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                                                                  Ingredients
                                                                  • Yes No 1 28 oz italian seasoned diced tomatoes
                                                                  • Yes No 1 26 oz tomato soup
                                                                  • Yes No 1 32 oz chicken broth
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No toppings, sour cream, fresh parsley, basil, chives
                                                                  • Pulse 1 (28-oz.) can Italian-seasoned diced tomatoes in a food processor 3 to 4 times or until finely diced. Stir together tomatoes; 1 (26-oz.) can tomato soup, undiluted; 1 (32-oz.) container chicken broth; and 1/2 tsp. freshly ground pepper in a Dutch oven. Cook over medium heat, stirring occasionally, 10 minutes or until thoroughly heated.
                                                                  • To serve, we topped the soup with a dollop of sour cream and sprinkled it with chopped fresh parsley. Other tasty additions include chopped fresh basil, chopped fresh chives, chopped fresh rosemary, croutons, freshly grated Parmesan cheese, and grated lemon rind.
                                                                  • For testing purposes only, we used Progresso Diced Tomatoes With Italian Herbs.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11cups
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    progresso
                                                                    Brands:
                                                                  • Yes No
                                                                    Progresso
                                                                  Ingredients
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 red chili pepper
                                                                  • Yes No 1 cup chopped dill weed
                                                                  • Yes No 1 cup chopped parsley
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 4 lb black cod
                                                                  • Yes No vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No lemon and flatbread
                                                                  • In a large bowl, toss the onions with the garlic, jalapeño, red chile, dill, parsley and wine. Add the fish and stir to coat thoroughly with the marinade. Cover and refrigerate for 4 hours.
                                                                  • Light a grill. Thread the fish onto 8 metal skewers, leaving a small space between each piece. Brush the fish with oil and season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred and just opaque throughout, about 12 minutes. Serve with lemon wedges and grilled flatbread.
                                                                  Yields: 8skewers
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Soup Beans
                                                                   2 h 10 m

                                                                  Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days " soup beans" speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stewlike soup with cornbread, pickle relish and diced sweet onion.

                                                                  Ingredients
                                                                  • Yes No 1 lb pinto, yellow eyed
                                                                  • Yes No 12 cup water
                                                                  • Yes No 8 oz ham
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Place beans, water, ham, onion, garlic, salt, pepper and crushed red pepper in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until the beans are very tender and beginning to burst, 1 1/2 to 2 hours. If necessary, add an additional 1/2 to 1 cup water while simmering to keep the beans just submerged in cooking liquid.
                                                                  • Remove from the heat; discard the onion and garlic. Transfer 2 cups of the beans to a medium bowl and coarsely mash with a fork or potato masher. Return the mashed beans to the pot; stir to combine.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  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:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 4 cherry
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz malt whiskey
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 2 dash celery
                                                                  • Yes No 1 oz club soda
                                                                  • In a cocktail shaker, muddle the 4 pitted cherries. Add ice and all of the remaining ingredients except the club soda and garnish. Shake well. Strain into an ice-filled collins glass, stir in the club soda and garnish with a cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 tbsp cardamom, ground
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No black pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No one 6 to 7 lb leg of lamb
                                                                  • Yes No 2 orange bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 3 medium red onion
                                                                  • In a small bowl, mix 1/2 cup of the olive oil with the garlic, lemon juice, cumin, cardamom, Aleppo pepper, 1 teaspoon of black pepper and 1 1/2 tablespoons of salt. Set the lamb on a rimmed baking sheet and coat it completely with the marinade. Cover and refrigerate overnight or, preferably, for 2 or 3 days.
                                                                  • Light a grill. In a large skillet, heat 1 tablespoon of the olive oil. Add the bell pepper strips, cover and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes. Season the peppers with salt and pepper and transfer them to a serving bowl. Heat the remaining 1 tablespoon of olive oil in the skillet and add the onions. Cook over moderate heat, stirring occasionally, until lightly browned, about 10 minutes. Season the onions with salt and pepper and transfer them to another serving bowl.
                                                                  • Grill the butterflied lamb over moderately high heat, turning and shifting often, until an instant-read thermometer inserted into the thickest part of the meat registers 130° for medium-rare, about 25 minutes. Transfer the lamb to a carving board and let rest for 10 minutes. Thinly slice the lamb across the grain and serve with the peppers, onions, Yogurt-Tahini Sauce and Syrian Pita Bread.
                                                                  Cuisine:YesNosyrian
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 4 thick slice rustic bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 4 small dried red chili pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup clam juice
                                                                  • Yes No 2 dozen littleneck clam
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No 3/4 lb sea scallop
                                                                  • Yes No 1/2 small cup basil
                                                                  • Yes No salt
                                                                  • Preheat the oven to 375°. On a baking sheet, toast the bread for 8 minutes, until golden. Brush the toasts with olive oil and rub them all over with the whole garlic clove. Put 1 toast in the bottom of each of 4 bowls.
                                                                  • In a deep skillet, heat the 1/4 cup of oil. Add the smashed garlic and the chiles and cook over moderate heat for 2 minutes. Add the wine and cook over moderately high heat for 2 minutes. Add the clam juice and bring to a boil. Add the clams and tomatoes, cover and cook for 2 minutes. Stir in the mussels and scallops, cover and cook over high heat until the clams and mussels open and the scallops are just cooked, 3 minutes. With a slotted spoon, transfer the seafood to the bowls. Boil the broth for 1 minute, until slightly reduced. Add the basil, season lightly with salt and pour the broth into the bowls. Drizzle with oil and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb boneless chuck steak
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 cup diced onion
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tsp dark brown sugar
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 12 oz guinness stout
                                                                  • Yes No 2 lb baking potato
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
                                                                  • To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
                                                                  • Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 3 ounces beef, 3/4 cup potatoes, and 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness

                                                                  The recipe for this classic New England lobster salad comes from Jasper White's The Summer Shack Cookbook (W. W. Norton, 2007). The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll.This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

                                                                  Ingredients
                                                                  • Yes No 1 lb lobster meat
                                                                  • Yes No ½ cup mayonnaise
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No salt and pepper
                                                                  • In a large bowl, gently stir together lobster, mayonnaise, scallions, cucumber, salt, and pepper.
                                                                  Cuisine:YesNonew england
                                                                    Steps:
                                                                  • Yes No
                                                                    stir

                                                                  Gin was invented in Holland, where it was called jenever (for the juniper berries with which it is flavored), and made its way to England in the 1600s. The gin and tonic was almost certainly developed in the tropics by the English, where quinine-dosed tonic water would have been valued for its medicinal properties as well as its flavor. The nicely bitter flavor of tonic offsets gin's faintly herbal flavor admirably.

