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                                                                  Ingredients
                                                                  • Yes No 1 4 lb boneless pork loin roast
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No salt
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1/3 cup molasses
                                                                  • Preheat oven to 350°F. Rub roast all over with pepper; season with salt.
                                                                  • Warm oil in a large ovenproof skillet over medium-high heat. Place roast in pan and cook, turning every 2 to 3 minutes, until browned on all sides, about 10 minutes total. Remove pan from heat, pour molasses over roast and turn roast to coat in molasses.
                                                                  • Place skillet in oven and cook until center of roast registers 140°F on an instantread thermometer, 40 to 50 minutes, basting with pan juices once or twice during roasting. Transfer roast to a cutting board (preferably one with a lip to capture any juices), tent with foil and let rest for 15 minutes. Set aside pan with juices.
                                                                  • Remove twine and slice roast. Add accumulated juices on cutting board to pan juices and serve with roast.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                    twine
                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 16 oz gnocchi
                                                                  • Yes No 1/2 cup chopped sweet onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 large tomato
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No parmesan cheese
                                                                  • Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Fill a 3-qt. saucepan three-fourths full with salted water. Bring to a boil; add asparagus and gnocchi, and cook 2 to 4 minutes or until tender. Drain.
                                                                  • Sauté onion in hot oil in a medium skillet over medium-high heat 5 to 6 minutes or until tender; add garlic, and cook 1 minute. Add tomatoes, and cook 3 to 5 minutes. Stir in basil, salt, pepper, and asparagus mixture. Sprinkle each serving with Parmesan cheese; serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
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                                                                    Minute

                                                                  Panzanella is a refreshing Tuscan summer bread salad. Panzanella is quick to make, requires no cooking, and is the perfect thing to enjoy on a hot summer day, especially at a picnic or cookout. T

                                                                  Ingredients
                                                                  • Yes No 1 500 gram lb days old tuscan white bread
                                                                  • Yes No at least 6 leaves basil
                                                                  • Yes No 3 tomato
                                                                  • Yes No 1 small sweet red onion, and rings
                                                                  • Yes No half cucumber
                                                                  • Yes No 1/4 100 gram lb tuna, canned
                                                                  • Yes No parsley
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/4 cup vinegar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Though the basic ingredient in panzanella is bread, there's a great deal of room for improvisation. I have one friend who insists the bread should be seasoned with just olive oil, vinegar, and basil, and another who throws in a host of ingredients including tuna fish and raw onions. So if there's something you don't like in the ingredient list, feel free to change it or leave it out. This said, begin: Acidulate the water with the vinegar and soak the bread in it, for 20 minutes at least (if you plan ahead you could even leave it over night). Squeeze the bread to remove moisture -- it should be damp -- and crumble it into a salad bowl. Mix in the remaining ingredients and season to taste. Let the panzanella stand for ten minutes to give the bread time to absorb some flavor, and serve. The wine? Something light, perhaps a Rosato di Bolgheri (or del Salentino). About the Bread: You'll need a loaf of day-old Italian bread, of the kind that has a quite firm crust and crumb with enough body to be able to stand up to being thoroughly soaked. American-style soft breads of the sort baked in a baking tin simply will not work for panzanella, because they will collapse into a paste.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 4servings of panzanella
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 4 32 oz cup tomato herb soup
                                                                  • Yes No 4 cup sliced ry bread
                                                                  • Yes No 1 oz skim sharp cheddar cheese, but
                                                                  • Yes No 3 tbsp reduced fat sour cream
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1/2 tsp freshly ground black pepper fresh basil
                                                                  • Preheat oven to 350°. Place the soup in a large saucepan; bring to a boil. Reduce heat to low; cover and keep warm.
                                                                  • While the soup is heating, top each toasted bread round with 1 cheese slice; place on a baking pan. Bake in middle of oven until cheese is melted (about 5 minutes).
                                                                  • Add the sour cream and basil to soup. Ladle soup into bowls; top with toasts. Sprinkle with pepper and garnish with basil, if desired. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 cup soup and 1 cheese toast)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Easy and delicious sweet potatoes, mashed with maple syrup, butter, and a little cinnamon and cream.

                                                                  Ingredients
                                                                  • Yes No 3 2 lb medium sweet potato
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No cinnamon
                                                                  • Yes No 3 tbsp half and half
                                                                  • Cook sweet potatoes in boiling water until tender. Let cool slightly; peel. Mash with salt, butter, and maple syrup. Add cinnamon to taste then continue to mash with the milk or half-and-half to desired consistency. Serves 4 to 6. More Sweet Potato Recipes Honeyed Sweet Potatoes Sweet Potato Patties Sweet Potatoes with Apple Butter Baked Stuffed Sweet Potatoes Sweet Potatoes with Apple Slices Skillet Glazed Sweet Potatoes Fluffy Marshmallow Sweet Potatoes Whole Baked Sweet Potatoes Sweet Potato Bake Peanut Crunch Sweet Potato Casserole Easy Sweet Potato Bake Orange Baked Sweet Potatoes Sweet Potato and Banana Casserole Sweet Potato Croquettes I Sweet Potato Croquettes II Sweet Potato Fritters Sweet Potato Puffs Sweet Potato Sausage Balls Candied Sweet Potatoes Sweet Potato Sausage Casserole Honeyed Sweet Potatoes Pan-Fried Sweet Potatoes Southern Fried Sweet Potatoes Sweet Potato Casserole Spiced Sweet Potatoes Sweet Potato Chips Sweet Potato Fries Mashed Sweet Potatoes with Apples Sweet Potato Biscuits Sweet Potato Recipes Side Dish Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    slow cook

                                                                  Prep and Cook Time: about 1 1/4 hours. Rich spice flavors shine in this tender, cakelike bread. Notes: You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/4 cup firmly packed dark brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup coarsely chopped walnut
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 1/4 tsp nutmeg, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp cloves, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 3/4 cup mashed pumpkin
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Preheat oven to 350° (325° convection).
                                                                  • In a large bowl, mix flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.
                                                                  • In another bowl, whisk together eggs, Mashed Pumpkin, and oil until well blended.
                                                                  • Add wet ingredients to flour mixture and stir just until well blended. Pour equally into two oiled 8 1/2- by 4 1/2-inch loaf pans (with 2 2/3-cup capacity each).
                                                                  • Bake until bread pulls from pan sides and a wooden skewer inserted in center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack for about 15 minutes. Cut around outside edges of bread and invert onto racks. Cool thoroughly.
                                                                  Yields: 2loaves, about 10 servings each
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread

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

                                                                  Ingredients
                                                                  • Yes No 2 slice bread
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Cut or tear a 2-inch hole out of the center of each slice of bread.
                                                                  • Melt the butter in a large nonstick frying pan over medium heat until foaming. Add the bread slices. Crack an egg into each bread hole, season with salt and pepper, and cook until the bottoms are golden brown, about 3 to 4 minutes. Using a flat spatula, flip and cook until the second side is golden brown, about 3 minutes more for runny yolks. Serve immediately.
                                                                  Yields: 2servings
                                                                  • Total Time: 10 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Real men will definitely eat this quiche because it's loaded with all kinds of tasty ingredients: ham, bacon, mushrooms, cheese and cream. But the best part of the deal is that refrigerated pie crust keeps prep time to just 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 15 oz refrigerated piecrusts
                                                                  • Yes No 1 egg white
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 cup sliced mushroom
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 1 cup chopped ham
                                                                  • Yes No 6 egg
                                                                  • Yes No 1/2 tsp seasoning salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup shredded swiss cheese
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions; trim dough around edges of pieplate.
                                                                  • Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1-inch cookie cutter. Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork.
                                                                  • Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.
                                                                  • Bake at 400° for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350°.
                                                                  • Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tsp. drippings in pan. Crumble bacon, and set aside.
                                                                  • Sauté chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender.
                                                                  • Stir together bacon, onion mixture, half-and-half, and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust.
                                                                  • Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess browning, if necessary.) Let stand 10 minutes before serving.
                                                                  Cuisine:YesNomaryland
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
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                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 3 banana leaves
                                                                  • Yes No 2 cup asian short grain sweet rice
                                                                  • Yes No 1 cup coconut water
                                                                  • Yes No two 2 inch lime zest
                                                                  • Yes No 1 tender inner bulb of fresh lemongrass stalk
                                                                  • Yes No 1 cup shredded unsweetened shredded coconut
                                                                  • Yes No 1 green thai chile
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No fleur de sel
                                                                  • Line the lower tier of a large, wide 2-tiered bamboo steamer with 1 banana leaf. Spread the soaked rice on the bamboo leaf in an even layer. Set the steamer in a wok or skillet over 3 inches of boiling water. Cover and steam over moderately high heat for about 10 minutes, until the rice is somewhat softened but still chewy. Remove the steamer from the wok.
                                                                  • Meanwhile, in a blender, puree the coconut water with the lime leaves and lemongrass. Strain the coconut water through a fine sieve into a large bowl, pressing on the solids. Add the rice to the bowl along with the shredded coconut, chile and sugar and stir well. Season with salt.
                                                                  • Cut the remaining 2 banana leaves into ten 8-inch squares. Place about 1/2 cup of rice in the center of each square and press to form 4-inch cakes; fold the leaves over the rice to make square packages.
                                                                  • Arrange the packages on both tiers of the steamer and return it to the wok. Cover and steam over moderately high heat for 12 minutes, until the rice is tender. Transfer the packages to a platter. Carefully cut them open, sprinkle the rice with fleur de sel and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This moist snacking cake might remind you of banana bread.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 1/2 tbsp dark rum
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup mashed ripe banana
                                                                  • Yes No 3 tbsp buttermilk (1% fat)
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/3 cup chopped walnut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Preheat oven to 350°.
                                                                  • Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.
                                                                  • Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.
                                                                  • Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.
                                                                  Yields: 16servings (serving size: 1 bar)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No four 9 oz boxes frozen artichokes
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 3/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 2 1/2 oz sharp white cheddar cheese
                                                                  • Yes No cracker
                                                                  • Preheat the oven to 350°. Roast the jalapeño directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeño and cut it into 1/4-inch dice.
                                                                  • In a large bowl, mix the artichokes with the jalapeño, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
                                                                  • Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  I first tried a version of this cocktail at Audrey Saunders’s Pegu Club in Manhattan. A sip later, I was hooked. If you are a Manhattan drinker and want to change things up a bit, try this recipe. Angostura, traditionally used in a Manhattan, is replaced with cynar. What to buy: Cynar is an Italian bitter apéritif made from about 13 herbs and plants, the most predominant of which is artichoke. It can be purchased at most liquor stores or online. Carpano Antica Formula is the original vermouth, an apéritif made of white wine infused with herbs and spices and fortified with spirits. It was first made in Turin, Italy, in 1786 by Antonio Benedetto Carpano. It can be purchased at many liquor stores or online. Though Carpano Antica Formula has a singular taste, you can use any sweet vermouth in this drink.

                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz rye
                                                                  • Yes No 3/4 oz sweet vermouth
                                                                  • Yes No 1/2 oz cynar
                                                                  • Yes No 1 maraschino cherry
                                                                  • At least 5 minutes before mixing your drink, place a 5-ounce coupe or glass in the freezer.
                                                                  • Fill two-thirds of a pint glass or cocktail mixer with ice. Add the rye, vermouth, and cynar and stir vigorously for about 30 seconds. Place the cherry in the chilled glass, then strain the drink into the glass.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Lasagne is always best when made with fresh sheets of pasta, and these are now available in all good supermarkets. I haven?t used a béchamel sauce because it takes too long ? I?ve used a crème fraîche mixture that does a great job. A mixture of beef and pork is really tasty ? it?s just a brilliant sauce which can also be used for making spaghetti bolognese, stuffing cannelloni, mixing with sautéed mushrooms and pappardelle. It will keep for a couple of days in the fridge.

                                                                  Ingredients
                                                                  • Yes No slice bacon
                                                                  • Yes No a pinch a pinch of cinnamon
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 cloves of garlic, andfinely
                                                                  • Yes No 2 handfuls of mixed fresh herbs
                                                                  • Yes No olive oil
                                                                  • Yes No 14oz beef stew meat
                                                                  • Yes No pork belly, skinremoved
                                                                  • Yes No 14oz 2 cans of good quality plum tomatoes
                                                                  • Yes No water
                                                                  • Yes No 2 bay leaves
                                                                  • Yes No 1 butternut squash
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 tbsp 1 tablespoon coriander seeds, bashed
                                                                  • Yes No 1 dried red chilli, bashed
                                                                  • Yes No 14oz fresh lasagne sheets
                                                                  • Yes No 9 oz 14oz mozzarella
                                                                  • Yes No 1 pint 1 pint of crème fraîche
                                                                  • Yes No 3 anchovies
                                                                  • Yes No handful 2 handfuls of parmesan cheese
                                                                  • Yes No a milk
                                                                  • Lasagne is always best when made with fresh sheets of pasta, and these are now available in all good supermarkets. I haven’t used a béchamel sauce because it takes too long – I’ve used a crème fraîche mixture that does a great job. A mixture of beef and pork is really tasty – it’s just a brilliant sauce which can also be used for making spaghetti bolognese, stuffing cannelloni, mixing with sautéed mushrooms and pappardelle. It will keep for a couple of days in the fridge.Preheat the oven to 350ºF. In a large casserole-type pan slowly fry the pancetta and cinnamon until golden, then add the onion, carrot, garlic and herbs and about 4 tablespoons of olive oil. Mix together, then add the beef and pork. Cook for about 5 minutes, then add the canned tomatoes and the wine or water. Add the bay leaves and bring to the boil. Then get some wax paper, wet it and place it on top of the pan with a lid placed on top as well. Then place in the preheated oven for 2 hours or simmer on the stovetop over a gentle heat for around an hour and a half. Rub your butternut squash slices with olive oil, and sprinkle with salt, pepper and the bashed-up coriander seeds and chilli. Place on a baking sheet and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side. Mix together your crèmefraîche, anchovies, and a handful of Parmesan, and season with salt and pepper. You may need to loosen the mixture with a little milk.Turn the oven to 400ºF. To assemble the lasagne, rub an earthenware lasagne dish with olive oil, lay some sheets of lasagne over the bottom and drape them over the sides (see pages 10–11). Add a layer of meat, a little white sauce and a sprinkling of Parmesan. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce. Tear over the mozzarella and sprinkle with some extra Parmesan. Cook in the preheated oven for 30–35 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    tear
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These caramelized apples are meant to be slightly sweet, not overpowering and sugary, so they’re versatile in nature. Spicy-tart and thoroughly warming, these apples are a fabulous addition to crepes or homemade ice cream. They’re equally at home as an unexpected garnish for mildly spicy grilled chicken or a tropical menu from Martinique. Cook’s note: For a delicious “cheater” dessert, fill a store-bought tart shell with these apples. With the homemade goodness of the apples and apple cider reduction sauce, nobody will guess your secret!

                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 5 1/2 inch spicy sweet, crisp apples, and cubes
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp lemon zest
                                                                  • Yes No 1/3 cup apple cider
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with 1 tablespoon sugar. Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
                                                                  • Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
                                                                  • Transfer the apples from the skillet to a serving bowl with a slotted spoon. Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits. Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly. If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment. Pour the finished sauce over the warm apples and serve immediately.
                                                                  • Makes 6 servings.
                                                                  Cuisine:YesNotropical
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    finish

                                                                  Prep: 45 min., Chill: 24 hrs.

                                                                  Ingredients
                                                                  • Yes No 7 1/2 cup water
                                                                  • Yes No 3 large lb shrimp
                                                                  • Yes No 2 small purple onion
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp white wine worcestershire sauce
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 2 garlic clove
                                                                  • Bring water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired.
                                                                  • Layer shrimp and onion slices in an airtight container.
                                                                  • Whisk together oil and next 10 ingredients; pour over shrimp mixture. Cover and chill 24 hours, stirring occasionally.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  A culturally confused cocktail, to say the least, this drink combines elements of Sangría and the Caipirinha, then adds a twist. It’s one of the most popular drinks at Cantina in San Francisco. What to buy: Cachaça, a sugarcane-derived spirit with a 500-year history, can be found at most well-stocked liquor stores. Use a well-balanced, affordable Cabernet Sauvignon that will not overwhelm the other flavors in this cocktail.

                                                                  Ingredients
                                                                  • Yes No 1 cup blackberry
                                                                  • Yes No 2 medium lime
                                                                  • Yes No 6 oz cachaça
                                                                  • Yes No 2 oz cabernet sauvignon
                                                                  • Yes No 1 1/2 oz lime juice
                                                                  • Yes No 2 oz orange juice
                                                                  • Yes No 4 oz simple syrup
                                                                  • Yes No 2 oz cranberry juice
                                                                  • Yes No crushed ice
                                                                  • Yes No lime and orange wheels
                                                                  • Combine the blackberries and quartered limes in a large pitcher and muddle until well crushed.
                                                                  • Add the cachaça, Cabernet, lime juice, orange juice, simple syrup, cranberry juice, and some ice and stir to chill thoroughly. Garnish with lime and orange wheels and serve.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 5drinks
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Use leftover vinaigrette as a salad dressing or marinade for chicken or vegetables.

                                                                  Ingredients
                                                                  • Yes No 4 large artichoke
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1 tbsp fajita seasoning
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp commercial basil pesto
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No lettuce
                                                                  • Yes No garnishes, chopped tomato, cilantro, olives
                                                                  • Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim sharp edges from the top of outer leaves, if necessary.
                                                                  • Place artichokes in a large Dutch oven; cover with water, and add 1/2 cup olive oil and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lower leaves pull out easily.
                                                                  • Combine remaining 1/2 cup olive oil, balsamic vinegar, and next 2 ingredients in a blender. Process until well blended. Set vinaigrette aside.
                                                                  • Combine mayonnaise, pesto, and 3 tablespoons lemon juice. Set aside.
                                                                  • Drain artichokes, and place on lettuce leaves. Drizzle each with 2 to 3 tablespoons of vinaigrette and dollop with pesto sauce. Garnish, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 2 tbsp salted roasted almonds
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/2 tsp finely grated lime zest
                                                                  • Yes No 9 tbsp unsalted butter
                                                                  • MAKE THE PASTRY: In a food processor, pulse the almonds and the confectioners' sugar until finely ground. Add the butter and pulse until smooth. Pulse in the egg and vanilla. Add the flour and process until blended. Press the pastry evenly into an 8-by-11-inch glass baking dish, pressing it 1 inch up the side. Trim the edge to 3/4 inch and chill until firm, at least 1 hour.
                                                                  • Preheat the oven to 350°. Prick the pastry with a fork and bake for 25 minutes, or until golden. Let cool completely.
                                                                  • MEANWHILE, MAKE THE LIME CURD: In a heatproof bowl set over a pan of simmering water, cook the eggs, sugar, lime juice and zest, whisking, until an instant-read thermometer registers 180°, about 7 minutes. Set the bowl into an ice water bath and stir until the temperature drops to 130°, about 3 minutes. Whisk in the butter. Let cool at room temperature for 1 hour.
                                                                  • Pour the lime curd over the pastry and refrigerate until firm, at least 6 hours or overnight. Cut into bars and serve.
                                                                  Yields: 16bars
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 tsp active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3/4 tsp active dry yeast
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 12 oz pint red raspberries
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No vegetable oil
                                                                  • MAKE THE STARTER In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cover with plastic and let rise in a warm place until doubled in bulk, 1 hour.
                                                                  • MAKE THE DOUGH In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover and let rise in a warm place until doubled in bulk, 1 hour.
                                                                  • MEANWHILE, MAKE THE JAM In a saucepan, simmer the raspberries with the 1 1/2 cups of sugar over moderate heat until thickened, about 25 minutes. Scrape the jam into a bowl and let cool for 1 hour.
                                                                  • Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover with a damp cloth. Let stand for 15 minutes.
                                                                  • In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the raspberry jam.
                                                                  Yields: 8
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Cilantro lends a pleasant grassy edge to a simple shrimp dish. Look for sambal oelek in the Asian section of supermarkets or specialty stores, or substitute hot sauce. Serve with steamed bok choy or sugar snap peas.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 3 cup sliced scallion
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 3 1/2 tbsp reduced sodium soy sauce
                                                                  • Yes No 1/2 tsp sambal oelek
                                                                  • Yes No 2 cup chopped cilantro
                                                                  • Yes No 3 cup brown rice
                                                                  • Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  • Yes No
                                                                    Minute

                                                                  For centuries, farmers have been growing rice in Senegal, on the western coast of Africa, where it's a staple food. Here, Marcus Samuelsson uses it to create an utterly luxurious pudding, brightening the creamy flavor with grated lime zest, vanilla and cubes of fresh mango.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 qt milk
                                                                  • Yes No 2 14 oz cup short-grain rice
                                                                  • Yes No one 14 oz coconut milk
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 tbsp poppy seed
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 lime
                                                                  • Yes No 6 mango
                                                                  • In a medium enameled cast-iron casserole, combine the milk with the rice, coconut milk, vanilla bean and seeds and the poppy seeds and bring to a simmer over moderately high heat, stirring. Reduce the heat to low and simmer, stirring often, until the rice is tender, about 1 hour and 20 minutes.
                                                                  • Stir the sugar, heavy cream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes. Let cool to room temperature, then cover tightly and refrigerate until chilled, about 2 hours. Spoon the rice pudding into small bowls and top with the mango.
                                                                  Cuisine:YesNowestern
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 lb hot italian sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 1/2 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 cup light cream
                                                                  • Yes No 1 lb rigatoni pasta
                                                                  • Yes No parmesan cheese
                                                                  • In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
                                                                  • Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.
                                                                  • In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate

                                                                  You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

                                                                  Ingredients
                                                                  • Yes No 2 20 cup good quality white bread
                                                                  • Yes No 1 1/2 lb chestnut
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 4 3 cup small onion
                                                                  • Yes No 1 4 cup celery head
                                                                  • Yes No 3 tbsp diced sage
                                                                  • Yes No 5 cup low-sodium chicken stock
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 3 cup coarsely chopped flat leaf parsley
                                                                  • Yes No black pepper
                                                                  • Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
                                                                  • Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
                                                                  • Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
                                                                  • Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 cup asiago cheese
                                                                  • In a small saucepan, combine the water, salt and nutmeg with 2 tablespoons of the butter and bring to a boil over high heat. As soon as the water boils, add the flour all at once and beat the dough with a wooden spoon until it is thick and comes away from the side of the pan. Cook, stirring to dry out the dough, about 30 seconds. Transfer the dough to a medium bowl and let cool slightly, about 5 minutes.
                                                                  • Beat 1 egg into the dough until incorporated. Beat in 1/4 cup of the cheese and another egg until blended, then beat in the last egg until the dough is very smooth.
                                                                  • Preheat the oven to 350°. Bring a large pot of salted water to a boil. Set a bowl of ice water near the stove. With a large spatula, transfer the dough to a resealable plastic bag, pressing it into one corner. Cut off the tip of the bag; the opening should be about 1/2 inch long.
                                                                  • Reduce the heat to maintain a gentle simmer. Carefully hold the bag over the water and press out the dough, using a small sharp knife to cut it into 1 1/2-inch lengths before it drops into the pot (see Note). Simmer the gnocchi for 3 minutes. With a slotted spoon, transfer the gnocchi to the ice water bath to stop the cooking. Transfer the gnocchi to paper towels and pat dry.
                                                                  • Grease a 9-by-12-inch baking dish with the remaining 1 tablespoon of butter. Arrange the gnocchi in the dish and sprinkle with the remaining 2 tablespoons of cheese. Bake until puffed, about 25 minutes. Preheat the broiler. Broil the gnocchi 6 inches from the heat for 1 to 2 minutes, or until browned. Serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup cubed sweet potato
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No 1/2 cup coarsely chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 cup corn kernel
                                                                  • Yes No 3/4 cup drained black beans in can
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/4 cup minced cilantro
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 3/4 cup canned fat free refried beans
                                                                  • Yes No 8 8 inch flour tortilla
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1/2 cup salsa
                                                                  • Yes No 4 tsp chopped cilantro
                                                                  • Preheat oven to 350°.
                                                                  • Combine sweet potato and broth in a large nonstick skillet. Bring to a simmer over medium-low heat; cover and cook 7 minutes or until tender. Add onion and garlic; cook 2 minutes. Add corn, black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated. Combine sweet potato mixture and refried beans in a medium bowl. Spoon about 1/2 cup sweet potato mixture down center of each tortilla, and roll up. Place burritos in a 13 x 9-inch baking dish; cover with foil.
                                                                  • Bake at 350° for 15 minutes or until thoroughly heated. Serve each burrito with 1 tablespoon sour cream and 1 tablespoon salsa. Sprinkle each burrito with 1 teaspoon chopped cilantro, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 5 cup blueberry
                                                                  • Yes No 4 4 lb large green tomato
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 5 cup sugar, granulated
                                                                  • Yes No 3 1.75 oz fruit pectin
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Pulse blueberries and chopped tomato in a blender or food processor 3 or 4 times or until mixture is almost smooth.
                                                                  • Cook blueberry mixture, 1 1/2 cups water, and sugar in a Dutch oven over medium heat, stirring constantly, until sugar dissolves.
                                                                  • Stir in fruit pectin and remaining ingredients. Bring to a boil; cook, stirring constantly, 5 minutes or until mixture thickens.
                                                                  • Pour hot mixture into hot jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
                                                                  • Process in boiling-water bath 10 minutes.
                                                                  • * 5 cups frozen blueberries, thawed, may be substituted.
                                                                  • Note: For testing purposes only, we used Sure-Jell Fruit Pectin.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 5pints
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover

                                                                  Alfajores are unusual and delicious sandwich cookies, made of two shortbread-like cookies and a dulce de leche filling. Alfajores make perfect gifts - they are easy to decorate, and keep well enough to send in the mail. Make them extra special with homemade dulce de leche.

                                                                  Ingredients
                                                                  • Yes No 1 almond shortbread alfajores
                                                                  • Yes No 1 dulce de leche
                                                                  • Yes No 1 royal icing
                                                                  • Yes No food coloring
                                                                  • Yes No decorating bags and tips
                                                                  • Prepare the cookies ( almond shortbread alfajores, or maple shortbread alfajores ) and the dulce de leche (or use purchased dulce de leche). Prepare the royal icing. (recipe here ). Separate half of the cookies, and place them on a flat surface. Divide the icing into 3 bowls. Tint one bowl of icing red, one green, and leave the last bowl of icing white. Fill a piping bag with red icing, another with green, and one with white icing. Decorate the separated cookies as desired (leave other half of the cookies undecorated). Let icing harden enough to handle the cookies. Place a teaspoon or so of dulce de leche on the bottom of one of the undecorated cookies, then press a decorated cookie on top, to make a sandwich. Repeat with remaining cookies. Store cookies in an airtight container.
                                                                  • Prep Time: 2 hours
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    decorate

                                                                  This famous liver spread, enriched with schmaltz (rendered chicken fat), is a staple at Katz's Delicatessan, on New York City's Lower East Side. It's best served plain, as it is at Katz's, on rye bread. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

                                                                  Ingredients
                                                                  • Yes No 1 lb beef liver
                                                                  • Yes No 1 lb chicken liver
                                                                  • Yes No cup canola oil
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 6 tbsp chicken fat
                                                                  • Yes No 2 egg
                                                                  • Yes No salt and pepper
                                                                  • Heat broiler to high, and place beef livers on an aluminum foil—lined baking sheet. Broil, turning once, until cooked through, about 10 minutes; transfer to a food processor. Place chicken livers on baking sheet and broil until cooked through, 8–10 minutes; add to food processor. Heat oil in a 10″ skillet over medium heat and add onion; cook, stirring often, until soft, 10–12 minutes. Transfer to food processor, along with fat, eggs, salt, and pepper; process until smooth. Transfer to a medium bowl, cover with plastic wrap, and chill.
                                                                  Cuisine:YesNonew york
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The Polish name for cucumbers in sour cream is " mizeria " literally meaning "misery," referring to the dish being conceived by peasants, who were nicknamed "the miserable ones" by the have-gots! See the legend below. This delightful, cooling salad is anything but "misery." It's a great accompaniment to pork, ham, chicken, fish, just about anything. Choose thin cucumbers with small seeds or the seedless variety. Dress this just before serving so the dish doesn't become watery. That's another reason my family doesn't use vinegar -- it waters down the dressing -- but it's a classic component of the dish. Makes 4 servings

                                                                  Ingredients
                                                                  • Yes No 1 large cucumber
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tsp white vinegar
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Note: Legend has it this dish was a favorite of Queen Bona Sforza, an Italian princess who married Polish King Sigismund I in the 16th century. Homesick for her native Italy where cucumbers were common, everytime she ate it, it made her cry. Hence the Polish word for "misery," derived from the Latin. Run a channel knife or fork down the length of the cucumbers to produce a pretty edge, and slice thinly. Place in a colander over a bowl to catch the juices and salt the cukes liberally. Allow to stand for 30 minutes. In a small bowl, mix remaining ingredients. Pat cucumbers dry and place in a medium bowl. Add the dressing and toss with the cucumber slices. Season to taste with salt and black pepper. Chill and sprinkle with additional dill, if desired, before serving.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp sweet paprika
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 4 lb chicken
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 12 pitted dates
                                                                  • Yes No 12 dried apricots
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper.
                                                                  • Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
                                                                  • Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
                                                                  • Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
                                                                  • Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Carve the chicken and pass the chunky jus at the table.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook

                                                                  A No. 10 or 11 skillet will accommodate all of the chicken. Or use two small skillets.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 1/2 tbsp cumin, ground
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 8 sprig thyme
                                                                  • Preheat oven to 400 degrees. In a small bowl, combine the chili powder, cumin, and paprika, plus salt and pepper to taste. Rub chicken all over with the chili mix.
                                                                  • Add olive oil to a large cast-iron or other ovenproof skillet, and swirl to cover bottom. Add onion rounds in a single layer, then thyme. Add chicken, skin side up. Transfer to oven, and bake until the chicken has cooked through, 30 to 40 minutes.
                                                                  • Let chicken cool slightly. Using your fingers, remove the bones. Slice each breast, crosswise, into four or five pieces. Serve with the roasted onion rounds and thyme.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast

                                                                  A simple but elegant dessert featuring the sweet yet tart flavor of the quince. This relatively unknown fruit holds up especially well to cooking and takes on a lovely rose hue when it is cooked. Note: If you decide to substitute apples or pears for the quince, you will need to monitor your cooking time because those fruits cook more quickly. The desired consistency should be tender but not mushy.

                                                                  Ingredients
                                                                  • Yes No 2 large quince
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 1/2 cup greek yogurt
                                                                  • Yes No powdered sugar
                                                                  • Yes No cinnamon, ground
                                                                  • Preheat the oven to 350 degrees.
                                                                  • Bring the water to a boil in a medium oven-safe saucepan. Add the sugar and stir until completely dissolved.
                                                                  • Place the halved quince cut side down in the bottom of the sauce pan. Add the cinnamon stick, bay leaf, and cloves. Cover and place in the oven.
                                                                  • Bake at 350 degrees for 1 1/2 hours, or until the quince is nicely tender, but not mushy.
                                                                  • Allow to cool slightly before plating. Add a dollop of Greek yogurt, sprinkle with cinnamon and powdered sugar and enjoy.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  This recipe resembles a hearty potato hash and is a great use for leftover ham. Cooked entirely in the microwave, it's ready to eat in less than 15 minutes, so pair it with fresh fruit or a salad for a truly effortless dinner.

                                                                  Ingredients
                                                                  • Yes No 3 cup frozen hash brown potatoes
                                                                  • Yes No 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup drained canned artichoke hearts
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 oz smoked ham
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Combine potatoes and chicken broth in a 1-quart microwave-safe casserole. Cover with lid, and microwave at HIGH 12 minutes, stirring after 6 minutes.
                                                                  • Uncover dish. Stir in 1/2 cup artichoke hearts, green onions, 1/8 teaspoon black pepper, and ham. Sprinkle with cheese. Microwave, uncovered, at HIGH 1 minute.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 1/2 cup homemade stock
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 egg white
                                                                  • Yes No 2 lb center cut salmon fillet
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No 1/4 cup cooking oil
                                                                  • In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger, and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.
                                                                  • Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.
                                                                  • In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.
                                                                  • Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Lamb shoulder is a less expensive cut, but you'll need to trim it well. Expect to lose about 1 to 1 1/2 pounds of fat after trimming.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb lamb shoulder
                                                                  • Yes No 4 tsp oregano leaves, dried
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Yes No 5 cup orzo
                                                                  • Yes No 1 4 oz cup crumbled feta cheese
                                                                  • Yes No oregano
                                                                  • Yes No slice lemon
                                                                  • Trim fat from lamb. Place lamb in an electric slow cooker, and sprinkle with oregano, rind, and 1/4 teaspoon salt. Pour in juice; top lamb with spinach. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove spinach and lamb from slow cooker, reserving cooking liquid; cool. Remove meat from bones; discard bones, fat, and gristle. Chop meat.
                                                                  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag, and let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a large bowl, stopping before fat layer reaches opening; discard fat.
                                                                  • Add 1/4 teaspoon salt, lamb, spinach, orzo, and feta to strained drippings. Garnish with oregano sprigs and lemon slices, if desired.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 1/2 lb bow ties
                                                                  • Yes No 1 1 lb large fennel bulb
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 lb prosciutto
                                                                  • Yes No 1/4 lb parmesan cheese
                                                                  • In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain. Rinse with cold water and drain thoroughly.
                                                                  • In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt, and 1/4 teaspoon of the pepper. Add the prosciutto and toss again.
                                                                  • To serve, mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the cheese.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  Café Cubano
                                                                   20 m
                                                                  Ingredients
                                                                  • Yes No ground espresso
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Prepare a 6-serving stove-top espresso maker according to manufacturer's directions and brew a pot of espresso. Put the sugar in a large glass measuring cup and add 1 tablespoon of the hot espresso. Using a small whisk, beat the sugar with the espresso until pale and thick and nearly dissolved, about 1 minute. Stir in the remaining hot espresso. Let the foam rise to the top, then pour into espresso cups and serve immediately.
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/4 cup tomato ketchup
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
                                                                  • Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
                                                                  • Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit"). This recipe first appeared in SAVEUR Issue #140 along with Brent Cox's story Summer Skewers.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb pork loin
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 5 tbsp diced mint
                                                                  • Yes No 5 tbsp diced parsley
                                                                  • Yes No 2 tbsp diced oregano
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 2 italian hoagie rolls, toasted
                                                                  • Yes No lemon
                                                                  • In a large bowl, toss together pork, 1/4 cup oil, vinegar, 2 tbsp. mint, 2 tbsp. parsley, the oregano, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight. Soak six 8″ wooden skewers in water for 30 minutes; drain and set aside. In a small bowl, whisk remaining oil, mint, and parsley together with chile flakes, and season with salt and pepper; set sauce aside.
                                                                  • Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread four or five pork cubes onto each skewer. Transfer to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes.
                                                                  • Place skewers on rolls; drizzle with sauce and serve with lemon wedges.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil

                                                                  "You don't have to eat latkes with applesauce or sour cream," says Rachel Klein. She treats rustic potato latkes like regal blinis, serving them with farmed paddlefish roe (a sustainable, less expensive alternative to wild sturgeon caviar) and crème fraîche.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb large baking potato
                                                                  • Yes No 1 4 oz small onion
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tbsp matzo meal
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 6 2 by 1/2 inch oz gravlax, strips
                                                                  • Yes No 2 oz paddlefish roe
                                                                  • In a food processor or on a box grater, coarsely shred the potato and onion. Transfer to a colander and squeeze dry. Let stand for 2 minutes, then squeeze dry again. Transfer the potato mixture to a large bowl. Add the flour, matzo meal, egg, salt and pepper and stir to combine.
                                                                  • In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
                                                                  • Arrange the latkes on a platter and top each one with crème fraîche, gravlax and roe. Serve warm.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 121 1/2-inch latkes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A coulis is a simple sauce made with a fruit puree. The plums in this pork tenderloin recipe are scented with rosemary, and used to create a very unique sauce. Pork recipes with fruit-based sauces are a classic combination, and this delicious version shows why. Makes 6 Servings of Pork Tenderloin with Rosemary-Plum Coulis

                                                                  Ingredients
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 lb boneless pork tenderloin
                                                                  • Yes No 1 1/2 lb plum
                                                                  • Yes No 6 tbsp white wine
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No salt and pepper
                                                                  • Place balsamic vinegar, oil, rosemary, salt, pepper, garlic and pork in a large resealable plastic bag. Seal and refrigerate for 12 to 24 hours to marinate. To prepare coulis, puree plums in a blender or food processor. Press mixture through a fine mesh sieve to remove all skins and solids. Place plum puree in a small saucepan with wine and sugar; simmer over low heat for 10 minutes or until slightly thickened, then stir in rosemary. Let cool. Grill pork over medium heat until it reaches an internal temperature of 145°F. Let rest for 5 minutes then cut into 1/4-inch thick diagonal slices. Pour plum coulis on a platter and top with sliced pork. Garnish with additional fresh rosemary and grilled plum slices, if desired.
                                                                  Cuisine:YesNocalifornia
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Polish Stuffed Eggs, or jajka faszerowany (YI-kah fah-sheh-rraw-VAH-nih), are also known as deviled eggs. The filling is made with ham, cheese, sour cream and mustard. What sets them apart is the broiled polonaise-style buttered bread crumb topping. This makes a great appetizer course or light lunch with a crisp salad and crusty bread. View this larger image. Makes 12 Polish Stuffed Egg halves

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 8 oz ground ham
                                                                  • Yes No 4 tbsp polish honey cheese
                                                                  • Yes No 4 tbsp sour cream
                                                                  • Yes No 2 tsp prepared mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 1 cup fine dry bread crumb
                                                                  • Yes No 2 oz butter
                                                                  • Remove yolks from egg halves and combine them with the rest of the ingredients, except the bread crumbs and melted butter. Mix well. Heat broiler. Mound the mixture into the egg whites, smoothing with a knife. Place on a heatproof dish or pan. Sprinkle with bread crumbs, covering the filling and whites completely, and drizzle with melted butter. Broil about 3 minutes or until bread crumbs are crisp and golden. Serve warm or at room temperature. Refrigerate leftovers.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 12 lb frozen turkey
                                                                  • Yes No 2 tbsp chopped sage
                                                                  • Yes No 3 tsp chopped chives
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 tsp chopped parsley
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/3 cup dry sherry
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 350°.
                                                                  • Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley in a small bowl. Rub sage mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under bird.
                                                                  • Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving.
                                                                  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening. Stir in 2 1/2 cups broth and sherry. Bring to a boil; reduce heat, and simmer 10 minutes. Combine 1/4 cup broth and flour in a small bowl, stirring well with a whisk. Stir into sherry mixture, and bring to a boil, stirring constantly. Stir in 2 tablespoons parsley, 1 teaspoon chives, and 1 teaspoon thyme. Serve sauce with turkey.
                                                                  Yields: 12servings (serving size: 6 ounces turkey and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  KIDS LOVE IT Finalist. JENNIE-O TURKEY STORE Brand Winner.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 20 oz lean ground turkey
                                                                  • Yes No 1 cup chopped shiitake mushroom
                                                                  • Yes No 1 8 oz water chestnut in can
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1/3 cup teriyaki sauce
                                                                  • Yes No 3 tbsp creamy peanut butter
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1/4 cup hoisin sauce
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1 head iceberg lettuce
                                                                  • Yes No hoisin sauce
                                                                  • Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Remove from skillet.
                                                                  • Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes. Add green onions, and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with hoisin sauce, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4 ½servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For a bolder-flavored grilled steak this summer, try marinating skirt steak in red wine and topping it with all of the classic steakhouse pairings: blue cheese, mushrooms, red onion, and bacon. Cooking bacon strips right on the grill means zero grease cleanup, and a quick chop of the grilled vegetables makes for an easy and supersavory steak topping. Serve it all up with a Caesar Salad. Special equipment: You will need a pastry brush for this recipe. Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill. This dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 lb beef skirt steak
                                                                  • Yes No 4 10 inch metal skewers
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 oz blue cheese
                                                                  • Yes No 2 tsp diced flat leaf parsley
                                                                    For the steak:
                                                                  • Place the wine, garlic, pepper, and salt in 13-by-9-inch baking dish and whisk to combine. Add the steak pieces, turn to coat, cover, and refrigerate for 2 hours, turning once.
                                                                    To grill the topping and the steak:
                                                                  • Heat an outdoor grill to high (about 450°F to 550°F).
                                                                  • Meanwhile, prepare the skewers: Thread half of the mushrooms onto 1 skewer through the center of the cap and out through the stem. Repeat with the remaining mushrooms on a second skewer. Thread equal amounts of onion onto the remaining 2 skewers, leaving 1/4 inch in between the onion pieces. Brush the mushrooms and onions all over with vegetable oil. Then brush the mushrooms all over with a thin layer of Worcestershire sauce; set the mushroom skewers and the remaining Worcestershire sauce aside. Season the onion skewers with salt and pepper; set aside.
                                                                  • Rub the grill grates with a towel dipped in vegetable oil. Place the bacon flat on the grill, cover the grill, and cook, flipping halfway through, until the bacon is crisp, about 5 minutes total. Remove to a medium bowl to cool, then crumble and set aside.
                                                                  • Place the mushroom and onion skewers on the grill and cover the grill. Cook, brushing the mushrooms with the reserved Worcestershire sauce every 2 minutes and rotating all of the skewers until the mushrooms and onions have charred and are slightly softened, about 13 to 15 minutes total. (You may have some Worcestershire sauce left over.) Remove the skewers to a baking sheet or large dish, cover with foil, and set aside.
                                                                  • Remove the steak from the marinade and pat dry with paper towels; discard the marinade. Rub the grill grates again with oil. Place the steak on the grill, cover the grill, and cook until medium rare, flipping halfway through, about 5 to 6 minutes total. Remove to a cutting board and let rest while you finish the topping.
                                                                  • Remove the mushrooms and onions from the skewers. Cut the mushrooms into quarters and add to the bowl with the bacon. Roughly chop the onion and add to the bowl. Add the blue cheese and parsley and stir to combine. Taste and season with salt and pepper as needed.
                                                                  • Slice the skirt steak and serve with the topping.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3 ½servings
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  The word bessara refers not only to this Moroccan Split Pea Soup recipe, but also to a tasty Moroccan Fava Bean Dip. In this version of bessara, split peas are simmered in broth with onions, garlic, paprika and cumin before being pureed. Add cayenne pepper to taste. Use vegetable broth for a vegetarian version. The soup can also be prepared with dried chick peas, but you'll need to allow time to soak them overnight. The split peas don't need to be soaked. Garnish the soup with fresh cilantro or a small swirl of creme fraiche or plain yogurt. The latter are especially good if you make bessara on the spicy side.

                                                                  Ingredients
                                                                  • Yes No 1 500 gram lb dried peas
                                                                  • Yes No 6 cup vegetable broth
                                                                  • Yes No 2 500 milliliter cup water
                                                                  • Yes No 1/3 80 milliliter cup olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/4 cup parsley
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • In a large pot, cook the onions and garlic in the olive oil over medium-low heat for just a few minutes, or until fragrant and softened. Add the remaining ingredients and bring to a boil over high heat.
                                                                  • Reduce the heat and simmer the soup, partially covered, for 50 to 60 minutes, until the peas are tender. Stir the soup occasionally while cooking, and if you like a thicker soup, remove the cover for the last 15 minutes to reduce the liquids a bit more.
                                                                  • Puree the soup in batches* in a blender, adjust seasoning, and serve.
                                                                  • *Note: If the soup is quite hot when you puree it, fill the blender only halfway and hold the lid firmly in place. (Pressure from steam can cause hot liquids to splash forcefully out of the blender.)
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 7servings.
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam

                                                                  If you want to tame the spice, seed the jalapeño and chop it, or simply omit it.

                                                                  Ingredients
                                                                  • Yes No 1 chipotle chile, canned in adobo sauce
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 2 tsp ancho chile powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 slice pineapple
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 3 tbsp thinly sliced red onion
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/2 jalapeño chili pepper
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 8 lime
                                                                  • To prepare pork, preheat the grill to high heat.
                                                                  • Mince chipotle chile. Combine chipotle and oil in a small bowl; rub evenly over pork. Combine oregano and the next 4 ingredients (through black pepper). Sprinkle spice mixture evenly over pork, and let stand for 30 minutes. Place the pork on grill rack coated with cooking spray, and grill for 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Coarsely chop pork; keep warm.
                                                                  • To prepare salsa, place pineapple on a grill rack coated with cooking spray; grill for 5 minutes on each side. Coarsely chop pineapple, and place in a medium bowl. Add cilantro and next 4 ingredients (through jalapeño); toss to combine.
                                                                  • Warm the tortillas according to package directions. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 3 tablespoons salsa. Serve with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4(serving size: 2 tacos)
                                                                  • Total Time: 1 hour 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Voor deze salade vind ik het lekker een mix van nieuwe aardappeltjes en paarse (truffel)aardappelen te gebruiken, maar als je de paarse niet kunt vinden, kun je ook alleen nieuwe aardappelen nemen. Maar ga er wel naar op zoek want ze smaken heerlijk!

                                                                  Ingredients
                                                                  • Yes No voor 6 personen
                                                                  • Yes No 6 eetlepels vergine olijfolie
                                                                  • Yes No sap van 1 to 2 citroenen, naar smaak
                                                                  • Yes No 250 gallon 250 g crème fraîche of fromage frais
                                                                  • Yes No 500 gram 500 g nieuwe krielaardappelen
                                                                  • Yes No zeezout
                                                                  • Yes No 500 gram 500 g truffelaardappelen
                                                                  • Yes No 1 bosje radijs, in dunne plakjes
                                                                  • Yes No handje verse muntblaadjes, gehakt
                                                                  • Yes No handje bieslook, in ringetjes
                                                                  • Yes No vers gemalen zwarte peper
                                                                  • Voor deze salade vind ik het lekker een mix van nieuwe aardappeltjes en paarse (truffel)aardappelen te gebruiken, maar als je de paarse niet kunt vinden, kun je ook alleen nieuwe aardappelen nemen. Maar ga er wel naar op zoek want ze smaken heerlijk!Maak de dressing door de olijfolie en het citroensap door de crème fraîche of fromage frais te roeren. Kook de aardappelen in ruim water met zout in ongeveer 20 minuten gaar en giet ze af. Zodra je ze kunt vasthouden, schrap je de aardappelen met een mes en snijd je ze in blokjes. Vermeng die met de dressing, voeg de radijsjes en kruiden toe en breng alles op smaak met zout en peper.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup packed basil
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 1/2 tbsp corn starch
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup potato starch
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 6 apricot
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/3 cup apricot jam
                                                                  • MAKE THE PASTRY CREAM In a saucepan, combine 3/4 cup of the milk with the sugar and basil; bring to a simmer. Remove the milk from the heat and let stand for 15 minutes. Remove the basil and squeeze any milk back into the pan; discard the basil.
                                                                  • In a small bowl, whisk the remaining 1/4 cup of milk with the yolks and cornstarch until smooth. Slowly whisk the egg yolk mixture into the warm milk; bring to a simmer over moderate heat, whisking constantly until very thick, 2 minutes. Remove from the heat and whisk in the butter until melted. Scrape the cream into a bowl. Press a piece of plastic wrap directly on the surface and refrigerate until chilled, 2 hours.
                                                                  • MAKE THE PASTRY Preheat the oven to 375°. Spray a 14-by-4 1/2-inch rectangular tart pan with a removable bottom with nonstick cooking spray. In the bowl of a standing mixer, beat the hard-boiled egg yolk with the butter and sugar at medium speed until smooth, about 2 minutes. Add the flour, potato starch and salt and beat at low speed until just combined. Using lightly floured hands, press the dough evenly over the bottom and up the side of the tart pan. Refrigerate the crust for 30 minutes, or until chilled.
                                                                  • Bake the crust for about 25 minutes, until golden. Transfer the crust to a rack and let stand until cooled, about 1 hour.
                                                                  • MAKE THE TOPPING Increase the oven temperature to 450°. Line a baking sheet with parchment paper. Arrange the apricot halves cut side up on the paper and sprinkle all over with the sugar. Roast for about 20 minutes, until the apricots are tender and lightly browned. Let the apricots stand until completely cooled, about 30 minutes.
                                                                  • Unmold the crust and transfer it to a serving plate. Using a small offset spatula, spread the cream evenly in the crust. Arrange the apricots on the cream, cut sides down, and brush with the melted jam. Cut the tart crosswise into strips and serve at once.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 1 jalapeño pepper, seeds
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No 3/4 cup homemade stock
                                                                  • Yes No 4 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 apple
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/2 lb vermicelli
                                                                  • In a large nonstick frying pan, heat the oil over moderately low heat. Add the onion and sauté, stirring occasionally, until it begins to soften, about 3 minutes. Add the garlic, ginger, and jalapeño and cook, stirring, for 1 minute longer. Stir in the curry powder and then the chicken broth. Bring the liquid to a simmer. Stir in the cubed chicken, cover the pan, and remove it from the heat. Let the chicken steam in the hot broth until almost done, about 5 minutes. Add the apple, tomatoes, coconut milk, salt, and the cilantro, if using. Simmer gently until the sauce thickens slightly, about 3 minutes.
                                                                  • In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain the pasta and toss with the curry sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 10 oz cup farro
                                                                  • Yes No 3 tbsp sunflower seed oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 arugula leaves
                                                                  • In a medium saucepan, cover the farro with 2 inches of water. Bring to a boil, cover and simmer over moderately low heat until tender, about 25 minutes. Drain and let cool for about 10 minutes.
                                                                  • In a large bowl, whisk the oil with the garlic and lemon zest and juice. Add the cooled farro and toss well. Add the fennel and parsley and season with salt and pepper. Just before serving, fold in the arugula.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 strip lemon
                                                                  • Yes No 3/4 cup demerara sugar
                                                                  • Yes No 40 oz water
                                                                  • Yes No one 750 milliliter irish whiskey
                                                                  • Yes No pinch nutmeg
                                                                  • In a heatproof bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add 8 ounces boiling water and stir until the sugar dissolves. Strain into a warm heatproof bowl and stir in the whiskey. Add the remaining 32 ounces of boiling water and garnish with the studded lemon slices and nutmeg.
                                                                  Yields: 14drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir

                                                                  You can make this recipe four to six hours ahead, and reheat before serving.

                                                                  Ingredients
                                                                  • Yes No 1/2 head garlic
                                                                  • Yes No 4 small eggplant
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 cup couscous
                                                                  • Yes No 1 tbsp grated lemon zest
                                                                  • Yes No 1/4 cup low-fat ricotta cheese
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 1/2 lb red and yellow cherry tomatoes
                                                                  • Heat oven to 400 degrees. Wrap garlic in aluminum foil. Cook until cloves are soft, 20 to 30 minutes. Let cool, and squeeze the soft garlic from the cloves; set aside.
                                                                  • Cut 3 eggplant in half lengthwise, and place the 6 halves cut side up on a cutting board. Using a paring knife, cut around the perimeters, leaving a 1/3-inch-wide border and being careful not to cut through skin. Cutting down through flesh, cut lengthwise into 1/4-inch-wide strips. Using a small spoon, scoop out the strips, keeping skin intact. Cut strips into 1/4-inch dice. Set both the diced eggplant and shells aside. Cut the remaining eggplant, skin on, into 1/4-inch dice. Set aside.
                                                                  • In a large skillet set over medium heat, warm 2 tablespoons olive oil. Add onion, and cook, stirring occasionally, until soft and slightly browned, 4 to 6 minutes. Add all diced eggplant, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook, stirring occasionally, until browned, 6 to 8 minutes. If mixture starts to become dry, add the additional tablespoon olive oil. Set aside.
                                                                  • Place couscous in a medium heat-proof bowl. Pour 1 cup boiling water over couscous. Cover with a clean kitchen towel, and let sit until slightly cooled, 10 to 15 minutes. Fluff with a fork. Add lemon zest, ricotta, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add the reserved eggplant mixture, the roasted garlic, and cherry tomatoes. Stir to combine.
                                                                  • Fill each reserved eggplant shell with couscous mixture. Cover with aluminum foil. Bake until warm throughout and shell has softened, 20 to 25 minutes. Remove foil, and continue cooking until tops are toasty brown, about 20 minutes. Remove from oven. Sprinkle with parsley, and serve.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Han Feng lightly flavors this silky, creamy soup with Ceylon tea, garnishing it with a drizzle of roasted pumpkinseed oil. She always restocks her supply of the lovely, nutty oil whenever she's in New York.

                                                                  Ingredients
                                                                  • Yes No one 3 lb kabocha squash
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No 1 tsp ceylon tea
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 2 scallion
                                                                  • Yes No roasted pumpkinseed oil
                                                                  • In a large enameled cast-iron casserole, cover the pumpkin with the stock and bring to a boil. Simmer over moderate heat until the pumpkin is tender, about 35 minutes.
                                                                  • In a cup, steep the tea in the boiling water for 5 minutes. Strain the tea.
                                                                  • Working in batches, puree the soup in a blender and return it to the casserole. Add the tea and bring to a simmer. Season the soup with salt and pepper.
                                                                  • In a small skillet, heat the vegetable oil. Add the scallion greens and cook over high heat until softened, about 30 seconds. Season with salt.
                                                                  • Ladle the soup into small bowls and drizzle lightly with pumpkinseed oil. Garnish with the scallion greens and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 8(as part of a multicourse meal)
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Barbecue Pork
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 lb skinless salmon fillet
                                                                  • Preheat oven to 450° F. In a large bowl, whisk together the vinegar, oil, ketchup, orange juice, thyme, salt, and a few grinds of pepper. Add the meat or fish and coat well. Set the bowl aside, allowing the meat or fish to marinate for 15 minutes. Arrange the meat or fish in a baking dish in a single layer; reserve the marinade. Bake 30 minutes for the pork, 30 minutes for the chicken, or 20 minutes for the salmon. Halfway through the cooking time, turn over the meat or fish and spoon the marinade over it, then return to the oven. Slice the meat and divide among 4 plates. Season with salt and pepper to taste.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp yuzu
                                                                  • Yes No 1 1/2 tsp minced ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 large fresh lemongrass, pale inner bulb only
                                                                  • Yes No 1 1/2 tbsp chopped cilantro
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 12 jumbo, 3/4 lb shrimp, butterflied in the shell
                                                                  • In a small bowl, combine the yuzu kosho with the ginger, garlic, lemongrass, cilantro and olive oil. Spread half of the pesto on the shrimp and let stand for 10 minutes.
                                                                  • Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Transfer the shrimp to plates and serve with the remaining pesto.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 4 1/2 tbsp butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/3 cup applesauce
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1/3 flat cup guinness stout
                                                                  • Yes No 3/4 cup frozen reduced calorie whipped topping
                                                                  • Preheat oven to 350°.
                                                                  • Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk.
                                                                  • Place brown sugar and butter in a large bowl, and beat with a mixer at medium-high speed until well blended (about 3 minutes). Add the egg, and beat well. Beat in the applesauce and molasses (batter may look slightly curdled). Reduce mixing speed to low. Add one-third of the flour mixture, and beat just until blended. Repeat procedure with remaining flour mixture. Add Guinness stout, and beat just until combined.
                                                                  • Scrape batter into prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. Cool completely. Spread cake with whipped topping. Cut into 8 wedges.
                                                                  Yields: 8servings (serving size: 1 wedge)
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