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                                                                  Notes: Make the lemon cheese and olive-oil toast while the tomatoes roast. Or roast the tomatoes (through step 3) and make the lemon cheese up to 2 days ahead; cover separately and chill. Bring to room temperature to serve.

                                                                  Ingredients
                                                                  • Yes No 8 1 1/2 lb roma tomato
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 3/4 cup balsamic vinegar
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No salt
                                                                  • Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes).
                                                                  • In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes.
                                                                  • Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature.
                                                                  • Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste.
                                                                  • Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chèvre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended.
                                                                  • Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.
                                                                  • Nutritional analysis per piece.
                                                                  Yields: 8appetizer, 4 main-dish servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rack
                                                                  Ingredients
                                                                  • Yes No 28 assorted radishes, greens attached
                                                                  • Yes No 1/2 cup goat cheese (chèvre)
                                                                  • Yes No 1 nori
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No smoked sea salt
                                                                  • Trim the greens from half of the radishes and reserve for another use. Using a mandoline, slice the trimmed radishes 1/8 inch thick. Put the radish slices in a medium bowl of ice water and refrigerate until curled, about 2 hours.
                                                                  • In a small bowl, mix the goat cheese with the nori and olive oil. In another small bowl, whisk the vinegar and mustard with the vegetable oil.
                                                                  • Spoon a scant tablespoon of the mustard dressing onto each plate and dollop the goat cheese mixture over the dressing. Drain the sliced radishes and pat dry with paper towels. Arrange the whole and sliced radishes around each plate, sprinkle with smoked salt and serve.
                                                                  Yields: 4first-course servings
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    scissors
                                                                  • Yes No
                                                                    mandoline
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 medium artichoke
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 2 tsp finely grated orange zest
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 lb chicken
                                                                  • Yes No all purpose flour
                                                                  • Yes No 4 cup baby spinach
                                                                  • Bring a small saucepan of water to a boil. Snap off the outer leaves of each artichoke. Cut off the leaves and stems, peel the artichoke bottoms and scrape out the furry choke. Rub the bottoms all over with the lemon half. Add the artichokes to the pan and cook until tender, 15 minutes. Drain and quarter the hearts.
                                                                  • Meanwhile, whisk 3 tablespoons of the olive oil with the shallots, vinegar, zest, thyme and mustard. Season with salt and pepper.
                                                                  • In a large, nonstick skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken livers with salt and pepper and lightly coat with flour. Cook them over moderately high heat until still pink inside, about 4 minutes; transfer to a plate. Discard the oil, add the artichokes to the pan and heat through. Stir in the livers and vinaigrette. Serve the artichoke and liver mixture on the mâche.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    nonstick pan

                                                                  For easy packing, keep the toasted crostini, peach mixture, and blue cheese in separate containers. Assemble on site. You'll skip broiling the cheese, but the flavor is equally sublime.

                                                                  Ingredients
                                                                  • Yes No 36 thin baguette
                                                                  • Yes No olive oil
                                                                  • Yes No 3 medium cup peach
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 cup blue cheese
                                                                  • Yes No black pepper
                                                                  • Brush baguette slices with olive oil; place on a baking sheet. Broil until toasted and crisp. Cool completely.
                                                                  • Toss peaches gently with vinegar. Top crostini with peaches and blue cheese. Sprinkle with pepper, if desired. Broil until cheese is hot, soft, and very lightly browned.
                                                                  • From Good Day for a Picnic by Jeremy Jackson (William Morrow, an imprint of HarperCollins, 2005)
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 2 1/4 small lb yukon gold potato
                                                                  • Yes No 1 tsp yellow mustard seed
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.
                                                                  • Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds. Season generously with salt and pepper.
                                                                  • Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl

                                                                  This salmon recipe is easy to make and works equally well with both fillets and steaks. Salmon is not a common fish in Thailand, but its robust flavors pair beautifully with Thai flavors. This recipe starts with a basic Thai sauce to which fresh orange juice is added as well as coconut milk. Served with orange slices and coriander, this salmon recipe turns into a gourmet meal that can be whipped up any night of the week. I made mine quite spicy and served it with fresh cucumber slices to cool the palate. (Note: this recipe was also tested using fresh halibut with excellent results.) ENJOY!

                                                                  Ingredients
                                                                  • Yes No serves 2 to 4
                                                                  • Yes No 2 salmon steak
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tbsp minced frozen prepared lemongrass
                                                                  • Yes No 1 fresh red chili
                                                                  • Yes No 1 fish sauce
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp dark soy sauce
                                                                  • Yes No 1/2 large cup orange juice
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 3 tbsp coconut milk
                                                                  • Yes No 1 corn starch
                                                                  • Yes No handful to serve, fresh coriander and a orange
                                                                  • Preheat oven to 350 degrees. Rinse the salmon fillets or steaks under cold water and pat dry. Set in a flat-bottomed baking/casserole dish (so pieces are not piled on top of one another).
                                                                  • In a sauce pan, combine the vinegar, honey, garlic, lemongrass, chili, fish sauce, and soy sauces. Stir and bring to a boil.
                                                                  • Reduce heat to low and let the sauce simmer 5-7 minutes. (Note: the smell will be quite pungent as the vinegar burns off.)
                                                                  • While sauce is simmering, prepare the orange zest and squeeze the juice.
                                                                  • Remove sauce from heat and add the juice, zest, and coconut milk (3 Tbsp. coconut milk for a spicier sauce / 4 Tbsp. for a milder, richer sauce), stirring to combine. Set aside.
                                                                  • Pour 1/3 of sauce over the salmon, turning the pieces in the sauce to cover all surface areas.
                                                                  • Cover with a lid or foil and bake 20 minutes. Salmon is cooked when it flakes easily and is no longer translucent inside. (Bake longer if required.)
                                                                  • While salmon is baking, return sauce to the stove. Bring to a simmer over medium-high heat and add the cornstarch-water mixture. Stir continually until sauce has thickened (30 seconds to 1 minute).
                                                                  • Remove from heat and taste-test the sauce, adding more honey if too sour for your taste, or more fish sauce if not salty enough. If too spicy, add more coconut milk. If too salty or sweet, add a squeeze of fresh lime or lemon juice. Cover the sauce to keep warm until salmon is cooked.
                                                                  • Serve the salmon with a little sauce spooned over; the rest can be served as a side-sauce (nice over rice!). Garnish with a few orange slices and a sprinkling of fresh coriander. Cucumber slices can also be served on side of this dish (especially good if your sauce is spicy). Delicious with both plain jasmine rice or Thai Coconut Rice. ENJOY!
                                                                  Cuisine:YesNothai
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    stove
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz small eggplant
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 28 oz plum tomato in can
                                                                  • Yes No 2 tbsp basil
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 oz part-skim mozzarella cheese
                                                                  • Yes No 4 1/2 thick inch italian bread
                                                                  • Preheat oven to 400°F. Lightly coat a large rimmed baking sheet with cooking spray.
                                                                  • Combine eggplant, onion, zucchini, bell pepper and garlic in a large bowl; drizzle with 2 tablespoons oil; toss to coat. Spread the vegetables on the prepared baking sheet. Season with salt and pepper.
                                                                  • Roast the vegetables, uncovered, turning often, until lightly browned and tender, about 45 minutes. Transfer the vegetables to a 9-by-13-inch baking dish. Cut tomatoes into chunks. Stir the tomatoes (and their juices), basil and parsley into the vegetables. Cover with foil.
                                                                  • Bake until the ratatouille is hot and bubbling, about 20 minutes. Remove from the oven.
                                                                  • With a large spoon, make four evenly spaced indentations in the hot ratatouille. Carefully break an egg into each indentation. Sprinkle cheese over the vegetables and eggs. Bake, uncovered, until the eggs are set and the cheese is melted, 8 to 10 minutes.
                                                                  • While the eggs are baking, toast bread and drizzle each slice with 1/2 teaspoon olive oil. Divide bread slices among 4 plates or shallow soup bowls.
                                                                  • To serve, lift an egg and ratatouille from the baking dish and place on top of a slice of toasted bread. Spoon the remaining vegetables and juices around the edges, distributing evenly. Garnish with more basil, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    foil

