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                                                                  We replicated the flavor profile of Mexican chocolate using semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle. This moist cake is equally delicious without the sauce.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz semisweet chocolate baking squares
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup chocolate syrup
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No powdered sugar
                                                                  • Yes No mexican chocolate sauce
                                                                  • Yes No garnish, sliced almonds
                                                                  • Preheat oven to 325°. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
                                                                  • Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.
                                                                  • Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce. Garnish, if desired.
                                                                  • *2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted. Omit ground cinnamon.
                                                                  • Note: We tested with Nestle Abuelita Marqueta Mexican chocolate.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 16servings
                                                                  • Total Time: 3 hours 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Nestlé
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb pink eyed peas
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 large beef bouillon cube
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 16 oz kielbasa
                                                                  • Bring first 4 ingredients and, if desired, sausage to a boil in a saucepan. Reduce heat; simmer 40 minutes or until tender. Serve with Sweet Onion Relish.
                                                                  • *1 (16-ounce) package frozen black-eyed peas may be substituted. Reduce cooking time to 30 minutes or until tender.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook

                                                                  , who scoured her grandmother's cookbook for this bar recipe and graciously shared it with us. The other is my own grandmother, who I'm pretty sure has been holding out on me all the times I've asked about the recipe in the past. After one final plea, I received her recipe in the mail. And guess what - it was nearly identical to greenandlean's! Maybe our grandmothers went to the same church. I made a few tweaks here and there and the result is just as good as I remember it: creamy tangy filling with chewy raisins and a crisp cookie crust. Without further ado, here's the recipe: Sour Cream Raisin Bars Makes one 9x13 pan of bars

                                                                  Ingredients
                                                                  • Yes No makes one 9x13 pan of bars
                                                                  • Yes No 2 cup raisin
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 2 cup sour cream
                                                                  Ingredients
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 1/4 cup dried rose petals
                                                                  • Yes No 2 cup percent plain greek yogurt
                                                                  • Yes No 1 1/2 cup ice water
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/2 1 cup seedless cucumber
                                                                  • Yes No 1/4 cup diced mint
                                                                  • Yes No 1/4 cup diced dill weed
                                                                  • Yes No 1/4 cup diced chives
                                                                  • Yes No salt and pepper
                                                                  • Yes No sumac
                                                                  • Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.
                                                                  • Meanwhile, in a small bowl, cover the rose petals with cold water and let stand until softened, about 20 minutes. Drain the petals and squeeze dry.
                                                                  • In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, about 1 hour. Serve the soup in shallow bowls, sprinkled with sumac.
                                                                  Cuisine:YesNopersian
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 lb linguine
                                                                  • Yes No 6 strip bacon
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Cook the pasta according to the package directions. Meanwhile, fry the bacon in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings. In a large bowl, whisk the egg yolks. Still whisking constantly, add 2 tablespoons of the drippings. Working quickly, add the drained pasta and Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and bacon. Serve immediately. (The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.) Tip: Use a pair of clean scissors or kitchen shears, not a knife, to dice the bacon. It's much quicker and makes less of a mess.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This easy chicken dinner is truly a one-dish meal because you cook both the chicken and the pasta in the same pot, then add the peas, herbs and cheese.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 16 oz fat free, less sodium chicken broth
                                                                  • Yes No 12 oz chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 1/4 cup orzo
                                                                  • Yes No 1 cup frozen green peas
                                                                  • Yes No 1/2 2 oz cup grated asiago cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp oregano
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tablespoon cheese.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Notes: While the pork, pineapple, and onion marinate, cook rice and heat canned black beans to serve alongside. (Or, for more intense flavor, marinate the pork the night before.) Serve with coleslaw dressed with a white wine vinaigrette spiked with cumin seeds, chopped fresh cilantro, and minced garlic. Prep and cook time: about 35 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup pineapple juice
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 tbsp firmly packed brown sugar
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp hot chile flakes
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 4 3/4 inch, 6 to 8 oz pork loin rib chops
                                                                  • Yes No 12 oz pineapple
                                                                  • Yes No 1 8 oz red onion
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No lime
                                                                  • In a 1-cup glass measure, whisk pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, chile flakes, and dry mustard to blend. Trim fat on pork chops to 1/4 inch; rinse pork and pat dry. Place chops in a 1-gallon zip-lock plastic bag and add all but 1/4 cup juice mixture. Seal bag and turn to coat. Let stand, turning bag occasionally, at least 20 minutes, or chill up to 1 day (see notes).
                                                                  • Meanwhile, cut pineapple into 1/2-inch-thick slices. Peel onion and cut crosswise into 1/2-inch-thick slices, discarding ends. Place both in a rimmed dish and drizzle evenly with remaining juice mixture. Let stand about 20 minutes, turning slices once.
                                                                  • Lay chops (discard marinade), pineapple, and onion on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until pineapple and onion are browned, 5 to 6 minutes total, and pork is browned on the outside and no longer pink in the center (cut to test), 5 to 7 minutes total.
                                                                  • Transfer chops to plates. Garnish with grilled pineapple and onion. Sprinkle with mint; offer lime wedges to squeeze over pork.
                                                                  • Wine pairing: Dry Riesling. Try the Trefethen 2003 (Oak Knoll District of Napa Valley; $18), with citrus, apple, and herbal notes.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 4servings
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  The flavor of thyme in this lemonade lends an unexpected grown-up flair to a summer favorite.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 thyme
                                                                  • Yes No 2 cup lemon juice
                                                                  • Yes No 1 cup gin
                                                                  • In a medium saucepan, bring sugar, thyme, and 1 cup water to a boil; stir until sugar is dissolved, about 2 minutes. Stir in lemon juice, gin (if using), and 6 cups cold water; strain into a large pitcher. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice, garnished with thyme sprigs, if desired.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Crisp meringues encase fruity sorbet (any flavor will work). A stint in the freezer hardens the sorbet, ensuring a clean cut.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 2 tsp white vinegar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 qt raspberry sorbet
                                                                  • Preheat oven to 250°.
                                                                  • To prepare meringues, cover a large baking sheet with parchment paper. Draw 2 (8 x 12-inch) rectangles on paper. Turn paper over, and secure with masking tape.
                                                                  • Combine first 3 ingredients, stirring with a whisk. Place cream of tartar and egg whites in a large bowl, and beat with a mixer at high speed until foamy. Gradually add sugar mixture, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vinegar and vanilla, and beat until combined. Divide egg white mixture evenly between drawn rectangles; spread the egg white mixture to the outside edges of each rectangle.
                                                                  • Bake at 250° for 2 hours or until dry. Turn oven off; partially open oven door. Cool meringues in oven 1 hour. Remove from oven. Carefully remove meringues from paper.
                                                                  • To prepare sandwiches, spread sorbet over flat side of 1 meringue; top with the remaining meringue, flat side down, pressing gently. Wrap sandwich tightly in plastic wrap; freeze 4 hours or until firm. Unwrap and cut sandwich in half lengthwise. Cut each half crosswise into 6 (2 x 4-inch) pieces. Cut each piece in half diagonally to form 24 triangles.
                                                                  Yields: 12servings (serving size: 2 triangles)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Not a classic cocktail by any means, this concoction is one we’d add to the list of Prohibition-era drinks if only we could rewrite history. This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz single malt scotch
                                                                  • Yes No 1 oz amaretto
                                                                  • Yes No 1 oz orange juice
                                                                  • Yes No crushed ice
                                                                  • Yes No wedge lemon
                                                                  • Combine Scotch, amaretto, and orange juice in a shaker filled halfway with ice cubes. Stir vigorously for 20 seconds. Strain over a large shard of ice into a rocks glass. Squeeze juice from the lemon wedge into the cocktail and serve.
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This recipe, taught to me by my mother-in-law, has to be one of the tastiest ways to prepare cabbage. Preserved lemons and olives add tangy flavor. Beef or goat may be substituted for the lamb. The method of preparation is the same as for Tagine with Cauliflower. The cooking time indicated is for a pressure cooker. Allow double the time if using a pot or Dutch oven. Serves 4.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb lamb
                                                                  • Yes No 1 tomoato
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No handful parsley
                                                                  • Yes No handful cilantro
                                                                  • Yes No 1 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 head cabbage
                                                                  • Yes No 1 preserved lemon
                                                                  • Yes No 1 big handful red olives
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Put the meat, grated tomato, onions, garlic, olive oil, parsley, cilantro, and spices into a pressure cooker or pot. Stir to mix well.
                                                                  • Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn the meat and brown it on all sides.
                                                                  • Add about three cups of water, cover the pressure cooker or pot, and increase the heat to high. If using a pressure cooker: When pressure has been achieved, reduce the heat to medium and cook for 35 minutes. If using a pot: When the liquids are boiling, reduce the heat to medium and simmer for about 1 1/2 hours, or until the meat is tender. Check occasionally to be sure there are still liquids.
                                                                  • When the meat has cooked, add the chopped cabbage, preserved lemon, olives and lemon juice. If necessary, add enough water to cover the cabbage. Rapidly simmer the cabbage, partially covered, about 15 to 20 minutes, or until the cabbage is tender and the sauce is reduced. The sauce will be a bit thinner than for other tagines.
                                                                  • Serve with Moroccan bread for scooping up the meat and vegetables.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  This crisp, fresh salad has thinly sliced vegetables that are quickly tossed in a vinaigrette. Consider using other vegetables: peeled artichoke, jicama, fennel, or cucumber. Game plan: This salad benefits from sitting out for a few minutes, making it perfect for a tailgate or picnic. This recipe was featured as part of our story on How to Troubleshoot Your Salad.

                                                                  Ingredients
                                                                  • Yes No 3 1 teaspoon anchovy
                                                                  • Yes No 1 tbsp diced shallot
                                                                  • Yes No 4 1/2 tsp lemon juice
                                                                  • Yes No 4 1/2 tsp champagne vinegar
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 6 inner, lighter green celery stalks
                                                                  • Yes No 1 small celery root, also known as celeriac
                                                                  • Yes No 1 radishes
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 tbsp celery leaves
                                                                  • Yes No 2 tbsp flat leaf parsley
                                                                  • Yes No 1 3 oz chunk parmesan cheese
                                                                  • Place anchovy paste, shallot, lemon juice, vinegar, and pepper in a small, nonreactive bowl, whisk to combine, and let sit for about 10 minutes. Meanwhile, very thinly slice the celery stalks, celery root, and radishes and place in a large bowl.
                                                                  • When the anchovy mixture is ready, slowly drizzle in the oil, whisking continuously, until all of the oil is incorporated. Season with salt and additional pepper as needed.
                                                                  • Pour the dressing over the vegetables and toss to combine. Taste and season with salt and pepper as needed. Transfer the salad to a large serving plate and arrange in an even layer. Sprinkle with capers, celery leaves (if using), parsley leaves, and Parmesan and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Sour cream gives these flaky biscuits extra flavor and tenderness. Serve these delicious southern biscuits with syrup or jam, or top with country ham or sausage gravy. Here's a large photo of the biscuits.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour and 1 1/4 cups cake flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No 1/4 cup milk
                                                                  • Heat oven to 425°. In a mixing bowl, combine the flour(s), salt, baking powder, and baking soda. Cut in the pieces of butter and shortening with a pastry blender until pieces of fat are small and mixture resembles coarse crumbs. Make a well in the center of the dry mixture and add the sour cream and 1/4 cup of milk. Stir with a wooden spoon or hands until mixture begins to hold together. If it seems too dry, add a little more milk, about 1 teaspoon at a time. When it is holding together but still looking somewhat crumbly, turn out onto a floured surface. Knead gently about 8 to 10 times, then pat out to form a circle about 3/4- to 1-inch thick. Cut out biscuits with a round 2- to 3-inch biscuit cutter. Arrange on an ungreased cookie sheet and bake for 12 to 15 minutes, until nicely browned on top and bottom. Makes 12 to 15 biscuits.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14biscuits
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat

                                                                  This recipe for Polish poached pears with chocolate sauce or gruszki w czekoladzie is typical of the stewed or poached not-so-sweet fruit desserts Poles love. For a dramatic presentation, leave the pears whole and remove the core from the bottom or slice them in half for easier core removal. For a pink color, 1 cup of the water can be replaced with 1 cup red wine. Makes 4 servings Polish Poached Pears with Chocolate Sauce or Gruszki w Czekoladzie

                                                                  Ingredients
                                                                  • Yes No 4 firm ripe bosc pears, and, stem left intact
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 recipe hot chocolate sauce
                                                                  • Either leave the pears whole or cut them in half. Add sugar and water to a large saucepan and heat it until the suar has dissolved completely. Add pears to pan. Bring to a boil. Immediately reduce heat to low and simmer, uncovered, 15-20 minutes or until the tip of a boning knife (or one with a slender blade) can be inserted easiy into the pears. But do not cook the pears to the mushy state. Remove from poaching liquid and cool. To serve: Either place a small ladleful of hot chocolate sauce on the bottom of a plate and put the whole pear or two halves) in the middle, or ladle the chocolate sauce over the pears.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 3 lb watermelon
                                                                  • Yes No 6 radish
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 1/4 cup salted peanut
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Heat oven to 400° F. Arrange the prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes. Trim and discard the rind from the watermelon. Cut the flesh into 1/4-inch-thick triangles. Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint, and peanuts. Drizzle with the lime juice and oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Break the prosciutto into pieces and sprinkle over the salad before serving.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 3 tbsp coarsely chopped almond
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/4 cup white balsamic vinegar
                                                                  • Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.
                                                                  • Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
                                                                  • Pour vinaigrette over beans, tossing gently to coat.
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve this tangy dip with an artful array of vegetables known as crudites, such as radishes, whole yellow and sliced red baby carrots, blanched asparagus, and green and yellow squash curls.

                                                                  Ingredients
                                                                  • Yes No 4 medium cucumber
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 16 oz cup whole milk yogurt
                                                                  • Yes No 6 oz feta cheese
                                                                  • Yes No 1/2 cup diced mint
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 5 tbsp lemon juice
                                                                  • Yes No black pepper
                                                                  • Yes No napa cabbage leaves
                                                                  • Yes No crudites
                                                                  • Halve cucumbers, and scoop out seeds using a melon baller or small spoon. Grate cucumbers on the large holes of a box grater. Transfer the grated cucumbers to a colander set over a bowl or in the sink. Stir in 2 teaspoons salt, and let the cucumber mixture stand 15 minutes to drain.
                                                                  • Rinse cucumbers; shake out excess liquid. Wrap in a clean kitchen towel; squeeze out as much liquid as possible.
                                                                  • Stir together cucumbers, yogurt, feta, chopped mint, cream, and lemon juice. Season with salt and pepper. If desired, transfer dip to a bowl lined with cabbage leaves. Garnish dip with mint sprig; serve with crudites.
                                                                  Yields: 3 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  A hummus vinaigrette gives this couscous salad a little Mediterranean flair. Toss in some pistachios, red bell pepper, mint, and feta cheese, and you have a healthy side to a lamb burger or baked fish.

                                                                  Ingredients
                                                                  • Yes No 1 cup hummus
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 cup dry couscous
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1/2 cup salted and roasted pistachio
                                                                  • Yes No 1/4 cup diced mint
                                                                  • Yes No 1/4 cup diced scallions, white and light green parts only
                                                                  • Yes No 1 cup crumbled feta cheese
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                    For the dressing:
                                                                  • Place all of the measured ingredients in a medium bowl and whisk until combined. Taste and season with salt and pepper as needed; set aside.
                                                                    For the salad:
                                                                  • Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.
                                                                  • Add the dressing, bell pepper, pistachios, mint, and scallions and fold everything into the couscous with a rubber spatula. Let sit until slightly cooled, about 10 minutes. Add the feta and gently fold into the couscous with a rubber spatula. Taste and season with salt and pepper as needed. Refrigerate in a covered container until ready to serve.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 11servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This mashed potato recipe is perfect to serve along side steaks, roast beef, and braised short ribs. The horseradish gives this mashed potato recipe a wonderfully spicy kick. Makes 6-8 Portions of Horseradish Mashed Potatoes

                                                                  Ingredients
                                                                  • Yes No 2 1/2 large lb russet potato
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1/4 cup prepared hot horseradish
                                                                  • Yes No salt and pepper
                                                                  • Add the potatoes to a large saucepan and fill with enough cold water to cover potatoes by 2-inches. Add a tablespoon of salt to the water and bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and simmer until the potatoes are just tender. Drain well and add back to the pan. Place the pan on a very low flame for 1 minute to dry the potatoes. Add the butter and mash briefly to break up the potatoes. Add the milk, sour cream, and horseradish; mash until smooth and fluffy. * freshly ground black pepper, white pepper, or cayenne pepper can be used according to desired taste and appearance.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 32 sun dried tomato halves
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup packed baby arugula
                                                                  • MAKE THE DOUGH: In the bowl of a standing mixer fitted with the dough hook, mix the flour, sugar and yeast at medium speed. At low speed, stir in half of the warm water, the olive oil and the salt, then add the remaining water and mix until a ball forms. Mix the dough for 2 minutes at low speed, 2 minutes at medium speed and 2 final minutes at low speed. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until the dough has doubled in bulk, about 1 1/2 hours.
                                                                  • Put a pizza stone in the bottom of the oven and preheat the stone in the oven to 500° for about 45 minutes.
                                                                  • Punch down the dough and scrape it onto a floured work surface. Form the dough into a ball. Cut the ball into 8 equal-size pieces. Knead each piece into a ball and then flatten into disks. Cover with plastic wrap and let the dough rest for about 20 minutes.
                                                                  • MEANWHILE, MAKE THE TOPPINGS: Put the sun-dried tomatoes in a small saucepan and cover with water. Cover and simmer over low heat until very soft, about 5 minutes. Drain and coarsely chop the tomatoes. In a mini food processor, puree the chopped garlic with the olive oil.
                                                                  • Generously flour a pizza peel. Using a rolling pin, roll out a disk of dough to an 8-inch round, about 1/8 inch thick. (Alternatively, pull and stretch the disk into an 8-inch round.) Transfer the round to the peel and brush with the garlic puree. Scatter with one-eighth of the sun-dried tomatoes and arrange one-eighth of the sliced cheese on top. Drizzle with a little of the garlic puree and season with salt and pepper. Bake on the hot stone for about 4 minutes, until the crust is crisp and the cheese is bubbling. Top with some baby arugula and serve. Repeat with the remaining dough and toppings.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 2 3/4 lb lamb rib chops, about 1 inch thick
                                                                  • Light the grill or heat the broiler. In a shallow dish, combine 4 tablespoons of the oil with the garlic, salt, and pepper. Add the lamb chops and turn to coat.
                                                                  • Grill over high heat or broil the lamb chops for 5 minutes, basting with the remaining 2 tablespoons oil. Turn and cook until done, about 5 minutes longer.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No one 12 oz firm silken tofu
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 8 slice multi grain sandwich bread
                                                                  • Yes No 3/4 cup alfalfa sprouts
                                                                  • Wrap the drained tofu in paper towels and very gently press out some of the excess water.
                                                                  • In a medium bowl, using a pastry blender or a fork, finely chop the tofu. Add the mayonnaise, snipped chives, chopped celery, Dijon mustard and turmeric and mix gently. Season the tofu salad with salt and pepper.
                                                                  • Spoon the tofu salad onto 4 slices of whole wheat toast, top with the sprouts, close the sandwiches and serve.
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken
                                                                  Ingredients
                                                                  • Yes No 4 white corn tortillas
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1 sloppy joe
                                                                  • Yes No 1 cup shredded sharp cheddar cheese
                                                                  • Preheat oven to 300°F. Wrap all the tortillas tightly together in foil and place in oven for 5 minutes. In a medium skillet, brown the beef or turkey. Add the sloppy-joe sauce (or seasoning, tomato paste, and water, according to the label directions). Place 1 tortilla on each plate. Spoon the sloppy-joe mixture evenly onto each tortilla. Divide the Cheddar evenly among the tortillas and fold them over. Serve with a green salad.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    hunt
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Hunt
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/4 cup semisweet chocolate minichips
                                                                  • Yes No 1/4 cup fat free hot fudge chocolate topping
                                                                  • Preheat oven to 350°.
                                                                  • Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan).
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine sugar and the next 8 ingredients (sugar through egg white) in a bowl. Add flour and minichips, stirring just until blended. Spread half of batter in bottom of prepared pan. Spread the chocolate topping over batter (topping will not completely cover batter). Spread remaining batter over topping. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
                                                                  Yields: 16servings (serving size: 1 brownie)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Instead of regular granulated sugar, we useed an all-naturural granular sweetener in this reduced-sugar, reduced-fat homemade vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup granular sweetener
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 1/2 tsp vanilla bean paste
                                                                  • Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
                                                                  • Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.
                                                                  • Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
                                                                  • Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. Let stand at room temperature 5 to 10 minutes before serving.
                                                                  • *Granulated sugar may be substituted.
                                                                  • TRY THESE TWISTS!
                                                                  • Cherry-Bourbon Ice Cream: Stir in 1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup and 3 Tbsp. bourbon halfway through freezing. Per 1/2 cup: Calories 110; Fat 5g (sat 3g, mono 2g, poly 0g); Protein 3g; Carb 20g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 108mg
                                                                  • Coffee-Chocolate Ice Cream: Substitute 2 Tbsp. instant espresso for 1 1/2 tsp. vanilla bean paste. Stir in 1/4 cup shaved semisweet chocolate baking bar halfway through freezing. Per 1/2 cup: Calories 103; Fat 6g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 107mg
                                                                  • Key Lime Pie Ice Cream: Omit vanilla bean paste. Stir in 1 tsp. Key lime zest, 1/3 cup Key lime juice, and 1/2 cup coarsely crushed graham crackers halfway through freezing. Per 1/2 cup: Calories 104; Fat 6g (sat 3g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 102mg; Calc 106mg
                                                                  • Banana Pudding Ice Cream: Preheat oven to 400°. Peel 3 medium-size ripe bananas, and cut into 1/2-inch slices. Place in a 2-qt. baking dish, and sprinkle with 2 Tbsp. light brown sugar and 1 Tbsp. butter, cut up. Bake 20 minutes, stirring halfway through. Let cool 30 minutes. Gently mash into chunks. Prepare ice cream as directed, stirring in bananas and 1/2 cup coarsely crushed vanilla wafers halfway through freezing. Per 1/2 cup: Calories 172; Fat 7g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 36g; Fiber 1g; Chol 47mg; Iron 0mg; Sodium 100mg; Calc 112mg
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1qt. (serving size: 1/2 cup)
                                                                  • Total Time: 9 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mash

                                                                  Tuna is a rich source of metabolism-boosting omega-3 fatty acids. Add that to the MUFAs in the almonds and the Resistant Starch in the pita, and you've tripled the boost to your metabolism. Resistant Starch: 1g

                                                                  Ingredients
                                                                  • Yes No 1/2 3 oz tuna in water
                                                                  • Yes No 1/2 cup red grapes
                                                                  • Yes No 1 tbsp slivered almond
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 grain pita
                                                                  • Combine first 7 ingredients (through pepper) in a small bowl. Toss gently. Serve in pita halves.
                                                                  Yields: 1serving (serving size: 2 stuffed pita halves)
                                                                  • Prep Time: 7 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Leftover light fruitcake, raisin bread, chalka, challah or houska are perfect candidates for Cream Cheese Bread Pudding. The bread pudding needs to be refrigerated overnight before baking. I used leftover King Cake and the cream cheese offset the sweetness of the dried fruits to a T. A dollop of vanilla ice cream, sweetened whipped cream or Easy Vanilla Custard Sauce is the perfect finish. This is also delicious for breakfast, brunch and potlucks. View this larger image of Cream Cheese Bread Pudding. Makes a 13"x9" pan of Cream Cheese Bread Pudding.

                                                                  Ingredients
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 2 oz butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 1/2 cup half and half
                                                                  • Yes No 1 lb stale fruitcake, raisin bread, chalka, challah
                                                                  • Butter a 13"x9" baking dish. In a large bowl, beat cream cheese, butter and sugar. Mix in vanilla and cinnamon until well blended. Add eggs one at a time, mixing after each. Add the half-and-half and mix well. Add the bread cubes, pushing them into the egg mixture and let them soak for 2 minutes before pouring into prepared pan. Cover with plastic wrap and refrigerate overnight. When ready to bake, heat the oven to 350 degrees. Remove the plastic wrap and bake 40-45 minutes or until golden brown on top and just slightly crispy. Serve with ice cream or sweetened whipped cream, or warm syrup or fruit sauce.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  You can substitute 1 1/4 teaspoons ground fennel seeds if fennel pollen is unavailable.

                                                                  Ingredients
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/8 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 cup lentil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2/3 cup chopped plum tomato
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/3 cup cilantro
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1/4 cup chopped pitted kalamata olive
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp fennel pollen
                                                                  • Preheat grill to high heat.
                                                                  • Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin side down, on grill rack; grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top plastic bag; seal. Let stand 15 minutes; peel and chop bell peppers. Discard skins. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place bell peppers in a large bowl.
                                                                  • Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils; add onion and bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain lentils. Discard onion halves and bay leaf. Add lentils to bell peppers. Add remaining 5/8 teaspoon salt, remaining 1/4 teaspoon black pepper, tomato, and remaining ingredients to lentil mixture; stir well.
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 8 oz baby carrot
                                                                  • Yes No 7 shallot
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 head garlic clove
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 3 tbsp chopped garlic
                                                                  • Yes No 3 tbsp chopped tarragon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 oz baby zucchini
                                                                  • Yes No 8 oz baby yellow squash
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 8 oz asparagus
                                                                  • Yes No 8 oz snap peas
                                                                  • Place carrots and shallots in a pan; cover with water. Bring to boil; cook until tender, 7 minutes. Drain.
                                                                  • Preheat oven to 425°F. In a large bowl toss carrots, shallots, fennel and garlic cloves with 2 Tbsp. olive oil, 1 Tbsp. chopped garlic, 1 Tbsp. tarragon, salt and pepper. Spread in a single layer on a baking sheet. Roast for 15 minutes, stirring once.
                                                                  • Toss remaining vegetables with remaining olive oil and garlic, 1 Tbsp. tarragon, salt and pepper. Place on a baking sheet in a single layer and roast on separate oven rack for 25 minutes, stirring occasionally. Toss all vegetables together, sprinkle with 1 Tbsp. tarragon and serve.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Beverly Stichtenoth of Katy, Texas, was honored for this recipe, a favorite of her just-graduated son, Todd.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup prepared yellow mustard
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1 whole chicken
                                                                  • Stir together first 5 ingredients in a shallow dish until blended. Dip chicken in honey mixture, 1 piece at a time, thoroughly coating all sides. Arrange chicken, skin side up, in a single layer in a 15- x 10-inch jelly-roll pan; pour remaining honey mixture over chicken.
                                                                  • Bake at 375° for 1 hour to 1 hour and 10 minutes or until done.
                                                                  • *4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substituted for cut-up whole chicken. Proceed as directed, decreasing bake time to 40 to 45 minutes.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake

                                                                  The earthy, lusty flavor of truffles is a welcome treat when cool weather approaches. For this recipe we’ve opted for fresh black winter truffles, which are both chopped and mixed into the Madeira butter as well as left in whole slices to dot the bird’s crisp skin. If you don’t want to splurge on fresh truffles, you can substitute frozen or jarred ones with good results, but if it’s available we urge you to seek out the good stuff. What to buy: Look for truffles in gourmet grocery stores or online at D’Artagnan. If you can’t locate black winter truffles, you may substitute black summer ones, which have a lighter-colored interior. Madeira is a slightly sweet, fortified wine from the Portuguese island of the same name. It complements truffles well, but tawny or reserve port is a suitable substitute. Special equipment: The pros use a small slicer to thinly shave fresh truffles. You may also use a mandoline or a sharp knife.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp madeira wine
                                                                  • Yes No 1 1 oz fresh black winter truffle
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Combine the butter and wine in a small bowl. Coarsely chop about half the truffle slices, add to the butter mixture, and stir to combine.
                                                                  • Separate the chicken skin from the meat by sliding your fingers underneath the skin, being very careful not to tear it. Evenly distribute the butter mixture underneath the skin across the breast and legs, then carefully place reserved truffle slices under the skin. Rub salt all over chicken skin, place chicken on a plate, cover loosely with plastic wrap, and refrigerate at least 12 hours and up to overnight.
                                                                  • Heat the oven to 375°F and arrange rack in middle. Remove chicken from refrigerator and rub skin with olive oil. Season all over with salt and freshly ground black pepper, and let sit at room temperature about 30 minutes.
                                                                  • Place chicken on a rack in a baking dish or small roasting pan and roast until juices run clear and a thermometer inserted in inner thigh (but not touching the bone) registers 165°F, about 1 1/4 to 1 1/2 hours. Remove from oven and let rest about 15 to 20 minutes before carving.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast

                                                                  Prunes...excuse me, dried plums, are not the prettiest fruit in the world. They are wrinkled and black, wizened and dry like oversized raisins. They have a terrible reputation, too, as food for babies and the fiber-deprived. But it's a mistake to treat them as functional health food. Under proper treatment, prunes acquire a deep richness and silky soft texture, oozing sweet, dark plum juice. And when you combine that delicately tannic juice with red wine, well, they're downright indulgent.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb dried prunes
                                                                  • Yes No 1 clementine
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 cup ruby port
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  Cuisine:YesNoworld

                                                                  A hot toddy is a cool-weather glass of cheer with limitless combinations of spirits. Few ask whence the “toddy” in hot toddy comes. This is good, because nobody knows. The closest connection seems to be the name for the sap of an Asian palm tree, but no mention of this ingredient appears in the recipe. Although popular at ski resorts and inns, the hot toddy is not common in most cocktail lounges. This homey drink is best prepared at home. Despite its name, the hot toddy should not be served too hot. Heat the mixture in a chafing dish or saucepan until just before boiling, and let it cool a few moments. For added flair, you may also use a hot poker.

                                                                  Ingredients
                                                                  • Yes No 1 oz brandy
                                                                  • Yes No 1 oz honey
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No cinnamon stick
                                                                  • Combine the brandy, honey, and lemon slice in a mug or punch cup, and add hot water to fill. Stir with a cinnamon stick, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  This stuffed pork chops recipe is typical of the type of finely chopped vegetable stuffing Eastern Europeans love. Mushrooms, onions, celery, parsley and toasted bread crumbs are the only ingedients -- no broth, no eggs. The chops are browned on the stovetop, then baked in the oven. Here's a larger picture of stuffed pork chops. Makes 4 servings of Stuffed Pork Chops

                                                                  Ingredients
                                                                  • Yes No 4 1 to 1 1/2 inch pork chops
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 big handful flat leaf parsley
                                                                  • Yes No 1/2 cup bread crumb
                                                                  • Yes No salt and pepper
                                                                  • In a large skillet, melt butter and saute onion, mushrooms and celery until cooked and most of the juices have evaporated. Add parsley and bread crumbs and mix well. Let cool. Meanwhile, Wash and pat dry chops. Using a boning knife, make a 1-inch slit in the center of each side. Using the knife, widen the pocket but leave the opening only 1-inch wide. Heat oven to 375 degrees. Stuff the pork chops until they are nice and plump. You will probably have leftover stuffing. Season both sides of chops with salt and pepper and sear in a nonstick pan until nicely browned. Place chops in a shallow baking dish and surround with any leftover stuffing. Add 1/4 cup water or stock and bake, uncovered, about 30 to 35 minutes or until internal temperature registers 150 degrees. Serve with pan juices, if desired. Sauerkraut and Apples would go well with this dish.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup goat cheese (chèvre)
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 30 large yellow, orange, and red cherry tomatoes
                                                                  • Soften goat cheese in microwave for 15 seconds. Mix with minced garlic, mayonnaise, and kosher salt. Slice cherry tomatoes into thirds (after discarding ends). Stack 3 tomato slices, alternating colors; top each tower with a dollop of goat cheese aioli, and serve.
                                                                  Yields: 30servings (serving size: 1 tower)
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 baking potato
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 turkey sausages
                                                                  • Yes No 4 large egg
                                                                  • Heat oven to 400° F. Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes. Carefully cut each potato in half. Scoop out the insides and stir in the butter and cheese. Fold in the sausages. Spoon the mixture back into the potato halves, creating a hollow in each center. Break 1 egg into each hollow. Arrange on a baking sheet and cook 10 to 15 minutes or until set.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 lb lean ground beef
                                                                  • Yes No 1 lb ground pork sausage
                                                                  • Yes No 18 saltine cracker
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp prepared yellow mustard
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Preheat oven to 350°. Combine first 8 ingredients and 1/4 cup brown sugar in a medium bowl just until blended. Place mixture in a lightly greased 11- x 7-inch baking dish, and shape mixture into a 10- x 5-inch loaf.
                                                                  • Bake at 350° for 1 hour. Remove from oven, and drain. Stir together ketchup and remaining 1/4 cup brown sugar; pour over meatloaf. Bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160°. Remove from oven; let stand 20 minutes. Remove from baking dish before slicing.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 10servings
                                                                  • Total Time: 2 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour

                                                                  This is a really simple and tasty way to make greens less boring. Also, having a mixture of greens makes things much more appealing. I've used three types of greens, including rocket, which is always thought of as a salad leaf. Chicory is a slightly bitter-tasting green leaf which is excellent for braising. If you can't get hold of it then try substituting with any other type of green, like spinach, cabbage, cavolo nero, Chinese leaf, beet leaves, sprouting broccoli ? whatever you fancy.

                                                                  Ingredients
                                                                  • Yes No 2 handfuls of silverbeet
                                                                  • Yes No handful, large 2 handfuls of chicory
                                                                  • Yes No olive oil
                                                                  • Yes No large 2 cloves of garlic
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 handfuls of rocket
                                                                  • Yes No a lemon
                                                                  • This is a really simple and tasty way to make greens less boring. Also, having a mixture of greens makes things much more appealing. I've used three types of greens, including rocket, which is always thought of as a salad leaf. Chicory is a slightly bitter-tasting green leaf which is excellent for braising. If you can't get hold of it then try substituting with any other type of green, like spinach, cabbage, cavolo nero, Chinese leaf, beet leaves, sprouting broccoli – whatever you fancy.Half fill a large pot with salted water, bring to the boil and add your silverbeet and chicory. Cook for 2 or 3 minutes until the greens are tender, or al dente, then drain in a colander. To your empty pan add 4 large lugs of olive oil and the garlic. Fry the garlic until lightly coloured, then throw in your cooked chicory and silverbeet. Season and stir around to coat in all the lovely flavored oil. After 1 minute, remove from the heat, add the rocket and squeeze in the lemon juice. Stir once more, check the seasoning again, and serve immediately. Great with grilled meats or scallops, or even served cold on an antipasti plate.
                                                                  Cuisine:YesNochinese
                                                                    Steps:
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you can't find fresh cranberries, use thawed frozen ones. A prepared pie shell yields a stellar dessert with little effort. Serve with vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup regular oats
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No dash salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 cup cubed anjou pear
                                                                  • Yes No 2 cup cranberry
                                                                  • Yes No 2/3 cup packed golden brown sugar
                                                                  • Yes No 2 1/2 tbsp corn starch
                                                                  • Yes No 1 9 inch unbaked deep dish pastry shell
                                                                  • Preheat oven to 350°.
                                                                  • To prepare streusel, combine first 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
                                                                  • To prepare filling, combine pear, cranberries, 2/3 cup brown sugar, and cornstarch in a large bowl; toss well to combine. Spoon pear mixture into pastry shell; sprinkle streusel over pear mixture. Bake at 350° for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on a wire rack.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  For an out-of-the-ordinary first course, offer guests a wedge of this veggie-topped pizza with smoky flavor from the grill. Start with purchased fresh pizza dough; many supermarkets now offer fresh dough in their delis or bakeries.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 2 cup sliced asparagus
                                                                  • Yes No 1 tbsp thinly sliced sun dried tomatoes
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 8 oz portion pizza dough
                                                                  • Yes No 3/4 3 oz cup shredded fontina cheese
                                                                  • Yes No 1 1/2 tsp oregano
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Prepare grill to medium-high heat.
                                                                  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes. Reduce heat to medium-low; cook 5 minutes or until browned. Add asparagus to pan; cook 5 minutes or until asparagus is crisp-tender. Stir in tomatoes and salt.
                                                                  • Roll dough into a 12-inch circle on a lightly floured surface; brush each side of dough with 1/2 teaspoon remaining oil.
                                                                  • Place dough on a grill rack; grill 1 1/2 minutes or until crust bubbles and is well marked. Reduce grill heat to low; turn dough over. Arrange onion mixture over crust; sprinkle evenly with cheese. Cover and grill over low heat 3 1/2 minutes or until cheese melts; remove pizza from grill. Sprinkle with oregano and black pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover

                                                                  A creamy spread full of Parmesan and fresh basil cozies up to turkey and summer-ripe tomato slices for a savory hot sandwich that will quickly become a go-to mealtime solution.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp reduced fat mayonnaise
                                                                  • Yes No 2 tbsp non-fat yogurt
                                                                  • Yes No 2 tbsp shredded parmesan cheese
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No black pepper
                                                                  • Yes No 8 slice whole wheat bread
                                                                  • Yes No 8 oz reduced sodium deli turkey
                                                                  • Yes No 8 slice tomato
                                                                  • Yes No 2 tsp canola oil
                                                                  • Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
                                                                  • Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
                                                                  • Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 coarse cup stone ground yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 2 tbsp minced chipotle chiles in adobo sauce
                                                                  • Preheat oven to 375ºF and grease an 8-inch square pan. In a medium bowl, combine cornmeal, flour, sugar, baking soda and salt; whisk to combine. In a separate bowl, whisk together buttermilk, butter and eggs. Pour mixture over dry ingredients and stir just to combine, then let stand 10 minutes.
                                                                  • Fold in corn and chipotle chiles. Spread batter evenly in prepared pan. Bake until edges begin to brown and a tester inserted into center of cornbread comes out clean, about 35 minutes. Transfer pan to wire rack and let cool 10 minutes, then turn bread out of pan. Serve warm or let cool completely.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  This quick, easy bulgur side dish has yet to meet a main it didn’t like (pictured here with seared scallops). What to buy: Fine-grind bulgur can be found at your local health food store, gourmet grocery, or online. Game plan: The bulgur can be made through step 1 up to a day ahead. Refrigerate in an airtight container until ready to use. This recipe was featured as part of our Whole Grain Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup vegetable broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 cup fine grind bulgur
                                                                  • Yes No 2 medium zucchini, ends
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1 tsp diced flat leaf parsley
                                                                  • Combine broth, water, and 1/2 teaspoon of the salt in a small saucepan and bring to a boil over high heat. Add bulgur, stir to combine, and remove from heat. Cover and let sit until tender and all of the liquid has been absorbed, about 30 minutes.
                                                                  • Meanwhile, place zucchini in a small bowl, sprinkle with remaining 1/2 teaspoon salt, and toss to combine; set aside.
                                                                  • Heat oil in a large frying pan over medium-high heat. When it shimmers, add garlic and onion, season with freshly ground black pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini and cook, stirring rarely, until well browned, about 5 minutes. Stir in vinegar and cook until smell has cooked off, about 30 seconds.
                                                                  • Remove from heat and stir bulgur into zucchini mixture. Stir in fresh herbs, if using, and season to taste with salt and freshly ground black pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings (about 5 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook

                                                                  Snap a little extra ginger on top of this classic recipe for a crispy, crunchy cookie that everyone loves.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 3/4 cup granulated sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 4 1/4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp cloves, whole
                                                                  • Yes No 1/2 tsp cardamom pods
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup crystallized ginger
                                                                  • Heat oven to 375° F. Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed. Lower to medium and add the eggs, molasses, vinegar, and vanilla. Sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated. Fold in the crystallized ginger. Divide the dough into 3 equal portions (it will be sticky). Place each portion on a sheet of plastic wrap and form into a 12-inch log, 2 inches in diameter. Wrap and chill for 1 hour. Slice each log into disks, 1/2 inch thick. Dredge in the remaining sugar. Place on a parchment- or foil-lined baking sheet, 2 inches apart. Bake until crinkly around the edges, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dredge
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe for Polish egg brandy or likier jajeczny is ready to drink in four days and is best served ice cold. You can freeze the leftover egg whites and use them in leftover egg white recipes. Makes about 1 quart Polish Egg Brandy - Likier Jajeczny

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup french brandy
                                                                  • Yes No 1 cup rectified spirits
                                                                  • In a medium saucepan, bring milk to a boil, and set aside to cool to room temperature. In a large bowl, beat egg yolks with confectioners' sugar until light yellow in color and fluffy. Whisk milk into yolk mixture until smooth. Add vanilla, mixing completely. Pour into a sterilized quart bottle. Add brandy and spirits. Seal and shake well to blend. Refrigerate 4 days. Shake vigorously before pouring into liqueur glasses and serve ice cold.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Serve a classic family-favorite for an easy weeknight meal in minutes. Pair with an easy starch and a small green salad.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 3/4 cup panko bread crumb
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup tomato basil pasta sauce
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Preheat oven to 450°.
                                                                  • Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.
                                                                  • Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4servings (serving size: 1 breast half)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake

                                                                  Berber women sell loaves of dense and crusty bread in market stalls throughout Morocco. In this recipe, thickly slicing the olives before placing them on the unbaked bread allows the briny oil from the cut sides to seep into the dough.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp anise
                                                                  • Yes No 6 black olive
                                                                  • In a small bowl, mix the yeast with 1/4 cup of the water and let stand for 5 minutes. Sift the 2 1/2 cups of flour into a medium bowl. Stir in the salt and anise. With a wooden spoon, stir in the yeast and the remaining 3/4 cup of water until a raggy dough forms.
                                                                  • Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. With lightly floured hands, shape the dough into a ball, then flatten it into a 7-inch disk. Press the olives into the top of the loaf. Set the bread on a lightly floured baking sheet and let rise in a warm place for 1 1/2 hours, or until doubled in volume.
                                                                  • Preheat the oven to 400°. Bake the bread for about 45 minutes, or until it sounds hollow when tapped on the bottom. Transfer the bread to a rack and let cool slightly before serving.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 1medium loaf
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No russet potato
                                                                  • Yes No 24 oz, a bottle peanut oil
                                                                  • Yes No flaky sea salt
                                                                  • Yes No rosemary
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 to 2 lb beef flank steak
                                                                  • Yes No 1/2 cup low-sodium soy sauce
                                                                  • Yes No 4 oz thin rice noodles
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tsp golden brown sugar
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 tsp sesame oil
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 2 radish
                                                                  • Yes No 1 papaya
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Place the steak and soy sauce in a large resealable plastic bag. Refrigerate for 2 to 8 hours. Heat grill to medium or place a grill pan over medium heat. Cook the steak to the desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 10 minutes. Meanwhile, prepare the noodles according to the package directions. Rinse the noodles under cold water and drain. In a small bowl, whisk together the ginger (if using), lime juice, brown sugar, salt, and sesame and peanut oils. Thinly slice the steak across the grain. Divide the steak and noodles among individual plates. Top with the radishes and papaya, drizzle with the dressing, and sprinkle with the cilantro (if using). Tip: Look for a papaya that has a smooth, dark green skin with a touch of yellow. It should give slightly when squeezed. If you can find only firm papaya, place the fruit in a paper bag and leave it on a counter for a couple of days.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper

                                                                  Note: Kosher salt is available in most supermarkets. If you can't find it, substitute 3 1/2 tablespoons regular salt.

                                                                  Ingredients
                                                                  • Yes No 4 1 inch, 7 oz center cut pork loin chops
                                                                  • Yes No 3 cup flavorful beer
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1 tbsp black peppercorn
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 red onion
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Rinse pork chops. In a 1 1/2- to 2-quart pan over medium heat, stir beer, salt, 2 tablespoons brown sugar, the peppercorns, mustard seeds, fennel seeds, and garlic until salt and sugar are dissolved. Let mixture cool completely. Place chops in a 2-gallon zip-lock plastic bag and add brine. Seal and chill 4 to 6 hours.
                                                                  • Remove chops from brine (discard brine). Rinse chops and pat dry. Pour olive oil into a 12-inch frying pan over medium-high heat. When hot, add chops and cook, turning once, until well browned on both sides, about 6 minutes total.
                                                                  • Transfer chops to a plate. Add onions to pan. Stir frequently until onions are very soft and browned, 20 to 25 minutes (lower heat if necessary to prevent scorching). Stir in vinegar and remaining 2 tablespoons brown sugar and cook, scraping bottom of pan to loosen any browned bits, until liquid is almost completely evaporated.
                                                                  • Place chops on top of onion mixture and cover pan; cook until chops are barely pink in the center (cut to test), 6 to 8 minutes.
                                                                  • Set chops on plates and spoon onion mixture over them.
                                                                  • Calories 603 (54% from fat); Fat 36g (sat 10g); Protein 43g; Carb 28g; Fiber 3.1g; Chol 133mg; Sodium N/A.
                                                                  Yields: 4servings
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover

                                                                  Hands-on Time: 5 min.; Total Time: 5 min.

                                                                  Ingredients
                                                                  • Yes No 2 cup no sugar added ruby red grapefruit juice
                                                                  • Yes No 2/3 cup sauza blanco tequila
                                                                  • Yes No 1/4 cup sweetened lime juice
                                                                  • Yes No 2 cup ginger ale
                                                                  • Yes No 2 cup crushed crushed ice
                                                                  • Yes No garnish, grapefruit
                                                                  • STIR together first 3 ingredients in a large pitcher. Stir in ginger ale and crushed ice. Serve immediately. Garnish, if desired.
                                                                  • *Not-from-concentrate grapefruit juice may be substituted.
                                                                  Yields: 4servings (about 7 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 6 tbsp light sour cream
                                                                  • Yes No 1 tbsp chopped chipotle chile, canned in adobo sauce
                                                                  • Yes No 3/4 tsp grated lime rind
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 6 cup shredded baking potato
                                                                  • Yes No 1 cup grated onion
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 2 tbsp diced jalapeño chili pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.
                                                                  • Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.
                                                                  • Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 6servings (serving size: 2 latkes and about 1 1/2 tablespoons sour cream mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook

                                                                  This sweet vinaigrette contrasts perfectly with the bitter greens.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp sherry vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 4 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp anise
                                                                  • Yes No 1 8 oz small escarole
                                                                  • Yes No 1 head radicchio
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 9 oz fennel bulb
                                                                  • Combine lemon juice, vinegar, and honey in a small bowl. Whisk in olive oil, salt, pepper, and aniseed. Set aside.
                                                                  • Remove tough outer leaves from escarole and radicchio and discard. Slice escarole into 1/4-inch strips. Tear radicchio into bite-size pieces. Combine escarole, radicchio, red onion, and fennel in serving bowl; add vinaigrette and toss well. Adjust seasoning to taste with additional salt and pepper, if necessary, and serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    serve

                                                                  Store-bought clam juice adds great flavor to a quick pasta dish. Serve with crusty bread and a simple green salad to round out dinner.

                                                                  Ingredients
                                                                  • Yes No 1 9 oz fresh angel hair pasta
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 8 oz clam juice
                                                                  • Yes No 2 dozen littleneck clam
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 tsp chopped flat leaf parsley
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add tomato, garlic, and pepper to pan; sauté 1 minute. Stir in wine and juice; bring to a boil. Add clams. Cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon; add butter to pan, stirring until butter melts. Place 1 cup pasta in each of 4 shallow bowls; top each serving with 6 clams, 1/2 cup broth, and 1 teaspoon parsley.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 oz rye whiskey
                                                                  • Yes No 1 oz sweet vermouth
                                                                  • Yes No 2 dash angostura bitters
                                                                  • Yes No 1 marasca cherry
                                                                  • Fill a cocktail shaker with ice. Add all of the ingredients and stir. Strain the drink into a martini glass or coupe glass and garnish with a marasca cherry.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir

                                                                  Simmer herbed meatballs with escarole and kidney beans for a soothing soup.

                                                                  Ingredients
                                                                  • Yes No 2 slice white bread
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 lb ground beef
                                                                  • Yes No 1/3 cup diced onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No 2 tbsp oregano
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 cup low-sodium chicken stock
                                                                  • Yes No 1 head escarole
                                                                  • Yes No 1 15 oz kidney beans in can
                                                                  • Yes No 1 small chili pepper, dried
                                                                  • Soak bread with milk in a small bowl for 2 minutes. Squeeze excess moisture from bread, and tear into small pieces. Stir meats, soaked bread, onion, garlic, currants, and oregano in a large bowl until well mixed; season with salt and pepper. Roll into 1 1/4-inch balls.
                                                                  • Heat oil in a medium saute pan over medium heat. Cook meatballs, turning often, until browned and cooked through, 12 minutes.
                                                                  • Bring stock to a boil in a medium pan. Reduce heat to medium-low. Add meatballs, escarole, beans, and chile; cook until heated through, about 5 minutes. Season with salt and pepper.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil

                                                                  "I love the flavors of Greek cooking," Berry says. Here, she uses lemon, fresh oregano, and feta to brighten up russet potatoes. Serve alongside grilled fish or steak. Prep and Cook Time: 1 hour, 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 4 large russet potatoes, and rounds
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tbsp oregano
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2/3 cup crumbled feta cheese
                                                                  • Preheat oven to 450° and butter a 9- by 13-in. baking dish. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish.
                                                                  • Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes. Top with feta and bake until golden, about 15 minutes more.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  A heady punch of woodsy rosemary creates an herbaceous riff on the classic Bellini.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 3 inch rosemary
                                                                  • Yes No 2 peach
                                                                  • Yes No 1 750 milliliter sparkling wine
                                                                  • Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat; cool to room temperature. Strain rosemary syrup in a sieve over a bowl; discard solids. Cover and chill at least 1 hour.
                                                                  • Place rosemary syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve over a bowl; cover and chill at least 4 hours. Spoon about 2 tablespoons peach syrup into each of 8 Champagne flutes, and top each serving with about 1/3 cup Champagne.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  It's not Passover yet. It won't be Passover for over a week. And this isn't even really our recipe. But this stuff is so awesome, we just had to post the recipe now. Crispy, flaky matzo covered with brown sugar caramel and bittersweet chocolate is so addictive there's even a special nickname for it:

                                                                  Ingredients
                                                                  • Yes No matzo, the jewish unleavened cracker like bread, is the perfect crunchy and flaky base
                                                                  • Yes No 30 pieces makes
                                                                  • Yes No 4 piece matzo
                                                                  • Yes No 1 cup firmly packed dark brown sugar
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 cup chopped semisweet chocolate chip
                                                                  • Yes No topping
                                                                  Cuisine:YesNojewish
                                                                  Ingredients
                                                                  • Yes No 3/4 cup quinoa
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 6 tbsp vegetable oil
                                                                  • Yes No black pepper
                                                                  • Yes No one 15 oz black beans in can
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 1/2 cup diced cilantro
                                                                  • Yes No one 3 oz cocktail onions
                                                                  • In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
                                                                  • Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
                                                                  • Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

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