 6 ounces turkey and about 3 tablespoons gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  Try one of our cutout cookie variations: Stained-Glass Snowmen Sugared Wreaths Stained-Glass Wreaths Fluted Wreaths Cookie Houses Christmas Trees

                                                                  Ingredients
                                                                  • Yes No 1 chocolate dough
                                                                  • Yes No whole hard candies
                                                                  • Yes No green fine sanding sugar
                                                                  • Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Cut out desired shapes. Follow our Sugaring, Stained Glass, or Puzzle directions. Affix candy or cookie embellishments to cooled cookies using a dot of our Vanilla or Citrus Glaze.
                                                                  Yields: 12(yield varies depending on shapes)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    glaze

                                                                  Refreshing and just a little bit tart, this blackberry and blueberry smoothie provides a scrumptious, healthy start to your day. Honey or agave nectar can be used interchangeably, if you prefer a sweeter smoothie. Otherwise, allow the pure berry flavors to shine through in this simple preparation.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup blackberry
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2
                                                                  • Using a blender, process all the ingredients on high speed until they are smooth. Serve the berry smoothies in the chilled glasses.
                                                                  • This blackberry and blueberry smoothie recipe makes 2 servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Classic Ice Cream Sandwiches
                                                                   15236 d 8 h 6 m

                                                                  A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 2 pint ice cream
                                                                  • Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
                                                                  • In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
                                                                  • Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
                                                                  • Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 15236 days 8 hours 6 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for Russian rye bread is easy because it requires no sourdough starter. It's also great for those watching their fat intake because eggs and oil are not in the ingredient list. It's moist but very dense because all rye flour is used. The extra yeast keeps it from becoming like a clay pigeon. To lighten the loaf and give it a crunchier texture, all-purpose flour and rye meal can replace some of the dark rye flour as indicated below. Here's a larger picture of Russian rye bread. Makes 1 loaf Easy Russian Rye Bread

                                                                  Ingredients
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/3 cup dark corn sysrup
                                                                  • Yes No 4 1/2 cup dark rye flour
                                                                  • Yes No 2 tsp salt
                                                                  • Note: For a lighter loaf, use 3 to 4 cups dark rye flour, 1/2 cup dark rye meal and 1 cup all-purpose flour. If you are uncertain about your yeast, proof it before starting. In a large warmed bowl or the warmed bowl of a stand mixer, dissolve yeast in water. Stir in corn syrup and set aside for 5 minutes or until yeast foams. Add 2 1/2 cups dark rye flour and beat with a spoon until smooth. Stir in salt. Cover and let rise about 30 minutes. Add 2 more cups flour, gradually, mixing after each addition. When dough becomes difficult to stir, knead by hand or by machine, adding up to 1 cup additional flour, if needed, until dough is stiff but slightly sticky. Form dough into a ball and place in a clean, dry, warmed bowl (do not coat with cooking spray). Cover and let rise until almost doubled, about 2 1/2 to 3 hours. Punch down dough and, with floured hands, form into a loaf. Place in a 9-inch-by-5-inch loaf pan that has been coated with cooking spray. Cover tightly with plastic wrap and let rise for 1 hour (it probably won't rise above the pan). Heat oven to 350 degrees. Bake 30-35 minutes or longer or until instant-read thermometer registers 190 degrees. If you've used all rye flour, the top won't brown much, so don't measure doneness by that. Turn out onto wire rack to cool completely.
                                                                  Cuisine:YesNorussian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  This quiche is a great way to use up refrigerator leftovers at the end of the week. It combines salty chopped olives (or whatever else you have in the fridge), steamed broccoli or asparagus (or whatever else is in the crisper), some of that cooked ham you've been dying to get rid of, and of course...cheese! Add it all to a store-bought pastry shell and voilà! Tummies full and fridge emptied.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 pastry dough
                                                                  • Yes No 1 4 oz cup grated gruyère cheese
                                                                  • Yes No 1/4 cup pitted black olive
                                                                  • Yes No 4 oz broccoli floret
                                                                  • Yes No 1/2 3 oz cup ham
                                                                  • Heat oven to 425° F.
                                                                  • In a large bowl, whisk together the eggs, milk, cream, salt, and pepper.
                                                                  • Prick the bottom of the piecrust several times with a fork. Sprinkle with the Gruyère. Distribute the olives, broccoli or asparagus, and ham into 4 quadrants according to the preferences of each family member. (Or simply place all the ingredients together on the crust.) Pour the egg mixture into the piecrust. Bake for 15 minutes. Reduce temperature to 350° F and bake for 30 minutes more. Transfer to a rack to cool for 15 minutes. Cut into 8 wedges and serve.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 3 oz berry blue jell o
                                                                  • Yes No 2 3 oz red jell o
                                                                  • In a bowl, dissolve 2 (3 oz.) packages Berry Blue Jell-O in 1 1/4 cups boiling water. Pour into an 8-inch baking pan. Refrigerate for 2 hours or until firm. Repeat with red Jell-O. Dip bottoms of pans into warm water for 15 seconds. Cut Jell-O into stars with a 1 1/2-inch star cutter. Yield: about 50 stars.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 3 tbsp white miso paste
                                                                  • Yes No 2 1/2 tbsp soy sauce
                                                                  • Yes No 1 tbsp tahini paste
                                                                  • Yes No 1 tbsp agave syrup
                                                                  • Yes No 2 tsp mirin
                                                                  • Yes No 1/8 tsp five spice
                                                                  • Yes No 1 lb extra firm tofu
                                                                  • Yes No vegetable oil
                                                                  • Yes No three 7 by 8 inch nori
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium lb asparagus
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1 large scallion
                                                                  • Preheat the oven to 425°. In a medium baking dish, whisk 2 tablespoons of the rice vinegar, 2 tablespoons of the miso and 1 1/2 tablespoons of the soy sauce with the tahini paste, agave syrup, mirin and Chinese five-spice powder until smooth. Add the tofu and turn to coat. Let stand for 30 minutes.
                                                                  • Meanwhile, in a blender, combine 1/4 cup of vegetable oil with the nori, water, honey, lemon juice, sambal oelek and the remaining 2 tablespoons of rice vinegar, 1 tablespoon of miso paste and 1 tablespoon of soy sauce. Puree until smooth and season lightly with salt and pepper. Refrigerate the vinaigrette.
                                                                  • On a baking sheet, toss the asparagus with the sesame oil; season with salt, black pepper and the red pepper. Roast for 10 minutes, until tender and browned.
                                                                  • Meanwhile, in a skillet, toast the sesame seeds over moderate heat until fragrant and lightly browned, 1 minute. Let cool.
                                                                  • Light a grill and brush with vegetable oil. Remove the tofu from the marinade and grill over moderate heat, turning once, until browned and heated through, 6 minutes. Cut each block into 3 slices.
                                                                  • Spoon some of the nori vinaigrette onto plates. Top with the asparagus and tofu. Sprinkle with the toasted sesame seeds, cilantro and scallion and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  • Yes No
                                                                    Minute

                                                                  A flavorful update of a classic picnic side dish. We’ve removed the excessive mayo typical of macaroni salad and added a dollop of sour cream. If you’re going to throw dietary caution to the wind, your mac salad should at least taste good. Game plan: The macaroni salad can be made up to 24 hours in advance and refrigerated in a covered container. Stir well before serving. This recipe was featured as part of both our Picnic for the Fourth of July menu and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 3/4 tsp paprika
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb elbow macaroni
                                                                  • Yes No 3/4 cup celery
                                                                  • Yes No 1/3 cup flat leaf parsley
                                                                  • Yes No 1/4 cup red onion
                                                                  • Place mayonnaise, sour cream, vinegar, mustard, sugar, salt, paprika, and pepper in a large nonreactive bowl and whisk to combine.
                                                                  • Add remaining ingredients and stir to evenly coat. Cover and chill in the refrigerator for at least 1 hour before serving.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Goat ricotta, balsamic vinegar, black pepper... not your typical dessert ingredients but oh, what an alluring combination! This is what you make when you have a handful of ripe summer cherries and a craving for something special yet not too sweet.

                                                                  Ingredients
                                                                  • Yes No 1/2 4 oz cup goat ricotta
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1 1/2 cup sweet cherries
                                                                  • Yes No 1 1/2 tsp balsamic vinegar
                                                                  • Yes No 3 1/16 teaspoon black peppercorn
                                                                  • Yes No mint

                                                                  This is a lighter version of the traditional quiche Lorraine. The recipe calls for 7 cups of leeks, but remember that they cook down considerably. The leeks, which are milder than onions, can be chopped up to two days ahead and refrigerated in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 tsp apple cider vinegar
                                                                  • Yes No 4 tbsp ice water
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 7 cup chopped leek
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 cup egg substitute
                                                                  • Yes No 2/3 cup non-fat milk
                                                                  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/4 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and ice water, 1 tablespoon at a time; toss with a fork until moist. Gently press the mixture into a 4-inch circle on heavy-duty plastic wrap; cover dough with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; chill 10 minutes.
                                                                  • Preheat oven to 425°.
                                                                  • Remove 1 sheet of plastic wrap; let dough stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan. Remove plastic wrap. Press dough against bottom and sides of pan. Fold edges under. Line dough with a piece of foil; arrange pie weights on foil. Bake at 425° for 10 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
                                                                  • To prepare filling, heat a large nonstick skillet over medium heat until hot. Add bacon, and cook 4 minutes. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add leek to drippings in pan; cover and cook for 20 minutes, stirring occasionally. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat. Arrange leek mixture and bacon in prepared crust.
                                                                  • Combine egg substitute, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper; stir well with a whisk. Pour the milk mixture into crust. Bake at 425° for 25 minutes or until a knife inserted in the center comes out clean; let stand 10 minutes.
                                                                  • Note: You can use a commercial piecrust (such as Pillsbury) in place of the pastry crust. If you substitute an refrigerated piecrust, follow the package instructions for prebaking. It will add 15 calories and 1.4 grams of fat to the nutrition figures for each serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    pillsbury
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Pillsbury

                                                                  Jackie Patterson, former mixologist at Le Colonial in San Francisco, and creator of this coquettish cocktail, combines three French liquors for a drink that’s deceptively stiff. Floating the champagne allows it to stay separated from the heavier ingredients below, resulting in a soft blush reminiscent of the skin of an Anjou pear. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online. Grey Goose La Poire is a light, smooth vodka infused with Anjou pears; it’s also available at high-end liquor stores and online. Game plan: To float liquid in a cocktail, place the tip of a spoon perpendicular to the inside edge of the glass, turn the curve of the spoon toward the ceiling, and slightly angle the spoon downward. Slowly pour the liquid to be floated down the spoon toward the inside of the glass and, so long as the liquid is less dense than the other liquids in the glass,... read more Jackie Patterson, former mixologist at Le Colonial in San Francisco, and creator of this coquettish cocktail, combines three French liquors for a drink that’s deceptively stiff. Floating the champagne allows it to stay separated from the heavier ingredients below, resulting in a soft blush reminiscent of the skin of an Anjou pear. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online. Grey Goose La Poire is a light, smooth vodka infused with Anjou pears; it’s also available at high-end liquor stores and online.

                                                                  Ingredients
                                                                  • Yes No 2 part lillet blanc
                                                                  • Yes No 1 1/2 part st germain elderflower liqueur
                                                                  • Yes No 1 part grey goose la poire vodka
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 part brut rosé champagne
                                                                  • Yes No 1 pear
                                                                  • Combine Lillet, St-Germain, and vodka in a cocktail shaker and top with ice. Shake vigorously and strain into a chilled cocktail glass.
                                                                  • Carefully float champagne on top of Lillet mixture. Garnish with pear slice and serve.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Irish Potato Soup
                                                                   1 h 20 m
                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 leek
                                                                  • Yes No 3 large baking potato
                                                                  • Yes No 3 14 1/2 oz chicken broth
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No toppings, cheddar cheese, bacon, fresh chives
                                                                  • Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
                                                                  • Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 11cups
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 5 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb green bean
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 8 dill weed
                                                                  • Yes No 4 tarragon
                                                                  • Yes No 4 tsp black peppercorn
                                                                  • Yes No 4 tsp prepared horseradish
                                                                  • Yes No 1 1/2 cup distilled white vinegar
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 1/2 cup water
                                                                  • Trim the stem ends so the beans fit into pint-size canning jars. Pack the beans into four 1-pint jars, tips down. Tuck in the garlic and the dill and tarragon sprigs. Add 1 teaspoon each of the peppercorns and horseradish to each jar.
                                                                  • In a large jar, combine the vinegar with the salt and sugar. Close the jar and shake until the salt and sugar dissolve. Add the water and shake again. Pour the brine over the beans; if the beans are not completely submerged, top off the jars with water. Close the jars and refrigerate the beans for at least 24 hours before serving.
                                                                  Yields: 4pints
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This dessert is for those at the table who want just a little something sweet. Store truffles in an airtight container for up to five days.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup pitted dates
                                                                  • Yes No 2 cup slivered almond
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 1 cup unsweetened shredded coconut
                                                                  • Place first 5 ingredients in a food processor. Process 45 seconds, scraping down sides as needed, or until mixture forms a thick paste.
                                                                  • Place coconut in a shallow bowl. Shape the almond mixture into 36 (1-inch) balls. Roll balls in toasted coconut.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 18servings (serving size: 2 truffles)
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll

                                                                  The Spanish take on crostini, these combine delicate picholine olives with the oft-coveted, subtle white anchovies known as boquerones. What to buy: Boquerones are tender white anchovies from the Cantabrian coast in northern Spain, usually packed in vinegar and olive oil. Like much of the canned fish and seafood of Spain, they are legendary, and it is well worth the effort to get them, either by mail order or at a local specialty shop. Here is one way to serve these delicious and unique anchovies, very simple and great for cocktail parties. The olive relish keeps well in an airtight container in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup picholine olives, pitted
                                                                  • Yes No 3/4 tsp diced salt capers
                                                                  • Yes No 1/4 tsp dried red chile flakes
                                                                  • Yes No 1/2 tsp diced garlic
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No lemon zest
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 baguette
                                                                  • Yes No 1 flat leafed parsley
                                                                  • Yes No boquerones
                                                                    For the relish:
                                                                  • Thoroughly mix together all of the ingredients in a medium bowl.
                                                                    To assemble:
                                                                  • Cut baguette on the diagonal into 1/4-inch-thick slices. Spread each slice with relish, then top with a few leaves of parsley and an anchovy fillet.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fillet
                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 4 inch ginger
                                                                  • Yes No 1/4 cup campari
                                                                  • Yes No 6 ruby red grapefruit
                                                                  • In a small saucepan, combine the water, sugar, and ginger and simmer over moderate heat, stirring occasionally, for 1 minute. Stir in the Campari. Cool and set aside.
                                                                  • Cut the peel and the bitter white pith from the grapefruit with a sharp knife. Working over a bowl to catch the juice, cut the grapefruit sections free from the membranes, keeping sections intact. Place in a medium bowl. Reserve the juice. Strain the Campari syrup and pour it and the reserved juice over the grapefruit sections. Cover and chill. Recipe can be made up to 1 day ahead.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use up leftover beef brisket in this tasty pasta ragu.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz leftover beef brisket
                                                                  • Yes No 1 14.5 oz reduced sodium chicken broth
                                                                  • Yes No 8 oz linguine
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
                                                                  • Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add
                                                                  • sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp annatto seeds
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 red bell pepper
                                                                  • Yes No 1 small tomato
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/2 lb ham steak
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup frozen peas
                                                                  • In a skillet, warm the oil with the annatto seeds over moderate heat until bright orange, 3 minutes; strain into a large saucepan.
                                                                  • In a food processor, puree the onion, garlic, bell pepper, tomato and cilantro. Reheat the annatto oil. Add the onion mixture and ham and cook over moderately high heat until fragrant. Stir in the stock, rice and cumin; season with salt and pepper. Bring to a boil; stir in the peas. Reduce the heat to moderately low, cover and simmer for 15 minutes. Remove from the heat and let stand, covered, for 3 minutes, then transfer to bowls and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 7 oz cup short-grain rice
                                                                  • Yes No 3 oz assorted mushrooms
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 thick slice fatty bacon
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1/2 cup ginkgo nuts
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • In a bowl, cover the rice with water and let soak until the grains turn white, about 1 hour. Drain the rice.
                                                                  • In another bowl, toss the mushrooms and scallions with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
                                                                  • In a small, enameled cast-iron casserole, clay pot or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the soaked rice and stir to coat with the fat. Add the ginkgo nuts, marinated mushrooms and scallions, the water and the remaining 1 teaspoon of soy sauce. Bring to a boil over moderately high heat. Drizzle the oil around the edge of the pot so it runs down the insides.
                                                                  • Cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes. Raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom, about 5 minutes. Remove the pot from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped tarragon
                                                                  • Yes No 1 lemon
                                                                  • Yes No four 6 to 7 oz to 7 ounce skinless halibut fillets
                                                                  • Yes No 2 lb fingerling potatoes
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No black pepper
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 pint cherry tomato
                                                                  • In a medium bowl, toss the parsley with the chopped tarragon and lemon zest. Rub the herbs all over the halibut; cover and refrigerate for 2 hours.
                                                                  • In a large saucepan, cover the potatoes with water and bring to a boil. Salt generously and simmer over moderately high heat until tender, about 10 minutes. Drain and let cool to room temperature.
                                                                  • Light a grill. In a large nonstick skillet, heat the 1/4 cup of olive oil. Add the garlic and shallots and cook over moderately high heat until golden, about 2 minutes. Add the potatoes and cook over low heat, smashing them gently with a spatula, until they start to break apart. Continue cooking, stirring a few times, until the potatoes are browned and crisp, about 5 minutes total. Season with salt and pepper.
                                                                  • In a medium skillet, melt the butter. Add the whole tarragon leaves and cook over moderate heat until the tarragon is fragrant, about 2 minutes. Add the tomatoes and cook over low heat, stirring occasionally, until the tomatoes burst and the butter is browned, about 7 minutes. Season with salt and pepper.
                                                                  • Drizzle the halibut with olive oil and season with salt and pepper. Grill the fillets over moderately high heat until nicely charred and just cooked, about 3 minutes per side. Transfer the fish to plates and spoon the tomato butter on top. Serve immediately with the smashed potatoes.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Turn the steaks only once as you cook them. The more time they are in direct contact with the grill, the better. Serve with corn and Smoked Tomatoes.

                                                                  Ingredients
                                                                  • Yes No 4 8 oz, 3/4 inch thick ribeye steaks
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Sprinkle both sides of steaks with salt and pepper. Let steaks stand at room temperature for 20 minutes.
                                                                  • Prepare grill.
                                                                  • Pat the steaks dry with a paper towel. Place steaks on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Remove from grill. Cover steaks loosely with foil; let stand 5 minutes.
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Comfort food goes lighter in this recipe for chicken potpie. Homemade stock adds a depth of old-fashioned flavor to this classic.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 2 1/3 cup cubed red potato
                                                                  • Yes No 1 cup sliced carrot
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 cup diced cooked chicken
                                                                  • Yes No 1 petite cup frozen green peas
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No dash black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp 1% low-fat milk
                                                                  • To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar mixture; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a 13 x 10-inch oval. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
                                                                  • Preheat oven to 400°.
                                                                  • To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.
                                                                  • Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 45 minutes or until golden. Let stand 10 minutes.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  "Rocky road" gets its name from the combination of chocolate, miniature marshmallows and nuts.

                                                                  Ingredients
                                                                  • Yes No 11 oz peanut butter and milk chocolate chips
                                                                  • Yes No 2 tbsp creamy peanut butter
                                                                  • Yes No 1 cup crispy rice cereal
                                                                  • Yes No 1 cup miniature marshmallow
                                                                  • Yes No 3/4 cup unsalted roasted peanuts
                                                                  • Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended.
                                                                  • Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups. Chill one hour or until firm.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 12.
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Brazil's bauru smothers roast beef with melted mozzarella and tomato. This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.

                                                                  Ingredients
                                                                  • Yes No 1 crusty portuguese roll
                                                                  • Yes No 4 slice deli roast beef
                                                                  • Yes No 3 slice tomato
                                                                  • Yes No 6 bread and butter pickles
                                                                  • Yes No 2 1/4 inch mozzarella cheese
                                                                  • Heat oven to 350°. Split roll lengthwise and place roast beef, tomato, pickles, and mozzarella on bottom; cover with top bun and place on a baking sheet. Bake until cheese is melted, about 5 minutes; serve hot. See Seven Latin American Sandwiches in the Gallery »
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  These canapés are made with chickpea flour, but you can also make them with polenta or grits. Prepare all of the components of this recipe ahead of time and assemble at the last minute.

                                                                  Ingredients
                                                                  • Yes No 1 cup chickpea flour
                                                                  • Yes No 2 2/3 cup water
                                                                  • Yes No 3/4 tsp fine sea salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No 2 1/3 cup thinly sliced carrot
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp fine sea salt
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • To prepare canapés, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 2/3 cups water, and 3/4 teaspoon salt in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes. Uncover and stir with a whisk until smooth. Pour into an 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with curry powder. Chill 1 hour or until firm.
                                                                  • Preheat oven to 375°.
                                                                  • Cut chickpea mixture into 40 (1-inch) squares; place on a jelly roll pan coated with cooking spray. Bake at 375° for 20 minutes or until golden. Cool.
                                                                  • To prepare butter, combine carrot, 2 cups water, butter, honey, and ginger in a large saucepan. Bring mixture to a boil. Cover, reduce heat, and simmer 7 minutes or until carrot is tender. Increase heat to medium-high; uncover and cook 12 minutes or until liquid is absorbed.
                                                                  • Combine carrot mixture, lemon juice, 1/4 teaspoon salt, and pepper in a food processor; process until smooth. Place carrot butter in a zip-top plastic bag; seal. Snip a small hole in 1 corner of bag; pipe about 1 teaspoon carrot butter onto each canapé. Sprinkle canapés evenly with almonds and cilantro.
                                                                  Yields: 20servings (serving size: 2 canapés)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 8 oz less fat cream cheese
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup chopped sun dried tomatoes
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1/4 cup shredded parmesan cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 plum tomato
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
                                                                  • Stir together cream cheese, two-thirds of minced garlic, and dried tomatoes. Spread cream cheese mixture evenly over one side of each chicken breast, leaving a 1/4-inch border. Sprinkle 1/4 cup basil and Parmesan cheese evenly over breasts; roll up, jellyroll fashion, and secure with wooden picks, if necessary. Arrange in an 8-inch-square baking dish coated with cooking spray.
                                                                  • Bake at 350° for 30 to 45 minutes or until chicken is done. Remove from oven, and let stand 10 minutes.
                                                                  • Stir together plum tomatoes, olive oil, vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining one-third minced garlic, and remaining 1/4 cup basil.
                                                                  • Cut chicken into slices. Serve with tomato mixture.
                                                                  • Note: Fresh tomato mixture may also be served with toasted or grilled French bread slices.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No 1/2 cup grated cheddar cheese
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes. Add the ground beef and brown, about 5 minutes. Stir in the tomato paste, chili powder, cumin, black pepper, cinnamon, and salt. Simmer, stirring occasionally, until the sauce has thickened slightly, about 12 minutes. Spoon onto the buns, sprinkle with the Cheddar, and top each sandwich with a dollop of the sour cream. Tip: If you have any leftover filling, use it for tacos the next day. Scoop the meat into a shell and add salsa.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle

                                                                  When I was little, my dad and I spent Sunday mornings on the Santa Monica beach. Before heading home we'd sometime hike up to the pier and buy a newspaper cone of freshly made potato chips from a little stand there and share them on the ride home. They were warm, and slightly soft in the middle, just out of the fryer.

                                                                  Ingredients
                                                                  • Yes No russet potato
                                                                  • Yes No 24 oz, a bottle peanut oil
                                                                  • Yes No flaky sea salt
                                                                  • Yes No rosemary

                                                                  Prep: 3 minutes; Cook: 6 minutes

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup enoki mushroom
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 tsp low-sodium soy sauce
                                                                  • Yes No 1/2 cup diced scallion
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add mushrooms and ginger; sauté 2 minutes or until mushrooms are browned. Add chicken broth and soy sauce. Bring to a boil.
                                                                  • Remove pan from heat; stir in onions and basil. Serve immediately.
                                                                  Yields: 4servings (serving size: about 3/4 cup)
                                                                  • Prep Time: 3 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This dish combines two of the Chesapeake's most beloved foods: oysters and crabs. Cook on the bottom broiler rack, or breadcrumbs will burn before the oysters are cooked through.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 2 tbsp reduced fat mayonnaise
                                                                  • Yes No 2 tbsp reduced fat sour cream
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1 lump, 6 1/2 oz crabmeat
                                                                  • Yes No 1 1 oz slice white bread
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 12 oyster
                                                                  • Yes No lemon
                                                                  • Yes No chives
                                                                  • Preheat broiler.
                                                                  • Combine first 7 ingredients in a medium bowl; stir gently.
                                                                  • Place bread in a food processor; process until coarse crumbs measure 1/2 cup. Combine breadcrumbs and butter in a small bowl.
                                                                  • Arrange oysters on a broiler pan. Spoon about 1 tablespoon crab mixture over each oyster; sprinkle each with about 1 teaspoon breadcrumb mixture. Broil 7 minutes or until tops are browned and oysters are done. Serve with lemon wedges and garnish with chives, if desired.
                                                                  Yields: 6servings (serving size: 2 oysters)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1/2 cup prechopped green bell pepper
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 15 1/2 oz garbanzo beans
                                                                  • Yes No 1 15 1/2 oz red kidney beans
                                                                  • Yes No 1 15 1/2 oz black beans in can
                                                                  • Yes No 1 14 1/2 oz organic vegetable broth
                                                                  • Yes No 1 14 1/2 oz no salt added diced tomatoes in can
                                                                  • Yes No 1 tbsp yellow cornmeal
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 6 tbsp reduced fat sour cream
                                                                  • Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: 1 1/3 cups chili and 1 tablespoon sour cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson
                                                                  Ingredients
                                                                  • Yes No 2 medium peach
                                                                  • Yes No 1 cup strawberry
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 3 tbsp non-fat powdered milk
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 1 cup ice cube
                                                                  • Peel, pit, and slice peaches. In a blender, combine
                                                                  • peaches and strawberries, milk, milk powder, and 1 to 2 teaspoons sugar (depending on sweetness of fruit).
                                                                  • Add ice cubes. Blend on high speed until smooth. Pour into two tall glasses, and serve immediately.
                                                                  Yields: 2
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 tsp sweet paprika
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • In a bowl, combine the shallot, thyme, paprika, curry, ginger, nutmeg, white pepper and cloves. Stir in the oil and season with a large pinch of salt. Set the poussins on a rimmed baking sheet, breast side up; press down to flatten the birds. Spread the spice paste all over, then refrigerate overnight.
                                                                  • Preheat the oven to 425°. In a small saucepan, boil the white wine, garlic, soy sauce and Worcestershire sauce over high heat until reduced by a third, about 5 minutes.
                                                                  • Season the poussins with salt and roast for 10 minutes. Increase the oven temperature to 450° and baste the poussins with the wine mixture. Roast for about 20 minutes longer, basting 3 more times with the wine mixture, until the birds are nicely browned and the inner thigh juices run clear. Let the poussins rest for 10 minutes, then serve.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  In this Tunisian salad (pronounced aj-LUKE coo-rah-AH), served as an appetizer with bread, the rich flavoring lifts the blandness of zucchini. Harissa, a spicy North African sauce made with chile peppers and garlic, is available in specialty markets. You can use a good pinch of ground chile pepper instead. (Begin with a small dash--you can always add more.)

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb zucchini
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp harissa
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 2 oz cup crumbled feta cheese
                                                                  • Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash zucchini with a fork; drain.
                                                                  • Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.
                                                                  Cuisine:YesNotunisian
                                                                  Yields: 8servings (serving size: 1/4 cup and 1 1/2 teaspoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1 tbsp margarine
                                                                  • Yes No 2 cup chopped mcintosh apple
                                                                  • Yes No 1 tbsp currant
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 4 mcintosh apple
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Preheat oven to 350°.
                                                                  • Melt margarine in a large skillet over medium-high heat; add 2 cups chopped apple, and sauté 5 minutes. Stir in currants, rum, and brown sugar, and cook 1 minute. Set aside.
                                                                  • Core 4 apples, cutting to, but not through, bottoms. Enlarge cavity of each apple by cutting out about 1 inch around inside of core. Peel top half of each apple. Place apples in an 8-inch square baking dish. Spoon 1/2 cup apple mixture into center of each apple. Pour maple syrup and cider over apples; cover dish with foil. Bake at 350° for 15 minutes. Remove from oven; uncover dish.
                                                                  • Beat the egg whites at high speed of a mixer until foamy. Add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon the mixture into a pastry bag fitted with a star tip. Pipe the egg white mixture onto tops of apples. Bake the apples at 350° for an additional 20 minutes or until lightly browned. Serve baked apples with sauce.
                                                                  • Note: A heavy-duty zip-top plastic bag can be used instead of a pastry bag. Spoon egg white mixture into bag; Snip 1 bottom corner of bag for opening.
                                                                  Yields: 4servings (serving size: 1 apple and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Star

                                                                  Cooking the beans and lamb at the same time frees you to work on other recipes in the menu. We loved the use of dry beans, but for a quicker approach, substitute drained canned beans. Just stir them in along with the bacon.

                                                                  Ingredients
                                                                  • Yes No 6 3/4 lb lamb shank
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup diced carrot
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 cup diced celery
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1/2 cup beef broth
                                                                  • Yes No 1 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 cup dried cannellini beans
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No rosemary
                                                                  • Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add lamb; cook 12 minutes, browning on all sides. Remove from skillet. Add carrot, onion, and celery to skillet; sauté 3 minutes. Add wine. Bring to a boil; cook 5 minutes. Stir in broth, rosemary, tomatoes, and bay leaves. Return lamb to skillet (skillet will be very full). Cover, reduce heat, and simmer 2 hours or until lamb is very tender, turning lamb once. Remove lamb from skillet; bring liquid to a boil, and cook 5 minutes. Discard bay leaves.
                                                                  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; place in Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Reduce heat, and simmer 1 hour or until tender. Drain.
                                                                  • Cook bacon in the Dutch oven over medium-high heat until crisp. Remove bacon from Dutch oven, reserving 2 teaspoons drippings in Dutch oven. Crumble bacon. Heat drippings over medium-high heat. Add garlic; sauté 2 minutes or until golden. Stir in beans and bacon; remove from heat.
                                                                  • Divide beans evenly among 6 plates; arrange lamb on beans. Spoon sauce over lamb. Garnish with rosemary sprigs, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 1 shank, 2/3 cup beans, and 1 1/3 cups sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 3/4 cup hazelnut
                                                                  • Yes No 1/8 tsp mustard powder
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 4 6 oz pacific halibut fillets, about, each
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp roasted hazelnut oil
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 3/4 cup chopped apple
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Preheat oven to 425°. Make crust: Whirl ingredients in a food processor until nuts are finely chopped.
                                                                  • Make fish: Brush halibut with butter, pat nut mixture all over fish, and set on a greased baking sheet. Cook just until fish is opaque in center, 10 to 15 minutes.
                                                                  • Make salsa: Heat oil in a medium frying pan over medium-low heat, add shallots and apple, and cook until slightly softened, about 2 minutes; remove from heat. In a small bowl, whisk together lemon juice and remaining ingredients; stir into apple mixture. Serve halibut with apple salsa and sprinkle with a little more thyme.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  For authentic Greek flavor, substitute two teaspoons chopped fresh oregano for dried.

                                                                  Ingredients
                                                                  • Yes No 2 cup white rice
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup sun dried tomatoes
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 8 cup bagged prewashed spinach
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 8 oz cup reduced fat feta cheese
                                                                  • Yes No 1/4 cup chopped pitted kalamata olive
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 15 1/2 oz chickpeas in can
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 10 lemon
                                                                  • Cook rice according to package directions, omitting salt and fat. Cool to room temperature; set aside.
                                                                  • Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.
                                                                  • Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add spinach and garlic; sauté 3 minutes or until spinach wilts. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas). Drizzle with remaining 1 tablespoon oil; toss gently to coat. Sprinkle with nuts; serve with lemon wedges, if desired.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Take a break from the usual battered and deep-fried version of this bar fare: Broiling the peppers gives them a nice outer char and leaves the filling browned and bubbling. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 jalapeño chili pepper
                                                                  • Yes No 8 oz organic cream cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
                                                                  • Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
                                                                  • Place the cream cheese and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
                                                                  • Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
                                                                  Yields: 5servings as an appetizer
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    toothpick

                                                                  Steel-cut oats are more pleasantly chewy and less gluey than rolled oats. Soaking them overnight helps them cook quickly in the morning.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup steel cut oats
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1/4 cup chopped roasted, salted almonds
                                                                  • Yes No 1/4 cup dried cranberry
                                                                  • Yes No sugar, granulated
                                                                  • In a large saucepan, boil the oats in the water for 1 minute. Cover and let stand overnight at room temperature.
                                                                  • The next day, bring the oatmeal to a boil. Reduce the heat to low and simmer until the oatmeal is cooked but still a bit chewy, about 10 minutes. Serve with the chopped almonds and dried cranberries and sweeten with sugar to taste.
                                                                  Yields: 6
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 10 poblano chili pepper
                                                                  • Yes No 3 oz bacon
                                                                  • Yes No 2 oz dry spanish chorizo
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 lb okra
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 oz monterey jack cheese
                                                                  • Preheat the oven to 350°. In a pie plate, rub the head of garlic with olive oil and roast until tender, about 45 minutes. Squeeze the garlic cloves out of the skins.
                                                                  • Meanwhile, light a grill. Grill the poblanos over high heat or cook them directly over a gas flame, turning, until charred all over. Transfer the chiles to a plate, let cool slightly, then rub off the skins. Make a slit along one side of each chile. Using scissors, snip out the cores and scoop out the seeds.
                                                                  • Heat a large saucepan. Add the 1 tablespoon of oil, the bacon and chorizo and cook over moderate heat for 4 minutes, stirring. Add the corn, onion, bell pepper, celery and roasted garlic and cook, stirring, until the vegetables are softened, about 7 minutes. Add the okra, Wild Game Rub, bay leaf and broth and bring to a simmer. Cover and cook over moderately low heat, until the liquid is thickened, about 7 minutes. Season the succotash with salt and pepper, remove from the heat and let cool. Discard the bay leaf.
                                                                  • Season the insides of the poblanos with salt; arrange in a large cast-iron skillet or casserole. Spoon the filling into the poblanos and sprinkle with the cheese. Set the skillet on the grill, close the lid and grill over moderately low heat for 20 minutes, until the filling is hot and the cheese is melted. Alternatively, cover the skillet and bake in a 350° oven for 20 minutes. Serve hot.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 10stuffed peppers
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup chickpea
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/2 cup diced cucumber
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/2 jalapeño chili pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp dried mango powder
                                                                  • Yes No salt
                                                                  • In a large saucepan, cover the chickpeas with 4 inches of water. Bring to a boil and simmer over moderate heat, stirring occasionally, until the chickpeas are tender, about 2 hours; drain.
                                                                  • In a large bowl, combine the tomato, cucumber, red onion, jalapeño, olive oil, vegetable oil, lemon juice, cumin, cayenne and mango powder. Add the chickpeas and season with salt. Serve at room temperature or slightly chilled.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe comes to me by way of Chef Gale Gand, co-owner of Tru Restaurant in Chicago. "This is my Hungarian Grandma Elsie's recipe. They were so poor they couldn't afford apples for their apple strudel so she just seasoned up cabbage with enough sugar so it tasted like apples." I've had savory cabbage strudel before, but this was a new one on me. What a clever cook Gale's Grandma Elsie was! Everyone in my family raves about it. We call it Poor Man's Apple Strudel! View this Step By Step. Makes 8 servings of Hungarian Sweet Cabbage strudel

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 head green cabbage
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/4 cup walnut pieces
                                                                  • Yes No 3 filo dough
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup walnut
                                                                  • For the filling: In a large skillet, melt butter. Add cabbage and saute until tender. Add salt and sugar and stir to dissolve. Add raisins and cook a few minutes to reduce and thicken any juices. Stir in 1/4 cup toasted walnuts. Spread on a parchment-lined sheet pan to cool completely. To assemble the strudel: Heat oven to 375 degrees. Place 1 sheet filo dough on a parchment-lined baking pan. Brush with butter. Sprinkle with 1/3 sugar and 1/3 finely chopped walnuts. Place 1 sheet filo dough on top of the filling, brush with butter and sprinkle with 1/3 sugar and 1/3 finely chopped walnuts. Place remaining 1 sheet filo dough on top of filling and brush with butter. Reserve any remaining butter and last 1/3 sugar and walnuts for the top. Turn the pan so short end of filo is closest to your body. Spread cooled cabbage filling 2 inches from top and sides, but all the way to the edge closest to you. Using the parchment paper to help you lift, roll the strudel away from you, encasing the filling and forming a cylinder. Move the strudel, seam side down, to the center of the parchment paper and tuck in the strudel ends. Brush entire surface with remaining melted butter, sugar and walnuts. Bake until golden brown, about 30 minutes. Let cool 15 minutes on the pan. Using a serrated knife, carefully cut into 8 pieces and serve warm. Garnish with an edible flower, if desired, whipped cream, or a sprinkle of confectioners' sugar. Source: Chef Gale Gand, Chicago
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  reader recipe contest is Julia from Washington D.C. Her lasagna was a special treat for me to make. Why? She cleverly bypasses the usual ricotta filling and instead purees butternut squash into a creamy, colorful sauce. This lasagna is layered up with this squash sauce, as well as browned mushrooms and tasty chard. It's absolutely delicious, and it is a healthier, lighter take on the lasagna we all know and love.

                                                                  Ingredients
                                                                  • Yes No
                                                                  • Yes No a packed turkey sausage to the mushroom layer, finally, it's really, really delicious
                                                                  • Yes No small cream that are included in a traditional bechamel based lasagna, also, the amount of low fat cheese helps up the protein
                                                                  • Yes No 1 lb lasagna noodle
                                                                  • Yes No 2 lb butternut squash
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large bunch chard
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tsp grated nutmeg
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tsp minced thyme
                                                                  • Yes No 1 1/2 cup shredded parmesan and mozzarella cheese mix
                                                                  Cuisine:YesNoitalian
                                                                  Ingredients
                                                                  • Yes No 3/4 lb orecchiette pasta
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 scallion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No one 5 oz baby arugula
                                                                  • Yes No 6 large swiss chard leaves, stems and central, leaves
                                                                  • Yes No 1/4 cup mascarpone cheese
                                                                  • In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1/4 cup of the cooking water.
                                                                  • Meanwhile, in a medium saucepan, melt the butter. Add the sliced scallions and garlic and cook over low heat until softened, about 5 minutes. Add the white wine and cook over moderate heat until reduced by half, about 5 minutes. Add 1/2 cup of water and puree the mixture in a blender until smooth. Season the scallion sauce with salt and pepper.
                                                                  • Wipe out the pasta pot and heat the olive oil in it. Add the arugula and Swiss chard; cook over high heat until wilted, 5 minutes. Add the pasta, scallion sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes. Stir in the mascarpone, season the pasta with salt and pepper and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Make dessert special.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/2 tbsp instant espresso powder
                                                                  • Yes No 2 12 oz evaporated milk
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No simmering water
                                                                  • Preheat oven to 325°F. In a small, heavy saucepan, stir together sugar and 5 Tbsp. water; bring to a boil over medium-high heat. Cook, washing down any sugar crystals on side of pan with a wet pastry brush, until sugar dissolves, 5 minutes. To make caramel, cook, without stirring, to a deep caramel color, 8 minutes. Pour caramel into a round 9-by- 2-inch cake pan with straight sides. Using pot holders, tilt pan to coat bottom evenly. Set aside.
                                                                  • In a large bowl, whisk eggs, egg whites and espresso. Stir in evaporated milk, condensed milk, vanilla extract and salt until smooth. Strain into a large glass measure. Place a roasting pan in oven, and carefully place cake pan inside roasting pan. Pour custard into cake pan. Pour simmering water into roasting pan to come halfway up sides of cake pan. Bake until jiggly and a small, sharp knife inserted into custard comes out fairly clean, 1 1/4 to 1 1/2 hours.
                                                                  • Carefully transfer cake pan to a rack to cool. Refrigerate, loosely covered, until cold, at least 4 hours or overnight.
                                                                  • Run a table knife around inside edge of cake pan and shake pan gently to loosen flan. Invert flan onto a large platter with a rim to catch caramel.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover

                                                                  Lachlan Mackinnon-Patterson created this ultrarich hot chocolate topped with coconut cream for his partner Bobby Stuckey's wife, Danette, who has a sweet tooth. "At Frasca, we make a lot of desserts with chocolate or coconut, so we just kept going and came up with this drink," says Lachlan.

                                                                  Ingredients
                                                                  • Yes No one 13.5 oz coconut milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 3/4 cup heavy whipping cream
                                                                  • Yes No 1 2/3 cup milk
                                                                  • Yes No 3 18 oz cup bittersweet chocolate chips
                                                                  • Yes No miniature marshmallow
                                                                  • In a small saucepan, combine the coconut milk and sugar and heat, stirring to dissolve the sugar; keep warm. In a medium saucepan, combine the cream and whole milk and bring to a simmer. Add the chocolate chips and remove from the heat. Let stand, stirring occasionally, until the chocolate is melted; whisk until smooth. Pour the chocolate into 8 mugs and spoon some of the coconut milk on top. Garnish with the marshmallows and serve.
                                                                  Yields: 8
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  If chestnuts roasting over a crackling fire are evocative of happy times and holidays, then candied chestnuts are their luxurious cousins, served only as the most indulgent of treats. So beloved is the flavor in France, that the Berthillon Glacier in Paris usually sells out of their dreamy marron glacé within hours. Bring the unique, warmly sweet flavor into your own kitchen with this easy candied chestnuts recipe. It takes a time commitment of a few days to get to the delicious finish line, but active cooking time is less than 30 minutes, in total.

                                                                  Ingredients
                                                                  • Yes No 2 lb chestnut
                                                                  • Yes No 2 lb sugar, granulated
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Place the chestnuts in a large pan with just enough water to cover them. Bring the water to a boil and cook the chestnuts for 10 minutes. Drain the chestnuts and discard the cooking liquid. Using a clean towel (some people prefer to use their fingers), rub the thin skin off the cooked chestnuts.
                                                                  • In a separate pan, bring the 2 1/2 cups water, granulated sugar, and the vanilla to a boil, stirring constantly. Continue cooking the sugar mixture, stirring occasionally, for 5 minutes.
                                                                  • Add the prepared chestnuts to the boiling sugar syrup and stir the chestnuts until the whole mixture returns to a boil. Continue cooking the chestnuts, stirring frequently, for 10 minutes. Pour the candied chestnuts, along with the vanilla sugar syrup into a large container, and loosely cover it. Allow the chestnuts to soak in the syrup for 12 to 18 hours.
                                                                  • Add the chestnuts and syrup to a clean pan and repeat the process; this time boiling them for 2 minutes, and then soaking the mixture, loosely covered, for 18 to 24 hours. Repeat the entire process a total of 3 to 4 times, until the sugar syrup has been absorbed by the chestnuts.
                                                                  • Preheat an oven to 250F and arrange the candied chestnuts on a parchment-lined baking sheet. Place the baking sheet into the oven and turn off the heat. Allow the chestnuts to dry in the oven for 45 minutes to 1 hour, until they have firmed up and the surfaces of the nuts are dry.
                                                                  • This marrons glacés recipe makes 2 pounds.
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bake

                                                                  Put a fun, healthy twist on macaroni & cheese with this deliciously different casserole. Carrots are cooked and smashed into a thick sauce that's tossed with pasta, orange zest, tarragon, and sharp cheddar cheese. It's creamy and gooey and rich, all with less than an ounce of cheese per serving.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb carrot
                                                                  • Yes No 1 zest and 1 navel orange, zest
                                                                  • Yes No salt
                                                                  • Yes No 3 9 oz cup penne rigate
                                                                  • Yes No 3 oz sharp cheddar cheese
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No white pepper
                                                                  • Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth.
                                                                  • Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
                                                                  • Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper.
                                                                  • Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup sherry vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 6 slice day old bread
                                                                  • Yes No 8 oz cherry tomato
                                                                  • Yes No 8 oz yellow teardrop tomatoes
                                                                  • Yes No 1/3 cup pitted kalamata olive
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No salt and pepper
                                                                  • Preheat grill to medium-high heat (350° to 400°).
                                                                  • Whisk together first 5 ingredients in a small bowl.
                                                                  • Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.
                                                                  • Cut bread into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 41/2 oz 41/2 oz hazelnuts
                                                                  • Yes No 3/4 cup granulated sugar
                                                                  • Yes No 4 organic eggs
                                                                  • Yes No
                                                                  • Yes No 3 tbsp 3 tablespoons all purpose flour
                                                                  • Yes No 41/2 oz 41/2 oz ricotta cheese
                                                                  • Yes No 2 tbsp 2 tablespoons poppy seeds
                                                                  • Yes No a pinch salt
                                                                  • Yes No 3 tbsp 3 tablespoons jam
                                                                  • Yes No 1 3/4 oz 1 3/4 oz best quality bittersweet chocolate
                                                                  • Preheat the oven to 375°F. Butter an 11-inch loose-bottomed tart pan or 10-inch springform pan, line it with wax paper and place it in the fridge. Put the hazelnuts on a baking sheet and roast in the oven for about 5 minutes, until lightly golden. Allow to cool, then whiz up in a food processor until you have a fine powder — be careful not to overwhiz. You can bash the nuts up in a dish towel using a rolling pin if you don’t have a food processor.Beat the butter and sugar together either in the food processor or in a bowl with a whisk, until pale. Add the egg yolks one by one, and the orange zest. Sift in the flour, crumble in the ricotta and stir in the powdered hazelnuts and the poppy seeds. In a separate bowl, beat the egg whites with a pinch of salt until they are really stiff, then fold them slowly into the hazelnut mixture. Pour the mixture into the pan and bake in the preheated oven for around 25—30 minutes, until there is a little color on the top of the torte. You can check to see that it’s ready by stick- ing a toothpick into the center of the torte. It should come out clean and not sticky. Remove from the oven and allow to cool. While it’s cooling, place the jam in a little pan with 4 tablespoons of water and bring this slowly up to a boil. Brush this over the top of the torte and, when cool, sprinkle with the grated chocolate. Serve with some crème fraîche or fromage frais.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Spanish piquillo peppers give this dish a smoky sweetness, but any roasted red pepper works well.