                                                                  Everyone knows corned beef and cabbage is the traditional St. Patrick's Day meal, but why only enjoy this easy corned beef recipe once a year! Great for feeding a large group, and only requires one pot. The leftover corned beef, served cold on dark bread with mustard, makes one of the world's great sandwiches. Makes 6-10 Portions of Corned Beef and Cabbage

                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb corned beef
                                                                  • Yes No spice from the corned beef
                                                                  • Yes No 1/2 tbsp black pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 lb red potato
                                                                  • Yes No 4 carrot
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 1 green cabbage
                                                                  • Important Note: Commercial brands of corned beef come fully seasoned. This may affect the amount of salt needed, so check the saltiness of the cooking liquid before adding the salt in step 2. Place the corned beef, 1 teaspoon of the salt, pepper and spices into a large pot along with 3 quarts of cold water. Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours. Add the remaining salt if needed (see note above), potatoes, carrots, onions, and celery. Simmer covered for 30 minutes. Add the cabbage and cook for another 30 minutes, or until the potatoes and vegetables are tender. Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Serve with dark bread and mustard on the side.
                                                                  Cuisine:YesNoworld
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl

                                                                  I've made all sorts of different tomato soups over the years, and this is probably one of the simplest and tastiest. Here's the trick... if you go down to your local market at the end of the day you may find they are selling off tomatoes cheap. More than likely the seller thinks they are over-ripe, but they are more probably just perfect and will make great soup. If you can't get these, buy tomatoes two or three days before you need them, but don't keep them in the fridge as they won't ripen. Leave them on a windowsill to get ripe. If there's a choice then have a taste ? you'll be amazed how different they can be, so choose the ones that taste the best. The second trick is the slow cooking, which makes them very sweet. Best served in warm bowls or mugs at the table with some really fresh bread.

                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 1 carrot
                                                                  • Yes No handful a of fresh basil, stalks
                                                                  • Yes No olive oil
                                                                  • Yes No 6 tbsp 6 tablespoons double cream
                                                                  • Yes No 1 tsp 1 teaspoon red wine vinegar
                                                                  • Yes No 2 egg yolks
                                                                  • Yes No 1kg super ripe tomatoes
                                                                  • Yes No 1.1 liter vegetable stock
                                                                  • Yes No salt and pepper
                                                                  • I've made all sorts of different tomato soups over the years, and this is probably one of the simplest and tastiest. Here's the trick... if you go down to your local market at the end of the day you may find they are selling off tomatoes cheap. More than likely the seller thinks they are over-ripe, but they are more probably just perfect and will make great soup. If you can't get these, buy tomatoes two or three days before you need them, but don't keep them in the fridge as they won't ripen. Leave them on a windowsill to get ripe. If there's a choice then have a taste – you'll be amazed how different they can be, so choose the ones that taste the best. The second trick is the slow cooking, which makes them very sweet. Best served in warm bowls or mugs at the table with some really fresh bread.Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil. Cover the pan, and simmer gently without colouring for 20 minutes, stirring every couple of minutes. Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side. While the veg are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh. Add these to the veg, then pour in the stock and simmer for a further 20 minutes with the lid on. At this point it's nice to purée the soup using either a food processor, a liquidizer or a hand-held blender, but be careful as it will be hot. Once you've puréed the soup, put it back into the pan, bring it back to a simmer, and season very carefully with salt and freshly ground black pepper.Just before serving, to enrich the soup and give it a shine and silky texture, whisk in the cream mixture (don’t reboil it after adding the egg yolks or it will scramble) and serve straight away, sprinkled with a few torn-up basil leaves, if you like.• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    blender

                                                                  Fries don't really come to mind when you think about eating healthy, but these are baked in the oven and served with a healthy spread. Plus, they're loaded with big flavor.

                                                                  Ingredients
                                                                  • Yes No 4 medium sized russet potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 2 tbsp sumac
                                                                  • Preheat oven to 350. Peel potatoes. Cut one potato in half and set aside one of the halves. Slice the remaining potatoes into 1/2-inch strips. Toss with olive oil and a pinch of salt. Bake 30-35 minutes, giving them a stir every 10 minutes or so.
                                                                  • Roughly chop the reserved potato half. Bring to a boil in salted water and cook until soft. Drain and roughly mash with a fork.
                                                                  • Meanwhile, make a paste with the head of garlic. Follow Emma's instructions here. Place garlic into a food processor or blender and add 2 tablespoons of mashed potatoes and 2 tablespoons of water. Add a little more potato or water as necessary. You want the spread to come together, but it won't be super creamy.*
                                                                  • When the fries are done, remove from oven and toss with sumac. Serve with spread on the side.
                                                                  • *Note: Conceivably, you could skip the garlic paste process and toss the whole cloves into the blender or food processor with some salt. But this was the process I used (with a hand blender), with good results.
                                                                  Yields: 2 ½
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    blender

                                                                  With its firm texture, smoked tofu shreds easily and replaces some of the cheese that traditionally tops pizza.

                                                                  Ingredients
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 2 1/4 tsp dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 28 oz plum tomato in can
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 cup shredded smoked tofu
                                                                  • Yes No 1 1/2 cup shredded fresh mozzarella cheese
                                                                  • To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour, 1 tablespoon oil, and 1 teaspoon salt; stir well to form a stiff dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel tacky.) Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until dough is doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
                                                                  • To prepare sauce, heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes or until sauce is thick. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper.
                                                                  • Punch the dough down. Cover and let rest 5 minutes. Divide dough into 6 equal portions; working with 1 portion at a time; shape each into a ball (cover remaining dough to prevent drying.) Roll each ball into a 6-inch circle. Place on baking sheets coated with cooking spray. Lightly coat dough with cooking spray; cover with plastic wrap. Let rest 15 minutes.
                                                                  • Prepare Grill.
                                                                  • Cut bell peppers in half lentghwise; discard seeds and membranes. Place pepper halves, skin sides down, on grill rack coated with cooking spray; grill 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips.
                                                                  • Place dough rounds on grill rack coated with cooking spray; grill 2 minutes or until lightly browned. Turn dough over. Spread 1/3 cup tomato sauce over each dough round, leaving a 1/2-inch border. Sprinkle 1/3 cup tofu and 1/4 cup cheese evenly over each pizza. Divide pepper strips evenly among pizzas. Close grill lid; grill 2 minutes or until cheese melts. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 pizza)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Impress your family with homemade onion rings that taste just as good as the ones from the local diner. See our full collection for more fried favorites.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb large onion
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/3 flat cup beer
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Preheat oven to 400°.
                                                                  • Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick). Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings. Coat the onion rings with cooking spray. Bake at 400° for 10 minutes or until crisp. Serve rings with ketchup.
                                                                  Yields: 4servings (serving size: 4 onion rings and 1 tablespoon ketchup)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pan

                                                                  Fresh pineapple chunks, now widely available in supermarkets, speed the prep for this relish. Serve with coconut rice (substitute light coconut milk for some of the water to cook it). Round out menu with a romaine lettuce salad tossed with lime dressing.

                                                                  Ingredients
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 tsp cajun seasoning
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 4 6 oz tilapia fillet
                                                                  • Yes No 1 1/2 cup chopped fresh pineapple cubes
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1/3 cup chopped plum tomato
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 4 lime
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  • Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 4servings (serving size: 1 fillet, about 1/2 cup relish, and 1 lime wedge)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    fork

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

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

                                                                  On busy wash days when the rhubarb was high and the wild strawberries were ripe, my grandmother would whip up this easy, open-face pie to make sure her boarders had dessert. Today, rustic tarts are served at the most elegant restaurants. Using honey as a sweetener is typically Eastern European and I've followed suit here, but honey doesn't have the sweetening power of sugar, so adjust as necessary. I've substituted unsalted butter for the lard grandma used. You can get by with seedless strawberry-rhubarb jam instead of making your own puree. Makes 2 (9-inch) tarts View this Strawberry-Rhubarb Tart Step By Step.

                                                                  Ingredients
                                                                  • Yes No 1 recipe sweet pastry dough
                                                                  • Yes No 2 cup sliced ripe strawberries
                                                                  • Yes No 2 cup sliced rhubarb
                                                                  • Yes No 1 tablespooon water
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1/4 cup shortbread crumbs
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • In a medium saucepan, place 2 cups ripe strawberries, rhubarb, water and honey. Bring to a boil over medium heat and cook, stirring often, until a thick puree forms, at least 15 minutes but probably longer. Note: Store-bought seedless strawberry-rhubarb jam can be substituted for this step. Transfer puree to a bowl to cool at room temperature. Once cool, cover and refrigerate or proceed with next step. Heat oven to 400 degrees. Divide Sweet Pastry Dough in half and, on parchment-lined baking sheets, roll out 2 (12-inch) diameter disks. Trim with a pastry wheel or pizza cutter so the edges are not ragged. Leaving a 2-inch border of untouched dough, sprinkle crumbs evenly in the center of each disk. Spread 1/4 of fruit puree over crumbs of each disk, leaving the border untouched, as before. Place 2 cups sliced strawberries in an even layer on each disk, covering the puree completely. Now shape the tart by lifting the untouched dough toward the center, pleating as necessary to create a 9-inch round. The edge will partially cover the filling which is perfect. Divide remaining puree between the two tarts, completely covering the strawberries. Brush edges of each pastry with half the melted butter and half the sugar for a sparkling crust. Bake 40 minutes or until crust is golden and filling is bubbling. Cool on pan for at least 5 minutes before cutting and serving. May also be served at room temperature. Accompany with vanilla ice cream or sweetened whipped cream, if desired.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Next Step

                                                                  Steam beer, created in California in the 1800s, is made with lager yeast and fermented without refrigeration at ale fermentation temperatures. The result is a beer that is full-bodied and more bubbly than ale, but still clear and crisp. San Francisco bartender Joel Teitelbaum uses the unique qualities of this style of beer in a cocktail sweetened with cherry and elderflower liqueurs. What to buy: Cherry Heering is a Danish cherry liqueur invented by Peter Heering in the early 1800s. It is viscous and sweet with an intense dark-cherry flavor. A little goes a long way, so use it sparingly in cocktails. St-Germain is an elderflower liqueur that is sweet and floral. It can be found at high-end liquor stores and online. This drink was featured as part of our Beer Cocktail Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 oz st germain elderflower liqueur
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 1 oz rye whiskey
                                                                  • Yes No 1/2 oz heering cherry liqueur
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 12 oz steam beer
                                                                  • Place a pint glass in the freezer to chill.
                                                                  • Combine the St-Germain, lemon juice, rye, and Heering in a cocktail shaker and fill it halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled pint glass and add the lemon twist. Top with the beer.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    cocktail shaker
                                                                  • Yes No
                                                                    shaker

                                                                  This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.

                                                                  Ingredients
                                                                  • Yes No 12 oz canned tuna in oil
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 1 apple
                                                                  • Yes No 3 tbsp light mayonnaise
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 slice sourdough bread
                                                                  • In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
                                                                  • On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.
                                                                  Yields: 4
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meat loaf.

                                                                  Ingredients
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 1/2 tsp ground
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup fresh bread crumbs
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Preheat oven to 350 degrees. Place potatoes in a large saucepan; add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Transfer to a colander, and drain; return potatoes to pan.
                                                                  • Mash potatoes with a fork or potato masher until light and fluffy. Add butter, cream, 1/2 teaspoon salt, and a pinch of pepper; stir until combined, and set aside.
                                                                  • Combine ground beef, onion, mustard, egg, breadcrumbs, 1/4 cup ketchup, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Place half the mixture on a rimmed baking sheet, and form into an 11-by-6-inch loaf. Place 1 1/2 cups of mashed potatoes on top of meat mixture, leaving a 1-inch border. Place the remaining meat mixture on top; form into a loaf, encasing the potato mixture. Bake 30 minutes, then brush remaining 2 tablespoons ketchup over meat loaf. Continue baking meat loaf until firm to the touch, about 20 minutes more. Serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup vegetable shortening
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 6 cup powdered sugar
                                                                  • Yes No 6 tbsp milk
                                                                  • Yes No yellow and orange food coloring
                                                                  • Yes No orange sprinkles
                                                                  • Make cake: Preheat oven to 350ºF. Grease a 9-inch round cake pan; line with parchment paper. Grease parchment. Lightly coat bottom and sides of pan with flour, knocking out excess.
                                                                  • In a bowl, whisk flour, baking powder and salt. In a separate bowl, whisk milk, eggs and vanilla. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Lower mixer speed; beat in half of flour mixture. Beat in milk mixture, then remaining flour mixture. Increase mixer speed to medium-high; beat just until smooth.
                                                                  • Scrape batter into pan; smooth top. Bake until cake is light golden and starts to pull away from sides of pan, about 25 minutes. Cool in pan on wire rack for 15 minutes. Invert onto rack, peel away parchment, turn cake right side up and cool completely. Cut into 12 wedges. Place wedges on a parchment-lined baking sheet; freeze for 30 minutes.
                                                                  • Make frosting: Using an electric mixer on medium speed, beat shortening, butter and vanilla. Add confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; beat until frosting is fluffy.
                                                                  • Reserve 1 cup of icing in a small bowl. Divide remaining icing between 2 medium bowls and tint 1 bowl with yellow food coloring and 1 with orange.
                                                                  • Working with 1 wedge at a time, leaving remaining cake wedges in freezer, frost pointed end with white icing, middle portion with yellow icing, and outer portion with orange icing. Repeat with remaining cake wedges and frosting. Press sprinkles on outside of wedges, if desired. Chill until ready to serve.
                                                                  Yields: 12wedges (serving size: 1 wedge)
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    freezer
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 3/4 lb penne rigate
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 1 small summer squash
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1/2 cup kalamata olive
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes. Add the zucchini, summer squash, and carrots and bring back to a boil. Cook until the vegetables and penne are just done, about 2 minutes longer. Reserve 1/2 cup of the pasta water. Drain the penne and vegetables.
                                                                  • In a large bowl, toss the pasta, vegetables, 6 tablespoons of the reserved pasta water, olives, basil, Parmesan, oil, lemon zest, lemon juice, salt, and pepper. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  Ingredients
                                                                  • Yes No 1 cup lemon zest
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 3/4 cup lemon juice
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp lemon zest
                                                                  • Yes No 10 inch tart pan
                                                                  • Yes No two blunt dinner knives
                                                                  • Yes No double boiler and several metal mixing bowls
                                                                  • Place lemon zest in a saucepan and cover with water by 1/2 inch. Bring to a boil. Remove from heat, drain the water. Fill up with water again and repeat. Bring to a boil, remove from heat, then drain. Add water again, this time adding the sugar as well. Simmer for 30 minutes, drain.
                                                                  • Spread the zest out on a sheet of parchment paper. Let dry overnight at room temperature (do not put in the refrigerator). The next day toss the zest with a little more sugar.
                                                                  • Make the Crust
                                                                  • Combine flour, salt, butter, and sugar in a bowl. Use a pastry blender, or two blunt dinner knives, to cut the butter into the flour until the dough forms flaky crumbs and lumps. You can also just mix with your fingers. With a wooden spoon, mix in the egg, almond extract, and lemon juice. Continue to mix until the dough clumps; at first it may seem very dry. Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least an hour.
                                                                  • Pre-heat oven to 350°F.
                                                                  • Let the dough sit at temperature for at least 10-15 minutes before attempting to work with it. Allow the dough to relax enough to become somewhat pliable before rolling out. Roll out the disk between two sheets of parchment paper (or wax paper), to a circle 2 inches larger in diameter than your tart pan (about a 12-inch round).
                                                                  • Press the dough into the tart pan. Use your rolling pin to level the dough along the edges of the pan. Place aluminum foil over the foil and gently mold it to the dough in the pan. Add pie weights (dried beans work well, though after you use them once for pie weights, keep them as your pie weight beans and don't try to cook with them.) Bake for 20 minutes. Remove from oven and let cool.
                                                                  • Lemon Curd
                                                                  • Melt butter and creme fraiche together over a double boiler, stirring to combine. (If you don't have a double boiler, bring a couple inches of water to simmer in a saucepan, place a stainless steel bowl on top of the saucepan, making sure the bottom of the bowl is not touching the simmering water.) Remove top pan from heat and set aside.
                                                                  • In a bowl over a double boiler, whisk the eggs and egg yolks just long enough to warm them. Remove from heat and beat in the butter mixture, then the lemon juice. Strain the mixture through a sieve into a clean bowl and place over the simmering water. Add the sugar and zest and whisk until warm to touch, about 4 minutes.
                                                                  • Assemble the Tart
                                                                  • Pour the lemon curd into the crust and bake at 350°F for 25 minutes or until set in the middle. Let cool on a rack. Chill in the refrigerator. When ready to serve, top the tart with candied lemon zest. Garnish with fresh mint.
                                                                  Cuisine:YesNonew york
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
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                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    pie weight
                                                                  • Yes No
                                                                    steel bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil

                                                                  Serve with grilled flank steak, roast chicken, or fajitas.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp creamy peanut butter
                                                                  • Yes No 1 tsp chili paste
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 6 cup shredded napa cabbage
                                                                  • Yes No 2 cup shredded red cabbage
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1 cup shredded carrot
                                                                  • Yes No 2 tbsp chopped dry roasted peanut
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Combine first 7 ingredients in a large bowl, stirring with a whisk until blended. Add cabbages, bell pepper, and carrot, and toss gently to coat. Cover and marinate in refrigerator 1 hour. Stir in the peanuts, cilantro, and mint just before serving.
                                                                  Cuisine:YesNothai
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerator

                                                                  To caramelize a larger quantity of onions (4 to 8 cups), use a large Dutch oven. You won't need additional olive oil. This recipe goes with Pasta with Caramelized Onions, Mushrooms, and Bell Pepper, Pizza with Caramelized Onions, Feta, and Olives, Chicken and Rice with Caramelized Onions, Caramelized-Onion, Spinach, and Bacon Quiche, Caramelized-Onion Custards, Risotto with Caramelized Onions

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 3 cup onion
                                                                  • Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add sliced onion, and cook for 5 minutes, stirring frequently. Continue cooking 15 to 20 minutes or until deep golden brown, stirring frequently.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan

                                                                  Start by softening vanilla ice cream then beat in the fig-lemon mixture. This late-summer favorite is sure to be a treat.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 cup quartered fig
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Pour sugar and 1 tsp. lemon juice into a large frying pan with 3 tbsp. water. With your fingertips, mix the sugar and liquid until mixture is like wet sand. Cook over high heat until mixture boils. Continue to cook, swirling pan occasionally, until one area of the sugar starts to turn medium brown. Remove from heat and add figs and 2 tbsp. water, stirring.
                                                                  • Return to heat and cook over low heat until mixture is bubbling and figs start to break down, about 15 minutes. Mix in butter, salt, and remaining 1 tsp. lemon juice. Let cool.
                                                                  • Soften ice cream at room temperature for 10 minutes, then beat it in a bowl with a mixer until smooth. Use a rubber spatula to mix fig mixture into ice cream. Freeze, covered, until firm, at least 3 hours.
                                                                  • Note: Nutritional analysis is per 1/2-cup serving.
                                                                  Yields: 3cups
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl

                                                                  These popsicles are a great fat-free snack, made with lots of naturally sweet watermelon and only a little sugar. They can be frozen in special popsicle molds or in standard ice cube trays (three cubes equals one serving). Joy Manning has them whenever she feels the temptation to visit the new gelato shop around the corner from her apartment.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb seedless watermelon
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No pinch salt
                                                                  • In a blender, puree the watermelon with the sugar until smooth. Stir in the mint, lemon zest and salt. Pour the puree into 8 popsicle molds or 2 standard ice cube trays (insert popsicle sticks halfway through freezing) and freeze until hard, about 3 hours.
                                                                  Yields: 8
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  Ingredients
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 12 large shallots, and root ends but kept intact
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 1/2 tsp pomegranate molasses
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No pita bread
                                                                  • Light a grill. In a medium bowl, gently knead the crème fraîche, garlic, salt and pepper into the ground lamb. Using moistened hands, roll the ground lamb mixture into 16 balls. On each of 8 short metal skewers (10 inches or less), alternate 3 shallot halves with 2 lamb balls. Brush the kebabs with the olive oil and grill over moderately high heat, turning once, until browned on the outside (but not cooked through), about 3 minutes.
                                                                  • Transfer the kebabs to a very large (12 to 14 inches), deep skillet. Add the water, 1 teaspoon of the pomegranate molasses and the lemon juice; bring to a boil. Cover and simmer gently over low heat until the shallots are very tender and the meatballs are cooked through, about 30 minutes.
                                                                  • Uncover and increase the heat to high. Add the remaining 1/2 teaspoon of pomegranate molasses and cook, basting occasionally, until the meatballs and shallots are glazed, about 5 minutes.
                                                                  • Transfer the kebabs to a platter and drizzle with any remaining sauce. Garnish with the scallions and parsley and serve with warm pita bread.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    skillet
                                                                  Ingredients
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 large fennel bulb
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Heat olive oil and butter in a large, uncovered, wide pan on medium high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally. After about 10 minutes, sprinkle the onions and fennel with salt. Lower the temperature to medium. You want to strike a balance between allowing the pan to get hot enough so that some caramelization (when the natural sugars in the onion and fennel start to brown) and keeping the pot from getting so hot that the onions and fennel dry out. If it becomes an issue, you can add a couple tablespoons of water to the pan to help the onions and fennel to keep from drying out too much.
                                                                  • Stir occasionally, scraping up any browned bits from the bottom of the pan. Note that the browned bits are the tastiest parts. Cook for another 30 minutes to an hour, depending on how much of a hurry you're in, and how caramelized you want your mixture to be. The longer you cook, the more caramelized and browned. Taste test along the way to see if the cooking has been sufficient for your taste. By the way, the onions and fennel will have plenty of flavor without having to be completely cooked down and browned all over.
                                                                  • When ready to serve, remove from heat and toss in the freshly grated Parmesan cheese, the chopped parsley, lemon zest and lemon juice. Taste and add more lemon juice if necessary.
                                                                  • Serve alone as a side to chicken or seafood, or on crackers or thinly sliced toasted baguette for a crostini. You can also use it as a filling for a rustic tart.
                                                                  • Yield: Serves 4.
                                                                  Yields: 4.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    pot

                                                                  The chai gives this cookie a kick while the eggnog topping shows a sweet side.

                                                                  Ingredients
                                                                  • Yes No 1 chai tea
                                                                  • Yes No 1 17.5 oz sugar cookie mix
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 4 tbsp eggnog
                                                                  • Yes No cinnamon and sugar
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.
                                                                  • Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended.
                                                                  • Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.
                                                                  • Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).
                                                                  • Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.
                                                                  • Note: We tested with Tazo Chai Organic Black Tea.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Total Time: 46 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 3 tbsp prepared horseradish
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No a tbsp chopped scallion tops
                                                                  • Mix ingredients together. Serve as a sauce for steak or pork.
                                                                  • Makes about 1/2 a cup.
                                                                  Cuisine:YesNogerman
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lime
                                                                  • Yes No 10 mint
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 1 oz raspberry vodka
                                                                  • Yes No 1 long rhubarb stalk
                                                                  • In a cocktail shaker, muddle the lime pieces and mint. Add ice, the vodkas, Cointreau and Rhubarb Syrup and shake well. Strain into an ice-filled rocks glass; garnish with the lime wedges and rhubarb.
                                                                  Yields: 1drink
                                                                    Equipment:
                                                                  • Yes No
                                                                    cocktail shaker
                                                                  • Yes No
                                                                    glass
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 1/2 tbsp finely grated ginger
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No one 15 oz kidney beans in can
                                                                  • Yes No 1/2 scotch bonnet chili pepper
                                                                  • Yes No one 14 oz coconut milk
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 scallion
                                                                  • In a large saucepan, heat the oil. Add the onion and ginger and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until coated with the oil. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
                                                                  • Remove the rice from the heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the scallions and season with salt and black pepper. Discard the Scotch bonnet and serve.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 6
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    fork

                                                                  This Memphis-style side dish is a perfect way of utilizing leftover pulled pork. This recipe first appeared in our June/July 2011 BBQ issue.

                                                                  Ingredients
                                                                  • Yes No 3 cup tomato sauce
                                                                  • Yes No ½ cup cane syrup
                                                                  • Yes No tbsp apple cider vinegar
                                                                  • Yes No ¾ tsp allspice, ground
                                                                  • Yes No ½ tsp cinnamon, ground
                                                                  • Yes No ½ tsp cayenne pepper
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup chopped pulled pork
                                                                  • Yes No 1 lb dried spaghetti
                                                                  • In a 4-qt. saucepan, bring tomato sauce, syrup, vinegar, allspice, cinnamon, cayenne, cloves, and salt and pepper to a boil over medium-high heat. Cook, stirring, until thickened, about 10 minutes. Add pulled pork; cook until heated through.
                                                                  • Meanwhile, bring a large pot of salted water to a boil and add spaghetti; cook until al dente, about 7 minutes. Drain and toss with the sauce.
                                                                  Cuisine:YesNomemphis
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pot

                                                                  The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb parsnip
                                                                  • Yes No 1 1/4 lb carrot
                                                                  • Yes No one 1 1/4 lb celeriac
                                                                  • Yes No 1 1/4 lb golden beets
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 6 thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Preheat the oven to 425°. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Serve right away.
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Notes: George Morrone, executive chef of Redwood Park in San Francisco, uses fresh chanterelles in this soup, but it's also delicious with common button mushrooms. You can prepare the soup through step 6 up to 1 day ahead; let stand uncovered until egg coating on crusts is dry, about 15 minutes, then cover and chill. Bake chilled portions 10 to 15 minutes longer in step 7. For a slightly less rich soup, replace 3/4 cup of the whipping cream with chicken broth.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb button mushroom
                                                                  • Yes No 1 slice bacon
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 cup cognac
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 3 cup fat skimmed chicken broth
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 10 oz frozen puff pastry shells
                                                                  • Yes No 1 large egg
                                                                  • Trim and discard tough or discolored stem ends and any bruised spots from mushrooms. Rinse common mushrooms and drain well. (If using chanterelles, submerge in cool water and gently agitate with your hands to loosen dirt. Drain, rinse under running water, and gently pat dry with a towel.) Coarsely chop mushrooms.
                                                                  • In a 5- to 6-quart pan over high heat, stir bacon until fat begins to render, about 1 minute. Add onion, celery, and garlic; stir until onion is limp, about 3 minutes. Add mushrooms and stir often until their liquid is evaporated and mushrooms begin to brown, 15 to 20 minutes.
                                                                  • Add cognac and stir to scrape up browned bits from pan bottom and sides. Add wine and boil until most of the liquid has evaporated, 1 to 2 minutes. Add broth and return to a boil, then cover, reduce heat, and simmer, stirring occasionally, to blend flavors, 20 to 30 minutes. Remove from heat.
                                                                  • In a blender, holding down lid with a towel, whirl mixture, a portion at a time, until smooth. Pour into a bowl. Stir in cream, then salt and pepper to taste. Chill, stirring occasionally, until soup is at room temperature, 10 to 15 minutes.
                                                                  • Spoon soup into six round soufflé dishes or ovenproof bowls (1 1/4- to 1 1/2-cup size; 3 1/2 to 4 1/2 in. wide) to within 1/2 inch of rim.
                                                                  • On a lightly floured board, roll each puff pastry shell into a round 1 to 1 1/2 inches wider than top of soufflé dishes. Brush egg in a 1/2-inch border around the bottom edge (unscored side) of each pastry round. Carefully drape each round, egg side down, over a dish so that it doesn't touch soup; press edges firmly around sides of dish. Brush more egg lightly over pastry tops and sides (discard remaining egg or save foranother use). Set dishes at least 1 inch apart in a 12- by 17-inch baking pan.
                                                                  • Bake in a 375° regular or convection oven until pastry is richly browned, 15 to 20 minutes. Serve at once, with sherry-shallot butter to stir into portions at the table.
                                                                  • Sherry-shallot butter: In an 8- to 10-inch frying pan over high heat, stir 1/3 cup minced shallots and 1/3 cup dry sherry often until liquid is evaporated and shallots begin to brown, 5 to 8 minutes. Pour into a small bowl and let cool. Add 3 tablespoons butter (at room temperature) to shallots and mix. Divide into six equal portions and, with your hands, roll each into a ball. Arrange on a small plate. Cover and chill until firm, at least 15 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    frying pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 coarse cup kosher salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 gallon water
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 1/2 medium cup chopped onion
                                                                  • Yes No olive oil
                                                                  • Yes No 2 1/4 1/4 tsp tsp ground cardamom, 2 and 1/4 teaspoons
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 4 lb center cut boneless pork loin roast
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 lb button mushroom
                                                                  • Yes No 2 1 cup cup chicken broth
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tbps butter
                                                                  • Prepare the brine. Dissolve the sugar and salt into the boiling water. Add it to the cold water. Add the pepper and stir to combine. Chill the brine completely in the refrigerator before adding it to the pork. Submerge pork in the brine solution and chill for 24 hours. Note that thick, gallon-sized freezer bag is great for brining; if you use one, you probably only need half as much brine solution. Even if you are using a bag, place in a bowl just in case the bag leaks. Rinse the roast thoroughly of the brine solution before cooking, pat dry.
                                                                  • Preheat oven to 350°F. Purée 1/2 cup chopped onion, 2 Tbsp olive oil, 2 teaspoons ground cardamom, and garlic in a food processor or blender.
                                                                  • Spread another 1/2 cup chopped onion in center of large roasting pan; top with pork. Sprinkle pork generously with salt and pepper; coat with onion purée.
                                                                  • Combine mushrooms, remaining 1/2 cup onion, and 4 Tbsp olive oil in bowl; sprinkle with salt and pepper; arrange around pork.
                                                                  • Roast pork 1 hour. Remove from oven after one hour and remove the mushrooms, placing them into a large saucepan. Add 1 cup broth and 1/2 cup water to roasting pan. Return roast to oven and roast pork until thermometer inserted into thickest part registers 140°F-145°F, about 15-20 minutes longer. Transfer pork to platter; tent with foil.
                                                                  • Scrape the juices from the roasting pan into the saucepan with the mushrooms. Add the cream, remaining cup of broth, and 1/4 teaspoon cardamom to pan; bring to boil. Blend flour and butter in small cup; mix into mushroom sauce. Cook sauce, stirring often, until reduced enough to coat spoon. Season sauce with salt and pepper; serve with pork.
                                                                  • Serves 8.
                                                                  Cuisine:YesNoworld
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This coconut cake is made with coconut milk and shredded coconut for the ultimate coconut-ty taste! In Thailand, all the top hotels make their coconut cake with freshly-squeezed coconut milk from the local market. Here I've replicated the idea using coconut milk and shredded coconut. It has literally taken me years of trial and error to get this recipe right. I'm sure you'll love it as much as we do.

                                                                  Ingredients
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 coconut milk
                                                                  • Yes No 7 tbsp sweetened shredded coconut
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tsp coconut extract
                                                                  • Yes No 1/3 cup sweetened shredded coconut
                                                                  • Preheat oven to 350 degrees. Grease two 9-inch cake pans.
                                                                  • Stir the shredded coconut into the coconut milk. Set aside to let soak.
                                                                  • Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl.
                                                                  • Beat egg whites with an electric mixer until stiff (like whipped cream). Set aside.
                                                                  • To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to a smooth consistency (1 minute).
                                                                  • Stir the baking powder into the flour, then add this to the yolk mixture. Also add the coconut milk with the shredded coconut. Beat 1-2 minutes, or until well combined.
                                                                  • Fold the beaten egg whites into the batter, OR use your electric mixer on low speed beat - just enough to combine (20 seconds). Pour batter into prepared pans and bake 30-40 minutes, or until an inserted fork comes out clean. Cool before icing.
                                                                  • Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.
                                                                  • Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the first pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.
                                                                  • Add 1 inch water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.
                                                                  • To put the cake together: place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top, then gently press some onto the sides. ENJOY!
                                                                  Yields: 1large layer cake
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    steel bowl
                                                                  • Yes No
                                                                    pot
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  In this pie, orange zest nicely offsets the sweetness of the strawberries. This recipe first appeared in our June/July 2011 BBQ issue along with Tracie McMillan's story Sweet Crusade.

                                                                  Ingredients
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No tsp kosher salt
                                                                  • Yes No 3 lb strawberry
                                                                  • Yes No ½ cup sugar, granulated
                                                                  • Yes No ½ cup corn starch
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Pulse flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add ½ cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.
                                                                  • Heat oven to 425°. In a bowl, toss together remaining salt, berries, ½ cup sugar, cornstarch, juice, zest, and vanilla; set filling aside. Unwrap dough; roll both into 11″ wide and ⅛″ thick circles. Transfer one circle to a 9″ deep-dish pie pan; mound filling inside. Cut ¾″-wide strips of dough from remaining circle; transfer to top of pie, creating a lattice pattern. Trim and crimp edges. Brush dough with cream and sprinkle with remaining sugar. Bake until golden and bubbling, about 1 hour. (If crust begins to brown before pie is finished baking, cover with foil until pie is done). Let cool.
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Pastry chef Mathew Rice grew up loving an Oreo-like sandwich cookie called Murray Chocolate Cremes. In this homage, he creates a malty filling for milk-chocolate wafers by mixing butter and sugar with Ovaltine.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 oz milk chocolate
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 2 tbsp unsweetened cocoa powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup chocolate malt powder
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
                                                                  • MAKE THE COOKIES: In a large bowl, using an electric mixer, beat the butter with the brown sugar and granulated sugar until smooth. Add the melted chocolate and vanilla and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking soda and salt. Add the dry ingredients to the bowl and beat at low speed just until incorporated. Roll the dough between 2 sheets of parchment paper to a scant 1/4-inch thickness and refrigerate until firm, about 15 minutes.
                                                                  • Using a 2-inch round cookie cutter, stamp out as many rounds as possible and transfer to the baking sheets, 1 inch apart. Gather the scraps and chill, with the cut-out rounds, for 10 minutes. Reroll the scraps and stamp out more rounds.
                                                                  • Bake the cookies in the lower and middle thirds of the oven for about 10 minutes, until dry and set; shift the pans halfway through baking. Transfer the cookies to a rack and let cool completely.
                                                                  • MAKE THE FILLING: In a medium bowl, using an electric mixer, beat the butter with the chocolate malt powder at medium speed until light, about 3 minutes. Add the vanilla and confectioners' sugar and beat at low speed just until combined. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Arrange half of the cookies on a work surface, bottom side up, and pipe a 1-inch mound of filling onto each. Sandwich with the remaining cookies, pressing to spread the filling to the edges. Serve.
                                                                  Yields: 30cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    cookie cutter
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper

                                                                  Andrea's wine pick: The earthy beans and cheesy pitas need the balance of a rustic red, like the spicy Sierra Cantabria Crianza Rioja from Spain ($16.75).

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 2 16 oz white bean
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 4 plum tomato in can
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 3 packed oz baby spinach
                                                                  • Yes No 2 cup shredded skinless, boneless rotisserie chicken breast
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat oil in a medium saucepan over medium-high heat. Add onion; cook 5 minutes or until softened, stirring. Add garlic and thyme; cook 1 minute, stirring. Add beans, water, tomatoes, and broth. Increase heat to high until stew begins to bubble. Reduce heat; let simmer 5 minutes, breaking up tomatoes with a spoon. Add more water, if needed.
                                                                  • Add spinach, stirring until wilted. Add chicken; cook 2 minutes. Season with salt and pepper.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 13 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb steak
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 roma tomato
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 4 piece french bread
                                                                  • Yes No 3 oz blue cheese
                                                                  • Heat broiler. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Line a rimmed baking sheet with foil. Place the steak on one half of the baking sheet. Toss the tomatoes and onion in a medium bowl with the oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place the onion and tomatoes, cut-side down, on the other half of the baking sheet. Broil the steak and vegetables, turning everything once, until the steak reaches the desired doneness, 4 minutes per side for medium rare. Remove the steak and return the vegetables to oven until browned, about 1 minute more. Slice the steak. Place the bottom halves of the bread cut-side up and top with the steak, onions, tomatoes, and cheese. Sandwich with the remaining bread. Serve warm. Substitution: If blue cheese is too strong for your taste, try topping this sandwich with a creamy goat cheese. Or play off the tartness of the balsamic vinegar with slivers of salty Parmesan or Manchego.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  . Something tasty will arrive in your inbox every Thursday.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 fennel bulb
                                                                  • Yes No a few flour
                                                                  • Yes No 1 ball pizza dough
                                                                  • Yes No a coarse few cornmeal
                                                                  • Yes No 2 oz mozzarella cheese
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No a few black pepper
                                                                  • Yes No 8 one inch pinched fennel fronds
                                                                  • Preheat oven to 500° F. If you have a pizza stone, stick it in the oven.
                                                                  • In a small skillet, heat 1 tablespoon olive oil over medium heat. Add fennel slices and cook, stirring occasionally, until slightly browned. Remove from heat.
                                                                  • With floured hands over a floured surface, stretch or toss (if you know how) the dough until it is 10-12", taking care not to stretch it too thin. Uneven is okay, this dough makes a rustic crust. No need to aim for a perfect circle either. Press small thumbprints around the crust and brush with remaining tablespoon olive oil.
                                                                  • Sprinkle a baking sheet with cornmeal and transfer the crust over. Re-shape if it's gone askew. Top with the mozzarella slices, fennel, and anchovy. Slide onto the pizza stone, or place baking sheet in oven.
                                                                  • Cook until crust looks golden brown and cheese is bubbling, 6-10 minutes. When ready, carefully pull from the oven, top with lemon zest, a few cracks of pepper and the fennel fronds. Slice and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 110-12" pizza
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Meatballs are generally called nikudango. Deep-fried nikudango are served with sweet ankake (thick sauce).

                                                                  Ingredients
                                                                  • Yes No 3/4 lb ground pork
                                                                  • Yes No 1/4 lb onion
                                                                  • Yes No 2 tsp ginger juice
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 2 tbsp panko bread crumb
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 tsp chicken buillon powder
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Mix ground pork, onion, ginger, egg, soy sauce, and panko in a large bowl. Knead well. Shape small balls. Heat oil to 360 degrees F in a deep skillet. Deep-fry meatballs until cooked through. Drain on paper towels and set aside. Put water, chicken bouillon, sugar, vinegar, soy sauce, and ketchup in a deep pot and bring to a boil. Stir in the katakuriko and water mixture. When the sauce is thickened, stop the heat. Serve meatballs on plates and pour the sauce over them. *Makes about 2 dozens meatballs
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 3 oz grapefruit juice
                                                                  • Yes No 1 lavender
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lavender sprig. Shake well and strain into an ice-filled collins glass. Garnish with the lavender sprig.
                                                                  Yields: 1drink
                                                                    Equipment:
                                                                  • Yes No
                                                                    cocktail shaker
                                                                  • Yes No
                                                                    glass
                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/2 tsp brown sugar
                                                                  • Yes No 1 lb penne pasta
                                                                  • Yes No 1/4 lb butter
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
                                                                  • Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
                                                                  • Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 4 inch dried rosemary
                                                                  • Yes No 4 1/2 3 inch by strips lemon zest
                                                                  • Yes No 1 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp orange liqueur
                                                                  • In a medium saucepan, combine the water, sugar, rosemary, and lemon zest. Bring to a simmer, stirring occasionally. Remove from the heat, cover, and let infuse for 10 minutes.
                                                                  • In a large glass or stainless-steel bowl, combine the lemon juice and Grand Marnier. Strain the rosemary syrup into the lemon juice and stir to combine. Chill in the refrigerator or, to hasten the process, pour the lemon mixture into a stainless-steel bowl, set it in a larger bowl filled with ice, and stir until cold.
                                                                  • Pour the chilled lemon mixture into two 9-by-9-inch stainless-steel pans. Freeze for 15 minutes. Stir well and return the pans to the freezer. Continue freezing, stirring every 15 minutes, until the granita is completely frozen, about 1 hour in all. When ready to serve, scoop the granita into chilled bowls or stemmed glasses.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    steel bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    freezer
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 1 small onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 large fresh lemongrass, bottom third of the tender white inner bulb only
                                                                  • Yes No 1/4 cup minced ginger
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 tbsp coriander, ground
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 30 1 3/4 lb large shrimp
                                                                  • In a mini food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In a large skillet, heat the vegetable oil. Add the onion paste to the skillet and cook over moderately low heat, stirring occasionally, until browned, about 25 minutes.
                                                                  • Add the ground coriander, sugar, ground fennel seeds, cumin, turmeric and salt to the skillet and cook over moderately high heat, stirring, until fragrant, about 1 minute. Scrape the spice paste into a bowl and let cool completely.
                                                                  • In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours or overnight.
                                                                  • Soak 30 bamboo skewers in water for 30 minutes. Light a grill. Thread 1 shrimp lengthwise onto each bamboo skewer and stretch each one out on the skewer. Grill over high heat for about 1 1/2 minutes per side, until the shrimp are nicely charred and just cooked through. Transfer the shrimp skewers to a platter, and serve immediately with the Garlic Peanut Sauce.
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    shallow dish
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    skewer
                                                                    Supplies:
                                                                  • Yes No
                                                                    bamboo or wooden skewer
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 1 lb boneless skinless chicken breast
                                                                  • Yes No 2 1 cup medium carrot
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 12 oz bok choy
                                                                  • Yes No 1/3 lb snow
                                                                  • Yes No 1 recipe cantonese light sauce
                                                                  • Yes No cooked rice
                                                                  • Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the carrots and water. Cover partially and cook, stirring occasionally, until almost tender, about 2 minutes. Add the bok choy stems, cover, and cook for 2 minutes. Add the bok choy leaves and peas and toss gently. Add the Cantonese Light Sauce and increase heat to high. When it starts to bubble, add the chicken. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.
                                                                  Cuisine:YesNocantonese
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    wok
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead and reheated just before serving. Ladle a bowl alongside a green salad and slice of hearty bread.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup prechopped green bell pepper
                                                                  • Yes No 1 cup chopped scallion
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 tsp seafood seasoning
                                                                  • Yes No 3/4 tsp dried thyme
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 lb baking potato
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 cup shredded reduced fat sharp cheddar cheese
                                                                  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
                                                                  • Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  ?

                                                                  Ingredients
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 3 oz Cointreau
                                                                  • [*To make jalapeño infusion: Slice up a fresh jalapeño pepper and allow it to steep in 1 cup (I used just half a cup) of tequila for 2 hours. Taste to check the heat level, and continue to steep if a stronger infusion is desired (I left the slices in for a full 4 hours). Once infusing process is complete, remove the slices by pouring the mixture through a fine-meshed strainer.]
                                                                  Yields: 2drinks
                                                                    Equipment:
                                                                  • Yes No
                                                                    strainer

                                                                  I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chile and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they?ll never forget it!

                                                                  Ingredients
                                                                  • Yes No 4 corn on the cobs
                                                                  • Yes No 1 fresh red chile
                                                                  • Yes No 7 oz sheep’s cheese
                                                                  • Yes No 1/2 cup 1/2 cup unsalted butter
                                                                  • Yes No 2 limes
                                                                  • I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chile and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they’ll never forget it!For this recipe you'll need a barbecue with a lid. About an hour before you want to cook, get your barbecue on to heat up - you want one side to be a bit hotter than the other so stack your coals higher on one side. While your barbecue is heating up, put all your corn on the cobs in a big bowl, cover with cold water and leave to soak.Once your barbecue is nice and hot drain your corn – make sure you shake off any excess water. Keeping the husks on the corn, pop them on the cooler side of the barbecue then put the lid on and leave to cook for about 20 minutes. The corn husks will act like a natural layer of greaseproof paper, allowing the kernels inside to steam and smoke beautifully.After 20 minutes, any water will have evaporated and the skins will be blackened – there should be a wonderful sweet and smoky smell. Using tongs, carefully peel back the papery husks and discard, then transfer the corn cobs to the hotter side of the barbecue. This time leave the lid open. The corn husks will start to burn off but this is exactly what you want – keep turning them for 5 to 10 minutes until all of the kernels are lightly charred.While your corn is cooking, scatter your chopped chile onto a large chopping board then grate the cheese over the top. Pop to one side for now.Once you’re happy with the corn, remove from the barbecue then chop off the papery end and discard. Pop your butter into a deep dish or platter and use tongs to place the cobs onto the butter – the heat from the corn will start to melt the butter. Roll the corn around in the butter until it's glossy and coated all over, then one by one, roll the cobs in the cheesy chile mixture, making sure they are evenly coated.Serve them lovely and hot with wedge of lime for squeezing over. Genius!
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    cooler
                                                                    Supplies:
                                                                  • Yes No
                                                                    greaseproof paper
                                                                    Brands:
                                                                  • Yes No
                                                                    York

                                                                  The combination of pork and paprika gives these shrimp bites a flavor reminiscent of chorizo—a little spicy and supersavory. Because these can be prepped ahead of time, they’re perfect for serving at a party, and the saltiness of the prosciutto makes them an ideal accompaniment to a slightly sweet cocktail. Game plan: The shrimp can be made through step 3 and refrigerated up to 6 hours ahead. This recipe was featured as part of both our Bring Happy Hour Home menu and our Bar Snacks photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp smoked paprika
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 32 1 lb shrimp
                                                                  • Yes No 8 piece prosciutto
                                                                  • Heat the broiler to high and arrange a rack at the top (about 3 inches from the heat source).
                                                                  • Combine oil, paprika, and pepper in a medium bowl and mix thoroughly. Add shrimp and toss until well coated.
                                                                  • Wrap each shrimp in a piece of prosciutto and place on a baking sheet.
                                                                  • Broil until shrimp are opaque and prosciutto is crisp, about 3 to 4 minutes.
                                                                  Yields: 32shrimp
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Polish kiszka (KEESH-kah), also known as kaszanka or krupniok, is sausage made with blood sausage fresh pig's blood. It was originally made to use up the scraps -- ears, snouts, organ meats -- after slaughtering a pig and was fleshed out with spices and some type of grain, usually barley or buckwheat groats. Today, as is true with Pennsylvania Dutch scrapple, it can be made with choicer cuts of pork, as I have done here. Here's a larger photo of kiszka. It can be eaten cold, heated whole on a grill or nonstick skillet, cut into rounds and fried, or removed from the casing and heated like hash.

                                                                  Ingredients
                                                                  • Yes No 2 lb pork shoulder
                                                                  • Yes No 1 pork
                                                                  • Yes No 3 cup kasha
                                                                  • Yes No 2 cup strained pork blood
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp marjoram
                                                                  • In a large saucepan, place pork and pork liver, and cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat and simmer until meat falls off the bones, adding more water as necessary so it is covered at all times. Remove meat from pot and reserve liquid. When meat is cool enough to handle, remove bones, veins and gristle, and grind coarsely. Skim fat off reserved liquid and add enough water to make 7 cups. Add 1 teaspoon salt and bring to a boil. Gradually add buckwheat groats or barley, stirring constantly. Bring back to the boil and simmer until water is absorbed. Heat oven to 375 degrees. Cover buckwheat or barley and bake 30 minutes. Have large, clean hog intestines ready. Mix hot buckwheat or barley with ground pork and pork liver. Taste and adjust seasonings. Combine with pork blood to which vinegar has been added to keep it from clotting. Add 1 teaspoon pepper and 1 teaspoon or more marjoram, mixing well. Stuff hog casings and tie ends with butcher's twine or wooden skewers. Place kiszka in Dutch oven or large pot with warm water. Gently bring to boil, reduce heat and simmer 40 minutes. Remove from water, and hang to let it dry before refrigerating. Can be eaten cold or heated.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 4pounds polish kiszka
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    dutch oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    butcher's twine

                                                                  This pasta salad is satisfying with grilled lamb chops, chicken, or shrimp. For a picnic, try serving it in halved bell peppers. You can use whole wheat couscous for added fiber. To quickly turn this into a vegetarian main dish, add a can of drained chickpeas and some crumbled feta cheese.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic vegetable broth
                                                                  • Yes No 1 cup couscous
                                                                  • Yes No 1 cup shredded carrot
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/2 cup diced english cucumber
                                                                  • Yes No 1/2 cup diced plum tomato
                                                                  • Yes No 1/2 cu