                                                                  Ingredients
                                                                  • Yes No 1 oz dry gin
                                                                  • Yes No 4 oz tonic
                                                                  • Yes No slice lemon
                                                                  • Fill a tall glass halfway with ice. Add gin and tonic and garnish with lemon. Leave extra tonic nearby to add at will.
                                                                  Cuisine:YesNoenglish

                                                                  Unlike its slow-cooking, meaty brethren, this chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner. Freeze leftovers in small containers for a ready-to-eat meal. To see this recipe with illustrated steps, check out The Basics: How to Make Veggie Chili. This recipe was featured as part of our Healthy Cooking photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 bell pepper
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 28 oz canned chopped tomatoes
                                                                  • Yes No cilantro
                                                                  • Yes No lime pieces
                                                                  • Yes No cheddar cheese
                                                                  • Yes No sour cream
                                                                  • Heat the oil in a large heavy-bottomed pot with a tightfitting lid or a Dutch oven over medium heat until shimmering. Add the onions, carrots, and garlic and season with salt and pepper. Cook, stirring occasionally, until the onions have softened, about 5 minutes.
                                                                  • Add the bell pepper and zucchini to the pot and season with salt and pepper. Add the cumin and chili powder and stir to incorporate. Cook, stirring occasionally, until the carrots are knife tender, about 8 to 10 minutes.
                                                                  • Add the beans, water, and tomatoes with their juices and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low and gently simmer until the vegetables are soft and the flavors have melded, about 15 minutes. Taste and season with additional salt and pepper if necessary. Serve and garnish as desired.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This Indian-spiced meat mixture makes great burgers too—try them on folded naan with the chutney and a slice of tomato.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp cumin seed
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No chutney
                                                                  • Yes No 3 tbsp low fat greek yogurt
                                                                  • Yes No 1 tsp minced serrano chili pepper
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup loosely packed cilantro
                                                                  • Yes No 1 cup loosely packed mint
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Make meatballs: In a small frying pan, toast cumin over medium heat until fragrant, 3 to 5 minutes. Grind in a spice grinder, put 1 tsp. in a medium bowl, and reserve the rest for chutney. Grind coriander and fennel and add to bowl with remaining spices, salt, lamb, and egg. Mix gently. Chill mixture until firm enough to shape, about 15 minutes.
                                                                  • Make chutney: Put all chutney ingredients and reserved cumin in a food processor and whirl until very smooth. Add more lemon juice if you like. Spoon into a serving bowl.
                                                                  • Finish meatballs: With wet hands, form chilled meat into 1-in. balls and set on a baking sheet. Heat oil in a heavy 12-in. nonstick frying pan over medium heat. Fry meatballs until well browned all over, 8 to 10 minutes total. Transfer to paper towels.
                                                                  • Serve meatballs with toothpicks and the chutney.
                                                                  • *For a milder chutney, seed chile before mincing.
                                                                  • Note: Nutritional analysis is per 3-meatball serving with 3 tsp. chutney.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 40
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You'll need 12 ramekins (6-oz. capacity).

                                                                  Ingredients
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 12 slice thin lemon slices
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/4 cup limoncello
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 1/4 cup cornmeal
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 6 tbsp pine nut
                                                                  • Preheat oven to 350°. Spray ramekins with cooking spray. Cut 12 parchment paper circles to fit ramekins; set 1 in each.
                                                                  • Bring brown sugar, 1/2 cup granulated sugar, and 1 cup water to a simmer in a large frying pan and cook until reduced slightly and sugar has dissolved, about 5 minutes. Turn off heat and submerge lemon slices in syrup. Let sit, turning occasionally, until rind and pith have begun to turn translucent, 20 to 30 minutes.
                                                                  • Beat oil, lemon zest and juice, vanilla, salt, eggs, remaining sugar, and limoncello in a bowl with a mixer on medium speed until well blended.
                                                                  • Whisk together flour, cornmeal, baking powder, and baking soda in a medium bowl. Gradually add to wet mixture and beat on medium speed until just blended. Stir in pine nuts.
                                                                  • Pour 1 tbsp. syrup from lemon slices into each ramekin. Using tongs, remove lemon slices from syrup and put one in each ramekin; reserve remaining syrup. Evenly divide batter among ramekins and set on a rimmed baking pan.
                                                                  • Bake until a toothpick inserted in centers comes out clean, about 25 minutes. Let cool on a rack 10 minutes, then run a small, thin knife or spatula between cakes and ramekin edges and invert cakes onto plates or a platter. Remove parchment from cakes and brush with more syrup if you like.
                                                                  • Note: Nutritional analysis is per cake.
                                                                  Yields: 12
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 4 lb asparagus
                                                                  • Whisk together mayonnaise and next 4 ingredients. Cover and chill up to 2 days, if desired.
                                                                  • Snap off tough ends of asparagus. Cook in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Cover and chill, if desired. Serve with dip.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

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

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

                                                                  This sweet treat uses common ingredients to make a simple, elegant dish that’s great for breakfast or dessert. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 1/4 cup yogurt
                                                                  • Yes No 1 tsp packed golden brown sugar
                                                                  • Yes No 1 medium bosc pear
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No 1/4 tsp grated ginger
                                                                  • Yes No 2 1/4 cup graham crackers, pea size pieces
                                                                  • Place cream in a medium bowl and whisk until stiff peaks form, about 3 minutes. Add yogurt and brown sugar and whisk to combine; place in the refrigerator.
                                                                  • Peel, core, and chop the pear into small dice, then place in a small bowl. Add honey, lemon juice, and ginger and stir to combine.
                                                                  • Assemble the trifles using 2 (4-ounce) glasses. Spoon 2 tablespoons of the yogurt mixture into the bottom of each glass. Top each with 1 tablespoon of the graham crackers, then 2 tablespoons of the pear mixture. Repeat to make 2 complete layers in each glass. Serve.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  These chocolate cupcakes have a secret: They're loaded with marshmallow cream filling. If you grew up on store-bought snack cakes, these family-friendly desserts will blow your mind.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup dutch process unsweetened cocoa
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 7 oz marshmallow creme
                                                                  • Yes No chocolate cream cheese frosting
                                                                  • In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
                                                                  • In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.
                                                                  • Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
                                                                  • With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
                                                                  • Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.
                                                                  • Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16cupcakes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 24 new red potato
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Preheat oven to 425°F and line a large baking sheet with parchment. Cut potatoes in half crosswise, then slice a thin sliver off the bottom of each so they stay upright. Toss potatoes with oil, salt and pepper. Arrange cut side down on sheet and bake until lightly browned and softened, 30 minutes. Cool on a wire rack.
                                                                  • Use a melon baller to scoop out center of each potato. Finely chop potato centers and place in a bowl with sliced scallions (set aside 2 Tbsp. green slices for garnish). Stir in mustard and yogurt; season with salt and pepper.
                                                                  • Spoon or pipe about 1 tsp. filling into each potato shell. Chill until ready to serve. Just before serving, dust with cayenne, if desired, and sprinkle with reserved sliced scallions.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    sprinkle

                                                                  Two of holiday's finest flavors—gingerbread and cranberry—meet in these easy-to make cookies that start with a box of gingerbread cake mix.

                                                                  Ingredients
                                                                  • Yes No 1 14 to 15 oz cookie mix
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 coarse cup regular granulated sugar
                                                                  • Heat oven to 350º F. Make the gingerbread cookie dough according to the label directions. Stir in the dried cranberries. Roll the dough into 1-inch balls. Arrange the balls on an ungreased baking sheet, 2 inches apart. Lightly butter the bottom of a drinking glass, then dip it into the sugar. With the glass, flatten the balls one at a
                                                                  • time. Dip the glass back into the sugar after each cookie is pressed. Bake for 12 to 14 minutes or until firm. Remove to a wire rack and cool completely.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz añejo tequila
                                                                  • Yes No 1/2 oz sweet
                                                                  • Yes No 1 cherry
                                                                  • Fill two-thirds of a pint glass with ice. Add all of the remaining ingredients except the cherry. Stir briskly for 30 seconds to chill. Strain into a chilled martini glass; garnish with the cherry.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips garnished with rosemary sprigs.