                                                                  Ingredients
                                                                  • Yes No 8 thick, 1 1/4 inch, 3 1/2 lb lamb loin chops, 1 1/4 inches
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/3 cup sherry vinegar
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No 6 whole piquillo peppers from a jar
                                                                  • Yes No 1 1/2 tbsp drained caper
                                                                  • Yes No 1/2 cup coarsely chopped flat leaf parsley
                                                                  • Season the lamb chops with salt and pepper. In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the lamb chops and cook over moderately high heat, turning once, until browned on the outside and medium-rare within, about 12 minutes. Transfer the lamb chops to a platter and keep warm.
                                                                  • Reduce the heat to moderate. Add the shallot to the skillet and cook until fragrant, about 30 seconds. Add the sherry vinegar and simmer for 1 minute, scraping up the browned bits from the bottom of the pan. Add the chicken broth and simmer until the sauce coats the back of a spoon, about 2 minutes. Stir in the piquillo peppers and capers and cook until warmed through. Remove the skillet from the heat and stir in the remaining 1 tablespoon of olive oil and the parsley; season with salt and pepper. Pour the sauce over the lamb chops and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Oh potato salad! We just can't get enough of it this time of year. It's just so simple to throw some potatoes into a pot, boil them until soft, then toss them with something creamy plus greens from the garden. This is one of those recipes; it's a go-to summer favorite.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb new potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup milk yogurt
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 1 large bunch arugula
                                                                  • Yes No 1 small bunch dill weed
                                                                  • Fill a four quart (or larger) pot 3/4 full of water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook for 15 to 20 minutes, or until the potatoes can be easily pierced with a fork. Drain the potatoes and return them to the pot.
                                                                  • Use a fork to pull a hot potato out of the pot, and slice it into quarters. Repeat with the rest of the potatoes, adding them to a large bowl as you cut them up.
                                                                  • Whisk together the yogurt and mayonnaise. Toss the potatoes with this dressing, then toss with the shallots, arugula, and dill. Season to taste with salt and pepper. Refrigerate for at least an hour before serving.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Sweet onions and Italian sausage play well with jalapeño heat. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 jalapeño chili pepper
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1/2 cup sweet italian sausage
                                                                  • Yes No 1/4 cup sautéed yellow onion
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
                                                                  • Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
                                                                  • Place the cream cheese, sausage, onion, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
                                                                  • Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings as an appetizer
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    toothpick

                                                                  This dessert is made up of two elements—creamy vanilla panna cotta and a clear cranberry jelly. Alison Attenborough created a graphic look by tilting the plastic glasses at a 45-degree angle as the first two layers are poured and allowed to set.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unflavored powdered gelatin
                                                                  • Yes No 2 qt cranberry juice
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 tsp orange flower water
                                                                  • Yes No 1 tbsp unflavored powdered gelatin
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 6 cup heavy whipping cream
                                                                  • Yes No 3 3/4 cup whole milk yogurt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 vanilla bean pod
                                                                  • Yes No red currants and mint leaves
                                                                  • MAKE THE CRANBERRY JELLY In a small bowl, sprinkle the gelatin evenly over 2 cups of the cranberry juice. Let stand until the gelatin has softened, about 5 minutes.
                                                                  • In a medium saucepan, bring the remaining 6 cups of cranberry juice to a simmer. Remove from the heat and stir in the honey and orange-flower water. Whisk in the gelatin mixture. Let cool for about 1 hour, stirring occasionally.
                                                                  • MEANWHILE, MAKE THE PANNA COTTA In a small bowl, sprinkle the gelatin evenly over the water and let stand until softened, about 5 minutes. In a large heatproof bowl, whisk 3 cups of the heavy cream with the yogurt.
                                                                  • In a medium saucepan, combine the remaining 3 cups of heavy cream with the sugar and the vanilla beans and seeds and bring to a simmer over moderately high heat, stirring often to dissolve the sugar. Remove the saucepan from the heat and whisk the gelatin mixture into the hot vanilla cream. Strain the cream through a fine-mesh sieve set over the yogurt mixture and whisk thoroughly to blend. Let yogurt panna cotta cool for about 45 minutes, stirring occasionally.
                                                                  • Set 20 small and sturdy plastic glasses on a tray. Ladle 1/4 cup of the yogurt panna cotta mixture into each glass (see Note) and refrigerate until set, about 3 hours.
                                                                  • Carefully ladle about 6 1/2 tablespoons of the cranberry jelly over the panna cotta layer and refrigerate until set, about 2 hours.
                                                                  • About 30 minutes before adding the last layer, gently warm the remaining panna cotta mixture just until melted. Ladle 1/4 cup of the panna cotta into each glass. Cover the glasses with plastic wrap and refrigerate until firm, about 2 hours longer. Serve chilled, garnished with small clusters of red currants.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 20
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 8 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Lots of people have woks, but so many people get it wrong because they don?t really understand the principle of stir-frying ? i.e. you get a pan really hot and you don?t overcrowd it with veg so that it starts boiling and not stir-frying. You could make this with breast of chicken instead, if that takes your fancy, or slices of pork. There are many ways you can vary this using different vegetables ? try beansprouts, water chestnuts, spinach, courgettes or baby corn.

                                                                  Ingredients
                                                                  • Yes No 4 x / duck breasts
                                                                  • Yes No 2 tsp 2 teaspoons five spice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 2 handfuls of thin asparagus
                                                                  • Yes No mangetouts
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No 1–3 fresh red chillies
                                                                  • Yes No 2 thumb sized pieces of fresh ginger
                                                                  • Yes No
                                                                  • Yes No 1 tbsp 1 tablespoon honey
                                                                  • Yes No a of fresh mint
                                                                  • Yes No 4 tbsp 4 tablespoons soy sauce
                                                                  • Lots of people have woks, but so many people get it wrong because they don’t really understand the principle of stir-frying – i.e. you get a pan really hot and you don’t overcrowd it with veg so that it starts boiling and not stir-frying. You could make this with breast of chicken instead, if that takes your fancy, or slices of pork. There are many ways you can vary this using different vegetables – try beansprouts, water chestnuts, spinach, courgettes or baby corn.First of all, score the skin of the duck with a sharp knife. Then dust the breasts all over with the five-spice and a good pinch of salt. Put the duck breasts skin side down in a cold wok, then bring it slowly up to a medium low temperature so the white fat turns into wonderful thin, crispy, golden crackling. Cook for around 12 minutes, then turn the breasts over and cook for a further 5 minutes.By which time they will be cooked medium, so remove them to a plate and pour away the duck fat. Get all your veggies and flavourings ready to go and wipe your wok. Now you want to get it really hot – if you want to open the window (and cover the fire alarm – joke!), then do. You may need to cook it all in smallish batches depending on the size of your wok. Add a couple of tablespoons of sunflower or groundnut oil to your hot wok. Carefully swill the oil around so that it covers the whole pan. Add your asparagus and sugar snap peas or mangetouts and toss around, then add the garlic, chilli and ginger. Continue stir-frying on the highest heat for a couple of minutes, until the asparagus has softened a little but still has a nice crunch. By all means have a taste. Remove the veg to a plate. Slice up your duck breasts into little slivers and put these back into the wok with any resting juices and maybe an extra pinch of five-spice. Cook until nice and crispy.Put all your vegetables back into the wok, and turn down the heat. Add the oranges, honey, half the mint and the soy sauce, and serve straight away on a large plate, sprinkled with the rest of the mint. Serve with rice or noodles, as a starter or main course.• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps: