loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  You can serve this herby, fruity side at room temperature or chilled.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup quinoa
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp diced shallot
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup dried sweet cherries
                                                                  • Yes No 1/2 cup dry roasted pistachios
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
                                                                  • Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Use chicken broth in place of the sake for a nonalcoholic version. Toasted sesame seeds sprinkled over the finished dish make a flavorful garnish.

                                                                  Ingredients
                                                                  • Yes No 6 oz uncooked soba
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3/4 lb chicken breast tenders
                                                                  • Yes No 1 1/2 tsp dark sesame oil
                                                                  • Yes No 3 cup quartered button mushroom
                                                                  • Yes No 3 cup broccoli floret
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1 tbsp ground fresh ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Cook noodles according to package directions; drain.
                                                                  • Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.
                                                                  • Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4servings (serving size: 1 1/4 cups chicken mixture and 1/2 cup noodles)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This classic recipe will be well received at all of your holiday gatherings; try it with any flavor of fruit preserves you enjoy. Adorn the platter with fresh blackberries, apple slices, oregano, and flat-leaf parsley.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb 33% less sodium smoked, fully cooked, bone in ham half
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup apple juice
                                                                  • Yes No 1 13 oz blackberry preserves
                                                                  • Yes No 1 7.3 oz grain dijon mustard
                                                                  • Preheat oven to 350°.
                                                                  • Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray.
                                                                  • Combine juice, preserves, and mustard in a medium bowl, stirring until well combined. Set aside half of preserves mixture.
                                                                  • Bake ham at 350° for 1 1/2 hours or until a thermometer registers 140°, basting with half of preserves mixture every 20 minutes. Remove ham from oven. Place ham on a platter; cover and let stand 15 minutes before slicing.
                                                                  • Place reserved preserves mixture in a large nonstick skillet over medium-low heat. Cook until reduced to 1 cup (about 15 minutes). Serve sauce with ham.
                                                                  • Wine note: Smoked ham is a wine challenge--the dominance of the smoke usually ends up making wine taste like water. But one part of the world has a lot of experience pairing ham and pork with wine, and that's the Alsace region of France. With a ham dish as complex as this one, opt for one of the most dramatic wines from Alsace: a dry muscat. Domaine Weinbach's Muscat Réserve 2003 ($38) is one of the best and dramatic enough to match this ham. Its exuberant fruity flavors must be experienced to be believed. -KM
                                                                  Yields: 20servings (serving size: 3 ounces ham and about 2 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    smoke
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp chopped ginger
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup homemade stock
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 lb potato
                                                                  • Yes No 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup chopped peanut
                                                                  • Yes No 1/2 lb plum tomato
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
                                                                  • Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen spinach
                                                                  • Yes No 3/4 cup yogurt
                                                                  • Yes No 3/4 cup reduced fat mayonnaise
                                                                  • Yes No 2 scallions, white part only
                                                                  • Yes No salt and pepper
                                                                  • Yes No assorted crudités
                                                                  • Blend spinach, yogurt, mayonnaise and scallions in a food processor until smooth. Season with salt and pepper. Keep covered and chilled until ready to serve. Arrange crudités around dip; serve cold.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  If you don't have a tart pan, use a 9-inch pie plate. You'll need about half the dough for the crust. Bake the tart for about 40 minutes in step 5.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No raspberries and confectioners' sugar
                                                                  • Preheat oven to 350 degrees. Make the crust: Butter an 11-inch fluted tart or quiche pan with a removable bottom ( fantes.com ). Whisk together flour and salt. Pulse almonds with confectioners' sugar in a food processor until finely ground.
                                                                  • Beat butter with a mixer on medium speed until pale and fluffy. Beat in almond-sugar mixture. Add yolk and flour mixture, and beat until combined.
                                                                  • Press dough evenly into bottom and up sides of prepared pan. Prick dough all over with a fork. Freeze for 20 minutes.
                                                                  • Bake crust for 10 minutes. Remove from oven. Press down bottom and up sides if needed. Bake until golden brown, about 13 minutes more. Transfer pan to a baking sheet, and let cool for 15 minutes. Reduce oven temperature to 300 degrees.
                                                                  • Make the filling: Beat eggs, granulated sugar, and salt with a mixer on medium-high speed until pale and fluffy. Add juices, zest, and cream, and beat until incorporated. Tap bowl on counter to release air bubbles. Pour into prepared crust. Bake until set, about 25 minutes. Let cool completely. Garnish with currants or raspberries and a dusting of confectioners' sugar.
                                                                  Yields: 13
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust

                                                                  This recipe for Czech Cocoa Ball Cookies or kakaove dulkove kolacky is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). Czech cocoa ball cookies are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Compare this recipe with Czech Jam-Filled Cookies. Freeze leftover egg whites and save for leftover egg white recipes.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large hard cooked egg yolks, through a sieve
                                                                  • Yes No 2 raw egg yolks
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp cocoa powder
                                                                  • Yes No fruit filling
                                                                  • Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add hard-cooked yolks, raw yolks and vanilla, mixing well. Add flour and cocoa powder, and work into a smooth dough. Using a cookie scoop, portion out balls of dough with about an inch of space between on a parchment-lined sheet pan. With a flour-dusted wooden spoon handle, make an indentation in the center of the cookies. Bake 15 to 20 minutes or until beginning to brown around the edges. Cool cookies completely on a wire rack. When cool, fill with jam or fruit filling of choice. Store in a single layer, tightly covered.
                                                                  Cuisine:YesNoczech
                                                                  Yields: 30czech cocoa balls
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover

                                                                  Prep: 10 minutes; Cook: 8 minutes; Total time: 18 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 3 tsp chopped oregano
                                                                  • Yes No 4 1/2 tsp olive oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 10 oz lima bean
                                                                  • Yes No 3/4 lb string bean
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 1/4 cup pitted kalamata olive
                                                                  • Yes No 2 multigrain pitas
                                                                  • Yes No 3 oz haloumi cheese
                                                                  • In a serving bowl, whisk together red wine vinegar, Dijon mustard, 2 1/2 teaspoons oregano, 2 teaspoons olive oil, and 1/4 teaspoon pepper; set aside.
                                                                  • Place steamer basket in saucepan filled with a few inches of water; cook edamame, covered, until tender (about 3 minutes). Transfer edamame to a bowl. Add string beans to steamer; cook, covered, until tender (about 2 minutes). Add beans to edamame. Add tomatoes and olives; toss to combine.
                                                                  • Heat a lightly oiled grill pan over medium-high heat. Brush 1 teaspoon oil on one side of pitas; grill, turning, until golden (about 2 minutes). Transfer pitas to a plate. Brush 1/2 teaspoon oil evenly on one side of cheese slices; sprinkle with the remaining oregano and pepper. Grill cheese, seasoned side down, until marks form (about 1 minute); transfer to a plate.
                                                                  • Place 1 pita half on each of 4 plates; top with bean salad and cheese. Drizzle with remaining olive oil.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 1 1/2 cups salad, 1 slice haloumi cheese, and half of a pita)
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Keep the kitchen cool and grill your entire main dish tonight. Grilling the mango brings out the sweetness, which perfectly balance the flavor of the fish. Serve with orange-scented couscous.

                                                                  Ingredients
                                                                  • Yes No 6 1/2 inch thick mango
                                                                  • Yes No 3 slice red onion
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup diced avocado
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz yellowtail snapper
                                                                  • Yes No mint
                                                                  • Prepare grill to medium-high heat.
                                                                  • Brush mango and onion with 1 teaspoon oil. Place mango and onion on grill rack coated with cooking spray; cover and grill 3 minutes on each side or until tender. Chop onion and mango. Combine onion, mango, avocado, mint, juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
                                                                  • Brush fish with remaining 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with mango mixture. Garnish with mint sprigs, if desired.
                                                                  • Orange-scented couscous: Bring 3/4 cup fresh orange juice, 1/2 cup water, and 1 tablespoon olive oil to a boil in a saucepan. Stir in 1 cup uncooked couscous, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork.
                                                                  Yields: 4servings (serving size: 1 fillet and 1/3 cup salsa)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No orange bitters
                                                                  • Yes No 6 tbsp lemon liqueur
                                                                  • Yes No sparkling wine
                                                                  • Yes No garnish, lemon rind twists
                                                                  • Place 2 to 3 dashes of orange bitters in each of 6 Champagne flutes or glasses. Add 1 Tbsp. lemon liqueur to each, and stir. Top each with Champagne or sparkling wine; garnish with lemon rind twist, if desired.
                                                                  • Tip: No lemon liqueur? Whisk together 1/3 cup fresh lemon juice and 1/4 cup powdered sugar instead.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  Find more recipes for bruschetta in our how-to.

                                                                  Ingredients
                                                                  • Yes No thin slice prosciutto
                                                                  • Yes No melon
                                                                  • Yes No balsamic vinegar
                                                                  • Top toasts (do not rub with garlic or drizzle with oil in this variation) with thin slices of prosciutto and melon, such as cantaloupe. (Use a vegetable peeler or a mandoline for the fruit.) Drizzle with aged balsamic vinegar.
                                                                  Cuisine:YesNoitalian
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub

                                                                  You can double the recipe for the meringues and save some for a later date; they freeze beautifully for up to 2 months. Just remove them from the freezer and top them with the strawberry mixture--no thawing required. You can also substitute raspberries for the strawberries, if you prefer.

                                                                  Ingredients
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No dash salt
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 tbsp semisweet chocolate chip
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1/2 cup sliced strawberry
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Preheat oven to 250°.
                                                                  • Cover a baking sheet with parchment paper. Draw 2 (3-inch) circles on paper. Turn paper over, and secure with masking tape. Beat egg white, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 1/4 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Fold in chocolate chips and vanilla.
                                                                  • Divide the egg white mixture evenly between the 2 drawn circles. Shape the meringues into nests using the back of a spoon. Bake at 250° for 1 to 1 1/2 hours or until dry. Turn oven off, and cool the meringue nests in closed oven for at least 3 hours. Carefully remove the meringue nests from paper. Combine strawberries and granulated sugar. Spoon the strawberry mixture evenly over meringues.
                                                                  Yields: 2servings.
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 5 5 lb fennel bulb
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 qt heavy whipping cream
                                                                  • Yes No 1 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No white pepper
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Preheat the oven to 350°. Bring a large pot of salted water to a boil. Add the fennel and cook until crisp-tender, about 10 minutes. Drain and pat dry.
                                                                  • In a medium saucepan, melt the butter. Add the garlic and cook over moderate heat until softened, 2 minutes. Add the cream and cook until reduced to 2 cups, about 20 minutes. Off the heat, whisk in 1 cup of the cheese. Gradually add the eggs and whisk until incorporated. Transfer the sauce to a blender and puree until smooth. Season with salt and white pepper.
                                                                  • In a small bowl, mix the bread crumbs with the parsley and the remaining 1/2 cup of cheese. Season the bread crumb mixture lightly with salt and white pepper.
                                                                  • Arrange the fennel in a single layer in a 9-by-13-inch baking dish. Pour the cream sauce over the fennel, sprinkle with the bread crumb mixture and drizzle with the olive oil. Bake for about 45 minutes, until the fennel is tender, the sauce is bubbling and the crumbs are browned on top. Let stand for 15 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The meat-and-potatoes combo is perhaps the ultimate in comfort food, but it can get boring quickly. Switch things up with this creamy noodle-sausage bake—it’s easy enough for a weeknight meal but refined enough to serve to company. What to buy: Bockwurst is a mild, fresh veal-and-pork sausage flavored with herbs. It is widely available at grocery stores and butcher shops. If you can’t find it, just use your favorite fresh sausage. Celery root, also known as celeriac, is a knobby-looking root that can be found in gourmet grocery stores and at farmers’ markets. It imparts a sweet, vanilla-like flavor to this dish. If you can’t find it, go ahead and use regular celery. This recipe was featured as part of our Oktoberfest Food photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 oz wide egg noodles
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 24 oz fresh bockwurst sausage
                                                                  • Yes No 2 cup celery root, also known as celeriac
                                                                  • Yes No 2 cup yellow onion
                                                                  • Yes No 16 oz crimini mushroom (baby portobello)
                                                                  • Yes No a cup sweet white wine
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 4 tsp dijon mustard
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Bring a large pot of heavily salted water to a boil over high heat. When it boils, add egg noodles and cook for half of the time indicated on the package. Drain and set aside in a large bowl.
                                                                  • Melt butter in a large frying pan over medium heat. When the foaming subsides, add sausages and cook until browned all over, about 10 minutes. Remove to a plate and set aside.
                                                                  • Add celery root and onion to the pan and season with salt and freshly ground black pepper. Cook until just starting to soften, about 5 minutes.
                                                                  • Increase heat to medium high, add mushrooms, and cook, stirring rarely, until just starting to brown, about 8 minutes. Add wine and cook, scraping up any browned bits from the bottom of the pan, until the alcohol smell has cooked off, about 3 minutes. Sprinkle mixture with flour and cook, stirring constantly, until flour is well incorporated. Add chicken broth and mustard, stir to incorporate, and bring to a simmer.
                                                                  • Remove from heat and pour in cream. Add sauce to noodles and stir until evenly coated. Taste and season with salt and freshly ground black pepper as desired.
                                                                  • Transfer to a 13-by-9-inch baking dish and nestle reserved sausages in noodles. Cover with foil and bake until sauce is bubbling, about 20 minutes. Remove foil and bake until top of casserole is slightly browned and sausage is cooked through, about 10 minutes more.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé
                                                                  Ingredients
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup spinach
                                                                  • Yes No 1/3 cup grated cheddar cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 english muffin
                                                                  • In a large nonstick skillet over medium-high heat, cook bacon until browned, about 4 minutes per side. Drain slices on paper towels, then crumble. Reserve rendered fat in skillet for hash browns, if desired.
                                                                  • Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).
                                                                  • Heat an ovenproof 10-inch nonstick skillet over medium-low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. Transfer to broiler, and cook until top is set and puffy, about 1 minute. Remove from oven, and immediately slide onto a cutting board; let rest 1 minute.
                                                                  • Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each of the English muffins. Transfer to a baking sheet.
                                                                  • Sprinkle remaining 4 tablespoons cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich, and serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Deep, rich, and luxurious, this mousse, inspired by a recipe from Isabel Allende, is a grand finale to a great meal. Use good-quality chocolate for the best flavor.

                                                                  Ingredients
                                                                  • Yes No 18 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup strong coffee
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup orange liqueur
                                                                  • Put chocolate, coffee, and sugar in a large metal mixing bowl. Set bowl over a large pot filled with 1 in. simmering water. Melt chocolate, stirring often, until smooth. Remove from heat and set aside.
                                                                  • Whisk egg whites in a medium bowl with a mixer until they hold stiff peaks. Whisk cream in another bowl until soft ribbons form.
                                                                  • Stir yolks into warm chocolate mixture. Mix in liqueur. Using a rubber spatula, gently fold in whites until almost blended, then gently fold in whipped cream until no streaks remain.
                                                                  • Pour chocolate mixture into a large (8-cup) glass serving bowl. Cover bowl tightly with plastic wrap and chill until ready to serve. Serve with sweetened whipped cream.
                                                                  • Make ahead: Up to 3 days, covered and chilled.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 11
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  This simple dish uses lemony vinaigrette in two smart ways: as a quick marinade for chicken and as a dressing for crispy slices of zucchini and squash.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 1/2 tsp chopped dill weed
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 2 lb chicken breast half (boneless skin-on)
                                                                  • Yes No 2 1 lb medium yellow squash
                                                                  • Yes No 2 1 lb medium zucchini
                                                                  • Yes No 1/4 lb feta cheese
                                                                  • In a blender, combine the lemon juice with the garlic, shallot, dill and mustard and puree until smooth. With the machine on, slowly pour in 6 tablespoons of the olive oil. Stir in the mint and season the vinaigrette with salt and pepper.
                                                                  • Light a grill or preheat a grill pan. In a shallow bowl, coat the chicken with 1/2 cup of the vinaigrette. Let stand for 5 minutes.
                                                                  • Meanwhile, in a large bowl, toss the yellow squash and zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill the squash and zucchini, turning once, until tender and slightly charred, about 3 minutes total. Transfer the vegetables to a platter and keep warm.
                                                                  • Season the chicken breasts with salt and pepper and grill over moderately high heat, turning once, until cooked through, about 10 minutes. Transfer the chicken to the platter and sprinkle with the feta cheese. Drizzle with the remaining vinaigrette and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This recipe from our Cubicle Cuisine feature makes two to four servings, so you’ve got enough to share with your cubemate or some extra for a late-night snack. What to buy: Udon noodles are Japanese wheat noodles and soba noodles are Japanese buckwheat noodles. They can be found in gourmet grocery stores or in Asian markets. If you are having a hard time finding them, you can substitute whole-wheat linguine or spaghetti.

                                                                  Ingredients
                                                                  • Yes No 8 oz udon noodles
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 oz extra firm tofu
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp diced ginger
                                                                  • Yes No 2 1/2 tsp sesame oil
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 medium scallion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1/2 medium english cucumber
                                                                  • Bring a large pot of heavily salted water to a boil over high heat. Add the noodles, stir to combine, and cook according to the package directions. Drain, rinse under cold water until the noodles are cool, and drain again; set aside.
                                                                  • Heat the oil in a medium frying pan over medium-high heat until shimmering. Add the tofu and sear without moving until golden brown, about 4 minutes. Flip the tofu cubes and sear until the other side is golden brown, about 3 to 4 minutes. Using a slotted spoon, remove the tofu to a large paper towel-lined plate and season with salt and pepper.
                                                                  • Reduce the heat to low and add the ginger, sesame oil, garlic, and red chile flakes to the pan. Cook, stirring occasionally, until fragrant but not browned, about 30 seconds. Remove the pan from the heat, add the soy sauce and sugar, and stir until the sugar is dissolved.
                                                                  • Scrape the ginger mixture into a large heatproof bowl with a rubber spatula. Add the scallions and lemon juice and stir to combine. Add the reserved noodles, reserved tofu, bell pepper, and cucumber; toss to combine. Taste and season with more sesame oil as needed.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 3servings
                                                                  • Active Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This Middle Eastern vegetarian sandwich is typically stuffed in a pita, but our version offers a more eye-catching presentation. Garnish with parsley.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup tahini
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup chopped red onion
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 15 1/2 oz chickpeas in can
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 6 mini, 5 inch pita bread
                                                                  • Yes No 3 cup chopped romaine lettuce
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 2 cup sliced cucumber
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • To prepare sauce, combine the first 5 ingredients in a blender, and process until smooth.
                                                                  • To prepare patties, combine 1 cup onion and next 7 ingredients (through 4 garlic cloves) in a food processor, and process until smooth, scraping sides of bowl occasionally. Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs. Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
                                                                  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 2 teaspoons oil and patties.
                                                                  • Warm mini pitas according to package directions. Place 1 pita on each of 6 plates. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion. Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.
                                                                  • Wine note: Light in body and tannin, pinot noir is the perfect red wine for robust vegetarian dishes. These burgers include spices like coriander and cumin, which are echoed in Kim Crawford Marlborough Pinot Noir ($15), with its savory nuances and aromas of smoke and dried herbs. Bright fruit and ample acidity help to cut the burgers' rich tahini sauce. -Jeffery Lindenmuth
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoke
                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup cubed pineapple
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 4 tsp apple cider vinegar
                                                                  • Yes No 1/2 tsp minced habanero chili pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3/4 cup jicama
                                                                  • Yes No 2/3 cup thinly sliced red bell pepper
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 1 5 oz, 8 cup fresh baby spinach
                                                                  • Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside.
                                                                  • Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.
                                                                  • Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.
                                                                  Yields: 4servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend

                                                                  Here, bell peppers are cooked down until they become quite soft and sweet. Prep and Cook Time: 35 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 orange sweet bell peppers
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 8 basil
                                                                  • Yes No basic bruschetta
                                                                  • Yes No extra virgin olive oil
                                                                  • Heat the olive oil in a large frying pan over medium heat. Add peppers, garlic, and salt. Cook until peppers are very soft and sweet but not brown, about 30 minutes. Remove from heat. Stir in basil and let mixture cool to room temperature. Spoon onto bruschettas and drizzle with extra-virgin olive oil.
                                                                  • Note: Nutritional analysis is per serving with bruschetta.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8bruschettas
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 16 to 18 lb to 18 pound smoked ham on the bone
                                                                  • Yes No one 4 1/2 lb pineapple and, 1 half sliced crosswise 1/3 inch thick and 1 half
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 cup dry marsala
                                                                  • Yes No 2 cup dry riesling
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/4 cup whole grain mustard
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Preheat the oven to 450°. Cut off the ham skin, leaving a thick layer of fat. Lightly score the fat in a diamond pattern. Arrange the pineapple rings in a roasting pan. Add the onions, bay leaves, Marsala, Riesling, water and nutmeg. Set the ham on top, fat side up. Cover with parchment paper, then tightly cover the pan with foil. Bake the ham for 40 minutes. Turn the oven to 325° and bake for 2 hours and 30 minutes longer, or until an instant-read thermometer inserted in the thickest part without touching the bone registers 120°.
                                                                  • Meanwhile, in a food processor, puree the chopped pineapple, then blend with the mustards.
                                                                  • Remove the ham from the oven. Turn the oven to 400°. Spread the pineapple mustard all over the ham and arrange the jalapeño rings on top in even rows. Bake the ham for 15 minutes, or until nicely browned. Transfer to a cutting board and let rest for 20 minutes.
                                                                  • Meanwhile, strain the pan juices into a saucepan and boil over high heat until reduced to 3 cups, about 20 minutes. Skim off the fat and pour the juices into a warmed gravy boat. Carve the ham in thin slices and serve with the pan juices.
                                                                  Yields: 12
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  The combination of hard, caramelized sugar atop velvety-smooth, chilled custard is the undeniable draw to this traditional crème brulee recipe. It is a wonderful make-ahead dessert for dinner parties, and guests will love cracking the brittle sugar tops with their spoons. This crème brulee recipe is for purists, as it contains only a touch of vanilla, and no novelty flavorings.

                                                                  Ingredients
                                                                  • Yes No 8 organic egg yolk
                                                                  • Yes No 1/3 cup organic sugar, granulated
                                                                  • Yes No 1 1/2 cup organic heavy whipping cream
                                                                  • Yes No 1/2 cup organic half and half
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Preheat the oven to 300F. Arrange 6 custard cups in a large pan with sides at least 1 1/2 inches deep.
                                                                  • Whisk the egg yolks in a large bowl until they turn frothy and bright yellow. Slowly whisk 1/3 cup sugar, the creams, and vanilla extract into the beaten eggs. Beat the mixture for 90 seconds.
                                                                  • Pour the eggs and cream through a medium-mesh sieve into a large (4 cup) liquid measuring cup. Divide the mixture between 6 custard cups and fill the large pan with hot water half-way up the sides of the ramekins.
                                                                  • Bake the custard in the hot-water bath for 55 minutes to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes, and then refrigerate them until they are chilled.
                                                                  • Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a small, handheld kitchen torch. Serve immediately.
                                                                  • This classic crème brulee recipe makes 6 servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Plum Cobbler
                                                                   2 h 20 m
                                                                  Ingredients
                                                                  • Yes No 4 lb plum
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup cornmeal
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp minced candied ginger
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3/4 cup milk
                                                                  • MAKE THE FILLING: In a bowl, toss the plums with the sugar and cornstarch and let stand for 10 minutes.
                                                                  • MEANWHILE, MAKE THE DOUGH: Preheat the oven to 375°. In a food processor, pulse the flour with the cornmeal, sugar, candied ginger, baking powder and salt. Add the butter and pulse until crumbly. Add the milk and pulse until moistened.
                                                                  • Spread the filling in a 9-by-13-inch baking dish. Scoop 15 mounds of dough over the filling. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  , we still have beets galore at the farmers' market and are always pleased to discover new ways to eat them. Here's a vibrant, crunchy, no-oven-required and ridiculously quick preparation we picked up from one of our beet sellers.

                                                                  Ingredients
                                                                  • Yes No 4 small beet
                                                                  • Yes No 1 lemon
                                                                  • Yes No chili powder
                                                                  • Peel the beets and thinly slice using a knife or mandoline.
                                                                  • Toss with lemon juice and a pinch of chile powder. Taste and add more chile powder if desired.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 8 5 tbsp tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup cornmeal
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No 3 tbsp heavy whipping cream
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 3 peach
                                                                  • MAKE THE CRêPES: In a small skillet, cook the 3 tablespoons of unmelted butter over moderate heat until golden brown and fragrant, about 4 minutes.
                                                                  • In a blender, combine the milk with half of the flour and blend. Add the cornmeal, salt and the remaining flour and blend until smooth. With the machine on, add the eggs one at a time, then add the browned butter in a thin stream. Transfer the batter to a bowl, cover with plastic wrap and refrigerate for 30 minutes.
                                                                  • MEANWHILE, MAKE THE CARAMEL: In a medium saucepan, melt the butter over moderate heat. Add the honey, sugars and salt, whisking to dissolve the sugars. Bring to a boil and cook without whisking for about 30 seconds, until the caramel bubbles vigorously. Remove the saucepan from the heat and whisk in the cream and vinegar. Strain the caramel and keep warm.
                                                                  • Line a plate with wax paper. Heat an 8-inch nonstick crêpe pan or skillet. Lightly brush the pan with some of the 5 tablespoons of melted butter. Add 3 tablespoons of the batter and immediately swirl the pan to coat the bottom. Cook the crêpe over moderate heat until the edges are golden and the batter is set, about 30 seconds. Flip the crêpe over and cook until the bottom is lightly browned in spots, about 20 seconds. Transfer the crêpe to the prepared plate. Repeat with the remaining batter to make 12 crêpes, adding more melted butter as needed.
                                                                  • Shortly before serving, preheat the oven to 400°. Arrange the crêpes on a work surface. Lightly brush both sides with the remaining melted butter. Fold the crêpes into quarters and arrange them on a baking sheet. Bake the crêpes until sizzling and lightly browned, about 4 minutes.
                                                                  • Spoon the peaches into shallow bowls and cover them with 2 crêpes each. Drizzle the warm caramel sauce on top and serve right away.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This easy recipe for pizza dough is courtesy of "The Martha Stewart Show" and should be used when making Broccoli, Tomato, and Mozzarella Stromboli.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup strong white bread flour
                                                                  • Yes No 1 1/2 tsp fine sea salt
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 1/2 tsp demerara sugar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Place flour and salt in the bowl of a food processor and pulse to combine. Add water, yeast, sugar, and olive oil. Process until a dough has formed.
                                                                  • Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
                                                                  • Punch down dough and turn out onto a lightly floured work surface. Use immediately or wrap dough in plastic wrap and keep refrigerated until ready to use.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2pounds
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Reposado, one of four categories of tequila, is aged in wood barrels that lend a mellow character to the liquor. Some versions contain added flavorings and colorings.

                                                                  Ingredients
                                                                  • Yes No 12 slice cucumber
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 4 oz Cointreau
                                                                  • Yes No 6 oz tequila reposado
                                                                  • Yes No 6 cup crushed ice
                                                                  • Yes No 1/4 cup grand marnier
                                                                  • Yes No slice lime
                                                                  • Combine cucumber and next 4 ingredients in a blender; process until smooth.
                                                                  • Pour into glasses. Top each serving with a tablespoon of Grand Marnier, and garnish with lime.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb butternut squash
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup pumpkin seed
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1 pinch cayenne pepper, ground
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 six oz white endive, leaves
                                                                  • Yes No 1 ten oz head red lettuce
                                                                  • Preheat oven to 450 degrees with rack in the lower third. Combine butternut squash, 1 1/2 shallots, 1 tablespoon olive oil, 1 teaspoon salt, and a pinch of black pepper in a bowl; toss to coat. Transfer the mixture to a Silpat-lined baking sheet, and roast until tender and golden brown, 30 to 40 minutes.
                                                                  • Place pumpkin seeds in a small nonstick skillet, and toast until the seeds begin to pop, 3 to 5 minutes. Remove from heat; set aside. Combine sugar, cinnamon, cayenne pepper, and 1/2 teaspoon salt in a small bowl. Add pumpkin seeds. Drizzle with honey, and toss to coat.
                                                                  • Finely mince the remaining 1/2 sliced shallot, and place in a large bowl. Add balsamic vinegar, the remaining 1/2 teaspoon salt, and a pinch each of black pepper and sugar; whisk to combine. Continue whisking, slowly drizzling in the remaining 3 tablespoons olive oil. Add the endive leaves, roasted squash, and shallots; toss to coat. Transfer the salad to a large platter, and sprinkle with pumpkin seeds. Serve immediately.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tsp orange zest
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 6 english muffin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup fat free greek yogurt
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No toppings, fresh strawberries, fresh nectarines
                                                                  • Whisk together first 4 ingredients in a bowl. Place English muffins in a 13- x 9-inch baking dish, overlapping edges. Pour egg mixture over muffins. Cover and chill 8 to 12 hours.
                                                                  • Remove muffins from remaining liquid, discarding liquid.
                                                                  • Cook muffins, in batches, in a large skillet coated with cooking spray over medium-high heat 2 to 3 minutes on each side or until muffins are golden. Stir together yogurt and syrup until blended; serve with muffin French toast and toppings.
                                                                  • Note: Nutritional analysis includes 2 tbsp. yogurt mixture (not including fruit topping).
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                  • Total Time: 8 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Old Bay is a wonderful seasoning that is often used in southern cooking, particularly Cajun cooking. It gives deviled eggs an extra zing! This recipe is for four people, with 2 deviled egg halves per person. Increase the recipe if you would like more than this amount.

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp minced scallion
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/2 tsp Old Bay Seasoning
                                                                  • Using Leftover Hard-Cooked Eggs, Ideas and How to Hard-Cook Eggs
                                                                  • Creole Egg Sandwich with Fresh Basil and Pancetta
                                                                  • Egg and Chive Pâté with Cayenne Toasts
                                                                  • Cayenne Toasts for Egg and Chive Pâté
                                                                  • Golden Eggs in Creole Cream Sauce
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Ingredients
                                                                  • Yes No 1 lb pecan halves
                                                                  • Yes No 1 organic egg white
                                                                  • Yes No 3/4 cup organic sugar, granulated
                                                                  • Yes No 2 tbsp curry powder
                                                                  • Yes No 1 tbsp salt
                                                                  • Heat oven to 250º F. Arrange the pecans on a cookie sheet and toast, stirring occasionally, until fragrant, about 10 minutes. Meanwhile, in a large bowl, whisk the egg white and 1 teaspoon water until frothy. Stir in the pecans and sprinkle with the sugar, curry powder, and salt. Mix well. Lightly coat the cookie sheet with vegetable cooking spray. Spread the pecans in a single layer on the sheet. Bake 1 hour or until the pecans are dry, stirring once or twice.
                                                                  • Store at room temperature in an air-tight container for up to 1 month or in the freezer for up to 4 months. Crisp the frozenpecans on a cookie sheet in a 250º F oven for 5 minutes.
                                                                  Yields: 5cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz white rum
                                                                  • Yes No 1 oz coconut rum
                                                                  • Yes No 1 1/2 oz coconut water
                                                                  • Yes No 1 oz carrot juice
                                                                  • Yes No 1 oz orange juice
                                                                  • Yes No 2 baby carrot
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain the drink into an ice-filled highball glass and garnish with the halved baby carrots.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 1drink

                                                                  This cocktail is based on one in The Joy of Mixology (Clarkson Potter, 2003) by Gary Regan.

                                                                  Ingredients
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 1 1/2 oz pepper flavored vodka
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No 1/8 tsp celery seed
                                                                  • Yes No pimiento stuffed green olives
                                                                  • Purée tomatoes in a blender. Line a sieve with cheesecloth and set over a medium bowl; strain tomato juice.
                                                                  • Add tomato juice, vodkas, celery seed, and 2 cups ice cubes to a cocktail shaker, cover, and shake vigorously until well chilled, about 15 seconds. Strain into a chilled martini glass and garnish with olive.
                                                                  • MAKES 1 COCKTAIL
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  First prize in the amateur division went to Mary Knoblock, a self-taught cook who lives in Omaha, Arizona.

                                                                  Ingredients
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 2 1.4 oz chocolate covered toffee bars
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.
                                                                  • Combine powdered sugar, cocoa, and candy bars in a small bowl, and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate quickly). Fold in remaining cocoa mixture until smooth. Drop the egg mixture by rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350° for 15 minutes (puffs will be soft in center).
                                                                  Cuisine:YesNoarizona
                                                                  Yields: 12cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    heath
                                                                    Brands:
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    Heath

                                                                  Chocolate and peanut butter is a classic combination, but coating a buttery cookie in it takes it to the next level. Here’s our take on a Girl Scout Tagalong. Special equipment: We’re assuming that you have basic tools like a rubber spatula, bowls, and measuring cups. The other items you’ll need are a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 41 percent milk chocolate Discos; they can be found at many specialty grocery stores or online. Game plan: The cookies can be baked up to 24 hours in advance and stored in an airtight container until ready to coat. In our experience, it’s best to avoid tempering chocolate on a hot day or to work in an air-conditioned space. Chocolate behaves best at a... read more Chocolate and peanut butter is a classic combination, but coating a buttery cookie in it takes it to the next level. Here’s our take on a Girl Scout Tagalong. Special equipment: We’re assuming that you have basic tools like a rubber spatula, bowls, and measuring cups. The other items you’ll need are a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 41 percent milk chocolate Discos; they can be found at many specialty grocery stores or online.

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup natural smooth peanut butter
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 18 oz lb milk chocolate couverture
                                                                    For the cookie base:
                                                                  • In a small bowl, beat together egg and vanilla extract until the yolk is broken up and evenly combined; set aside.
                                                                  • Combine flour, sugar, salt, and baking powder in the bowl of a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add butter and pulse until the mixture looks like sand, about 25 1-second pulses. Add egg mixture and pulse just until the dough forms into a ball, about 25 1-second pulses.
                                                                  • Turn dough out onto a clean work surface and roll into 2 logs, each about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until just firm but still pliable, about 30 minutes. (The logs will flatten slightly while chilling. If you have a paper towel tube available, cut it in half lengthwise and nestle the cookie dough in there; this will help the dough keep its cylindrical shape while it chills.) Reshape the logs so they are perfectly round and refrigerate until firm, about 30 minutes more.
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Remove a dough log from the refrigerator, remove the plastic wrap, and slice the dough into 1/8-inch coins. Place the cookies 1/2 inch apart on an ungreased baking sheet. (About 30 cookies will fit on 1 sheet.) Rewrap the extra cookie dough in plastic and refrigerate until ready to bake the second batch. Bake the cookies until the edges are golden brown, about 8 to 10 minutes. Remove to a wire rack to cool completely. Repeat with the remaining dough.
                                                                    For the peanut butter filling:
                                                                  • Meanwhile, place peanut butter, powdered sugar, and vanilla in a small bowl and stir until smooth.
                                                                  • Using a butter knife, evenly spread 1/2 teaspoon of the peanut butter filling on each cooled cookie.
                                                                    For the coating:
                                                                  • Line two baking sheets with parchment paper; set aside.
                                                                  • Prepare an ice water bath by filling a large bowl with 2 inches of cold water and adding 3 to 4 ice cubes; set aside.
                                                                  • Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate couverture in a dry, heatproof bowl. Set the bowl over the saucepan and stir until the chocolate is completely melted and has reached 118°F. (Make sure the chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate will no longer be usable.)
                                                                  • Remove the bowl from the saucepan. Add the remaining 6 ounces chocolate and stir until all the chocolate has melted and the temperature has cooled to 80°F. To speed up the cooling process—but only after all of the chocolate has melted—place the bowl over the reserved ice water bath.
                                                                  • Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (The chocolate must remain in this temperature range while dipping the cookies or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.
                                                                  • To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 86°F.)
                                                                  • Using a dinner fork, dip the cooled cookies one at a time, peanut butter side up, into the chocolate until covered. Lift each cookie out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.
                                                                  • Place the cookies on the prepared baking sheets by tilting the fork so that the edge of each cookie touches the parchment-lined pan, then pull the fork out. Repeat until all the cookies have been dipped. Let sit at room temperature until completely set, about 20 minutes. Store in an airtight container at room temperature for 1 week or in the freezer for up to 1 month.
                                                                  Yields: 70cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé
                                                                  Ingredients
                                                                  • Yes No 1 4 lb smoked, fully cooked boneless ham
                                                                  • Yes No 1 cup marmalade
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 2 tbsp creamy dijon mustard
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Preheat oven to 350°.
                                                                  • Place ham in an aluminum foil-lined 13- x 9-inch pan.
                                                                  • Stir together marmalade and next 4 ingredients; spoon mixture over ham.
                                                                  • Bake at 350° on lowest oven rack 1 hour and 30 minutes, basting with pan juices every 30 minutes. Remove ham from oven, and let stand 10 minutes before slicing.
                                                                  • Ham 101
                                                                  • Cooked ham can be served directly from the refrigerator. If you'd like to serve it hot, heat in a 350° oven to an internal temperature of 140°.
                                                                  • Uncooked ham should be heated to an internal temperature of 160° in a 350° oven. Plan to cook it 18 to 20 minutes per pound.
                                                                  • Dry-cured ham is rubbed with salt and seasonings, and then stored until the salt fully penetrates the meat.
                                                                  • Wet-cured ham is seasoned with a brine solution, which keeps the meat moist and the texture tender.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brine
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup dijon mustard
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp coarsely chopped tarragon
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 3 1/2 to 4 lb chicken
                                                                  • Yes No 1 12 oz egg noodles
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Heat oven to 400° F. In a large bowl, combine the mustard, vinegar, 2 tablespoons of the oil, the garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat. Place the chicken in a roasting pan and roast until cooked through, about 45 minutes. During the last 15 minutes of roasting, cook the noodles according to the package directions. Drain and return to the pot. Add the parsley and the remaining oil and toss to coat. Transfer the chicken to individual plates. Place the pan containing the drippings over medium-high heat. Add the wine and cook, stirring and scraping the bits from the bottom of the pan, until the wine reduces slightly, about 5 minutes. Divide the noodles among the plates and spoon the sauce over the top.
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain

                                                                  Acorn squash rings get the sweet treatment in this buttery recipe from "Fast, Fresh & Green," by Susie Middleton. Also try: Roasted Turnips and Pears with Rosemary-Honey Drizzle, Roasted Brussels Sprouts with Orange-Butter Sauce

                                                                  Ingredients
                                                                  • Yes No 3 1 to 1 1/4 lb small acorn squash
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 4 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No coarse salt
                                                                  • Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
                                                                  • Using a large, sharp knife, halve squash lengthwise (through the stem end and the pointy end). Using a spoon, scrape out seeds and fibers. Place each half, cut side down, on a cutting board; slice off about 3/4 inch from each end and discard. Slice squash crosswise into 1/2-inch-thick half-rings. If desired, trim away any remaining fibers by running a paring knife around the inside of each half-ring. Place in an even layer on prepared baking sheet.
                                                                  • Melt butter in a small saucepan over low heat. Remove pan from heat and add maple syrup, vanilla, and cardamom; stir to combine. Using a pastry brush, lightly brush squash pieces with a little less than half the butter mixture; season with salt. Turn and brush with remaining butter mixture, reserving a tablespoon. Season lightly with salt.
                                                                  • Transfer to oven and roast for 12 minutes; rotate baking sheet. Using tongs, turn squash and continue to roast until browned and tender, 10 to 12 minutes more. Remove from oven and turn, using tongs, so that darker side is facing up.
                                                                  • Reheat remaining tablespoon butter mixture over low heat; brush over squash and serve.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Buttered pita makes this a deliciously crispy version of a Philly cheesesteak.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 thick pocketless pitas
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 8 oz pepper jack cheese
                                                                  • Yes No 8 oz rare roast beef
                                                                  • Spread the outside of the pita halves with the butter and arrange, buttered side down, on a work surface. Spread the cut sides with a thin layer of mayonnaise. Fill the sandwiches with the red onion, pepper Jack cheese and roast beef and close the sandwiches.
                                                                  • Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  The weekend is coming, and boy, I'm ready for it. I am spending time with family over the long weekend, and I've been putting together some make-ahead breakfast and dinners. Here's one favorite breakfast goodie: a warm, tender, simple oatmeal raisin muffin.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 cup old fashioned oats
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Heat the oven to 425°F. Grease a muffin pan, or line the wells with paper muffin cups.
                                                                  • Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.
                                                                  • In a large measuring cup, whisk the olive oil with the egg and milk. Stir the liquid into the dry ingredients just until combined. Fill the prepared muffin cups 2/3 full with the batter.
                                                                  • Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly. Sprinkle evenly over the muffin batter.
                                                                  • Bake for 15 minutes. Remove from the oven and let cool in the pan on a rack until they are cool enough to be handled. Remove from the pan and eat while warm, or let cool completely and then store in an airtight container.
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The chicken stock and sour cream both serve a dual purpose here: They moisten the biscuits and enrich the thick, luscious sauce.

                                                                  Ingredients
                                                                  • Yes No 2 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 1/2 cup chicken stock
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp hot hungarian paprika
                                                                  • Yes No 3/4 tsp caraway seed
                                                                  • Yes No 1 tsp thyme
                                                                  • Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour. In a large, deep skillet, melt 1 tablespoon of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned, about 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
                                                                  • Meanwhile, in a food processor, pulse the flour, baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal. Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.
                                                                  • Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, about 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth. Add the thyme leaves and bring to a boil.
                                                                  • Scoop twelve 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for 20 minutes, until the sauce is bubbling and the biscuits are cooked. Turn on the broiler and broil for 2 minutes, until the biscuits are golden. Serve the goulash in bowls, spooning the biscuits on top.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  We discovered this colorful and unusual “tapa” while “tapeando” during the Fiesta de San Pedro in Burgos. Salty, Sweet and Sour - the salty flavor of the cod combines with the sweet and sour flavor of the caramelized leek with vinegar to create a unique and tasty appetizer. Like so many “tapas,” it is easy to make, but you must soak the salt cod (‘bacalao’ in Spanish) for 24 hours in advance.

                                                                  Ingredients
                                                                  • Yes No 1 baguette
                                                                  • Yes No 1 lb salt cod bacalao
                                                                  • Yes No 1 orange
                                                                  • Yes No 2 leek
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 tbsp sherry
                                                                  • This cod recipe serves 6 as an appetizer.
                                                                  • Rinse salt cod under cold running water. Then place cod in a dish, making sure that it is completely covered with water. (Glass baking dishes work very well for soaking the cod.) If the temperature in your kitchen is cool (68F or less), you can leave the dish out on the counter. If your kitchen is warmer, you can place the dish in the refrigerator. Change water 2-3 times during the 24 hour period.
                                                                  • Slice leeks very thin and separate the strips. Heat a few tablespoons of olive oil in a medium size frying pan over medium heat. Add leek slices to pan and cook on high heat until the leek bits stick to the pan. Add enough water to cover the bottom of pan and move the leeks with a spatula. Cook leeks on high heat until the bits stick again and water is evaporated. Add another 1/4 cup of water – or enough to cover the bottom of the frying pan and a 1/2 teaspoon sugar and stir. Cook allowing water to almost completely evaporate. Add balsamic or sherry vinegar and stir. Set aside.
                                                                  • Peel the oranges and make sure to remove as much white as possible. Carefully slice the oranges about 1/8-inch thick. Cut each orange slice in half, so that they fit on the baguette.
                                                                  • When ready to prepare the “tapa,” remove the cod from the water and dry thoroughly with a paper towel. Cut into pieces small enough to fit on a slice of baguette. Sometimes cod can be sliced or filleted into pieces that are very thick. If that is the case, slice the cod so that pieces are no more than a 1/3 inch thick. In a frying pan, put a small amount of olive oil in bottom and cook cod over low heat until fish is cooked – about 3-4 minutes.
                                                                  • Before assembling, cool cod in refrigerator for 30 minutes.
                                                                  • Place slices of bread on a platter. Carefully place a small slice of orange on each slice of bread. Add a piece of cod on top of the orange. Using a fork, add a small mound of caramelized leek.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If fresh is unavailable, look for packages of pre-washed baby spinach. Blood oranges are named for their vivid red-streaked flesh.

                                                                  Ingredients
                                                                  • Yes No 3 blood orange
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1 bulb fennel very
                                                                  • Yes No 16 cremini mushrooms very
                                                                  • Yes No 1 red onion very
                                                                  • Yes No 6 oz baby spinach
                                                                  • Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between membranes to remove whole segments. Place in a small bowl; set aside. Juice remaining orange into a separate small bowl or large glass measuring cup; whisk in lemon juice, vinegar, and salt. Season with pepper; set aside.
                                                                  • In a small skillet, cook bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.
                                                                  • In a large serving bowl, combine fennel, mushrooms, onion, and spinach. Add reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 tsp white wine vinegar
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 5 tbsp corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 3 1 1/4 lb nectarines, pitted
                                                                  • In a small bowl, combine the ice water, egg yolk and vinegar. In a food processor, pulse the 3/4 cup plus 2 tablespoons of flour with the cornstarch and salt. Add the butter and pulse until it is the size of peas. Sprinkle on the egg mixture and pulse just until a soft dough forms. Turn the pastry out onto a floured work surface and roll it into an 8-inch log. Wrap in plastic and refrigerate until firm, about 30 minutes.
                                                                  • Preheat the oven to 375°. Line 2 baking sheets with parchment paper. In a saucepan, bring the sugar, water and vanilla bean and seeds to a boil, stirring until the sugar dissolves. Remove from the heat. Add the lemon juice and nectarines; let cool.
                                                                  • On a lightly floured work surface, cut the pastry log into sixteen 1/2-inch slices. Using a floured rolling pin, roll out each slice to a 3-inch round and transfer to the baking sheets. Drain the nectarines and arrange on the pastry rounds, leaving a border all around. Fold the border up and over the nectarines, pleating the edges; the tartlets should be about 2 inches wide.
                                                                  • Bake the tartlets for about 25 minutes, until they are golden and bubbling; shift the pans halfway through baking. Let cool and serve.
                                                                  Yields: 16two-inch tartlets
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 7 1/2 oz all purpose flour
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 3/4 3 oz cup reduced fat sharp cheddar cheese
                                                                  • Yes No 1/2 cup diced scallion
                                                                  • Yes No 1/2 cup frozen corn kernel
                                                                  • Yes No 1/3 2 oz cup diced extralean ham
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham.
                                                                  • Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack.
                                                                  Yields: 12muffins (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless sirloin steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 cup reduced fat sour cream
                                                                  • Yes No 4 cup egg noodle
                                                                  • Yes No 3 tbsp minced flat leaf parsley
                                                                  • Yes No parsley
                                                                  • Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.
                                                                  • Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.
                                                                  • Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.
                                                                  • Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 6servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: Serve with thick slices of crusty bread to sop up the juices.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 lb onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 cup fat skimmed chicken broth
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/3 cup tomato paste
                                                                  • Yes No 2 tbsp chopped basil leaves, dried
                                                                  • Yes No 1 tbsp chopped oregano leaves, dried
                                                                  • Yes No 2 tsp thyme leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 2 lb dungeness crab
                                                                  • Yes No basil
                                                                  • Pour olive oil into a 5- to 6-quart pan over medium-high heat. When hot, add onion and garlic and stir often until limp, 3 to 4 minutes. Add broth, wine, tomato paste, basil, oregano, and thyme; stir often until boiling. Reduce heat and simmer, stirring occasionally, to blend flavors, about 10 minutes. Add salt and pepper to taste.
                                                                  • Add crabs and simmer, occasionally stirring gently, until hot, about 5 minutes.
                                                                  • Ladle crabs and broth mixture into wide bowls and garnish with basil sprigs.
                                                                  • How to cook crab
                                                                  • Keep live crabs loosely covered in the refrigerator up to 12 hours. Grasp crabs carefully from the rear end, between the legs, and put in a pan to make sure they fit, with 3 to 4 inches of clearance below pan rim. Remove crabs and fill pan with enough water to cover crabs by 2 to 3 inches. Cover pan and bring water to a boil over high heat.
                                                                  • One at a time, grasp crabs as described above and plunge them headfirst into the boiling water; if you have too much water, ladle out excess and discard. Cover pan and start timing. When water resumes boiling, reduce heat to a simmer. Cook 1 1/2- to 2 1/2-pound crabs 15 minutes, 3-pound crabs about 20 minutes.
                                                                  • Drain crabs; to be able to handle quickly, rinse briefly with cool water.
                                                                  • How to clean, crack, and shell crab
                                                                  • Pull off and discard triangular flap from belly side.
                                                                  • Turn crab belly side down; pulling from the rear end, lift off back shell. Drain and discard liquid from shell. If desired, scoop soft, golden crab butter and white crab fat from shell into a small bowl to eat by the spoonful with crab or to stir into a dipping sauce. If using back shell for garnish, break bony section (mouth) from front end of shell and discard. Rinse shell well and drain.
                                                                  • On the body section, pull off and discard reddish membrane that covers the center (if it hasn't come off with the back) and any loose pieces. Scoop out any remaining golden butter and add to bowl. Pull off and discard long, spongy gills from sides of body. Rinse body well with cool water.
                                                                  • Twist legs and claws from body. Using a nutcracker or wood mallet, crack the shell of each leg and claw section. With a knife, cut the body into quarters.
                                                                  • Break apart legs and claws; using your fingers, a small fork, a pick, or a crab leg tip, remove meat. Pull body sections apart and dig out pockets of meat. Discard shells. One cooked, cleaned 1 3/4- to 2-pound crab (with back shell) yields 7 1/2 to 8 ounces (1 1/3 to 1 1/2 cups) of meat; heavier crabs do not always have more meat.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Fried Pies
                                                                   25 m

                                                                  Served hot or cold, Fried Pies are a favorite at most fairs and carnivals. They are the perfect finger food or go-food. Here's a recipe so you can make them at home.

                                                                  Ingredients
                                                                  • Yes No pastry shell
                                                                  • Yes No 1 oz pie filling
                                                                  • Divide pastry in half. On lightly floured surface with lightly floured rolling pin, roll half of dough into 10-inch square; cut into flour 5-inch squares or rounds. Spread scant 1/4 cup apple-pie filling on half of each square, leaving 1/2-inch margin along edges; lightly moisten edges with water. Fold over other half of square and seal edges with fork dipped in flour. Repeat with remaining dough, re-rolling scraps to make 10 pies. In deep fat fryer, heat about 3 inches salad oil to 400 degrees F. Place 2 or 3 pies in basket; gently lower into hot oil. Fry 3 to 5 minutes until golden; drain on paper towels. Fry remaining pies. Sprinkle, while warm, with confectioner's sugar or cinnamon-sugar. Serve warm. Makes 10 fried pies. To reheat, do not use microwave. In an 350 degree oven, heat until warm. *Dried fruit, prepared according to the package directions for a pie, may also be used.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Coconut Custard Pie
                                                                   15236 d 6 h 4 m

                                                                  We skipped the cream on top to let the tropical custard filling be the star.

                                                                  Ingredients
                                                                  • Yes No 1 9 inch recipe basic pie crust, rolled and fitted a pie plate
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 14 oz coconut milk
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/2 cup sweetened shredded coconut
                                                                  • Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.
                                                                  • While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.
                                                                  • Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.
                                                                  • Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 10
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 15236 days 6 hours 4 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A large collapsible metal vegetable steamer set inside a Dutch oven works best for this recipe, as that setup can accommodate a large volume of shellfish. Littleneck clams are more tender and succulent than larger varieties. The steaming liquid is discarded, so it adds fragrance but no sodium. You can serve just one of the sauces, but we enjoy the variety of two. For the cocktail sauce, use the chili sauce sold alongside ketchup at the grocery store, not fiery Asian chili/chile sauce.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chili sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp minced dill weed
                                                                  • Yes No 1 1/2 tsp prepared horseradish
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 2 cup white wine
                                                                  • Yes No 2 tbsp Old Bay Seasoning
                                                                  • Yes No 24 littleneck clam
                                                                  • Yes No 2 lb mussel
                                                                  • To prepare cocktail sauce, combine chili sauce, juice, dill, and horseradish in a small bowl.
                                                                  • To prepare chive butter, combine butter and chives in a small bowl; cover and keep warm.
                                                                  • To prepare shellfish, place wine and Old Bay in a large Dutch oven; set a large vegetable steamer in pan. Bring wine mixture to a boil over high heat.
                                                                  • Add clams to steamer. Steam clams, covered, for 8 minutes. Add mussels to steamer. Steam mussels and clams, covered, for 8 minutes or until clam and mussel shells open. Discard any unopened shells, and discard wine mixture. Serve shellfish immediately with sauces.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: about 7 mussels, 4 clams, 2 1/2 teaspoons cocktail sauce, and 1 1/4 teaspoons chive butter)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  Prep: 15 min., Chill: 1 hr. Wasabi paste can be purchased in the Asian section of most supermarkets. If you prefer a creamy coleslaw, double the amount of dressing.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 2 tsp wasabi paste
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 16 oz coleslaw mix
                                                                  • Yes No 3/4 cup peanut
                                                                  • Whisk together first 10 ingredients in a large bowl; add coleslaw mix, stirring to coat. Cover and chill 1 hour; stir in peanuts just before serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 carrot
                                                                  • Yes No 5 lb red snapper bones
                                                                  • Yes No 3 tomato
                                                                  • Yes No 4 oil packed anchovies
                                                                  • Yes No 1 orange
                                                                  • Yes No 1/4 scotch bonnet chile
                                                                  • Yes No 3 sprig parsley, basil and mint
                                                                  • Yes No 2 qt water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 carrot
                                                                  • Yes No 1 scallion
                                                                  • Yes No 18 okra
                                                                  • Yes No 1/2 scotch bonnet chili pepper
                                                                  • Yes No 2 tomato
                                                                  • Yes No pinch allspice, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No six 7 oz, 1 1/2 inch thick red snapper fillets, skin
                                                                  • MAKE THE FISH TEA: In a large pot, heat the oil. Add the onion, garlic, fennel and carrot and cook over moderate heat, stirring occasionally, until softened, about 15 minutes. Add the fish bones and cook until just beginning to turn opaque, about 10 minutes. Add the tomatoes, anchovies and orange zest. Squeeze the orange juice into the pot. Add the halves to the pot along with the Scotch bonnet, herb bundle and water and bring to a boil. Simmer over moderately low heat until the broth is very flavorful, about 1 hour. Strain the broth and season with salt and pepper.
                                                                  • MAKE THE FISH: Preheat the oven to 500°. In a large skillet, heat the 2 tablespoons of canola oil. Add the garlic and carrots and cook over moderately high heat, stirring, until they are barely tender, about 3 minutes. Add the scallions, okra and Scotch bonnet and cook for 2 minutes, stirring occasionally. Add the tomatoes and cook, stirring, for 1 minute. Stir in the allspice and season with salt and pepper. Let cool slightly.
                                                                  • Place six 12-inch squares of heavy-duty aluminum foil on a work surface, shiny side down, and brush with oil. Season the snapper fillets with salt and pepper and place one in the center of each piece of foil. Spoon the vegetables over the fillets. Fold up the sides of the foil and seal each packet.
                                                                  • Arrange the packets on a sturdy baking sheet and bake for about 18 minutes, until the fish is tender and the vegetables are cooked through. Transfer the packets to plates. Pour the fish tea into cups and serve alongside.
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Scroll down to see more hard cooked egg recipes and deviled egg recipes.

                                                                  Ingredients
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1 tsp prepared mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp sweet relish
                                                                  • Yes No paprika
                                                                  • Cut hard-cooked eggs in half lengthwise. Remove and mash the yolks; combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika. More Hard Cooked Egg Recipes Creamed Eggs Eggs Mornay Sausage & Hard Cooked Egg Casserole Ham & Hard Cooked Egg Casserole Scotch Eggs Hot Tuna and Egg Sandwich Creamed Eggs with Ham Deviled Eggs Deviled Eggs II Creole Eggs Chopped Egg Stuffing Meatloaf with Hard Cooked Egg Asparagus Casserole with Hard Cooked Egg Spinach Salad with Hard Cooked Egg Tuna Casserole with Hard Cooked Egg Breakfast Casserole Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  A dusting of unsweetened cocoa adds an appealing bitterness to this simple one-bite dessert.

                                                                  Ingredients
                                                                  • Yes No 16 medjool dates
                                                                  • Yes No 1/2 cup mascarpone cheese
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No cocoa powder, unsweetened
                                                                  • Make a lengthwise slit in each date and remove the pits (without halving the dates). In a bowl, whisk the mascarpone with the sugar. Spoon the mascarpone into the dates, close them loosely and arrange on a plate, split side up. Sift the cocoa over the dates and serve.
                                                                  Yields: 8
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Earthy and sweet, these pancakes are always the first to go. Sweet potatoes are less starchy than russets or Yukon Golds, so there's no need to rinse or squeeze the grated potatoes. Prep and Cook Time: 1 hour, 10 minutes. Notes: See "Tips for Terrific Latkes," below.

                                                                  Ingredients
                                                                  • Yes No 2 lb garnet sweet potatoes (often labeled
                                                                  • Yes No 1 lb parsnip
                                                                  • Yes No 10 shallot
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3/4 cup matzo meal
                                                                  • Yes No 1 coarse tbsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No gingered sour cream
                                                                  • Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, parsnips, and shallots. Toss together in a large bowl.
                                                                  • Add eggs, matzo meal, salt, and pepper to potato mixture and toss to mix well.
                                                                  • Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at least 2 in. high) over medium-high heat. When oil reaches 350°, scoop 1/3 cup of potato mixture from bowl, then gently turn onto a wide spatula. Press into a patty about 1/3 in. thick, then gently slide pancake into hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer.
                                                                  • Transfer pancakes to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes. Serve hot, with Gingered Sour Cream.
                                                                  • Tips for Terrific Latkes: Soaking, rinsing, and drying the grated potatoes removes excess starch and makes the latkes crispy (not necessary for sweet potatoes).
                                                                  • Use restraint when adding eggs and matzo meal. Too much will make the latkes heavy.
                                                                  • Keep oil between 300° and 350° while frying to prevent latkes from turning greasy. Check heat with a candy thermometer and adjust heat accordingly.
                                                                  • If making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag and refrigerate up to 3 days. Reheat in a 300° oven until crispy and hot, about 15 minutes.
                                                                  • Note: Nutritional analysis is per latke.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 25latkes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 8 radishes, very
                                                                  • Yes No 1 jalapeño, very
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 5 cup finely shredded iceberg lettuce
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No lime
                                                                  • In a medium bowl, mix the radishes with the jalapeño, red onion, olive oil and lime juice and season with salt and pepper.
                                                                  • Set the tostada shells on plates and spoon the sour cream on top. Cover with the iceberg lettuce and sliced steak. Spoon the radish salad over the steak and sprinkle with the cilantro leaves. Serve with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The influence of the Mediterranean on Balkan cuisine can be seen in this recipe for fennel and green beans. Don't throw away the feathery fronds of the fennel bulb. When chopped, they can be used to enhance the flavor of your fennel dish. You can turn this into a main course by adding grilled chicken, fish, beef or cubed ham. Here's a larger photo of Balkan fennel and green beans. Makes 6 servings of Balkan Fennel and Green Beans

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 2 medium fennel bulb
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped fennel fronds
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup crumbled bulgarian feta cheese
                                                                  • Place prepared green beans and fennel in a large skillet or Dutch oven and just cover with water. Bring to a boil, reduce heat and simmer until vegetables are al dente, about 4 minutes. Drain in a colander and shock with cold water to stop the cooking process. Place the skillet or Dutch oven back over medium heat. Add olive oil and heat 1 minute. Return drained vegetables to the pan (be careful, the oil might spatter) along with chopped fennel frond or dill, and salt and pepper to taste. Using tongs, move the vegetables around in the oil until they are completely coated and hot. Toss with feta cheese and transfer to a serving dish. Note: Add chopped grilled chicken, beef or fish, or cubed ham for a main-course version of this dish.
                                                                  Cuisine:YesNomediterranean
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute