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                                                                  Za’atar is an Arabic word used to describe both a specific herb and a tangy blend of herbs and spices that varies according to region but includes the resinous herb za’atar, tart brick-red ground sumac, and toasted sesame seeds. Use za’atar to season grilled lamb or mix with plain yogurt and drizzle with olive oil for a vegetable dip.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dried za'atar leaves
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1 tbsp sumac
                                                                  • Combine dried crushed za’atar leaves (or crushed thyme, summer savory, oregano, marjoram, or a mixture), toasted sesame seeds, and ground sumac. Grind to a chunky paste and season with salt to taste. Store at room temperature. Za’atar’s flavor will begin to fade after 2 months.
                                                                  Cuisine:YesNoarabic
                                                                  Yields: 1/3cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  You can also prepare these cakes in two (8 x 4-inch) loaf pans. Bake at 350° for one hour or until done.

                                                                  Ingredients
                                                                  • Yes No 13 1/2 oz organic all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup organic sugar, granulated
                                                                  • Yes No 3/4 cup organic butter
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Yes No 3 large organic egg
                                                                  • Yes No 1 1/3 cup organic buttermilk (1% fat)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.
                                                                  • Spoon batter into 5 (5 3/4 x 3 3/4-inch) loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.
                                                                  Yields: 5loaves, 6 servings per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Notes: You'll need a bunch of celery that weighs about 1 3/4 pounds; use a vegetable peeler to pare the coarse fibers from the curved back sides of the stalks, then use the peeler or a vegetable slicer to cut them diagonally into paper-thin slices. You can cut the dates, cheese, and celery up to 4 hours ahead; chill them separately airtight. Assemble the salad just before serving.

                                                                  Ingredients
                                                                  • Yes No 9 medjool dates
                                                                  • Yes No 3 cup celery
                                                                  • Yes No 1/2 tsp kosher
                                                                  • Yes No 2 oz parmesan cheese
                                                                  • Yes No 2 tbsp berry flavored balsamic vinegar
                                                                  • With a sharp knife, cut dates from pits lengthwise into 1/4-inch-wide strips; discard pits.
                                                                  • In a bowl, gently mix the celery with salt to taste (the mixture should taste slightly salty).
                                                                  • Mound celery equally on salad plates. Scatter dates, separating pieces, over celery; top equally with parmesan slices. Drizzle about 2 teaspoons vinegar over each salad.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Bottled Thai peanut sauce is a handy standby. Here we use it to jazz up an otherwise simple combination of tofu and vegetables. Complete the meal with a platter of red and green bell pepper strips, sliced cucumbers, and carrot sticks.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz extrafirm tofu
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/4 cup thai peanut sauce
                                                                  • Yes No 3 1/2 cup thinly sliced bok choy
                                                                  • Yes No 1 cup yellow squash
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Yes No 2 cup watercress
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 4 cup soba
                                                                  • Yes No 1/4 cup chopped dry roasted peanut
                                                                  • Cut tofu crosswise into 1/2-inch-thick slices. Place tofu between paper towels until barely moist. Cut slices crosswise into 1/2-inch cubes.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Add peanut sauce; cook 2 minutes, stirring occasionally. Add sliced bok choy, squash, and onions; cook 3 minutes, stirring frequently. Add watercress and soy sauce; cook 1 minute or until the watercress is slightly wilted. Remove from heat.
                                                                  • Place 1 cup noodles in each of 4 shallow bowls; top each serving with about 1 1/4 cups vegetable mixture, and sprinkle with 1 tablespoon peanuts.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe from "Gale Gand's Brunch!" (Clarkson Potter/Publishers, 2009) has all the elements that Eastern Europeans love -- goat cheese, quinces and cream cheese. It is equally comfortable on the appetizer table as on the dessert table. Here's a larger picture of Goat Cheese Cake. Makes 8-10 servings of Gale Gand's Goat Cheese Cake with Slow-Cooked Quince

                                                                  Ingredients
                                                                  • Yes No 4 quince
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 1 lb goat cheese (chèvre)
                                                                  • Yes No 1 lb cream cheese
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 8 large egg
                                                                  • Place quinces in a large saucepan with 2 cups water, 2 cups sugar and cinnamon sticks. Cover partially and simmer gently until quinces are tender and pink, about 2 hours. Chill in their cooking liquid. Note: Quinces can be poached up to 5 days in advance and refrigerated. Heat oven to 325 degrees. Grease an 8-inch springform pan with unsalted butter. In a large bowl or stand mixer, mix goat cheese with cream cheese until thoroughly combined. Add 1 1/2 cups sugar and mix in briefly. Add eggs and blend thoroughly. Pour mixture into prepared pan. Wrap the bottom and sides of the pan in foil so no water will seep in. Place it in a roasting pan and fill the roaster with enough hot water to come halfway up the sides of the foil-covered springform pan. Bake about 90 minutes or until cheesecake is puffed up and light golden brown around the edges. Remove pan from the water and let the cheesecake cool for 2 hours on a wire rack. Then cover, and chill the cake in the pan for at least 4 hours or overnight. To serve, remove the springform sides. Slice the cake and serve with the quince on the side. Source: "Gale Gand's Brunch!" (Clarkson Potter/Publishers, 2009)
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Chef Ana Lorena Ascencio

                                                                  Ingredients
                                                                  • Yes No 3 1/2 onzas de germen de alfalfa
                                                                  • Yes No 1 pieza de lechuga italiana desinfectada
                                                                  • Yes No 18 piezas de tomates cherry rebanados
                                                                  • Yes No 14 onzas de corazones de palmito rebanados
                                                                  • Yes No 1 chile serrano finamente picado
                                                                  • Yes No 10 cucharadas de calabaza finamente picada
                                                                  • Yes No 6 cucharadas de cebolla finamente picada
                                                                  • Yes No 1 cucharada de salsa inglesa
                                                                  • Yes No 1 cucharada de sazonador de ensalada
                                                                  • Yes No 1/3 taza de jugo de limón
                                                                  • Yes No 3 cucharadas de aceite de oliva
                                                                  • Yes No 1 cucharadita de sal
                                                                  • Yes No 1/2 cucharadita azúcar
                                                                  • Prepara la vinagreta revolviendo todos los ingredientes, agregando el aceite al último. Deja reposar unos minutos mientras preparas el resto e a ensalada, para permitir que los sabores se mezclen entre sí. Pruébala y ajusta el sazón. Queda ligeramente acidita y con el sabor de la cebolla presente. Es excelente para acompañar ensaladas con pocas hojas, con palmitos, con aguacate o para alcachofas.
                                                                  • Acomoda en un platón o en platos individuales una ligera cama con las hojas de lechuga, una porción de germinado al centro, y los palmitos y tomates rebanados alrededor del germinado. Si lo deseas, puedes agregar unas rodajas de aguacate.
                                                                  • Acompaña con la vinagreta bien fría.
                                                                  Yields: 6
                                                                  • Total Time: 15 minutes
                                                                  Ingredients
                                                                  • Yes No parsley
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 egg white
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1 cup chopped button mushroom
                                                                  • Yes No 1 1/2 cup chopped spinach
                                                                  • Yes No 2 cup tomato basil spaghetti sauce
                                                                  • Yes No 8 manicotti pasta tubes, uncooked
                                                                  • Cook manicotti tubes according to package directions. Drain and set aside. Preheat oven to 375°F. Heat olive oil in a large skillet over medium-high heat; sauté mushrooms, onion and garlic 2 minutes. Add spinach and sauté until wilted. Remove from heat and cool slightly. Stir in egg white, cheese and salt and pepper to taste. Stuff spinach mixture into cooked tubes. Spread 1 cup of the sauce in an 11x7x2-inch baking dish. Place stuffed tubes over sauce. Spoon remaining sauce over tubes. Cover and bake 30 to 35 minutes. Garnish with parsley, if desired. Makes 8 servings. © 2008 and ®/™ TryFoods International, used with permission.
                                                                  Cuisine:YesNoflorentine
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover

                                                                  Time: 40 minutes. A popular Japanese winter dish, warm soba with toppings is just the thing for lunch on an overcast day. The broth is made with dashi, a staple soup base whose delicate flavor comes from dried bonito tuna flakes and seaweed.

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 6 cup liquid dashi
                                                                  • Yes No 4 shiitake mushroom
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 16 oz dried soba noodles
                                                                  • Yes No 20 thin slice daikon
                                                                  • Yes No 1 nori seaweed
                                                                  • Yes No 2 scallion
                                                                  • Put eggs in a small pot of cold water. Bring to a boil, remove from heat, cover, and let sit 15 minutes. Drain; rinse with cold water.
                                                                  • Bring dashi to a boil. Reduce heat to low and add mushrooms, mirin, and soy sauce.
                                                                  • Bring a 3-qt. saucepan of water to a boil. Add soba and cook, stirring to separate noodles, until softened, about 5 minutes. Drain but don't rinse. Divide noodles among 4 serving bowls.
                                                                  • Pour 1 1/2 cups of dashi over noodles in each bowl. Arrange mushrooms and daikon over noodles, dividing evenly so each bowl has a neat row of both. Peel eggs and cut each in half lengthwise, placing 1 half in each bowl. Divide nori and green onions among bowls.
                                                                  • *Find liquid dashi in containers in Japanese groceries and some gourmet stores. It's more widely available as a dry concentrate called dashi-no-moto; reconstitute according to package directions.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  Because they can be assembled ahead and baked at the last minute, stratas make great brunch entrées. Roxanne Chan also likes to serve this at lunch or dinner.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb crusty, italian style bread
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 1/4 cup chopped canned roasted red peppers
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 14 1/2 oz canned chopped tomatoes
                                                                  • Yes No 1/4 cup pitted black olive
                                                                  • Yes No 1/2 cup shredded mozzarella cheese
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Spread half the bread cubes level in a lightly oiled 9- by 13-inch baking dish. Top evenly with prosciutto, peppers, green onions, and parmesan cheese. Spread remaining bread cubes level on top, followed by tomatoes, olives, and mozzarella.
                                                                  • In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper to blend. Pour over layered ingredients. Cover and chill at least 1 hour or up to one day.
                                                                  • Bake in a 325° regular or convection oven until center of strata is set and top is lightly browned, 40 to 50 minutes. Sprinkle evenly with parsley and capers. Let stand 10 minutes, then cut into squares. Serve warm or at room temperature.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  In this cobbler, whole-wheat flour does double duty. We've used it as the basis of a truly tender "cobbled" topping and as a thickener for the juicy fruit filling.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup whole wheat flour
                                                                  • Yes No 4 cup frozen blackberries
                                                                  • Yes No 4 cup frozen raspberry
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Preheat oven to 400°.
                                                                  • To prepare filling, lightly spoon 1/4 cup whole-wheat flour into a dry measuring cup, and level with a knife. Combine 1/4 cup whole-wheat flour and the next 4 ingredients (1/4 cup whole-wheat flour through juice) in a 13 x 9-inch baking dish coated with cooking spray. Let stand 10 minutes.
                                                                  • To prepare topping, lightly spoon all-purpose flour and 1/2 cup whole-wheat flour into dry measuring cups, and level with a knife. Combine the flours and next 4 ingredients (flours through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and rind, stirring just until moist. Drop dough onto fruit mixture to form 12 mounds; sprinkle with 2 teaspoons sugar.
                                                                  • Bake at 400° for 35 minutes or until bubbly. Let stand 10 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Prick fresh sausages all over before grilling to release the excess fat.

                                                                  Ingredients
                                                                  • Yes No 12 breakfast sausages
                                                                  • Yes No 4 weisswursts
                                                                  • Yes No 4 sweet italian sausage
                                                                  • Yes No 16 mini multicolored bell peppers
                                                                  • Yes No 2 head radicchio
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Light a grill. Poke the sausages all over with a knife. Thread each type of sausage onto a pair of skewers (to facilitate turning). Thread the peppers and radicchio onto separate paired skewers as well. Brush the sausages and vegetables with olive oil. Season the vegetables with salt and pepper.
                                                                  • Grill the sausages over moderate heat, turning, until cooked through, 10 minutes for the breakfast sausages, 12 minutes for the weisswursts and 25 minutes for the Italian sausages. Grill the peppers, turning, until lightly charred, 10 minutes. Grill the radicchio until crisp, 2 minutes per side. Serve.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 small yellow onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp smoked paprika
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 5 oz spinach
                                                                  • Yes No 1 5 oz canned tuna in oil
                                                                  • Yes No 1/4 cup pitted green olive
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 17.5 oz frozen puff pastry
                                                                  • Cover 1 egg with cold water in a pot; bring to a boil. Remove from heat; cover; let sit 12 minutes. Run under cold water. Peel and chop egg.
                                                                  • Preheat oven to 325ºF. Warm oil in a skillet over medium-high heat. Sauté onion 4 minutes. Add garlic, paprika, salt and crushed red pepper; sauté 1 minute.
                                                                  • Add spinach to skillet by the handful, stirring after each. Increase heat to high. Sauté 5 minutes. Transfer to a bowl; let cool. Stir in tuna, olives, lemon juice and chopped egg.
                                                                  • Line two baking sheets with parchment. Roll one sheet of pastry on a floured surface to 1/8-inch thickness. Cut out 12 3-inch rounds. Repeat with second pastry sheet. Spoon 1/2 Tbsp. of tuna mixture in center of each round. Fold pastry over; press and crimp edges. Transfer to baking sheets.
                                                                  • Whisk remaining egg with 1 tsp. water. Brush each empanada with egg wash. Bake until deep golden brown, about 35 minutes. Transfer to a wire rack and let cool 10 minutes.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 24empanadas (serving size: 2 empanadas)
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Apple Strudel
                                                                   60 m

                                                                  Spiced apples, raisins, and prunes are folded into layers of flaky store-bought phyllo for a tempting treat. Honey, which softly sweetens the filling, is offset by a dash of brandy.

                                                                  Ingredients
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 3/4 cup grated red apple
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/4 cup pitted prune
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tbsp armagnac
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 5 14 inch phyllo dough
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No confectioners' sugar and cream
                                                                  • Preheat oven to 375 degrees, with rack in upper third. Gently stir together breadcrumbs, apple, raisins, prunes, honey, brandy, cinnamon, and salt in a medium bowl. Set filling aside.
                                                                  • Brush a sheet of phyllo with butter. Top with 2 sheets, and brush with butter; repeat. Spread with filling. Starting at a short end, roll to enclose filling. Transfer, seam side down, to a baking sheet lined with parchment paper.
                                                                  • Bake until golden brown, about 35 minutes. Transfer strudel to a wire rack; let cool 15 minutes. Sprinkle with cinnamon and sugar, and serve with whipped cream.
                                                                  Cuisine:YesNoaustrian
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In this traditional Moroccan recipe, meat is cooked with quinces in a peppery k'dra sauce. (Yellow-hued k'dra sauces are usually made from butter, onions, saffron and pepper.) Also try the sweet and spicy Tagine of Quinces and Honey. Lamb, beef or goat meat may be used. Cooking time is for a pressure cooker. Double the time if cooking in a conventional pot. Serves 4 to 6.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb meat (ambiguous)
                                                                  • Yes No 1/2 100g cup butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No handful cilantro
                                                                  • Yes No 3 1 1/2 lb large quince
                                                                  • Peel the quinces. Cut into quarters or eighths, and remove the core. Leave in a bowl of water until needed.
                                                                  • Mix the meat with the butter, onions and spices in a pressure cooker or heavy-bottomed pot. Brown the meat, uncovered, over medium heat.
                                                                  • Add 3 cups of water and the cilantro bouquet. Cover, and cook with pressure for 35 minutes, or simmer for 1 hour and 15 minutes (or until the meat is tender).
                                                                  • When the meat is cooked, drain the quinces and add them to the pot. Add enough water to barely cover the quinces and bring back to a simmer. Cook, partially covered, until the quinces are tender and sauce is reduced and thick.
                                                                  • Serve with crusty bread for scooping up the meat, quinces and sauce.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  This recipe goes with Fresh Salmon Burgers

                                                                  Ingredients
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp dill weed
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Combine all ingredients. Cover and chill until ready to serve.
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 4/lb organic chicken
                                                                  • Yes No salt and freshly ground black pepper
                                                                  • Yes No butter
                                                                  • Yes No olive oil
                                                                  • Yes No 1/2 a cinnamon
                                                                  • Yes No 1 good of fresh sage
                                                                  • Yes No 2 lemons
                                                                  • Yes No 10 cloves of garlic, skin left on
                                                                  • Yes No 2 cups milk
                                                                  • Preheat the oven to 375F, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce that is absolutely fantastic.To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash

                                                                  You can use bagged baby carrots, but young carrots with tops taste better.

                                                                  Ingredients
                                                                  • Yes No 3 small lb carrot
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 450°. Peel carrots, if desired. Trim tops to 1 inch.
                                                                  • Toss carrots with oil, salt, and pepper. Place on a 17- x 12-inch jelly-roll pan.
                                                                  • Bake at 450° for 20 minutes, stirring once. Reduce heat to 325°, and bake, stirring occasionally, 15 minutes or until carrots are browned and tender.
                                                                  Yields: 7servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

                                                                  Rather than the usual filling mishmash, these family-tradition egg rolls keep the ingredients more distinct, similar to spring or summer rolls. The family likes to pan-fry these so they're crisp without the fuss and mess of deep-frying. You'll find sweet chili sauce in the Asian foods section of most supermarkets.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sweet chili sauce
                                                                  • Yes No 12 oz bean sprout
                                                                  • Yes No 12 8 inch egg roll wrappers
                                                                  • Yes No 12 jumbo, 13 oz shrimp
                                                                  • Yes No 6 tbsp chopped cilantro
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 2 tsp reduced sodium soy sauce
                                                                  • Yes No 1/4 tsp grated ginger
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat.
                                                                  • Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), place wrapper onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tablespoons bean sprout mixture into center of wrapper; top with 2 shrimp halves and 1 1/2 teaspoons cilantro. Fold lower corner of wrapper over filling; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion. Place egg roll, seam side down, on a baking sheet. Repeat procedure with remaining wrappers, bean sprout mixture, shrimp, and cilantro.
                                                                  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally. Place on a wire rack. Repeat procedure with remaining 2 tablespoons oil and 6 egg rolls.
                                                                  • Combine remaining 1 tablespoon chili sauce, vinegar, and remaining ingredients. Serve sauce with egg rolls.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12servings (serving size: 1 egg roll and 1 1/2 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond

                                                                  Cooking rice in broth instead of water ensures fabulous flavor and delicious results. Try it- we bet you'll never cook rice with water again!

                                                                  Ingredients
                                                                  • Yes No swanson broth
                                                                  • Yes No cooked rice
                                                                  • HEAT the broth in a 2-quart saucepan over medium-high heat to a boil. STIR in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Tip: This recipe will work with any variety of Swanson® Broth. Florentine Simmered Rice: Add 1 tsp. dried Italian seasoning to broth. Add 1 cup chopped spinach with rice. Stir in 1/2 cup grated Parmesan cheese before serving. Serve with additional cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

                                                                  Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender. A dusting of star anise imparts a subtle but memorable zing.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 whole star anise
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 4 lb ripe, firm bartlett pears
                                                                  • Yes No 6 oz mild blue cheese
                                                                  • Yes No 1 cup walnut
                                                                  • Preheat oven to 250 degrees. Bring water and 3/4 cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves. Cook, swirling pan occasionally if sugar darkens unevenly, until mixture turns dark amber. Pour caramel into a 6 1/2-inch charlotte mold that's 3 1/2 inches deep, swirling mold to coat bottom and sides. (Caramel may crack as it cools.)
                                                                  • Place star anise in a small bowl. Combine salt and remaining 1/4 cup sugar in another small bowl. Place lemon juice in a third small bowl.
                                                                  • Peel 3 pears. Using a mandoline or a handheld slicer, slice each pear lengthwise 1/8 inch thick, stopping at the core and turning over to slice the opposite half.
                                                                  • Arrange 1 layer of pear slices in a tight, overlapping circle in mold, working counterclockwise to cover the bottom. Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture. Arrange next layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture and a pinch of star anise. Repeat slicing and layering with remaining pears. Continue to switch directions, and alternate lemon juice and star anise. Leave 1/2 inch of space at the top of mold.
                                                                  • Cover mold with foil. Place in a large roasting pan, and transfer to oven. Carefully pour boiling water into pan to come halfway up sides of mold. Bake until a tester inserted into center meets no resistance, 1 1/4 to 1 1/2 hours. Transfer to a wire rack, uncover, and let cool for 10 minutes.
                                                                  • Place a pie dish or a rimmed plate over mold, and quickly invert. Remove mold. Using a spatula, transfer terrine to a platter, reserving sauce in dish.
                                                                  • Pour sauce into a small saucepan, and boil until slightly thickened, about 5 minutes. Let cool. Slice terrine, and serve warm with sauce and, if desired, blue cheese and walnuts.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz reposado tequila
                                                                  • Yes No 1 oz pear nectar
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/2 tsp chopped cilantro
                                                                  • Fill a cocktail shaker with ice. Add all of the ingredients except the cilantro sprig and shake well. Pour into a chilled margarita glass and garnish with the cilantro sprig.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  Crisp, sweet, and without a hint of grease, these chips are perfect for dunking in aioli or just eating by themselves. Game plan: The chips are best the day they are made but are still delicious for up to 2 days when stored in an airtight container at room temperature. This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.

                                                                  Ingredients
                                                                  • Yes No 4 tsp vegetable oil
                                                                  • Yes No 1 1/2 1/8 inch lb garnet sweet potatoes, rounds
                                                                  • Yes No 2 tsp distilled white vinegar
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Heat the oven to 450°F and arrange the racks in the upper and lower third. Coat 2 baking sheets with 1 teaspoon of the oil each; set aside.
                                                                  • Place sweet potatoes in a large bowl, drizzle with vinegar and remaining vegetable oil, sprinkle with salt and pepper, and toss to coat. Evenly divide potatoes between the prepared baking sheets, spreading in a single layer. Bake, rotating the pans halfway through, until the chips are browned and the edges are crisp, about 25 minutes.
                                                                  Yields: 10servings as an hors d'oeuvre
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread

                                                                  This recipe has been adapted from Martha Stewart Living, October 1996.

                                                                  Ingredients
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 4 1/2 cup salted roasted peanut
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Coat two 12-by-17-inch baking sheets with vegetable spray.
                                                                  • In a heavy 5-quart saucepan with lid, combine sugar, corn syrup, and water. Cover pot, and bring to a boil over high heat, about 5 minutes. Dissolve sugar by carefully swirling pot often over burner. Keeping lid on will prevent sugar crystals from forming; however, should crystals form, wash down sides of pot with a wet pastry brush.
                                                                  • Once steam just begins to escape from pot, remove cover and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230 degrees (thread stage), about 1 minute.
                                                                  • Add peanuts, stirring constantly with a metal spoon until mixture reaches 300 degrees (hard crack stage) and is a rich golden brown, 13 to 18 minutes.
                                                                  • Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down center of each pan, spreading evenly with a spatula. Allow to cool for at least 1 hour.
                                                                  • Turn brittle out of pan, and snap it into shards.
                                                                  Yields: 2pounds
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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

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

                                                                  You'll need 2 (9-inch) round cakepans that are at least 2 inches deep for this cake. If your pans are only 1 1/2 inches deep, use 3 pans, and reduce baking time to 25 to 30 minutes.

                                                                  Ingredients
                                                                  • Yes No chocolate velvet cake batter
                                                                  • Yes No vanilla buttercream frosting
                                                                  • Spoon batter evenly into 2 greased and floured 9-inch round cake pans (pans must be 2 inches deep). Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
                                                                  • Spread Vanilla Buttercream Frosting between layers and on top and sides of cake.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  To fill the shells, simply spoon the cheese mixture into a heavy-duty zip-top plastic bag; squeeze out the air. Snip a one-inch hole in one corner of the bag, and pipe the filling into the shells.

                                                                  Ingredients
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/4 cup chopped pepperoncini peppers
                                                                  • Yes No 1 28 oz fire roasted crushed tomatoes
                                                                  • Yes No 1 8 oz no salt added tomato sauce
                                                                  • Yes No 1 4 oz cup shredded provolone cheese
                                                                  • Yes No 1 4 oz cup crumbled feta cheese
                                                                  • Yes No 1/2 4 oz cup fat-free cream cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 9 oz frozen artichoke hearts
                                                                  • Yes No 1/2 10 oz frozen chopped spinach
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 20 jumbo, 8 oz pasta shells (conchigglie)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.
                                                                  • Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.
                                                                  Yields: 5servings (serving size: 4 stuffed shells)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    progresso
                                                                    Brands:
                                                                  • Yes No
                                                                    Progresso
                                                                  Ingredients
                                                                  • Yes No 1 750 milliliter pinot noir
                                                                  • Yes No 2 14 1/2 oz chicken broth
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 leek
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 6 chicken breast half (bone-in, skin-on)
                                                                  • Yes No rosemary
                                                                  • Heat wine and broth in a large saucepan over medium-high heat.
                                                                  • Melt 2 tablespoons butter in a large heavy skillet over medium-high heat; add shallots and next 4 ingredients, and sauté until tender. Add rice, and sauté, stirring constantly, 1 minute. Reduce heat to medium; add 1/2 cup hot wine mixture; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining wine mixture, 1/2 cup at a time. (Cooking time about 30 minutes.) Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and parsley; keep warm.
                                                                  • Sprinkle remaining 1 teaspoon salt, remaining 1 teaspoon pepper, and chopped fresh rosemary evenly over chicken.
                                                                  • Melt remaining 2 tablespoons butter in a 12-inch skillet over medium heat; add chicken, and cook 3 minutes on each side or until done. Cut chicken lengthwise into slices, cutting to within 1/2 inch of opposite end. Spoon risotto onto serving plate. Top with chicken, spreading slices to fan; garnish, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 4 15 oz cans pinto beans
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the beans and salt. Cook, stirring, until warmed through, about 10 minutes.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook

                                                                  There are several other terms for this dark kale, with cavolo nero, black cabbage, Tuscan kale, and dinosaur kale among them. More important than its name is its role in Campania’s culinary history. While Americans tend to treat this kale as a novelty, similar greens, boiled and seasoned with anchovy, have been eaten in and around Naples since the Middle Ages, predating pasta and pizza as classic Campanian dishes. The key to braising the greens in this book is to blanch them long enough. If the kale is blanched adequately, you won’t have to cook it for very long with the soffritto. If you have undercooked the kale in the blanching process, simply ladle in water and continue to cook the kale with the soffritto until the leaves are tender. If lacinato kale is unavailable, regular kale or chard is a fine substitute. The soffritto, which will keep in a tightly sealed container in the refrigerator for 2 weeks, is also delicious with green beans.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 4 salt anchovies, filleted
                                                                  • Yes No 1/2 cup tomato paste
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 2 lb lacinato kale
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • To make the soffritto, in a large sauté pan, warm the olive oil over medium-low heat. Stir in the onion and anchovies and sweat, stirring occasionally, for about 3 minutes, or until the onion has softened. Stir in the tomato paste and fry, stirring frequently, for about 7 minutes, or until the paste turns from bright red to a deep rust. You need to cook the tomato paste this long to develop the rich, full flavor of the soffritto.
                                                                  • Deglaze the pan with the water, dislodging any browned bits from the pan bottom. Adjust the heat to low and simmer, partially covered, stirring every 10 minutes, for about 30 minutes, or until the mixture develops a pastelike texture. If the mixture starts to brown too quickly, stir in a splash of water and continue to simmer.
                                                                  • Pass the soffritto through the medium or fine disk of a food mill into a bowl and set aside. Alternatively, smash the soffritto against the sides of the pan with the back of a wooden spoon. You should have about 3/4 cup. Set aside.
                                                                  • Using kitchen shears or a sharp paring knife, remove the center ribs from the kale leaves. Cut the ribs crosswise into 1/2-inch-wide pieces and set aside. Stack 3 to 5 leaves, roll them up lengthwise, and cut crosswise to create 1-inch-wide ribbons. Repeat with the remaining leaves. Rinse the leaf pieces and rib pieces separately in several changes of water until the water is clear.
                                                                  • Bring a large pot of salted water to a boil. Add the rib pieces and blanch for about 12 minutes, or until tender. Using a wire skimmer, transfer them to a large, towel-lined baking sheet to drain. Working in batches, add the leaves to the boiling water and blanch each batch for about 8 minutes, or until tender, then transfer to the baking sheet.
                                                                  • Give the pot a quick rinse and return it to the stove. Add the olive oil and warm over medium heat. Stir in the soffritto and cook for about 1 minute, or until it is sizzling. Stir in the kale, add about 1/2 cup water, adjust the heat to low, and simmer the kale for about 5 minutes, or until it is very tender and has absorbed the flavor from the soffritto. If the kale is too dry, add a splash of water and continue braising. Taste for seasoning and add salt if needed.
                                                                  • Transfer the kale to a warmed serving bowl and serve immediately.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Wrapping bacon or ham around bits of dried fruit and grilling or broiling them is a popular way to make appetizers in the south of France. This easy grilled bacon-wrapped figs recipe is a perfect example of why the cured meat and fruit combination is a tradition. The mixture of crispy grilled ham and caramelized figs is irresistible.

                                                                  Ingredients
                                                                  • Yes No 16 dried figs
                                                                  • Yes No 8 slice bacon
                                                                  • Yes No 4 bamboo or wooden skewer
                                                                  • Prepare a fire in a grill.
                                                                  • Cut each slice of bacon in half, crosswise. Wrap a slice of bacon around each fig. Thread 4 figs onto each skewer, leaving the figs at least 3/4-inch apart. Place the skewers onto the center of the grill rack and cook the wrapped figs for 4 minutes on each side.
                                                                  • Remove the figs from the grill and serve immediately.
                                                                  • This grilled bacon wrapped figs recipe makes 4 servings.
                                                                  Cuisine:YesNosouthern france
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Grace Parisi's dough can be made with just butter, but swapping in some lard yields an even flakier crust. As for the filling, she has experimented with several thickeners, but cornstarch is her favorite for juicy fruit pies.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb strawberry
                                                                  • Yes No 1 1/2 lb rhubarb
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No pinch salt
                                                                  • Preheat the oven to 375° and position a rack in the lower third. In a bowl, toss the strawberries and rhubarb with the 1 cup of sugar, the cornstarch and the salt.
                                                                  • Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick. Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough. Brush the overhang with water and spoon in the filling.
                                                                  • Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together. Trim the overhang to 1/2 inch, fold it under itself and crimp. Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.
                                                                  • Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.
                                                                  Yields: 19 1/2-inch deep-dish pie
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This blushed drink is refreshment with a cherry on top!

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup pomegranate juice
                                                                  • Yes No club soda
                                                                  • Yes No maraschino cherry
                                                                  • In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup up to 1 week; adjust consistency with water, if necessary.)
                                                                  • To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 5 lb rutabaga
                                                                  • Yes No 1/2 lb flat leaf parsley
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 4 shallot
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup low-sodium chicken stock
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • In a large pot of boiling salted water, cook the rutabagas until crisp-tender, about 5 minutes. Using a slotted spoon, transfer the rutabagas to a large baking sheet and let cool. Add the parsley to the boiling water and cook until tender, about 4 minutes. Drain and let cool slightly. Squeeze dry and coarsely chop.
                                                                  • Melt the butter in a large skillet. Add the shallots, jalapeños and garlic. Season lightly with salt and pepper and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the stock and cook over moderately high heat until reduced by half, about 5 minutes. Add the cream and simmer over low heat until reduced by one-third, about 8 minutes. Stir in the parsley and simmer until thickened, about 4 minutes. Season generously with salt and pepper.
                                                                  • Preheat the oven to 400°. Butter a 10-by-15-inch glass baking dish. Arrange half of the rutabaga slices in the dish. Season with salt and pepper. Using a slotted spoon, cover the rutabagas with the parsley and pour half of the cream over the parsley. Top with the remaining rutabagas and pour the remaining cream over them; press gently to even out the slices. Cover with foil and bake for about 1 hour, or until bubbling.
                                                                  • Position an oven rack 6 inches from the heat and preheat the broiler. Sprinkle the Parmesan cheese over the rutabagas and broil, rotating the dish as necessary, until browned, about 2 minutes. Let cool for at least 15 minutes before serving.
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No four 1 1/2 lb lobster
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 large fennel bulb
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tsp chopped tarragon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 3 oz cup packed arugula
                                                                  • Yes No 1 medium shallot, very
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Bring a large pot of salted water to a boil. Add the lobsters and cook until they are bright red, about 7 minutes. Reserve 2 tablespoons of the lobster cooking water, then drain the lobsters. Transfer the lobsters to a large rimmed baking sheet and let them cool slightly.
                                                                  • Twist the lobster tails from the bodies. With scissors, cut down the length of each tail shell and remove the meat. Cut the tails in half lengthwise and discard the dark intestine. Crack the claws and remove the meat. Cover the lobster and refrigerate.
                                                                  • Meanwhile, in a large bowl, mix the cold water with 1 tablespoon of the lemon juice. Add the fennel and refrigerate for about 25 minutes, until the fennel is very crisp.
                                                                  • In a medium bowl, mix the mayonnaise with the tarragon, the reserved lobster cooking liquid and the remaining 2 tablespoons of lemon juice. Season the dressing with salt and pepper.
                                                                  • Drain the fennel and pat dry with paper towels; transfer to a large bowl. Add the arugula, shallot and cilantro leaves and toss well. Add all but 1/4 cup of the dressing to the bowl and toss well.
                                                                  • Arrange the salad on plates and top each one with a claw and half a lobster tail. Drizzle the lobster with the remaining dressing and serve at once.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Among fruit-based brandies, apricot brandy is one that happily combines with a variety of juices and spirits. Because of its subtle complexity, apricot brandy has been used as the basis for a number of Apricot Cocktails. The most popular, and most straightforward, is a simple but elegant mixture of lemon juice, orange juice, and gin, although vodka may be used. Game plan: You will want to use an all-metal shaker for the Apricot Cocktail to get it as cold as possible. This is a drink that you may want to experiment with, since its proportion of spirits is a question of individual taste.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz apricot brandy
                                                                  • Yes No 3/4 oz orange juice
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1 oz gin
                                                                  • Yes No maraschino cherry
                                                                  • Shake the brandy, orange juice, lemon juice, and gin well with ice; then strain into cocktail glass. Garnish with a maraschino cherry, if desired.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 6 oz dark chocolate
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 heaping tsp caramel sauce
                                                                  • Yes No flaky maldon sea salt
                                                                  • Yes No powdered sugar
                                                                  • Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
                                                                  • In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
                                                                  • In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
                                                                  • Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of caramel into each ramekin. Sprinkle with sea salt and cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
                                                                  • Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Like the original, our julep features bourbon infused with mint. But this drink's signature sweetness is tempered by the tartness of blackberries, which also tint it a gorgeous shade of purple. Another twist: Our cocktail is blended with -- rather than served over -- ice, creating a slushy texture.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup packed mint
                                                                  • Yes No 1 pint blackberry
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup bourbon
                                                                  • Yes No 4 small cup ice cube
                                                                  • Yes No 4 sprig mint
                                                                  • Roughly chop mint leaves.
                                                                  • Puree the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.
                                                                  • Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    blend

                                                                  You can toast the walnut halves quickly in a dry skillet over medium-high heat. Stir frequently, and remove them from the heat as soon as you begin to smell that wonderful nutty aroma.

                                                                  Ingredients
                                                                  • Yes No 2 5 oz arugula
                                                                  • Yes No 2 red pears
                                                                  • Yes No 4 thin slice prosciutto
                                                                  • Yes No 3/4 cup parmesan cheese
                                                                  • Yes No 4 tbsp walnut halves
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Combine first 5 ingredients in a large bowl.
                                                                  • Combine vinegar and next 3 ingredients in a small bowl, stirring with a whisk. Drizzle over salad, and toss gently to coat.
                                                                  • Serve with: French Bread with Herbed Goat Cheese Spread
                                                                  Yields: 4servings (serving size: about 2 3/4 cups)
                                                                  • Prep Time: 7 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Total Time: 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread

                                                                  Cook the quintessential outdoorsy breakfast: eggs and potato hash fried in bacon drippings. Brew a fresh pot of cowboy coffee directly over the campfire to complete the meal.

                                                                  Ingredients
                                                                  • Yes No 1 lb new yukon gold potato
                                                                  • Yes No 8 oz bacon
                                                                  • Yes No coarse salt
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 8 large egg
                                                                  • Yes No 3 scallion
                                                                  • Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain.
                                                                  • Cook bacon in a cast-iron skillet set over a campfire or on a medium-high grill, turning occasionally, until crisp, about 10 minutes. Remove bacon, let cool slightly; crumble.
                                                                  • Add potatoes to skillet, lightly smash each using the back of a spoon, and cook until just starting to brown, about 5 minutes. Season with salt and pepper. Stir crumbled bacon into skillet. Push hash to one side of skillet.
                                                                  • Working in batches, and adding oil as needed, crack 2 eggs into skillet, season with salt and pepper, and cook until desired. Stir scallions into hash. Serve eggs with hash.
                                                                  Yields: 4
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  As seen on Daytime TV Hands-on Time: 20 min., Total Time: 25 min.

                                                                  Ingredients
                                                                  • Yes No 2 16 oz gnocchi
                                                                  • Yes No 1/2 cup chopped prosciutto
                                                                  • Yes No 1 tbsp bertolli extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1 15 oz bertolli creamy alfredo sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Cook gnocchi according to package directions, omitting salt. Drain, reserving 1/2 cup pasta water.
                                                                  • Cook prosciutto in hot oil in a large skillet over medium heat, stirring occasionally, 4 minutes or until prosciutto is crisp. Stir in garlic and sage, and cook 1 minute. Stir in Alfredo sauce and hot cooked gnocchi, and cook 5 minutes or until thoroughly heated. Stir in 1/4 to 1/2 cup reserved pasta water for desired consistency. Sprinkle with pepper.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I think this is the best macaroni cheese recipe ever! This is a dish I make for the whole family, one that we all love to eat. I?ve used sweet tomatoes in my recipe as they really complement the cheese, and instead of béchamel sauce I?ve used light cream, as it?s a lot lighter. I?ve also topped the dish off with cheesy breadcrumbs, which give it a wonderful crunch. I think you?ll laugh when you see how easy it is to make. I put it together extremely quickly by using my food processor. Don?t worry if you haven?t got one ? you can chop it all up by hand instead and then mix it in a bowl.

                                                                  Ingredients
                                                                  • Yes No ziti pasta
                                                                  • Yes No slice 6 to 7 slices bread
                                                                  • Yes No 1³/₄lb super ripe tomatoes
                                                                  • Yes No 1 of garlic
                                                                  • Yes No handful, large 2 handfuls of fresh basil
                                                                  • Yes No sun dried tomatoes
                                                                  • Yes No 2 anchovies
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 3 handfuls of parmesan cheese
                                                                  • Yes No 2¹/₂ cups light cream
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • Yes No a nutmeg
                                                                  • Yes No cow’s milk mozzarella
                                                                  • Yes No a of fresh thyme
                                                                  • Yes No extra virgin olive oil
                                                                  • I think this is the best macaroni cheese recipe ever! This is a dish I make for the whole family, one that we all love to eat. I’ve used sweet tomatoes in my recipe as they really complement the cheese, and instead of béchamel sauce I’ve used light cream, as it’s a lot lighter. I’ve also topped the dish off with cheesy breadcrumbs, which give it a wonderful crunch. I think you’ll laugh when you see how easy it is to make. I put it together extremely quickly by using my food processor. Don’t worry if you haven’t got one – you can chop it all up by hand instead and then mix it in a bowl.Preheat your oven to 400°F. Get a pan of salted boiling water going and cook your macaroni according to the package instructions. Meanwhile, break your bread up, place it in the food processor and whizz up to form breadcrumbs. Set aside. Wash your tomatoes and place them in the food processor with the garlic, basil, sun-dried tomatoes, anchovies and a good pinch of salt and pepper. Whizz up for 30 seconds. Then add 2 handfuls of the Parmesan, the cream, vinegar and grated nutmeg. Whizz until smooth and season carefully to taste so it’s really yummy!By this time your macaroni will probably be cooked, so drain it in a colander, saving some of the cooking water. Place the pasta back into the pan and pour over every last bit of the cheesy sauce. You want it to be quite loose because you’ll be surprised how quickly the sauce will disappear inside the macaroni and will look dry. So add a few spoonfuls of the reserved cooking water. Now you need to get yourself a baking dish about 3 or 4 inches deep – this could be an earthenware dish or even a shallow ovenproof pan. Pour the pasta straight into your baking dish and break the mozzarella into little pieces over the top. Mix the last handful of Parmesan with the thyme leavesand breadcrumbs and sprinkle evenly over the top of the dish. Drizzle generously with good extra virgin olive oil – this will give you a lovely crunchy topping.Place in the preheated oven for around 15 minutes until bubbly and crispy and golden on top. Serve straight away, sprinkled with a little extra Parmesan. Best eaten with a nice salad – and you’ll love it.
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Each muffin cup flares slightly, so place slices from ends of potatoes in the bottom and use wider slices from the middle of the potato at the top. We also like this with Gruyère instead of mozzarella.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 small lb sweet potato
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 cup shredded mozzarella cheese
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No garnish, fresh thyme
                                                                  • Preheat oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
                                                                  • Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
                                                                  • Bake at 375°, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
                                                                  • Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish, if desired.
                                                                  • *Gruyère cheese may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This dish hails from the Val d’Aosta region of northern Italy and combines three local ingredients: white wine, prosciutto, and fontina cheese. When the weather grows cold, turn to this recipe for a quick, satisfying meal. What to buy: Prosciutto and fontina can be found at most grocery stores. Though purists would call for fontina Val d’Aosta, a Dutch fontina will work fine, too.

                                                                  Ingredients
                                                                  • Yes No 4 6 to 8 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 4 thin slice prosciutto
                                                                  • Yes No 4 thin slice fontina cheese
                                                                  • Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
                                                                  • In a wide, shallow dish, combine flour with salt and freshly ground black pepper to taste. Coat each breast by dredging it in the flour mixture then shaking off any excess.
                                                                  • Melt butter in a large frying pan over medium heat. When it foams, add chicken breasts and sauté until golden brown, about 4 minutes per side.
                                                                  • Add wine and deglaze the pan by scraping the bottom with a spatula to incorporate any browned bits into the sauce.
                                                                  • Reduce the heat to low and place 1 slice each of prosciutto and fontina over each chicken breast. Cook, spooning sauce over the chicken a few times to help melt the cheese, until the sauce is slightly thickened, about 3 minutes. (Add a few tablespoons of water if the sauce gets too thick.) Top with freshly ground black pepper and serve.
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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

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

                                                                  U.S.-farmed or wild shrimp are a good sustainable seafood choice. For pretty slivers of fennel, use a mandoline to slice the bulb.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup fresh blood orange juice
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 24 jumbo, 1 1/2 lb shrimp
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 blood orange
                                                                  • Yes No 2 cup thinly sliced fennel bulb
                                                                  • Yes No fennel fronds
                                                                  • Combine orange juice, lemon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and pepper, stirring well with a whisk.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Combine shrimp, remaining 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from skewers; keep warm.
                                                                  • Divide orange slices evenly among 4 plates; top each serving with 1/2 cup fennel and 6 shrimp. Drizzle 1 tablespoon dressing over each serving. Sprinkle with fennel fronds, if desired. Serve immediately.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle

                                                                  Neal Fraser's signature granola is loaded with rolled oats and dried fruit, plus cashews, almonds, pistachios and pecans. What really makes it stand out are the delicate flakes of grated coconut, which get toasty and sweet during baking.

                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3 3/4 12 oz cup rolled oat
                                                                  • Yes No 3 oz unsweetened shredded coconut
                                                                  • Yes No 3 oz raw cashews
                                                                  • Yes No 3 oz pecan
                                                                  • Yes No 3 oz raw pistachios
                                                                  • Yes No 3 oz slivered almond
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 10 oz mixed dried fruit
                                                                  • Preheat the oven to 275°. Line a large rimmed baking sheet with parchment paper. In a medium saucepan, combine the butter, brown sugar, honey, cinnamon, vanilla and salt and bring to a simmer, stirring until the brown sugar is dissolved, about 2 minutes. Let cool slightly.
                                                                  • In a very large bowl, toss the oats with the coconut, cashews, pecans, pistachios and almonds. Add the warm brown sugar mixture and stir to coat thoroughly. Spread the granola on the baking sheet and bake for 1 hour and 15 minutes, stirring once or twice, until golden.
                                                                  • Meanwhile, in a medium bowl, pour the orange juice over the dried fruit and let stand until plumped, about 1 hour.
                                                                  • Drain the dried fruit, pressing to extract the liquid; discard the liquid. Stir the fruit into the granola and bake for 5 minutes. Let cool completely; the granola will crisp as it cools.
                                                                  Yields: 13cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These no-bake treats taste like bite-sized candy bars and are terrific with a cup of coffee. Prepare them up to two days in advance, and store in the refrigerator in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 3/4 cup white chocolate chips
                                                                  • Yes No 1 1/2 cup rice cereal
                                                                  • Yes No 3/4 cup dried cherry
                                                                  • Yes No 1/3 cup slivered almond
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Cover a large baking sheet with wax paper.
                                                                  • Place semisweet and white chocolate chips in a medium glass bowl; microwave at HIGH 45 seconds. Stir, and microwave an additional 45 seconds or until almost melted. Stir until smooth. Add cereal and remaining ingredients; stir quickly to combine. Drop mixture by tablespoonfuls onto prepared baking sheet; chill 1 hour or until firm.
                                                                  Yields: 36servings (serving size: 1 crisp)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    rice krispies
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Rice Krispies

                                                                  This recipe works well with our Molasses-Spice Cake.