                                                                  Ingredients
                                                                  • Yes No 1 whole head garlic
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 3.5 oz sun dried tomatoes
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp chopped rosemary
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 15.8 oz great northern beans
                                                                  • Preheat oven to 375°.
                                                                  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
                                                                  • Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
                                                                  • Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.
                                                                  Yields: 2cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3/4 cup reduced fat mayonnaise
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 3 anchovy
                                                                  • Yes No 3 scallions, white and light green parts
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 1 tsp chopped basil
                                                                  • Yes No 1 tbsp chopped shallot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 12 oz bags broccoli slaw
                                                                  • Yes No 1 sweet onion
                                                                  • To make dressing, puree all ingredients except broccoli slaw and onion in a food processor until smooth. In a bowl, toss slaw, onion and dressing until well combined.
                                                                  Cuisine:YesNovidalia
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine

                                                                  Sweet and gooey cookie bars are incredibly easy to make and pretty to serve. They're sure to be a hit at any gathering, from birthday parties to baby showers, or as an after-dinner treat for your family.

                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 oz unsweetened chocolate
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup walnut pieces
                                                                  • Yes No 1/3 cup white chocolate chips
                                                                  • Yes No 1/2 mini cup miniature marshmallow
                                                                  • Yes No 10 caramel candy cubes
                                                                  • Yes No 1 1/2 tbsp heavy whipping cream
                                                                  • Preheat oven to 350°. Line an 8-inch square metal baking pan with a 12-inch sheet of foil, then grease foil.
                                                                  • Melt butter and chocolate in a medium saucepan over medium-low heat, whisking lightly until smooth and glossy. Remove from heat.
                                                                  • Whisk in sugar and salt, then beat in eggs one at a time until well blended. Stir in vanilla extract, then flour. Scrape into prepared pan and sprinkle walnuts evenly on top.
                                                                  • Bake brownies until set and slightly springy to touch, about 20 minutes. Remove pan from oven and turn off heat. Sprinkle chocolate chips and marshmallows on top, return pan to oven for 2 minutes, then transfer pan to a rack to cool.
                                                                  • Combine caramels and cream in a small bowl and microwave on medium (50 percent) power for 1 1/2 minutes; stir with a fork until completely smooth. Drizzle caramel-cream over brownies, then let them cool completely.
                                                                  • When cool, remove brownies from tray by lifting out foil, then transfer them to a board. Cut brownies into four pieces, then cut each quarter into four individual pieces.
                                                                  Yields: 16brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe for Asian steak salad with cucumber and napa cabbage is from the January/February 2008 issue of Everyday Food.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 lb beef flank steak
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 head napa cabbage
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1/4 cup coarsely chopped unsalted roasted peanuts
                                                                  • Heat broiler, with rack set 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic.
                                                                  • Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime-juice mixture over steak (reserve remaining half for dressing), and marinate at room temperature, 10 minutes (or up to overnight in the refrigerator).
                                                                  • Spray a baking sheet with cooking spray. Lift steak from marinade (discard marinade), and place on baking sheet. Broil, without turning, until medium-rare, 8 to 10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.
                                                                  • In a large bowl, toss cabbage and cucumber with reserved dressing; divide among four plates. Top salad with steak and peanuts.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless lamb
                                                                  • Yes No 1 yellow onion, on a grater
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup milk yogurt
                                                                  • Yes No 1 1/2 tsp minced mint
                                                                  • Yes No 1/2 clove garlic
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Mix together lamb, onion, olive oil, cumin, 1 tsp. each salt and pepper, and cinnamon. Let stand for 15 minutes.
                                                                  • Make sauce: Combine yogurt, mint, garlic, lemon juice, and 1/4 tsp. each salt and pepper.
                                                                  • Preheat broiler to high and place rack 2 inches from heat source. Thread lamb tightly onto metal skewers. Place on broiler pan and broil, turning once, until well-browned but slightly pink within, about 6 minutes total for medium (cut a piece open to test). If you prefer medium-well, cook for 8 minutes; for well-done, cook for 10 minutes.
                                                                  • Serve immediately, accompanied by yogurt-mint sauce.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Anoosh Shariat, the executive chef at Park Place on Main in Louisville, Kentucky, likes to use supertart dried sour cherries in this buttery, exotically fragrant rice dish. But raisins, dates or pecans are also delicious.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 6 lb chicken breasts, thighs and legs
                                                                  • Yes No salt and pepper
                                                                  • Yes No water
                                                                  • Yes No 2 cup basmati rice
                                                                  • Yes No 1 5 oz stick unsalted butter
                                                                  • Yes No 1/2 4 oz cup dried sour cherry
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Preheat the oven to 375°. In a large bowl, combine the olive oil, onion, lemon juice, cumin and half of the saffron. Add the chicken, season with salt and pepper and turn to coat. Let the chicken stand at room temperature for 1 hour.
                                                                  • Drain the chicken, scraping off the onion and saffron and transfer it to a large metal roasting pan. Add 1/2 cup of water, cover with foil and bake for 20 minutes. Uncover and bake for 25 minutes longer, or until the chicken is cooked through.
                                                                  • Meanwhile, bring a large saucepan of salted water to a boil. Add the rice and cook until almost tender, about 10 minutes. Drain the rice in a colander and shake out any excess water. In a small bowl, dissolve the remaining saffron in 1 tablespoon of water. Return the rice to the saucepan and stir in the saffron water.
                                                                  • In a small skillet, melt the butter with the dried sour cherries and sugar. Spoon one third of the rice into a buttered 2-quart soufflé dish. Top with half of the sour cherries and slivered almonds. Cover with half of the remaining rice and the remaining sour cherries and almonds. Top with a final layer of rice and pour any remaining butter on top. Cover the soufflé dish with foil and bake for about 20 minutes (while the chicken is baking), or until the rice is tender, light and fluffy.
                                                                  • Preheat the broiler when the rice is done. Broil the chicken, skin side down, for 2 minutes. Turn the chicken and broil until the skin is browned and crisp, about 3 minutes. Transfer the chicken to a platter. Pour the pan juices into a warm gravy boat. Serve the chicken with the rice, passing the pan juices at the table.
                                                                  Cuisine:YesNopersian
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No one 28 oz tomatoes in tomato puree
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No salt
                                                                  • Yes No 3/4 lb penne pasta
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Bring a large pot of water to a boil. Meanwhile, in a food processor, puree the tomatoes until smooth. Heat the olive oil in a large, deep skillet. Add the sliced garlic and cook over moderately low heat until golden, about 2 minutes. Add the crushed red pepper and cook for 30 seconds. Add the pureed tomatoes and cook over moderately high heat, stirring occasionally, until thickened, about 6 minutes. Season the tomato sauce with salt.
                                                                  • Salt the boiling water. Add the pennette to the pot and cook, stirring occasionally, until al dente. Drain the pasta and add it to the sauce in the skillet. Toss well and spoon into bowls or a serving dish. Sprinkle the pennette with parsley and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 6 1/2 oz cup chickpea
                                                                  • Yes No salt and pepper
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 small rosemary
                                                                  • Yes No pinch oregano leaves, dried
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No parmesan cheese and crostini
                                                                  • In a medium saucepan, cover the chickpeas with water by 2 inches and bring to a boil. Simmer over moderately low heat until tender, about 2 1/2 hours. Keep adding water as necessary so the chickpeas are always submerged in 1 inch of water. Remove them from the heat and season with salt. Drain the chickpeas, saving the cooking liquid.
                                                                  • In a large skillet, heat 6 tablespoons of the olive oil. Add the onion, rosemary and oregano and cook over moderate heat until softened, 6 minutes. Add the chickpeas and 2 cups of the cooking liquid and simmer, mashing with a spoon, until most of the liquid has been absorbed, 5 minutes. Discard the rosemary. Press the puree through a food mill. Season with salt and keep warm.
                                                                  • In a medium bowl, mix the lemon juice with the remaining 1 tablespoon of olive oil and season with salt and pepper. Add the fennel and toss to coat. Mound the chickpea puree and salad on plates. Top with the Parmesan shavings. Drizzle with olive oil and serve with crostini.
                                                                  Yields: 4first-course servings
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  As intriguing as it is beautiful, this sweet-tangy-slightly spicy soup makes a stunning first course.

                                                                  Ingredients
                                                                  • Yes No 8 oz shrimp
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No 4 lump oz crabmeat
                                                                  • Yes No 3 tbsp diced red onion
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 lb peach
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 1/4 cup matchstick radishes
                                                                  • Yes No 1/4 cup minced red bell pepper
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1/4 tsp fine sea salt
                                                                  • Yes No cilantro
                                                                  • To prepare seviche, combine shrimp and 1 cup juice in a medium bowl; chill 1 hour. Add crab; toss gently to combine. Drain thoroughly; return shrimp and crab to bowl. Stir in 3 tablespoons onion and next 4 ingredients (through 1/4 teaspoon salt). Chill at least 30 minutes or up to 6 hours.
                                                                  • To prepare soup, combine peaches, 1/3 cup juice, and 1/2 teaspoon salt. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a large bowl. Repeat procedure with remaining peach mixture. Stir in 1/4 cup onion and next 4 ingredients (through 1 tablespoon jalapeño). Cover and chill 30 minutes.
                                                                  • Arrange 1/4 cup seviche in each of 8 small shallow bowls; ladle about 1/2 cup soup around seviche. Sprinkle evenly with sea salt; garnish with cilantro sprigs, if desired.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  Ingredients
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 kg maris piper potatoes
                                                                  • Yes No 1 nutmeg
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 300ml x of single cream
                                                                  • Yes No 4 anchovies in oil
                                                                  • Yes No parmesan cheese
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No a extra small thyme
                                                                  • Yes No olive oil
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No a few sprigs rosemary
                                                                  • Yes No 4 180g x chicken breasts, skin on
                                                                  • Yes No 4 tsp colman’smustard powder
                                                                  • Yes No 1 large leek
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No white wine
                                                                  • Yes No 75 milliliter single cream (taken from cream
                                                                  • Yes No 1 heaping tsp wholegrainmustard
                                                                  • Yes No 200 gram swiss chard
                                                                  • Yes No 1 200g x of prewashed baby
                                                                  • Yes No spinach
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 6 shot could use 4–6 shots of espresso
                                                                  • Yes No 3 tsp golden caster sugar
                                                                  • Yes No 4 6 round shortbread biscuits
                                                                  • Yes No 1 425g x tin of pitted black cherries
                                                                  • Yes No inch juice
                                                                  • Yes No 1 100g x of good quality dark
                                                                  • Yes No chocolate
                                                                  • Yes No 1 500g x of good quality vanilla
                                                                  • Yes No ice cream
                                                                  • TO START Get all your ingredients and equipment ready. Put a medium saucepan and a large ovenproof frying pan on a low heat. Fit the thick slicer disc attachment into the food processor and turn the oven on to 220°C/425°F/gas 7. Fill and boil the kettle.DAUPHINOISE Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the food processor with the onion. Tip into a large sturdy roasting tray (approx. 35 x 25cm) and season. Grate over¼of the nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml of single cream.Tear in the anchovies and finely grate over a large handful of Parmesan. Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil. Use your clean hands to quickly mix and toss everything together, then put the tray over a medium heat. Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat.CHICKEN Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 teaspoon of mustard powder over each breast, then season and drizzle some olive oil over the chicken and into the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total.DAUPHINOISE Give the tray a shake so nothing catches. GREENS Finely slice the stalks so they cook quickly. Wash the leaves. Put the stalks into the saucepan, cover with boiling water, add a good pinch of salt and put the lid on.DAUPHINOISE Remove the tin foil. Finely grate over a layer of Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 15 minutes, or until golden brown and bubbling.CHICKEN Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan.GREENS Add the chard leaves to the saucepan. Add another splash of boiled water if needed.CHICKEN Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.GREENS Empty the bag of spinach into a colander and pour the greens and the boiling water over the spinach. Add a lug of olive oil to the empty saucepan, squeeze in the juice of 1 lemon, then return all the drained greens to the pan and use tongs to toss and dress in the flavours. Season to taste, then take straight to the table.CHICKEN Check the chicken is cooked through, then pour 75ml of cream into the frying pan. Cover the pan with tin foil. Quickly check on the dauphinoise.AFFOGATO Put 1 tablespoon of instant coffee into a small jug with 3 teaspoons of sugar. Half-fill the kettle and boil. Crumble the shortbread biscuits into the bottom of 4 espresso cups. Drain the cherries and divide them between the cups. Bash the bar of chocolate up and add a few chunksto each cup.Take the cups to the table.CHICKEN Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped teaspoon of whole grain mustard into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extravirgin olive oil and take straight to the table.DAUPHINOISE Take to the table. Get your ice cream out of the freezer to soften for later.TO SERVE After dinner, stir some boiling water into the jug of coffee and sugar. Take to the table with the ice cream and spoon a scoop into each espresso cup. Grate over some chocolate, then pour over just enough hot coffee (or espresso) to start melting the chocolate. So delicious!
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Serve a meal that reheats beautifully and is guaranteed to have kids crowding around the dinner table. Corn kernels add a dash of color and texture for a playful spin on this classic.

                                                                  Ingredients
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 cup diced green bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 lb lean ground beef
                                                                  • Yes No 1 6 oz no salt added tomato paste
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 15 oz no salt added corn
                                                                  • Yes No 6 1 1/2 oz wheat hamburger buns
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add meat to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste; cook 2 minutes. Add chili powder, cumin, salt, and broth. Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally. Stir in corn; cook for 2 minutes or until thoroughly heated.
                                                                  • Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 4 cup powdered sugar
                                                                  • Yes No 2 1/2 10 oz stick unsalted butter
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Preheat the oven to 350°. Spray 18 muffin cups with cooking spray. In a large bowl, using a handheld mixer, beat the eggs at low speed until blended. Add 3 cups of the sugar, the melted butter, flour, baking powder and salt. Beat at medium speed until smooth, about 1 minute. Beat in the milk.
                                                                  • Spoon 1/4 cup of the batter into each prepared muffin cup. Bake for 25 minutes, until the pound cakes are golden and a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then turn the cakes out onto a rack to cool, 30 minutes.
                                                                  • In a saucepan, whisk the remaining 1 cup of sugar with the lemon juice and bring to a simmer over moderate heat, stirring, until thickened to a syrup, 8 minutes. Let cool.
                                                                  • Brush the tops of the pound cakes with the lemon syrup. Let stand until the glaze has set, 10 minutes. Brush again with the remaining syrup, let set, then serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 18mini pound cakes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Dirty Rice
                                                                   49 m

                                                                  Donald Link, Herbsaint. There's no more classic Louisiana dish than this deeply flavored rice. The chicken livers are traditional, and give it an authentic taste you can't really get any other way. Letting everything cook until it browns and sticks to the skillet is very important for flavor.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chicken liver
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/4 lb ground pork
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 1 3/4 cup small onion
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 3 1/3 cup scallion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 3 cup cooked rice
                                                                  • Puree chicken livers in a food processor. Heat oil in a large skillet over high heat; add liver and pork, and cook, stirring, until browned, about 4 minutes. Stir in salt, pepper, and chili powder, and cook 2 minutes more.
                                                                  • Add 1/4 cup stock, and cook until evaporated, about 8 minutes, allowing mixture to brown and stick to skillet. Stir in onion and next 3 ingredients, and cook until well browned and sticking to skillet, about 8 minutes.
                                                                  • Add remaining 1 1/4 cups stock, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add green onion, parsley, and rice, remove from heat, and stir thoroughly.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 7servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 24 minutes
                                                                  • Total Time: 49 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Wow, I can't believe how fast the time flew by. I hope everyone had a delicious holiday filled with family and fun. I'm still full from the past month of indulgent cooking, but I can't wait to eat my way through 2011 with all of you dear readers!

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 12 oz smoked sausage links
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No 1 16 oz frozen black eyed peas
                                                                  • Yes No 4 cup collard greens
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/8 tsp crushed red chili pepper
                                                                  • Yes No hot sauce
                                                                  • In a dutch oven, heat olive oil over medium heat. Cook onions until softened. Add Andouille and sauté until heated through.
                                                                  • Add chicken stock and black-eyed peas to the pot. Bring contents to a boil, then cover and reduce heat to simmer. Allow to cook on low until peas are cooked, approximately 45 minutes.
                                                                  • Stir in collard greens and continue cooking until greens are wilted, approximately 5-10 minutes. Season with cider vinegar, salt, and red pepper flakes, adjusting to personal taste.
                                                                  • Serve with cornbread and hot sauce.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Most kids like carrots and roasting really brings out their earthy sweetness. Tossed with a composed butter made with curry powder and fresh lemon juice, alongside broiled lamb chops, it's a sophisticated weeknight supper?but the butter can be optional for the less adventurous.

                                                                  Ingredients
                                                                  • Yes No 8 medium carrot
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 tbsp lemon juice
                                                                  • Yes No 3/4 tsp honey
                                                                  • Yes No 1 1/2 tsp curry powder
                                                                  • Yes No 8 rib lamb chops
                                                                  • Yes No couscous
                                                                  • Preheat oven to 450F with racks in upper and lower thirds of oven.
                                                                  • Toss carrots with 2 Tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place on a small foil lined baking sheet and roast in lower third of oven, stirring halfway through, until carrots are just tender, 15 to 20 minutes.
                                                                  • Turn on broiler.
                                                                  • Meanwhile, stir together lemon juice, honey, curry powder, and ¼ teaspoon salt in a small bowl until combined.
                                                                  • Place chops on a foil lined 4 sided baking sheet or broiler pan. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Broil 4 to 6 inches from heat, turning once, until chops are medium rare, 5 to 6 minutes total.
                                                                  • Top some butter on hot carrots and dollop on lamb if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 20 min., Cook: 10 min., Bake: 45 min., Stand: 5 min.

                                                                  Ingredients
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 4 cup egg substitute
                                                                  • Yes No 2 8 oz cup 2% reduced fat sharp cheddar cheese
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No garnish, fresh flat leaf parsley sprigs
                                                                  • Cook bacon in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.
                                                                  • Add 1/2 cup chopped onion to hot drippings in skillet, and sauté over medium heat 3 to 4 minutes or until tender.
                                                                  • Stir together crumbled bacon, onion, egg substitute, and next 5 ingredients in a large bowl. Pour egg mixture into a 13- x 9-inch baking dish coated with cooking spray.
                                                                  • Bake at 325° for 45 minutes or until set. Let stand 5 minutes before serving. Garnish, if desired.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Pineapple mint is great in all sorts of desserts, in antipasto, for marinating or with lamb. Try it chopped and sprinkled over ripe melon for a refreshing summer dessert.

                                                                  Ingredients
                                                                  • Yes No 200g caster sugar
                                                                  • Yes No 1 teacup of water
                                                                  • Yes No a of pineapple mint
                                                                  • Yes No cherry
                                                                  • Pineapple mint is great in all sorts of desserts, in antipasto, for marinating or with lamb. Try it chopped and sprinkled over ripe melon for a refreshing summer dessert.Place the sugar and a teacup of water in a saucepan and heat up. Stir until the sugar dissolves. For a fuller flavour, add half a bunch of whole pineapple mint stems to the hot syrup and leave to infuse until cool. When the syrup has cooled down, remove the stems and add the peeled and chopped fruit. Chill well and add half a bunch of picked pineapple mint leaves.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 4 qt water
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1 yellow squash
                                                                  • Yes No 1 leek
                                                                  • Yes No 3 large crimini mushroom (baby portobello)
                                                                  • Yes No 2 thyme
                                                                  • Yes No 2 rosemary
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No 6 whole black peppercorn
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 small shallot
                                                                  • Yes No 3/4 cup arborio rice
                                                                  • Yes No 1 tsp ancho chili pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 large shiitake mushroom cap
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No black pepper
                                                                  • In a stockpot, bring the water to a boil with the wine, onion, tomato, carrot, zucchini, squash, leek, white mushrooms, thyme, rosemary, garlic, bay leaf, celery seeds, peppercorns and 1 teaspoon of salt. Reduce the heat to moderately low and simmer for 40 minutes. Strain the stock into a large heatproof bowl. Transfer 4 cups of the stock to a small saucepan and freeze the rest for another use. Bring the reserved stock to a simmer and keep hot.
                                                                  • In a heavy, medium saucepan, heat 1 tablespoon of the oil. Add the shallots and cook over moderately high heat, stirring constantly for 1 to 2 minutes. Add the rice, chile powder and bay leaf and cook, stirring for 2 minutes. Add 1 cup of the hot stock and cook, stirring frequently, until it is nearly absorbed. Continue adding stock, 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is tender and the liquid is creamy.
                                                                  • Meanwhile, in a medium nonstick skillet, heat the remaining 1 tablespoon of oil. Add the shiitakes and brown over moderately high heat, 5 to 6 minutes. Stir the shiitakes, cream, butter and cheese into the risotto. Season with salt and pepper and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tsp cayenne pepper, ground
                                                                  • Yes No 4 medium lb chicken wings, thighs and drumsticks
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp onion powder
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 2 tsp cayenne pepper, ground
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 18 oz pilsner
                                                                  • Yes No vegetable oil
                                                                  • MAKE THE BUTTERMILK SOAK: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
                                                                  • MAKE THE BEER BATTER: In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.
                                                                  • Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
                                                                  • In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.
                                                                  Cuisine:YesNopilsner
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Notes: As the shellfish cook, they release their briny juices into the broth. Clams tend to be saltier than mussels; when cooking them, use water for the broth.

                                                                  Ingredients
                                                                  • Yes No 3 dozen 2 1/2 lb, 1 1/4 lb mussels in shells
                                                                  • Yes No cilantro
                                                                  • Yes No lemon
                                                                  • In a covered 5- to 6-quart pan over high heat, bring broth to a boil. Reduce heat to low and simmer while cleaning shellfish.
                                                                  • Meanwhile, scrub clams or mussels well; pull any beards off mussels. Discard open shellfish that don't close when tapped.
                                                                  • Return broth to a boil over high heat. Add shellfish, cover, and cook until shells pop open, 3 to 6 minutes. Spoon shellfish and broth into bowls. Sprinkle with parsley. Serve with lemon wedges.
                                                                  • Creamy tarragon-shallot broth. In pan, combine 1 cup water (for clams) or clam juice (for mussels), 1 cup dry white wine, 1/2 cup chopped shallots, 1/4 cup whipping cream, and 1 teaspoon dried tarragon.
                                                                  • Per serving with clams: 265 cal., 34% (90 cal.) from fat; 13 g protein; 10 g fat (5.8 g sat.); 11 g carbo (0.3 g fiber); 328 mg sodium; 62 mg chol.
                                                                  • Garlic-ginger broth. In pan, combine 1 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1 cup sake or dry white wine, 1 tablespoon chopped garlic, 1 tablespoon chopped fresh ginger, and 1/4 teaspoon crushed hot chili flakes.
                                                                  • Per serving with clams: 154 cal., 5% (8.1 cal.) from fat; 12 g protein; 0.9 g fat (0.1 g sat.); 5.4 g carbo (0.2 g fiber); 56 mg sodium; 29 mg chol.
                                                                  • Tomato-basil broth. In pan, combine 1 can (14 1/2 oz.) diced tomatoes (including liquid), 1/2 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1/2 cup chopped onion, 1 tablespoon minced garlic, and 2 teaspoons dried basil.
                                                                  • Per serving of clams: 131 cal., 11% (14 cal.) from fat; 14 g protein; 1.5 g fat (0.2 g sat.); 17 g carbo (2.4 g fiber); 386 mg sodium; 29 mg chol. z
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince

                                                                  James Bullard simmers his sausages in beer first, which makes for quick grilling and helps feed guests fast. We love these smeared with coarse-grain mustard on crusty rolls. The onions take on a lot of the ale's flavor, including its slight bitterness. Leave them off your sausage if you're sensitive to bitter flavors. Prep and Cook Time: 40 minutes. Notes: You can add up to 8 more sausages without increasing the amount of beer or onion.

                                                                  Ingredients
                                                                  • Yes No 6 medium, 12 oz, 9 cup to heavy bodied ale
                                                                  • Yes No 12 bratwurst
                                                                  • Yes No 1 large onion
                                                                  • Bring beer to a boil in a large, wide pot. Add sausages and onions and simmer 15 minutes. Cover, remove from heat, and let sit until ready to grill.
                                                                  • Heat a gas or charcoal grill to medium (you can hold your hand 1 to 2 in. above the cooking grate only 4 to 5 seconds). Using tongs or a slotted spoon, transfer sausages to the grill. Cook sausages, turning once, until browned on both sides, about 8 minutes. Meanwhile, drain onions and set aside. Serve sausages hot or warm, with onions if you like.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 12servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  This deeply flavored brown mushroom sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat-free--another plus. This sauce garnered our highest rating in the Test Kitchens. Try it with beef, lamb, venison, or pork. This recipe goes with Pepper Steak with Port-Wine Mushroom Sauce

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sliced shiitake mushroom cap
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/3 cup port wine
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tsp tomato paste
                                                                  • Yes No 1/8 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Combine mushrooms and flour in a bowl; toss well.
                                                                  • Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard.
                                                                  Yields: 1cup (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  With the great-quality farmed porgy and the amazing wild porgy that we have in Britain, this fish is not only one of the tastiest but one of the most accessible.

                                                                  Ingredients
                                                                  • Yes No 1 of garlic
                                                                  • Yes No a of capers
                                                                  • Yes No a of gherkins
                                                                  • Yes No and 6 good quality anchovy fillets
                                                                  • Yes No inch oil
                                                                  • Yes No 2 bunches of fresh flat leaf
                                                                  • Yes No parsley
                                                                  • Yes No a of fresh basil
                                                                  • Yes No and a of fresh mint, leaves
                                                                  • Yes No 1 tbsp picked and 1 tablespoon dijon mustard red wine vinegar good quality extra virgin
                                                                  • Yes No olive oil sea salt and freshly ground
                                                                  • Yes No black pepper
                                                                  • Yes No 101/2 oz 101/2 oz new potatoes
                                                                  • Yes No 4 double sole fillets, pinboned sea salt and freshly ground
                                                                  • Yes No black pepper flour
                                                                  • Yes No purple sprouting broccoli olive oil a of butter 1 lemon
                                                                  • With the great-quality farmed porgy and the amazing wild porgy that we have in Britain, this fish is not only one of the tastiest but one of the most accessible. To me it represents the best of British: everyone should eat it. It’s great when roasted on the bone and very easy to cook the filets too, as I did here. Your fishmonger will portion and pinbone the porgy for you if you ask him.Using a speed peeler, a mandolin slicer or pretty good knife skills, slice the fennel bulbs lengthways very, very finely and put in a bowl of iced water for 10 minutes or so until the slices go crispy and curly.Lay the fish filets on a board, skin-side up, then lightly pinch the skin of each one and score it an at angle, about 1/4 inch deep, about six times. This will allow the fish not only to cook quicker but to take in the flavors of the seasoning – and it looks pretty too! Sprinkle the filets with salt, pepper, the fennel seeds and chili and pat with a little olive oil so all the flavors stick to the fish. Heat a large frying pan and place the filets in the pan, skin-side down. Fry on a medium heat for about 4 minutes, turning them over when the skin is golden and crisp. Fry them on the other side for a minute or so.While the fish is cooking, you can finish your fennel salad. Drain and dry the fennel and mix it in a bowl with the herby fennel tops. Add the marjoram leaves – if you prefer oregano use slightly less – and mix with the fennel. When the fish are cooked, divide them between your plates. Dress the fennel salad with the lemon juice, some extra virgin olive oil, the sun-dried tomatoes and salt and pepper to taste. Drizzle the fish with balsamic vinegar and serve with some salad piled on top.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz white rum
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1/2 oz grapefruit juice
                                                                  • Yes No 1 lime
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lime wheel and shake well. Strain into a chilled coupe and garnish with the lime wheel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3/4 lb shiitake mushroom cap
                                                                  • Yes No 2 red onion
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 3 1/2 inch oz gorgonzola dolce, pieces
                                                                  • Preheat the oven to 425°. On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with salt and pepper. Roast for about 30 minutes, until tender, tossing once. Sprinkle the vegetables with the thyme and toss. Sprinkle with the Gorgonzola and roast for about 5 minutes, until the cheese is melted. Transfer to plates and serve.
                                                                  Yields: 5
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Start with frozen, store-bought cream puffs and this three-ingredient dessert is a snap. Let the puffs thaw during dinner, then roll them in warm caramel sauce and serve on a bed of hot fudge or dark-chocolate sauce.

                                                                  Ingredients
                                                                  • Yes No 16 13.2 oz cream puffs from a 13.2 ounce of frozen cream puffs
                                                                  • Yes No 1 12.25 oz caramel sauce
                                                                  • Yes No 1 16 oz dark chocolate sauce
                                                                  • Defrost the cream puffs according to the label directions. In a small saucepan, over medium-high heat, bring 3/4 of the caramel sauce to a boil. Boil for 1 minute or until the sauce thickens into a chewy glaze. Holding a cream puff with tongs or speared on a fork, dip one side of the puff into the caramel, then place on a dessert plate. Repeat with the remaining puffs, arranging 4 on each plate. A few minutes before serving, warm the hot fudge sauce over low heat. Spoon it around the plated cream puffs. For a Valentine's Day touch, drop 3 small dollops of the remaining unboiled caramel sauce into the hot fudge sauce on each plate. With a toothpick, draw a line through the drops to form hearts (see photo).
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A mere one-quarter cup of butter yields crispy, light cookies and keeps calories in check. Dried strawberries lend fiber, color, and subtle sweetness. You can find them in larger supermarkets, or substitute raisins or dried cranberries. Because the dough is heavy, we used a sturdy stand mixer. You can use a hand mixer to cream the butter and sugar, then stir in the remaining ingredients by hand.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 cup regular oats
                                                                  • 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 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup coarsely chopped dried strawberries
                                                                  • Yes No 1/3 cup white chocolate chips
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.
                                                                  • Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    ghirardelli
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Ghirardelli
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for quick pear coffee cake is from " Gale Gand's Brunch! " by Gale Gand with Christie Matheson (Clarkson Potter/Publisher, 2009). Gand says she adapted this recipe from one in her grandma Elsie's recipe box. Grandma Elsie, a Hungarian baker extraordinaire, used apples, but Gand puts a new twist on it by using pears. Makes 1 (8-inch-square) Quick Pear Streusel Coffee Cake

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 ripe pears like bartlett, unpeeled
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Heat oven to 400 degrees. Butter an 8-inch square baking pan. To make the cake: In a medium bowl, combine flour, baking powder, sugar, salt and 1/2 teaspoon cinnamon. In a separate bowl, mix egg, milk and melted butter until well combined. Pour into dry ingredients, add the pears and mix well. Pour into prepared pan. To make the streusel: In a small bowl, mix sugar and flour and cut in butter with your fingers until crumbs form. Sprinkle over top of batter in pan. Bake 30 to 35 minutes until golden and dry on top. Cool in pan and cut into 8 squares. This cake keeps for up to 4 days, covered at room temperature. Source: " Gale Gand's Brunch! " by Gale Gand with Christie Matheson (Clarkson Potter/Publisher, 2009)
                                                                  Cuisine:YesNogerman
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover

                                                                  The orange zest and juice brighten the flavor of the strawberries and rhubarb in this simple, summertime crisp. Top with your favorite granola.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz, 4 cup fresh strawberries
                                                                  • Yes No 5 stalk rhubarb
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 tsp orange zest
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 cup granola
                                                                  • Yes No 3/4 cup firmly packed brown sugar
                                                                  • Yes No 1 tbsp cinnamon
                                                                  • Yes No pinch salt
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Preheat oven to 350°. Combine first 6 ingredients in a large mixing bowl. Pour into a lightly greased 13- x 9-inch baking dish.
                                                                  • Combine flour and next 5 ingredients with hands until crumbly. Add egg, and combine. Place on top of fruit mixture. Bake for 45 minutes or until bubbly.
                                                                  Yields: 10servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  The deep, earthy flavor and fragrance of the porcini mushroom powder complements the wine and herbs perfectly in this chicken and wine stew. This is a terrific example of a recipe that is enhanced by the slow cooker—it just gets better the more time the ingredients mingle. I prefer using the slow cooker for this even when I have time to tend the pot. The flavors are deeper and more layered when made in the slow cooker. Variation: You can enjoy this elegant dinner any night of the week. The pearl onions and mushrooms can be cooked up to 2 days ahead and stored, covered, in the refrigerator. The chicken and vegetables can be browned, combined with the other ingredients, and stored, covered, over­night in the refrigerator in a Dutch oven or casserole. (Do not store the ingredients in the slow cooker insert.) The next day, transfer the ingredients to the insert. Allow the ingredients to come to room temperature before cooking. Continue with the recipe as written. Suggested Accompaniments: Mashed potatoes, garlic-roasted potatoes, steamed rice, pasta, toasted baguette slices rubbed with olive oil and garlic. This dish was featured as part of our Hanukkah Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 8 skin on, bone in chicken thighs
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp porcini dust
                                                                  • Yes No 1 large spanish onion
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 750 milliliter dry red wine
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No bouquet garni of 6 thyme sprigs, 1 bay, and 6 parsley sprigs, together
                                                                  • Yes No 3 cup pearl onions, and sautéed
                                                                  • Yes No 3 tbsp, 1 oz makes
                                                                  • Yes No 1 oz dried porcini mushroom
                                                                  • Yes No
                                                                  • Preheat a slow cooker to Low. Place a large sauté pan over medium-high heat. Lightly coat the bottom of the pan with olive oil. Cook the mushrooms until they are browned and very fragrant, about 5 minutes. Reserve the mushrooms in a covered container. Turn off the heat under the sauté pan.
                                                                  • Pat the chicken pieces dry with paper towels. Lightly season the chicken with salt and pepper. Mix together the flour and porcini dust. Dredge the chicken pieces in the flour mixture. Return the sauté pan to medium heat and add more oil if necessary. Brown the chicken pieces, in batches, on both sides, about 7 minutes per side. Transfer each batch of chicken to the insert. When all of the chicken has been browned, drain off all but 2 tablespoons of the fat.
                                                                  • Cook the onion, shallots, carrots, and celery in the sauté pan, in batches, until the vegetables are lightly colored, about 5 minutes per batch. Season each batch with salt and pepper. Add the garlic to the last batch and cook for 3 minutes more until the garlic is very fragrant and has softened slightly. Transfer each batch of vegetables to the insert.
                                                                  • Increase the heat under the sauté pan to medium-high and add the wine. Scrape up any browned bits with a wooden spoon. Transfer the wine to the insert. Add the tomato paste, stock, and bouquet garni to the insert. Stir to combine. Cover and cook on Low for 8 hours, until the chicken is very tender.
                                                                  • Gently remove the chicken pieces to a serving platter and set aside to keep warm, tented with foil. Pour the braising liquid through a fine-mesh strainer into a large saucepan. Press on the vegetables to get all of the liquid, then discard the vegetables. Skim off and discard the fat. Bring the liquid to a boil, then simmer until about 2 cups remain.
                                                                  • Add the pearl onions and mushrooms to the sauce to warm them. Spoon the sauce over the chicken and serve with your choice of accompaniment.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Eight-year-old Dani Shaub loves making these juicy fajitas—a recipe she based on the ingredient list from a packet of fajita seasoning—because it involves lots of slicing (one of her favorite cooking tasks) and "everyone gets to participate and pick their own toppings," she says.

                                                                  Ingredients
                                                                  • Yes No 1 tsp pure chile powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 whole chicken breast (boneless, skinless)
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 8 flour tortillas, warmed in the microwave
                                                                  • Yes No lettuce, cheddar cheese, salsa and sour cream
                                                                  • In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
                                                                  • Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
                                                                  • Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  Ingredients
                                                                  • Yes No 1/4 cup carrot juice
                                                                  • Yes No 1 small mango
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No salt
                                                                  • Juice the carrots. Transfer the juice to a blender and add all of the remaining ingredients except the salt. Blend until smooth. Season with salt.
                                                                  Yields: 28-ounce drinks
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend

                                                                  Raspberry sorbet is readily available in the freezer aisle of most supermarkets, but we think there’s a good reason to make your own: flavor. By that we mean that this recipe, packed with fresh berries and a dash of cherry brandy, is the tastiest we’ve ever had. Try it with slices of Grilled Lime Pound Cake. This recipe was featured as part of our Cooking with Summer Ingredients story.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 5 pint baskets raspberries
                                                                  • Yes No kirsch
                                                                  • Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Set syrup aside to cool slightly.
                                                                  • Purée raspberries in a food processor or blender until smooth. Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). Discard the seeds and solids.
                                                                  • Combine raspberry purée, syrup, and, if using, a few drops of Kirsch. Cover and place in the refrigerator to chill thoroughly, at least 3 hours or overnight.
                                                                  • Freeze raspberry mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep in the freezer for up to 1 week.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  Last week when we were hosting our ten full-time staff on retreat, I delivered platefuls of these cookies at tea-time with big glasses of milk. I was told they helped add a little pep to the end of the long days of meetings. I think they might be a new favorite cookie in the house.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 1/4 cup packed golden brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 4.5 oz cup chocolate
                                                                  • Yes No 1 cup walnut
                                                                  Cuisine:YesNodutch
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  You don’t have to celebrate Hanukkah to appreciate the goodness that is a good latke (otherwise known as a potato pancake). Whatever you call them, their crisp exterior and savory flavor are irresistible just the same. And while we’re talking latkes, let’s get one thing straight: Sour cream and applesauce are the traditional accompaniments. You might think you could serve them with mango chutney or hot salsa instead, but you’d be wrong. At least appease us and try them with the applesauce and sour cream first—it really does work. What to buy: Look for matzoh meal in the kosher section of the supermarket, or substitute very fine dried breadcrumbs or all-purpose flour.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb baking potato
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp matzo meal
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No vegetable oil
                                                                  • Yes No sour cream
                                                                  • Yes No applesauce
                                                                  • Line a large baking sheet with two layers of paper towels; set aside.
                                                                  • Using the coarse holes on a hand-held box grater or the medium-coarse shredding disk of a food processor, shred the potatoes and onion together. Transfer potato-onion mixture to a large colander set over a bowl.
                                                                  • Using both your hands, squeeze the potato mixture vigorously, as if you’re wringing out a pair of wet socks. Squeeze as much liquid as possible out of the potatoes, letting the moisture drip through the holes of the colander. Once you have finished squeezing, let mixture stand for a minute or two.
                                                                  • Lift colander out of the bowl. Pour off the watery brown liquid in the bowl, but save the layer of pale beige paste at the bottom. (This chalky-looking stuff is potato starch, and you need it to help your latkes stick together.) Scrape up the paste, dump in the potato mixture, and mix together with a large spoon.
                                                                  • Mix in egg yolks, matzoh meal, 1 teaspoon of the kosher salt, and a good amount of freshly ground pepper with your hands until it is evenly incorporated.
                                                                  • Pour egg whites into a clean, dry bowl. Using a balloon whisk or a hand-held electric mixer, beat egg whites until they hold stiff, shiny peaks. Using a rubber spatula or large spoon, gently fold the egg whites into the potato mixture.
                                                                  • Pour oil into a large, heavy skillet (preferably cast iron) to a depth of 1/2 inch. (You can also try it outside.) Over medium-high heat, heat oil until a shred of potato mixture instantly sizzles when dropped in. Fry a quarter-sized “test latke” first to check for seasoning, and add more salt or pepper as needed. Then, without crowding, spoon potato mixture into the oil, flattening each generous spoonful into a flat disk.
                                                                  • Let fry until deep golden brown, about 5 minutes, then flip over and continue frying until both sides are well browned, about 8 to 10 minutes for each batch. (You may need to add additional oil to fry subsequent batches.) Using a spatula, transfer latkes to the paper-towel-lined baking sheet. Blot any excess oil with additional towels. Serve immediately with sour cream and applesauce.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 14latkes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Preserved lemons, olives, and chickpeas bring the flavors of the Mediterranean to this heart-healthy dish, cooked in one pan on the stovetop. What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and sold in jars. Look for them in gourmet grocery stores or online at igourmet.com. Alternatively you can make your own. This recipe was featured as part of our Healthy Cooking photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp sumac
                                                                  • Yes No 4 6 oz, 3/4 inch, 1 1/4 inch thick haddock
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 small fennel bulb, outside layer discarded
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 tbsp currant
                                                                  • Yes No 1 15 oz, 1 1/2 cup chickpeas, also known as garbanzo beans
                                                                  • Yes No 1 cup clam juice
                                                                  • Yes No 1/4 cup coarsely chopped pitted green olive
                                                                  • Yes No 3 tbsp diced cilantro
                                                                  • Yes No 2 tbsp diced preserved lemon
                                                                  • Yes No 12 very thin slice preserved lemon
                                                                  • Place a large straight-sided pan with a tightfitting lid over medium-high heat until hot. Add 1/4 cup of the oil, the cumin, cinnamon, and sumac and cook, stirring, until aromatic, about 30 to 60 seconds. Remove the pan from heat and immediately transfer half of the oil mixture to a large, shallow dish. Let cool slightly.
                                                                  • Season the fish fillets all over with salt and pepper, transfer them to the shallow dish, and turn them to coat all over with the spiced oil. Cover and refrigerate for 30 minutes.
                                                                  • Meanwhile, return the pan with the remaining spiced oil to medium-high heat. Add the onion and fennel, season with salt and pepper, and cook, stirring often and lowering the heat if needed, until the onion is translucent, about 5 minutes. Add the wine and currants and simmer over medium heat until the wine is nearly evaporated, about 3 to 4 minutes. Stir in the chickpeas, clam juice, olives, 2 tablespoons of the cilantro, and the chopped preserved lemon and bring to a simmer. Cook until the liquid is reduced by two-thirds and the chickpeas are tender, about 6 minutes. Taste and season with additional salt and pepper as needed. Remove from heat and set aside until the fish has finished marinating.
                                                                  • Place the remaining 1 tablespoon olive oil in a small skillet and set over medium heat. Once the oil shimmers, add the preserved lemon slices and sear until caramelized, about 3 minutes per side; set aside.
                                                                  • Return the pan with the chickpeas to medium heat. Tuck the fish into the chickpea mixture and place 3 slices of preserved lemon over each fillet. Cover and cook at a lively simmer until the fish flakes when cut into, about 10 minutes for a 3/4-inch-thick fillet or 12 minutes for a 1- to 1-1/4-inch-thick fillet. Sprinkle the remaining tablespoon of cilantro over the fish. To serve, place a fillet in a shallow bowl, followed by a large spoonful of chickpeas.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve