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                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 cup white cornmeal
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter.
                                                                  • In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended. Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.
                                                                  • Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.
                                                                  Yields: 110-inch round corn bread
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  An exotic-sounding but absolutely delicious dessert. Fernet is an herby liqueur imported from Italy. If you can't find it, substitute pastis or ouzo.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1/4 cup anisette liqueur
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 24 fig
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 1 3/4 cup old fashioned oats
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No dash salt
                                                                  • Yes No 1/4 cup mascarpone cheese
                                                                  • To prepare figs, combine first 5 ingredients in a small saucepan; bring to a boil. Place figs in a shallow dish; add hot syrup to dish. Cool fig mixture to room temperature; cover and refrigerate overnight.
                                                                  • Preheat oven to 325°.
                                                                  • To prepare granola, melt butter in a large nonstick skillet over medium heat; stir in sugar, and increase heat to medium-high. Cook 2 minutes or until sugar browns lightly. Add oats, nuts, pepper, and dash of salt; stir to coat. Cook 2 minutes, stirring frequently. Arrange oat mixture in a single layer on a baking sheet lined with parchment paper. Bake at 325° for 16 minutes or until toasted, stirring after 8 minutes. Cool completely.
                                                                  • Remove figs from liquid using a slotted spoon; discard liquid. Divide fig quarters evenly among 8 bowls; top each serving with 1/2 cup granola. Spoon 1 1/2 teaspoons mascarpone on each serving.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 cup self-rising flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2/3 cup vegetable shortening
                                                                  • Yes No 1 15 oz sweet red pepper
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Preheat oven to 425°F. Line a large baking sheet with parchment.
                                                                  • Whisk self-rising flour, sugar, baking powder and salt in a mixing bowl. Cut in shortening until mixture resembles sand and pebbles. Pat sweet potatoes dry and chop; toss with flour mixture. Gently mix in buttermilk.
                                                                  • Knead dough gently 3 or 4 times on a lightly floured counter. Roll out to 3/4-inch thickness. Cut with a 2 1/2 -inch biscuit cutter. Pat together dough scraps and cut out more biscuits. Bake until tops are golden brown, 14 to 18 minutes. Brush with butter and serve hot.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Head for Dixieland with two jazzy standbys: spicy-sweet chicken and creamy macaroni salad.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 3 lb chicken
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 recipe memphis style barbecue sauce
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No macaroni salad
                                                                  • Heat grill to medium-low; lightly oil grates. Season chicken with salt and pepper; grill, turning as necessary, until lightly charred and almost cooked through, 15 to 20 minutes. Divide sauce between two bowls; one for basting and one for serving. Continue cooking chicken, brushing occasionally with sauce, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 5 to 10 minutes. Discard basting sauce.
                                                                  • Drizzle tomatoes with oil; season with salt and pepper. Serve chicken with reserved sauce, Macaroni Salad, and tomatoes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                  • Prep Time: 50 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush

                                                                  If you prefer a martini with only vodka and the barest suggestion of vermouth, avert your eyes. Assertive gin and a healthy dose of vermouth mix here for a smooth version of the classic. If an olive takes up too much room in your cocktail glass, garnish with a lemon twist. This recipe was featured as part of our New Year’s Eve cocktails.

                                                                  Ingredients
                                                                  • Yes No 2 oz dry gin
                                                                  • Yes No 1 oz dry vermouth
                                                                  • Yes No crushed ice
                                                                  • Yes No olive
                                                                  • Place a cocktail glass in the freezer to chill.
                                                                  • Combine the gin and vermouth in a shaker, fill it halfway with ice, and stir vigorously until well chilled, about 20 seconds. Strain into the chilled glass. Garnish with olives or a twist of lemon. (If using a twist, be sure to run the slice over the glass’s rim.)
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  The combination of almond butter and pitted dates creates a smoothie that is as rich and creamy as a milkshake. This breakfast drink is a good source of vitamin E and bone-building calcium.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp almond butter
                                                                  • Yes No 4 pitted dates
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 1 cup crushed ice
                                                                  • Blend almond butter, dates, yogurt, cider, and ice.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend

                                                                  Prep: 15 min.; Bake: 48 min.; Cool: 2 hr., 20 min.; Chill: 8 hr. We did not call for sugar in the crust—it's tasty without it—and the sauces add sweetness. Arrange a mini buffet so guests may customize their pieces of our cheesecake bars with sauces and sprinkles.

                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 8 oz cream cheese
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No cherries jubilee sauce
                                                                  • Yes No dark chocolate sauce
                                                                  • Yes No hot caramel sauce
                                                                  • Yes No cashew and gingered apricot sprinkles
                                                                  • Preheat oven to 350°. Stir together graham cracker crumbs and butter; press into bottom of a lightly greased 13- x 9-inch pan.
                                                                  • Bake at 350° for 8 minutes. Remove from oven, and cool completely on a wire rack (about 20 minutes).
                                                                  • Beat cream cheese at medium speed with an electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beating just until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading to edges of pan.
                                                                  • Bake at 350° for 35 to 40 minutes or until set. Remove from oven, and cool on a wire rack (about 2 hours). Cover and chill 8 hours. Cut into bars. Serve with Cherries Jubilee Sauce, Dark Chocolate Sauce, Hot Caramel Sauce, and Cashew-and-Gingered-Apricot Sprinkles.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/4 2 by 1/3 inch lb beef steak, across the grain and strips
                                                                  • Yes No 6 tbsp vegetable oil
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 1/2 tsp minced ginger
                                                                  • Yes No 7 small dried red chili pepper
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 tbsp marmalade
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 4 cup white rice
                                                                  • In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake off any excess.
                                                                  • In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp. vegetable oil and second batch of beef. Wipe out skillet.
                                                                  • Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat. Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat through, 2 minutes.
                                                                  • Serve beef and sauce over rice.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These rhubarb muffins are a great thing to pull out of the bag on Mother?s Day, especially if, like me, you sometimes forget to pick up a present! Your mum will love them!

                                                                  Ingredients
                                                                  • Yes No plain flour
                                                                  • Yes No 1 tsp 1 teaspoon baking powder
                                                                  • Yes No ½ tsp teaspoon salt
                                                                  • Yes No brown sugar
                                                                  • Yes No a lemon
                                                                  • Yes No milk
                                                                  • Yes No
                                                                  • Yes No 2 pieces of stem ginger
                                                                  • Yes No large 1 egg
                                                                  • Yes No butter
                                                                  • Yes No rhubarb
                                                                  • These rhubarb muffins are a great thing to pull out of the bag on Mother’s Day, especially if, like me, you sometimes forget to pick up a present! Your mum will love them!Preheat the oven to 180ºC/350ºF/gas 4 and line a muffin tray with muffin cases. In a large mixing bowl place the flour, baking powder, salt and 225g of the brown sugar. Mix, then make a well in the centre. Squeeze a few drops of lemon juice into the milk and set aside for a couple of minutes. Place the orange zest, half the stem ginger, the egg, 100g of melted butter and the milk mixture into the bowl and beat thoroughly. Fold in the chopped rhubarb. Spoon the mixture into the muffin cases, filling each one to the top. In a small bowl place the remaining 100g of brown sugar, the extra tablespoon of melted butter and the rest of the stem ginger. Mix until it looks like a crumble topping, then sprinkle over the muffins. Bake for 25 minutes so the sugar turns golden and crispy and the muffins are cooked through. Serve warm with custard or crème fraîche for a lovely pudding.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown.

                                                                  Ingredients
                                                                  • Yes No 3 1 1/4 lb peach
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
                                                                  • Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
                                                                  • Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup cranberry juice cocktail
                                                                  • Yes No 2 cup apple juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 2 3 inch cinnamon stick
                                                                  • Yes No 2 cup water
                                                                  • Yes No orange rind
                                                                  • Combine first 7 ingredients in a saucepan, stirring until sugar dissolves. Bring to a simmer; cover and cook 30 minutes. Remove cloves and cinnamon sticks from pan with a slotted spoon. Serve warm or chilled. Garnish with orange rind curls, if desired.
                                                                  • Note: For a Poinsettia Cocktail, add 1 tablespoon vodka to each serving; the calories go up to 150 per serving.
                                                                  Yields: 6cups (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • In a large saucepan, heat the oil over moderate heat. Add the sausages and cook, turning, until browned, 5 to 10 minutes in all. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
                                                                  • Add the onion, celery, bell pepper, and garlic to the pan and cook, covered, over moderately low heat until the vegetables start to soften, about 5 minutes. Add the rice, broth, sausage, cayenne, bay leaves, and salt and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
                                                                  • Stir in the chicken and simmer, covered, until the chicken is just done and the rice and the vegetables are tender, about 5 minutes longer. Remove from the heat and let stand, covered, for about 2 minutes.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  Turkey Wraps
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No 4 large flour tortilla
                                                                  • Yes No 1 small romaine lettuce
                                                                  • Yes No 3/4 lb turkey breast
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 kirby cucumber
                                                                  • Yes No 1/2 cup pesto
                                                                  • In the center of each tortilla, layer some lettuce, turkey, tomato, and cucumber. Spread the pesto over the top and roll like a burrito.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll

                                                                  Prep: 3 minutes; Cook: 5 minutes; Chill: 3 hours.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 13.5 oz coconut milk
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 cup coconut rum
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No garnishes, coconut, ground cinnamon
                                                                  • Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place cream and eggs in top of double boiler over simmering water. Cook, stirring constantly, 4 minutes or until mixture thickens and reaches 160°. Remove from heat, and transfer to a large bowl.
                                                                  • Stir in coconut milk and next 5 ingredients. Cover and chill 3 hours. Garnish, if desired.
                                                                  • Make It Dessert! Leftovers aren't likely, but if you have them, turn them into a delicious frozen treat. Pour mixture into an ice cream maker, and chill it according to manufacturer's directions. The results will be slightly softer than traditional ice cream because of the rum. Try it drizzled with caramel sauce.
                                                                  Yields: 6cups
                                                                  • Prep Time: 3 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No pinch salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup packed golden brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup mashed ripe banana
                                                                  • Yes No 1/4 cup yogurt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 4 oz chocolate chip
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Make cupcakes: Preheat oven to 350ºF. Grease a 12-cup muffin tin and 4 cups of another tin, or line with paper or foil liners. (Pour 2 Tbsp. water into each empty cup.)
                                                                  • In a bowl, sift flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in eggs, one at a time. Beat in banana, yogurt and vanilla. Stir in flour mixture until just combined. Divide batter among muffin cups, filling each about 2/3 full. Bake until a toothpick inserted in a cupcake comes out clean, 15 to 20 minutes. Let cool in tins on a wire rack for about 15 minutes, then remove from tins to racks; let stand until cooled completely.
                                                                  • Make frosting: In a heatproof bowl set over a pan of just-simmering water, melt chocolate. Let cool to room temperature. In a bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in milk, vanilla and chocolate until smooth.
                                                                  • Spread frosting on cupcakes. Garnish with sprinkles, if desired, and serve.
                                                                  Yields: 16cupcakes (serving size: 1 cupcake)
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 8 hibiscus tea bags
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 25.4 oz sparkling apple cider
                                                                  • Yes No garnish, lemon
                                                                  • Pour 4 cups boiling water over tea bags. Cover; steep 10 minutes. Discard tea bags. Stir in sugar until dissolved. Chill until ready to serve. Stir in sparkling cider, and serve over ice. Garnish, if desired.
                                                                  Yields: 8cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Almond Sponge Cake
                                                                   15236 d 8 h 5 m

                                                                  Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup almond
                                                                  • Yes No 1/3 cup organic corn starch
                                                                  • Yes No 1 tbsp organic unsalted butter
                                                                  • Yes No 2 tbsp organic all purpose flour
                                                                  • Yes No 3 large organic egg
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Preheat oven to 400 degrees. Place almonds in a single layer on a rimmed baking sheet; toast until golden, about 10 minutes. Transfer pan to a wire rack, and let almonds cool.
                                                                  • Reduce oven temperature to 350 degrees. Place the cooled almonds and the cornstarch in bowl of a food processor. Process until finely ground, about 30 seconds. Set aside.
                                                                  • Butter two 6-inch-round layer-cake pans. Line pans with parchment paper, and butter again. Flour pans, and set aside.
                                                                  • In the bowl of an electric mixer fitted with the whisk attachment, mix together egg yolks and vanilla. With mixer on high speed, gradually add 1/4 cup sugar. Beat until pale, thick, and light, about 5 minutes. Transfer egg-yolk mixture to a large bowl; set aside. Wash and dry mixer bowl and attachment.
                                                                  • Place egg whites and salt in the clean mixer bowl. Beat on medium speed until soft peaks form. Increase the speed to high, and gradually add the remaining sugar. Beat until stiff and glossy, about 4 minutes.
                                                                  • Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved ground-almond mixture into this new mixture. Divide the batter between the two prepared pans, and smooth the tops with an offset spatula.
                                                                  • Bake cakes until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool, about 25 minutes. Turn out cakes, and cover with plastic wrap until ready to use.
                                                                  Yields: 26-inch-round layers
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 15236 days 8 hours 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This chicken parmesan is an Italian classic that's easy to make and easy on your budget.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 3/4 cup italian style bread crumb
                                                                  • Yes No 2 lb chicken cutlet
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 26 oz low sodium spaghetti sauce
                                                                  • Yes No 8 oz part-skim mozzarella cheese
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Preheat oven to 375°F. In a shallow dish, combine flour with 1/2 tsp. salt and 1/4 tsp. pepper. In a bowl, beat together eggs and 2 Tbsp. water. Place bread crumbs in another shallow dish.
                                                                  • Dredge chicken in flour, shaking off excess. Dip into egg mixture, letting excess drain. Dredge in bread crumbs, pressing on gently. Place on wax paper-lined baking sheet.
                                                                  • In a large skillet, heat 2 Tbsp. oil over mediumhigh heat. Add one-quarter of cutlets. Cook until golden, 1 1/2 to 2 minutes per side. Transfer to a paper towel- lined baking sheet. Continue cooking with oil and chicken in three more batches.
                                                                  • Pour half of spaghetti sauce into a 13-inch baking pan. Place one layer of cutlets on top. Cover with half of mozzarella and half of Parmesan. Layer with other cutlets and sauce. Sprinkle with remaining mozzarella and Parmesan. Bake until hot and bubbling, 20 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This gingerbread cookie is a spin on traditional pinwheels, in which plain and chocolate doughs are swirled together.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 3/4 cup firmly packed brown sugar
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Make gingerbread dough: In a bowl, with a mixer on high speed, beat butter, brown sugar, and molasses until smooth. Beat in egg yolks until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Wrap dough in plastic and flatten slightly; chill until firm but pliable, about 1 hour (or freeze for 30 minutes).
                                                                  • Make plain dough: In a bowl, with a mixer on high speed, beat butter and sugar until smooth. Beat in egg and vanilla until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, baking soda, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Wrap dough in plastic and flatten slightly; chill as directed above.
                                                                  • With a lightly floured rolling pin on a lightly floured sheet of waxed paper, roll out gingerbread dough into an approximately 12- by 15-inch rectangle. Slide dough, on waxed paper, onto a 12- by 15-inch baking sheet. Repeat to roll out plain dough and chill both doughs until slightly firmer, about 10 minutes.
                                                                  • Carefully invert gingerbread dough over the plain dough, lining up edges as evenly as possible. Remove waxed paper from top of gingerbread dough. With a sharp knife, cut rectangle in half lengthwise to make two 6- by 15-inch rectangles. Transfer one of the rectangles to another sheet of waxed paper. Let stand about 10 minutes to soften slightly.
                                                                  • Starting at long edge of one rectangle, lift waxed paper to roll doughs into a tight, even cylinder. Repeat to roll other rectangle. Wrap rolls in plastic; freeze until firm, about 30 minutes.
                                                                  • Unwrap rolls and slice crosswise into 1/2-inch-thick rounds. Lay cookies flat, 1 inch apart, on buttered 12- by 17-inch baking sheets.
                                                                  • Bake cookies in a 325° regular or convection oven until edges just begin to brown, 15 to 20 minutes. If baking multiple sheets in one oven, switch positions halfway through baking. Transfer pinwheels to racks to cool.
                                                                  • Nutritional analysis per cookie.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 50cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This simple gravy is all you’ll need to take your roasted turkey from good to great. Game plan: This recipe requires the roasting pan (with the drippings) of a just-roasted turkey. To make the gravy without the bird, follow the technique in our Smoked Turkey recipe, omitting the pan juices. This recipe was featured as part of our Thanksgiving for Beginners menu.

                                                                  Ingredients
                                                                  • Yes No pan drippings, vegetables, and turkey neck from our basic roasted turkey
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/3 cup flour
                                                                  • Yes No 2 1/2 cup chicken stock
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Pour off the drippings from the roasting into a small heatproof bowl. Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard; set drippings aside.
                                                                  • Place the roasting pan across two burners over medium heat. Put the onion and celery from inside the roasted turkey, along with the roasted turkey neck, in the pan. Scrape up any browned bits from the bottom of the pan with a flat spatula.
                                                                  • Add the wine or sherry while scraping the bottom of the pan, and simmer until reduced by half. Add the reserved drippings back to the pan. Pour the mixture through a strainer set over a medium heatproof bowl and set aside. Discard the solids from the strainer.
                                                                  • Melt the butter in a medium saucepan over medium heat. When it foams, sprinkle the flour evenly over it.
                                                                  • Whisk the flour and butter together and cook, stirring occasionally, until the mixture (known as a roux) turns the color of peanut butter, about 5 to 7 minutes.
                                                                  • While whisking continuously, slowly add the chicken stock or broth and the strained pan juices. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly. Add salt and pepper to taste.
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/4 oz yeast
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Stir together 1/4 cup warm water, yeast, and 1/4 cup sugar; let stand 5 minutes.
                                                                  • Combine yeast mixture, 1 3/4 cups flour, milk, salt, egg, and shortening in a large mixing bowl. Beat at medium speed with an electric mixer until well blended. Gradually stir in enough remaining flour to make a soft dough.
                                                                  • Turn dough out onto a well-floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
                                                                  • Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
                                                                  • Punch dough down, and cover and let rise in a warm place, free from drafts, 30 minutes or until dough is doubled in bulk.
                                                                  • Turn dough out onto a floured surface, and roll dough to a 15- x 9-inch rectangle. Spread with butter, and sprinkle with remaining 1/2 cup sugar and cinnamon.
                                                                  • Roll up, jellyroll fashion, starting at a long edge. Cut dough into 1-inch slices. Arrange in a lightly greased 13- x 9-inch pan.
                                                                  • Cover and let rise in a warm place, free from drafts, 30 to 40 minutes or until doubled in bulk.
                                                                  • Bake at 375° for 17 minutes or until done. Stir together powdered sugar, 3 to 4 tablespoons milk, and vanilla until blended, and drizzle over rolls.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  This recipe was created for the CHOW

                                                                  Ingredients
                                                                  • Yes No 2 cup ginger infused vodka
                                                                  • Yes No 1 1/3 cup triple sec
                                                                  • Yes No 1 cup white cranberry juice
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 12 piece candied ginger
                                                                  • Combine vodka, Triple Sec, cranberry juice, and lime juice. Pour mixture over ice in a cocktail shaker and shake well. Serve on the rocks, or strain into a chilled martini glass.
                                                                  • Garnish with a piece of candied ginger on a bamboo skewer.
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  We partnered with the blog The Jew & The Carrot for some High Holidays recipes. Addictive from the first bite, this cake recipe by Rachel Harkham will tempt the most avid of dessert dissidents. This dish was featured as part of our Hanukkah Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup margarine
                                                                  • Yes No 1 2/3 cup packed golden brown sugar
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 medium apple
                                                                  • Yes No 1/2 medium lemon
                                                                  • Yes No 2 tbsp diced walnut
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup vanilla soy milk
                                                                  • Heat oven to 325°F and arrange a rack in the middle. Spray an 8-by-8-inch square baking dish with nonstick cooking spray.
                                                                  • Melt 1/2 cup of the margarine in a saucepan over medium heat. When it foams, sprinkle in 2/3 cup of the sugar, 1/2 teaspoon of the apple pie spice, and vanilla extract. Stir over medium heat until sauce is smooth and a deep amber color.
                                                                  • Spread caramel sauce evenly in bottom of baking dish. Tile apple slices in tight rows over sauce. Sprinkle lemon juice over apple slices. Evenly sprinkle walnuts on top, if using.
                                                                  • Combine flour, baking powder, and remaining 1/2 teaspoon of the apple pie spice in a large bowl and mix thoroughly. Add remaining 1 cup of the sugar, remaining 1/2 cup of the margarine, and eggs. Beat on medium speed until a thick batter forms. Add soy milk and stir until evenly combined.
                                                                  • Transfer batter to prepared dish and spread over apples. Bake until a toothpick inserted in cake layer comes out clean, about 45 to 55 minutes. Invert onto serving platter and serve warm or room temperature.
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  I cook for a big crowd of people at least once a week — sometimes twice. And lately I have been relying on the grill, since it doesn't heat up the kitchen. But sometimes I get a little tired of grilling individual pieces of chicken, or individual burgers that have to watched and tended. It's nice to have some bigger, simpler options. This pork loin is one of those: Slap it on the grill, walk away, come back, feed a crowd.

                                                                  Ingredients
                                                                  • Yes No 4 lb pork loin, fat still attached
                                                                  • Yes No salt and pepper
                                                                  • Heat a grill to high. Wash the pork loin and pat dry. Rub it generously with salt and fresh pepper.
                                                                  • Grill the pork loin for a few minutes on high, or until dark grill marks appear on all sides of the pork. Let it get nice and blackened in a few places, for flavor.
                                                                  • Turn the grill down to the lowest heat, or move the pork loin to a spot where will only receive indirect heat. You want the grill to about 300 to 350°F. Cover the grill, and let the pork loin cook for about an hour. Check it after 30 minutes, inserting a probe thermometer to check the temperature.
                                                                  • When the pork hits 150°F*, take it off the grill. Let it rest about 15 minutes, tented with foil. (The temperature inside will rise as it rests.) Slice and serve.
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Swirl chocolate and yellow cake batter together in this marble sheetcake and top with a rich mocha frosting.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No mocha frosting
                                                                  • Preheat oven to 325°. Beat butter and 1 1/2 cups sugar at medium speed with a heavy-duty electric stand mixer 4 to 5 minutes or until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla extract.
                                                                  • Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
                                                                  • Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 1/4 cup sugar until well blended.
                                                                  • Spread remaining vanilla batter into a greased and floured 15- x 10-inch jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.
                                                                  • Bake at 325° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 1 hour). Spread top of cake with Mocha Frosting.
                                                                  Yields: 12servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 28 minutes
                                                                  • Total Time: 48 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp lemon extract
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No rum glaze
                                                                  • Yes No bananas foster sauce
                                                                  • Yes No vanilla ice cream
                                                                  • Beat butter at medium speed with a heavy-duty mixer until creamy. Add 2 1/2 cups sugar, beating 4 to 5 minutes or until fluffy. Add egg yolks, one at a time, beating just until yellow disappears.
                                                                  • Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings.
                                                                  • Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.
                                                                  • Pour batter into a greased and floured 10-inch tube pan.
                                                                  • Bake at 325° for 1 1/2 hours or until a long wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick; pour warm Buttered Rum Glaze over cake. Let stand 4 hours or overnight before serving. Serve with Bananas Foster Sauce and vanilla ice cream.
                                                                  • Lemon Pound Cake: Add 2 tablespoons grated lemon rind to batter. Proceed with cake recipe as directed. Omit Buttered Rum Glaze; do not serve with sauce.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(10-inch) cake
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1/2 lb fresh mozzarella cheese
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No crushed red chili pepper
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 1/2 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3/4 lb penne pasta
                                                                  • Yes No 1/2 lb canadian bacon
                                                                  • In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
                                                                  • In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2 teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and simmer, covered, for 15 minutes.
                                                                  • In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Reserve 1/4 cup of the pasta-cooking water. Drain. Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon. If the sauce seems too thick, add some of the reserved pasta-cooking water.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain

                                                                  To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life. What to buy: When purchasing saffron, choose threads rather than powder, which is too often adulterated with turmeric. Sour cherry syrup can be found online at Kalamala.com.

                                                                  Ingredients
                                                                  • Yes No 1 fryer chicken
                                                                  • Yes No 2 large onion
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 tsp saffron
                                                                  • Yes No 4 cup dried pitted sour cherries
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup ghee
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 3 cup long grain basmati rice
                                                                  • Yes No 1 piece lavash bread
                                                                  • Yes No 1 tbsp slivered almond
                                                                  • Yes No 2 tbsp pistachio
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup cherry syrup
                                                                  • Stuff the hens with the whole onions and 1 teaspoon salt. Add a few drops of the saffron water and cook in a covered baking dish in a 350°F oven for 2 hours.
                                                                  • Drain the cherries. Place cherries and sugar in a saucepan. Cook for 35 minutes over high heat. Strain the cherries over a bowl until no syrup remains. Save the syrup. Add 2 tablespoons butter, and cinnamon to the cherries and set aside.
                                                                  • Clean and wash 3 cups of rice 5 times in warm water.
                                                                  • Bring 8 cups water and 2 tablespoons salt to a boil in a large, non-stick pot. Pour the rice into the pot. Boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen grains stuck together. Bite a few grains. If the rice is soft, it is ready to be drained. Drain in a large, fine-mesh colander and rinse with 2 or 3 cups lukewarm water.
                                                                  • In the same pot, place 4 tablespoons oil, 1/2 cup water, and 1 tablespoon saffron water on a layer of lavash bread so that it sits evenly over the bottom of the pot to help make a golden crust ( tah dig ).
                                                                  • Place 2 spatulas of rice in the pot, then add 1 spatula of cherries. Do not add syrup. Set aside 2 spatulas of cherries for garnish.
                                                                  • Repeat, alternating layers of rice and cherries in the shape of a pyramid.
                                                                  • Cover and cook over medium heat for 10 minutes. This will help form a golden crust on the bottom of the pan. Pour the saffron water over the pyramid and reduce the heat.
                                                                  • Place a clean dish towel or 2 layers of paper towels over the pot; cover firmly with the lid to prevent steam from escaping. Cook 40 minutes longer over low heat. Remove the lid and pour a mixture of 1/2 cup of cherry syrup and 1/4 cup of melted butter over the rice. Cook for another 10 minutes.
                                                                  • Remove the pot from heat and allow to cool on a damp surface for 5 minutes without uncovering it. Take out 2 tablespoons of saffron-flavored rice and set aside with the rest of the garnish.
                                                                  • Gently taking 1 spatula at a time, place the rice on a platter without disturbing the crust on the bottom of the pot. Place the hens or chicken around the rice. Mound rice in the shape of a pyramid. Garnish with the saffron rice, cherries, almonds, and pistachios. Pour 1/4 cup hot cherry syrup and 2 tablespoons melted butter over the rice pyramid. Detach crust from the bottom of the pot with a wooden spatula and serve on the side. Nush-e Jan!
                                                                  Cuisine:YesNopersian
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Here's a yummy orange meringue pie. Feel free to use orange juice concentrate to make the filling for this pie. Large Picture

                                                                  Ingredients
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 5 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp finely grated orange peel
                                                                  • Yes No meringue topping, below
                                                                  • In a medium saucepan, combine sugar, flour, and salt. Stir in warm water and orange juice. Cook over low heat, stirring constantly, until mixture thickens and begins to boil. Boil gently, stirring, for 1 minute. Set mixture over boiling water and continue cooking for about 10 minutes longer. Beat egg yolks lightly then beat about 1/2 cup of the hot mixture into them. Add the egg yolk mixture back to the hot mixture in top of double boiler, whisking well. Cook over boiling water for 5 to 7 minutes, stirring constantly. Remove from over the hot water; blend in the butter, lemon juice, and orange peel. Let mixture cool slightly, then pour into cooled baked pie crust. Spoon meringue (below) onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned. Meringue Topping 3 egg whites 6 tablespoons sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla, optional Beat egg whites until frothy; add cream of tartar and continue to beat until stiff enough to hold up. Add sugar gradually and continue beating until stiff and glossy. If desired, add vanilla or other flavoring. Tang Pie Orange Recipes Citrus Cakes Cookies and Bars Cake Mix Cakes and Desserts Cakes, Pies, Desserts Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    tang
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Tang

                                                                  It's the buttermilk in this recipe for Polish Buttermilk Rye Bread that gives it the tang usually associated with rye breads. It takes the labor and time out of creating a sour starter. While white bread has its place in Polish cuisine, Poles are particularly fond of rye breads and black breads that are made with 100% rye flour and use no white flour to lighten the loaf. Enjoy this hearty bread with soup, as toast or even in stuffing or sweet bread pudding. Really! SHORTCUT: Follow this Quick Tip for faster rising. View this larger image. Makes 2 loaves of Polish Buttermilk Rye Bread

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tbsp rapid rise yeast
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 cup rye flour
                                                                  • Yes No 6 cup all purpose flour
                                                                  • In a large bowl or bowl or a stand mixer, add all ingredients and mix well. Knead on low 7 minutes in mixer or 10 minutes by hand. Transfer to a large greased bowl. Flip the dough to grease the bottom and cover with oiled plastic. Let rise in a warm place until doubled. Heat oven to 400 degrees. Line a large baking pan with parchment paper. Punch down dough and form into 2 oblong or round loaves. Place on prepared pan, cover with oiled plastic and let rise until almost doubled. Brush risen dough with egg whites for a shiny crust or plain water. Make 4 diagonal shallow cuts (use a lame or razor blade) in the dough and bake 25-30 minutes or until internal temperature on an instant-read thermometer registers 190-195 degrees. Cool on wire racks.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 tbsp diced scallion
                                                                  • Yes No 2 tbsp miso
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 4 4 oz beef tenderloin steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 7 ingredients in a large zip-top plastic bag. Add steaks to bag; turn to coat. Let stand at room temperature for 20 minutes, turning occasionally.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Remove steaks from bag; discard marinade. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook

                                                                  Many people equate fajitas with a sizzling-cast-iron-pan experience at the local Tex-Mex restaurant. While dramatic, that’s not necessary for making smoking-hot fajitas at home. A simple marinade for the chicken, some charred veggies, and a few fixin’s make for an easy and healthy weeknight dinner. To see this recipe with illustrated steps, check out The Basics: How to Make Grilled Chicken Fajitas. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup coarsely chopped cilantro
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 medium lime
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 lb chicken breast half (boneless, skinless)
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 8 tortilla
                                                                  • Yes No 1 medium bell pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No guacamole
                                                                  • Yes No salsa
                                                                  • Yes No sour cream
                                                                  • Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
                                                                  • Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients. Set the grill pan aside.
                                                                  • Warm the tortillas by heating a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
                                                                  • Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Return the grill pan to medium heat and add the vegetables in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Remove the vegetables to a serving dish.
                                                                  • Slice the chicken into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with chicken and vegetables and top with guacamole, salsa, and sour cream (if using).
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8fajitas
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  This not-too-sweet cherry pie is delicious on its own, and even better served warm with a scoop of vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp quick cooking tapioca
                                                                  • Yes No 6 cup cherry
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 15 oz refrigerated pie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 tbsp turbinado sugar
                                                                  • Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.
                                                                  • Preheat oven to 400°.
                                                                  • Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining (9-inch) dough portion into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Fold edges under; crimp.
                                                                  • Combine 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar. Bake at 400° for 20 minutes. Shield edges of piecrust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly. Cool pie in pan for 45 minutes on a wire rack.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  The Bellini is a rich blend of peach purée and Prosecco, a sparkling, dry Italian wine. Named for the Venetian painter Giovanni Bellini, the Bellini was created at Harry’s Bar in Venice in 1948 by owner Giuseppe Cipriani. This classic, refreshing drink was served only in the summer months, when white peaches were available. The juice and pulp of the peaches were extracted through a sieve and blended with Prosecco. The rosy-colored elixir became a year-round drink once frozen peach purée became available. What to buy: Frozen peach purée is difficult to find, so you may be limited to savoring a Bellini during the summer months, when fresh peaches are at their finest. Despite what others tell you, only use white peaches for a Bellini, or the color and taste will be off.

                                                                  Ingredients
                                                                  • Yes No 3 part prosecco
                                                                  • Yes No 1 part frozen and white peach purée
                                                                  • Variations:
                                                                  • Tiziano: Substitute good white grape juice for the Peach Purée.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree

                                                                  A fishy variation on the Vodka Martini.

                                                                  Ingredients
                                                                  • Yes No 3 oz vodka
                                                                  • Yes No 1/2 oz dry vermouth
                                                                  • Yes No 1 smoked oyster
                                                                  • Shake the vodka and vermouth with ice; then strain into a chilled cocktail glass. Drop in the oyster. Alternatively, use a fresh oyster in season.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Orange juice, crushed red pepper, and sesame oil add allure to this saucy Chinese entrée. A side of sliced cucumbers dressed with rice vinegar and a pinch of sugar would offer a good balance for this spicy meal.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 oz boil in brown rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 lb boneless sirloin steak
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 3/4 cup sliced scallion
                                                                  • Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well.
                                                                  • Combine garlic, pepper, and beef, tossing well.
                                                                  • Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings (serving size: 1/2 cup beef mixture and about 1/3 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No four 1 1/2 lb lamb shoulder roasts
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 oz slivered almond
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 cup mint
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No lemon
                                                                  • Season the lamb roasts generously with salt and pepper, wrap in plastic and refrigerate overnight. Bring the roasts to room temperature before cooking.
                                                                  • Preheat the oven to 325°. In a food processor, pulse the almonds with the garlic until finely chopped. Add the mint leaves, cheese and 3/4 cup of the oil and process until smooth. Season the pesto with salt.
                                                                  • In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the roasts and cook over high heat, turning, until browned all over, about 10 minutes. Transfer the roasts to a large roasting pan and spread half of the pesto over them. Cover tightly with foil and roast for about 2 hours, until an instant-read thermometer inserted in the center of each roast registers 170°. Remove the foil, increase the oven temperature to 425° and roast for 30 minutes longer, until browned on top. Transfer the lamb to a cutting board and let rest for 10 minutes.
                                                                  • Remove the strings and carve each roast into 1/2-inch-thick slices. Serve with the remaining pesto and lemon wedges.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 lb gnocchi
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No 1 8 oz, 1 cup store bought pesto
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/4 cup ricotta cheese
                                                                  • Cook the gnocchi according to the package directions. Drain and return them to the pot. Meanwhile, bring a large saucepan of water to a boil and add 1 tablespoon salt. Add the green beans and cook until tender, 3 to 4 minutes; drain. Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes. Divide among bowls and top with the green beans, ricotta, and 1/4 teaspoon pepper. Substitution: If you can't find gnocchi, try this quick and easy pesto and cream sauce on pasta. Frozen peas are a fine stand-in for green beans.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  Ingredients
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No four 4 3/8 oz cans sardines in oil
                                                                  • Yes No 4 large celery rib
                                                                  • Yes No salt and pepper
                                                                  • In a large bowl, mix the cilantro with the olive oil, grainy and Dijon mustards, red onion and the lemon juice and zest. Fold in the sardines and celery and season with salt and pepper. Chill and serve or pack in a plastic container.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Although barley isn't a commonly used grain, it's great for baby because of its mild flavor. In this recipe, barley provides a quick yet hearty base for vegetables, cheese, and rosemary, which can be served as a meatless main or side dish.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 tsp chopped rosemary leaves, dried
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 8 cup sliced shiitake mushroom cap
                                                                  • Yes No 3/4 cup uncooked quick cooking barley
                                                                  • Yes No 1 14 oz fat free, less sodium beef broth
                                                                  • Yes No 8 cup bagged baby spinach leaves
                                                                  • Yes No 3 tbsp shredded parmesan cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add onion, rosemary, and garlic; sauté 3 minutes. Add mushrooms; cook 8 minutes or until vegetables are tender, stirring occasionally.
                                                                  • Stir in barley and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until barley is tender.
                                                                  • Add spinach, cheese, and pepper; cover and cook 2 minutes or until spinach wilts, stirring frequently.
                                                                  • For baby: Omit black pepper. Serve the barley mixture in a small bowl. Cut the mushrooms and spinach into bite-sized pieces, if needed.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6adult servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Crispy cornflake chicks in a chocolatey cereal nest are a sure sign that spring is on the way.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsweetened coconut flakes
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 mini cup miniature marshmallow
                                                                  • Yes No 3 1/2 cup crushed corn flakes
                                                                  • Yes No 1/4 cup black and brown candy coated chocolate pieces
                                                                  • Yes No 1 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No 2 tsp creamy peanut butter
                                                                  • Yes No help
                                                                  • Toast coconut in 350 degree oven until lightly browned, about 5 minutes, stirring once. Butter seven 3 1/2-inch bowls; set aside. Melt butter in saucepan. Add marshmallows; stir until melted. Stir in cornflakes. Set aside 1 3/4 cups of the mixture in a medium bowl.
                                                                  • Stir 1/2 cup coconut, crushed chocolate pieces, and melted chocolate into mixture in pan. Press into bowls to form nests. Refrigerate 1 hour.
                                                                  • Form chicks from reserved mixture (attach 1- and 3/4-inch cereal balls with peanut butter). Decorate with candies. Remove nests from bowls; line with coconut. Add chicks.
                                                                  Yields: 7nests and 14 chicks
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  This chicken spaghetti casserole is low and calories and can easily be made ahead. The recipe makes two casseroles so enjoy one for dinner and freeze the other for later. To prepare the frozen casserole, cover and bake for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.

                                                                  Ingredients
                                                                  • Yes No 2 cup chopped cooked chicken breast
                                                                  • Yes No 2 cup uncooked spaghetti noodles
                                                                  • Yes No 1 cup sliced celery
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 10.75 oz condensed 30% reduced sodium 98% fat free cream of mushroom soup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 4 oz cup shredded cheddar cheese
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 2casseroles, 4 servings each (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  When it comes to healing foods, mushrooms receive high marks. Oyster and shiitake may lower cholesterol, stimulate the immune system, and prevent cancer, while cremini offer selenium and a host of B vitamins. 187 calories; 9 g protein; 8 g fat; 23 g carb; 4 g fiber

                                                                  Ingredients
                                                                  • Yes No 1 oz dried porcini mushroom
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 leek
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 lb assorted mushrooms
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 1/2 cup marsala wine
                                                                  • Yes No 4 cup vegetable broth
                                                                  • Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
                                                                  • In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
                                                                  • Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.
                                                                  Yields: 7cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. You can oven dry any tomato variety; each of the quantities given below generally fills one baking pan.

                                                                  Ingredients
                                                                  • Yes No 24 cherry tomato
                                                                  • Yes No 8 plum tomato
                                                                  • Yes No 8 green tomato
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No herbs
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.
                                                                  • Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  The style of the dish is Vietnamese, but the shrimp is pure Louisiana. Just grill until pink, and toss with a peanut-and-lime sauce.

                                                                  Ingredients
                                                                  • Yes No 2 lime
                                                                  • Yes No 2 tsp fish sauce
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 jumbo lb shrimp, shells on
                                                                  • Yes No 2 tsp safflower oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 cup coarsely chopped cilantro
                                                                  • Yes No 1/2 cup salted peanut
                                                                  • Yes No 2 scallion
                                                                  • Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.
                                                                  • Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.
                                                                  • Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions. Juice remaining lime over shrimp.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1 1/2 tsp molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No sprinkles
                                                                  • MAKE THE COOKIES: In a medium bowl, whisk the flour with the baking powder and salt. In a standing mixer fitted with the paddle, beat the butter with the shortening until smooth. Add both sugars and beat at medium speed until fluffy. Add the molasses, egg and vanilla and beat until smooth. Add the dry ingredients and beat at low speed until incorporated, scraping down the side and bottom of the bowl. Pat the dough into a disk, wrap in plastic and chill until firm, at least 1 hour.
                                                                  • Preheat the oven to 350° and line 3 or 4 baking sheets with silicone mats or parchment paper. Arrange the oven racks in the upper and middle thirds. On a floured surface, roll out the dough 1/4 inch thick. Using a 2- or 3-inch cookie cutter, stamp out as many cookies as possible and arrange them on the baking sheets 1 inch apart. Gather the scraps, reroll and stamp out more cookies. Bake on the upper and middle racks of the oven for about 18 minutes, until the cookies are firm and lightly browned around the edges; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool completely.
                                                                  • MAKE THE ROYAL ICING: In a bowl, whisk the confectioners' sugar with the egg whites and lemon juice until smooth. Fill a pastry bag fitted with a tiny, plain tip with half of the icing. Pipe a border of icing all around each cookie. Thin the remaining icing in the bowl with a few drops of water. Spoon a little of the thinned icing within the borders and carefully spread it to the edge. Decorate with sprinkles and let the icing set. Transfer the cookies to a platter and serve.
                                                                  Yields: 12cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 lime
                                                                  • Yes No 1/3 cup mint
                                                                  • Yes No 2 cup chopped honeydew melon
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No 3 cup water
                                                                  • Bring sugar, 1 cup water, zest of 2 limes and mint leaves to a boil, stirring. Let cool; strain. Puree chopped honeydew in blender. Stir together honeydew puree, fresh lime juice, lime-mint syrup and 3 cups cold water. Chill 2 hours.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Rice pudding is one of the simplest, most satisfying desserts you can make. And you can do it in under half an hour. Plus, it’s a blank slate upon which you can impose your kitchen creativity. Add a few nuts here, a dash of cinnamon there; make it your own. To see this recipe with illustrated steps, check out The Basics: How to Make Rice Pudding.

                                                                  Ingredients
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No topping
                                                                  • Place milk, rice, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar has dissolved. Lower heat to a bare simmer and cook uncovered, stirring occasionally, until rice is tender and mixture thickens, about 20 minutes. Remove from heat and stir in vanilla or almond extract. Taste, adding additional sugar or toppings as desired.
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs, and then sprinkled with chopped fennel fronds before serving.

                                                                  Ingredients
                                                                  • Yes No 2 1 lb fennel bulb
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 1/4 tsp fennel seed
                                                                  • Yes No 2 lb cod fillets, to make 4 pieces
                                                                  • Heat the oven to 450°. Cut off the tops of the fennel bulbs and chop the leafy fronds. Cut each bulb into 8 wedges. In a large roasting pan, toss the fennel wedges with the oil and 1/4 teaspoon each of the salt and pepper. Spread the fennel in an even layer and roast for 25 minutes. Stir the fennel and rotate the pan so the vegetables cook evenly. Roast 15 minutes longer.
                                                                  • Meanwhile, in a glass or stainless-steel bowl, combine the orange juice, orange zest, fennel seeds, and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Add the cod and marinate while the fennel roasts.
                                                                  • Remove the pan from the oven and top the fennel with the cod and its marinade. Roast until the cod is just done, about 10 minutes for 3/4-inch-thick fillets. Sprinkle the chopped fennel fronds over the cod.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp smoked sweet paprika
                                                                  • Yes No 3 1/2 lb tomato
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No eight slice thick baguette slices
                                                                  • Yes No 2 oz gruyère cheese
                                                                  • In a soup pot, melt the butter in the olive oil. Add the onion and garlic and cook over moderately high heat until tender, about 5 minutes. Add the paprika and cook until fragrant, about 30 seconds. Add the tomatoes, water, thyme sprig and bay leaf, season with salt and pepper and bring the tomato mixture to a boil. Cover and simmer over moderate heat until the tomatoes break down, about 15 minutes. Discard the thyme sprig and bay leaf.
                                                                  • Preheat the broiler. In a blender, puree the soup in batches until smooth. Strain the soup back into the pot, pressing on the solids to extract as much soup as possible. Stir the cream into the soup and season with salt and pepper.
                                                                  • Meanwhile, place the baguette slices on a baking sheet. Broil 6 inches from the heat until lightly toasted on both sides, about 2 minutes total. Top the toasts with the Gruyère and broil for about 30 seconds, until the cheese is bubbly. Ladle the soup into bowls and serve with the Gruyère toasts.
                                                                  Cuisine:YesNola vera
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Along the Yucatán coast in Mexico, cooks often marinate oily fish like mackerel with citrus and achiote paste, made with annatto, garlic, herbs, spices, and vinegar.

                                                                  Ingredients
                                                                  • Yes No 6 whole american mackerel
                                                                  • Yes No 1/4 cup achiote paste
                                                                  • Yes No 5 tbsp lime juice
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 2/3 cup chopped cilantro
                                                                  • Yes No 1 1/4 cup chopped pineapple
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 8 corn tortilla
                                                                  • Clean fish (steps 1 and 2 of "You Found the Fish," below). On both sides of each fish, cut 2 diagonal slashes through flesh just to bone.
                                                                  • Combine achiote paste, 1/4 cup lime juice, the orange juice, 2 tbsp. oil, 1/2 tsp. cayenne, and 6 tbsp. chopped cilantro in a large bowl. Add fish and rub all over with marinade, working it into slashes. Chill 1 hour.
                                                                  • Heat grill to high (450° to 550°). Drain fish and rub with remaining 1 tbsp. oil. In a bowl, combine pineapple, onion, salt, remaining 1 tbsp. lime juice, 1/8 to 1/4 tsp. cayenne, and 1/4 cup chopped cilantro; chill salsa until used.
                                                                  • Oil cooking grate, using tongs and a wad of oiled paper towels. Grill fish, covered, until marks appear and fish release when nudged with tongs, about 3 minutes; gently roll over and cook other side, about 2 minutes. Using a wide spatula, transfer fish to a board.
                                                                  • Serve fish whole and let diners fillet their own (see step 4, below) or fillet fish in the kitchen and set on a warm platter. Serve with salsa, tortillas, and cilantro sprigs.
                                                                  • You Found the Fish--Now What? Some markets will clean them for you, but if not, you can do it yourself easily enough--it just takes a little practice.
                                                                  • SCALE AND CUT. Scrape off the scales gently with fingertips. Cut through both sides of belly 1/4 in. from edge, from collar to tail.
                                                                  • CLEAN. Pull out the guts; rinse the fish inside and out. Snip off fins.
                                                                  • FILLET (RAW). Score fish all the way around collar just to the bone. Slide your index finger into cut on one side of collar and your middle finger into the other side. Slide your fingers along spine to tail, pulling fillets free. Cut off tail and pull out any remaining bones.
                                                                  • FILLET (COOKED). Make 3 cuts through flesh to bones: along the length of the spine (to one side of it), at collar, and just above tail. Slide knife under fillet to free it from spine, and lift it off. Pull up tail and lift off spine and head to free bottom fillet. Pull out any remaining bones.
                                                                  • Note: Find these little fish at some grocery stores, fish markets (you might need to order them), and Asian markets. If you live near a coastal town, head to the docks-fresh anchovies and smelt are often sold as bait. Look for fish with bright eyes, shiny skin, and a mild aroma. They're very perishable, so plan to cook them the same day.
                                                                  • *Look for achiote paste in your grocery store's Latino foods aisle or at Latino markets.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    rinse
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is another recipe I adapted from a Moroccan tagine recipe since I don't have a tagine. It's a wonderful stewed chicken dish that's very good served over couscous or rice.

                                                                  Ingredients
                                                                  • Yes No 8 pieces chicken thighs and drumsticks
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 2 tsp oregano
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 14 oz canned chopped tomatoes
                                                                  • Yes No 2 preserved lemons
                                                                  • Yes No 1 stick cinnamon
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No a inch french oven, add garlic, coriander seeds, paprika, and oregano, saute for another minute
                                                                  Cuisine:YesNomorroccan
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Minute

                                                                  Cordials are almost exclusively after-dinner drinks. Served on a patio on a warm night or by a blazing fire in the winter, these exuberant postprandials will crown a memorable meal and mute a mediocre one.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz galliano
                                                                  • Yes No 1/2 oz orange juice
                                                                  • Yes No 1/2 oz Cointreau
                                                                  • Yes No 1/2 oz light cream
                                                                  • Shake all ingredients with ice; then strain into a chilled cordial glass.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    galliano
                                                                    Brands:
                                                                  • Yes No
                                                                    Galliano
                                                                  Ingredients
                                                                  • Yes No 4 2 oz vanilla bark coating squares
                                                                  • Yes No green food coloring paste
                                                                  • Yes No 12 large candy cane
                                                                  • Yes No toppings, holiday sprinkles, colored sugars
                                                                  • Stir together melted chocolate coating and desired amount of paste. (We used a wooden pick dipped once in food coloring paste to tint chocolate coating.) Dip ends of candy canes 2 to 3 inches into coating; let excess drip off. Sprinkle immediately with desired toppings, and dry on a wire rack.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12candy canes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips.

                                                                  Ingredients
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 1/3 cup sliced shallot
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1/2 cup 2% greek style plain yogurt
                                                                  • Yes No 8 mint
                                                                  • Heat oil in a medium saucepan over medium heat. Add shallots to pan; cook 2 minutes or until almost tender, stirring occasionally. Add carrots; cook 4 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 22 minutes or until tender. Add ginger; cook 8 minutes or until carrots are very tender. Cover and let stand 5 minutes at room temperature.
                                                                  • Pour half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining carrot mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until heated.
                                                                  • Spoon soup into small bowls, and top with plain yogurt and fresh mint sprigs.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8servings (serving size: 1/2 cup soup, 1 tablespoon yogurt, and 1 mint sprig)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree

                                                                  Take this to snack on before dinner. And if there's any left, toss it on a salad.

                                                                  Ingredients
                                                                  • Yes No 2 cup crisscross of corn and rice cereal
                                                                  • Yes No 1 tiny cup pretzel twists
                                                                  • Yes No 1/2 cup reduced fat wheat crackers
                                                                  • Yes No 1/2 cup reduced fat cheddar crackers
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 tbsp ginger stir fry sauce
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 250º.
                                                                  • Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray. Bake at 250º for 30 minutes or until crisp, stirring twice.
                                                                  Yields: 4cups (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    crispix
                                                                  • Yes No
                                                                    lawry
                                                                    Brands:
                                                                  • Yes No
                                                                    Crispix
                                                                  • Yes No
                                                                    Lawry

                                                                  Greet Thanksgiving guests with a tart and tangy bourbon cocktail. Candied kumquats add a festive garnish. Also Try: Rosemary Vodka Tonics

                                                                  Ingredients
                                                                  • Yes No 3 oz sour orange juice
                                                                  • Yes No sugar, granulated
                                                                  • Yes No ice cube
                                                                  • Yes No 4 oz bourbon
                                                                  • Yes No 2 oz kumquat syrup
                                                                  • Yes No 6 candied kumquats halves
                                                                  • Moisten the rim of two rocks glasses with sour orange juice. Place sanding sugar on a shallow dish and dip rim of each glass in sugar to coat; fill glasses with ice and set aside.
                                                                  • Fill a cocktail shaker with ice; add orange juice, bourbon, and kumquat syrup. Cover and shake until well combined. Strain into prepared glasses and garnish each with candied kumquats; serve.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Maple Walnut Bread
                                                                   1 h 15 m

                                                                  Enjoy this recipe for Maple Walnut Bread. It is made in the bread machine. Also please note that there are 2 sets of ingredients. One set will make an 1-1/2 pound loaf of bread and the other will made an 2 pound loaf.

                                                                  Ingredients
                                                                  • Yes No one lb
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1 tsp maple extract
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 cup bread flour
                                                                  • Yes No 1/4 cup oat bran
                                                                  • Yes No 1/4 cup whole wheat flour
                                                                  • Yes No 1 1/2 tsp active dry yeast
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No two lb
                                                                  • Yes No 1 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 1 1/2 tsp maple extract
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 1/2 cup oat bran
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 2 tsp active dry yeast
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Place ingredients in bread pan in order listed or according to manufacturer's directions. The nuts are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle. Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This Maple Walnut Bread is processed at the Sweet cycle.
                                                                  Yields: 1loaf
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 2/3 cup non-fat sour cream
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp sage leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz bone in center cut pork chops
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1/2 cup whiskey
                                                                  • Preheat oven to 300°.
                                                                  • Combine the first 6 ingredients in a small bowl.
                                                                  • Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork.
                                                                  • Wrap handle of skillet with foil. Cover and bake at 300° for 1 hour. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 pork chop and about 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This peppermint cheesecake features a homemade Oreo cookie crust and crushed peppermint candy topping. It's hard to imagine a more festive holiday dessert.

                                                                  Ingredients
                                                                  • Yes No 12 oz chocolate sandwich cookie
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 1/2 lb cream cheese
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp peppermint extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup coarsely crushed peppermint candy
                                                                  • Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).
                                                                  • Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.
                                                                  • Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
                                                                  • Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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