                                                                  Ingredients
                                                                  • Yes No 12 oz organic cream cheese
                                                                  • Yes No 1 stick organic unsalted butter
                                                                  • Yes No 1/4 cup organic sour cream
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Beat cream cheese and butter with a mixer until fluffy. Beat in sour cream, then sugar and salt. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature, and stir well before using.
                                                                  Yields: 19-inch cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  "White flour tortillas are the staple bread in many traditional New Mexico homes. My mother taught me to make them by showing me the measurements in her hands--a handful of this, a pinch of that. At El Rancho de las Golondrinas, a Spanish Colonial museum in Santa Fe, I was known as 'the tortilla lady' since I made many batches of this recipe for museum visitors to sample." -TM

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 6 tbsp vegetable shortening
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 tbsp non-fat powdered milk
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal; make a well in center of mixture. Combine hot water and dry milk, and add to flour mixture. Stir until blended. Cover and let rest 20 minutes.
                                                                  • Divide dough into 18 equal portions, shaping each portion into a ball (cover remaining dough to prevent drying). Roll each ball into a 7-inch round. Heat a cast-iron skillet over medium-high heat. Cook each round 1 minute on each side or until lightly browned.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 18tortillas (serving size: 1 tortilla)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you like super-chocolatey, fudgy brownies, then these are for you. Prep and Cook Time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Preheat oven to 350°. In a double boiler over simmering water, melt chocolate and butter (see "Melting Chocolate the Easy Way," below, for another method). Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly. Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.
                                                                  • Pour batter into an 8-inch square pan. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20 to 25 minutes.
                                                                  • Melting chocolate the easy way: Double boilers are great for gently melting chocolate, but we've found an even easier method that uses common kitchen equipment. Put chopped chocolate in a small metal bowl along with any other ingredients you need to melt, such as butter. In a large frying pan over high heat, bring about an inch of water to a low boil. Take pan off the heat and set the bowl in the water. Let sit, stirring occasionally, until chocolate is melted, 5 to 10 minutes.
                                                                  • Note: Nutritional analysis is per 2-inch brownie.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Peas may thicken slightly and stick together after they're refrigerated. To loosen them, stir in a small amount of water, formula, or breast milk when reheating. This recipe goes with Fish Dinner with Veggies

                                                                  Ingredients
                                                                  • Yes No 1 petite frozen green peas
                                                                  • Place peas in a vegetable steamer. Steam, covered, 6 minutes or until very tender. Remove peas from steamer, reserving cooking liquid.
                                                                  • Place peas in a food processor; process until smooth, adding cooking liquid, 1 tablespoon at a time, to reach desired consistency. Strain using a sieve or food mill, if needed; discard solids.
                                                                  • Easy Freezing This recipe is based on 1/4-cup serving sizes. If you freeze batches in ice-cube trays, one cube usually holds 2 tablespoons. We recommend defrosting just one cube when baby is new to solid food. Later on when baby has started eating more, defrost two to four cubes (2 to 4 ounces or 1/4 to 1/2 cup).
                                                                  Yields: 1 ½cups or 6 (1/4-cup) servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze

                                                                  Seasonal vegetables and healthy orzo take center stage in this family-friendly casserole dish.

                                                                  Ingredients
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 10 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb orzo
                                                                  • Yes No 1 small butternut squash
                                                                  • Yes No 2 small fennel bulb
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 5 large tomato
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp chopped sage
                                                                  • Yes No coarse salt
                                                                  • Preheat oven to 400 degrees.
                                                                  • In a medium bowl, mix together panko, 2 tablespoons olive oil, and parsley; season with salt and pepper. Set aside.
                                                                  • Divide butternut squash between two baking sheets, spreading in an even layer. Drizzle each baking sheet with 2 tablespoons olive oil; season with salt and pepper. Transfer to oven and roast until tender, 12 to 15 minutes. Transfer to a large bowl.
                                                                  • Meanwhile, bring a large pot of salted water to a boil. Add orzo and cook for 5 minutes; drain and transfer to bowl with squash.
                                                                  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until soft and translucent, about 5 minutes. Transfer fennel to bowl with squash and orzo.
                                                                  • Return skillet to medium heat and add onions. Cook, stirring occasionally, until soft and caramelized, 8 to 10 minutes. Stir in tomatoes, garlic, and 1 cup water; let simmer until tomatoes begin to soften, 5 to 8 minutes. Transfer onion mixture to bowl with orzo, squash, and fennel. Fold in sage and season with salt and pepper.
                                                                  • Transfer orzo mixture to a 3-quart baking dish; cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 15 minutes; uncover and sprinkle top with panko mixture. Return baking dish to oven and bake, uncovered, until panko is toasted, about 10 minutes more. Drizzle with remaining 2 tablespoons olive oil and serve.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Shallots roast alongside the chicken; then they're pureed and browned with lemony pan juices to make a fragrant gravy. Notes: Salting the chicken hours ahead instead of just before cooking makes the meat more flavorful. For crisper skin, don't truss the legs before roasting.

                                                                  Ingredients
                                                                  • Yes No 1 4 to 5 lb chicken
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 medium regular lemons
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 lb shallot
                                                                  • Yes No 1/2 cup reduced sodium chicken broth
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Rinse chicken inside and out; pat dry with paper towels. Loosen skin of breast and thighs and work some salt under skin. Rub remaining salt all over chicken and in cavity (see Notes). Chill, uncovered, at least 3 hours and up to overnight.
                                                                  • Preheat oven to 375°. Zest lemons. Slice 1 lemon; juice half of the other.
                                                                  • Pat chicken dry, inside and out. Rub zest under as much of the skin as possible and rub any remaining zest inside cavity. Rub chicken all over with 1 tbsp. olive oil and the thyme. Put lemon slices in cavity.
                                                                  • Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in rack, breast side up. Add shallots to pan and drizzle with remaining 1 1/2 tbsp. olive oil, turning them to coat.
                                                                  • Roast chicken, basting every 30 minutes or so, until chicken leg moves easily and skin is brown and crisp, 1 1/2 to 1 3/4 hours (remove shallots after 1 hour and set aside). Tip chicken so juices from cavity pour into roasting pan. Transfer chicken to a carving board and let rest, covered with foil.
                                                                  • Meanwhile, make sauce: Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender. Pour off all but about 1 tbsp. fat from pan drippings and add drippings to blender. Add 1/2 cup broth and the wine and pulse until smooth.
                                                                  • Pour sauce into roasting pan. Cook, scraping up brown bits and adding more broth if you want a thinner sauce, over medium-high heat on your biggest burner (or straddling 2 burners) until sauce turns a nutty brown, about 10 minutes. Stir in 1 tbsp. reserved Meyer lemon juice, or more to taste. Pour sauce through a fine-mesh strainer into a serving bowl. Carve chicken, discarding lemon slices; serve with sauce.
                                                                  • Note: Nutritional analysis is per serving with 2 tbsp. gravy.
                                                                  Yields: 7servings and 1 cup gravy
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  I make this bread year-round, but it's best at Christmas because of the cranberries. This makes a lovely gift wrapped in colorful cellophane and decorated with ribbon.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 3/4 cup no sugar added canned sweet potato
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 1/4 cup margarine
                                                                  • Yes No 1 cup chopped cranberry
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine sweet potato, egg substitute, orange juice, and margarine in a bowl; add to dry ingredients. Stir just until moist. Fold in cranberries.
                                                                  • Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  The edges of the meringues are crisp, but the center pieces are slightly soft. Don't chop the chocolate too finely or it will completely melt in the meringue.

                                                                  Ingredients
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1/2 cup dried sour cherry
                                                                  • Yes No 3 oz unsweetened chocolate
                                                                  • Preheat oven to 200º.
                                                                  • Cover a large baking sheet with parchment paper. Draw a 14 x 10-inch rectangle on paper. Turn paper over; secure with masking tape.
                                                                  • Place egg whites and cream of tartar in a large bowl, and beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Add extract; beat just until blended. Fold in cherries and chocolate. Spread batter onto drawn rectangle using the back of a spoon. Score rectangle into 2-inch squares using the tip of a sharp knife.
                                                                  • Bake at 200º for 2 hours. Turn oven off, and cool meringue in closed oven 1 1/2 hours or until dry. Carefully remove meringue from paper. Break into (2-inch) squares.
                                                                  Yields: 35cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe for spit-roasted lamb has been submitted by Ted Christou, a Greek-American who has spit-roasted a whole lamb at Easter for more than 20 years. Together with his family, Ted has perfected the technique for tender-roasting a lamb stuffed with herbs and wine-soaked bread that will definitely be the highlight of any traditional Easter gathering. For more information, and to see step-by-step instructions with photos see How to Roast a Whole Lamb on a Spit.

                                                                  Ingredients
                                                                  • Yes No 1 20 to 30 lb, a lb lamb
                                                                  • Yes No 3 charcoal briquettes
                                                                  • Yes No 1 hard wood
                                                                  • Yes No long wire tongs
                                                                  • Yes No rotisserie spit
                                                                  • Yes No 10 lemon
                                                                  • Yes No 4 head garlic
                                                                  • Yes No 2 cup olive oil
                                                                  • Yes No 1 red wine
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 bunch fresh parsley, rosemary and basil
                                                                  • Yes No dried oregano, rosemary, and parsley
                                                                  • Yes No 1 balsamic vinaigrette salad dressing
                                                                  • Yes No 1 loaf white bread
                                                                  • Yes No cotton twine
                                                                  • Yes No a large eyed needle
                                                                  • Yes No instant read meat thermometer
                                                                  • Yes No curved surgical clamp
                                                                  • Yes No paring knife
                                                                  • Yes No plastic trash bags
                                                                  • Yes No disinfecting wipes
                                                                  • Yes No paper towel
                                                                  • Begin by lighting 1 bag of charcoal in the center of the spit. Coals will become red hot in about 30 minutes.
                                                                  • While the coals are heating, prepare the basting mixture. Juice 8 lemons and add juice to a large bowl. Set aside.
                                                                  • To the bowl of a food processor or blender add 1/2 of the fresh rosemary, parsley, basil, and 2 heads of garlic. Process until the ingredients form a paste.
                                                                  • Using a whisk, mix the herb paste into the fresh lemon juice. To the bowl add 1 cup wine, 1 cup olive oil and the bottle of balsamic vinaigrette salad dressing. This will be the basting sauce.
                                                                  • Submerge the remaining fresh herbs in the basting sauce and set aside.
                                                                  • Line a table or large work surface with the plastic trash bags.
                                                                  • Place the lamb on its side on the table. Slice the remaining 2 lemons in half and use the halves to rub lamb with lemon inside and out. (Used Lemon rinds will go in the lamb for roasting). Brush one side with olive oil.
                                                                  • Liberally season with sea salt, freshly ground black pepper, and dried oregano, rosemary, and parsley.
                                                                  • Using the tip of the paring knife, make small incisions every few inches in the skin and insert slices of slivered garlic.
                                                                  • Flip the lamb over to the other side and repeat the process.
                                                                  • Brush the inside of the lamb with olive oil and season liberally with sea salt and freshly ground black pepper.
                                                                  • Skewer and secure the lamb on the spit. (Using two "U" clamps or passing two wires around the skewer and exiting the back of the lamb prevents the lamb from spinning during turning.)
                                                                  • Fill the cavity of the lamb with the marinated herbs (save a few rosemary sprigs for basting), remaining garlic, and squeezed lemon rinds. Stuff the cavity with bread slices.
                                                                  • Pour the remaining wine over the bread slices and stitch the cavity closed with twine.
                                                                  • Wash hands well and use disinfecting wipes to wipe down all surfaces, seasoning bottles, etc.
                                                                  • Distribute the coals under the lamb so that there are four piles, two on either side of the lamb at the shoulders and hind legs. Two thirds of the coals should be distributed by the hind quarters.
                                                                  • Place the lamb at the level closest to the coals. Turn on the rotisserie. Tie a slip knot and allow the twine to wrap itself around the skewer binding the lamb tightly to the skewer. Secure with a knot and cook at this level for 30 minutes.
                                                                  • After 30 minutes, raise the lamb to a higher level and begin basting every 15 minutes so that the skin always appears moist.
                                                                  • Add charcoal 6 - 8 briquettes at a time to each pile throughout the cooking process. Ignite the hardwoods and then place smoking wood under the lamb in a grill area where there is no charcoal. Try to keep a steady stream of smoke.
                                                                  • To determine whether you need to add more coals you can gauge the temperature of the coals by holding hand over the coals at the level of the lamb and counting 1-one thousand, 2-one thousand, etc. You should be able to count to at least 6-one thousand before you need to add more coals but not more than 8-one thousand.
                                                                  • The lamb can be lowered back down toward the coals after about 3 hours of roasting or when a meat thermometer registers 145 degrees F (63 C). The total grilling time should be 4 - 5 hours. Remove lamb from coals when leg/shoulder meat temperature registers 170 degrees F (77 C). If you prefer your lamb medium rare, you can remove the lamb at 155 degrees F (68 C). Allow the lamb to rest for 15 minutes before carving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 28servings
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 6 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    rotisserie
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    smoke
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    paper

                                                                  We were out of town this week on retreat with some of our staff, and aside from all the work, we also did lots of eating.

                                                                  Ingredients
                                                                  • Yes No 1 cup soy sauce
                                                                  • Yes No 1/3 cup sesame oil
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 8 scallion
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 2 asian pears
                                                                  Country Pate Recipe
                                                                   2 h 25 m

                                                                  Country pâté, or pâté de Campagne, is the most rustic of all terrine preparations. This particular recipe has warm spices and herbs to compliment the little splash of Cognac that truly brings this dish together. Serve it cool or at room temperature, sliced onto a bed of greens. It's also delicious on a toasted baguette spread with Dijon mustard or fig jam.

                                                                  Ingredients
                                                                  • Yes No 8 oz bacon
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 small white onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 lb boneless pork
                                                                  • Yes No 12 oz pork belly fat
                                                                  • Yes No 4 oz veal escallops
                                                                  • Yes No 4 chicken liver
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tbsp cognac
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 sprig thyme
                                                                  • Line a terrine mold with the strips of bacon.
                                                                  • In a small skillet, sauté the onions and garlic with the salt, pepper, and allspice for 5 minutes, until the vegetables are tender. Transfer the cooked onions and garlic to a bowl to cool slightly.
                                                                  • Using a food grinder, coarsely grind the pork, pork belly fat, veal escallops, and chicken livers. Toss the ground meats with the beaten eggs, Cognac, and the cooled onions and spices. Spoon the mixture into the terrine mold and gently press and smooth the top surface. Arrange the bay leaf and thyme over the pâté and tuck a strip of bacon over it to fit the mold. Place the lid over it.
                                                                  • Preheat the oven to 350F. Fill a large roasting pan with 1 inch of boiling water and place the terrine into the center of the hot water bath. Place the roasting pan into the oven and cook the pâté for 2 hours, refilling the hot water as needed, until it tests 165F in the center.
                                                                  • Allow the pâté to cool to room temperature on the countertop for about 30 minutes. Remove the lid and set a 2-lb weight over the terrine. Refrigerate the terrine with the weight over it until it thoroughly chilled and pressed, about 10 to 12 hours, or overnight. Remove the weight and replace the terrine's lid. Chill the pâté for at least 2 or 3 days before serving.
                                                                  • This country pâté recipe makes 10 to 12 servings.
                                                                  • Total Time: 2 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 lb okra
                                                                  • Yes No sea salt
                                                                  • In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes. Drain and cool under running water. Pat the corn dry and, working over a bowl, cut the kernels from the cobs.
                                                                  • Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil. In a bowl, toss the okra with 2 tablespoons of the vegetable oil and season with salt. Cook the okra in batches over high heat, turning once, until charred and tender, 3 minutes per batch. Transfer the okra to a platter.
                                                                  • Add the remaining 2 tablespoons of oil to the corn kernels, season with salt and toss to coat. Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes. Add the corn to the okra and toss. Serve hot or at room temperature.
                                                                  Yields: 8
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve