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                                                                  Ingredients
                                                                  • Yes No 3 cup shredded romaine lettuce
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 1 cup chickpea
                                                                  • Yes No 2 tomato
                                                                  • Yes No 3/4 cup pitted kalamata olive
                                                                  • Yes No lemon herb dressing
                                                                  • Yes No 1 4 oz feta cheese
                                                                  • Combine first 5 ingredients in a large bowl. Toss with Lemon-Herb Dressing; top with cheese. Serve with toasted pita bread triangles.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  The natural sweetness of blue hubbard squash offsets the slightly bitter flavor of radicchio. Half-and-half adds to the creaminess of this main-dish risotto, but you can use milk as well. If you can't find blue hubbard, buttercup or butternut squash will work fine.

                                                                  Ingredients
                                                                  • Yes No 1 4 lb blue hubbard squash
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 14 1/2 oz vegetable broth
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 1/2 cup sliced radicchio
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 whole half and half
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Preheat oven to 375°.
                                                                  • Cut squash in half lengthwise; discard the seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 50 minutes or until squash is tender. Cool. Peel squash; mash pulp. Set aside 1 cup pulp, reserving remaining pulp for another use.
                                                                  • Bring water and broth to a simmer in a large saucepan. Keep warm over low heat. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add radicchio to Dutch oven; sauté 2 minutes or until wilted. Place radicchio in a bowl. Sprinkle with 1/8 teaspoon pepper. Melt butter in Dutch oven. Add onion; sauté 3 minutes or until lightly browned. Add rice; sauté 1 minute. Stir in wine and 1/2 cup broth mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Add 2 cups broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 15 minutes total). Stir in squash pulp. Repeat procedure with remaining 1 1/4 cups broth mixture (about 9 minutes total). Stir in radicchio mixture and half-and-half. Remove from heat; stir in cheese. Sprinkle with 1/8 teaspoon pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Rustic and easy to prepare, this French country dessert puffs up impressively before it collapses into a soft, custardy pancake. This classic version is studded with sweet cherries, though other stone fruits, like apricots, can be used. While it’s usually served as a dessert, you can whip one up for breakfast, too. Game plan: If you feel like being authentic, don’t pit the cherries. Leaving the cherries whole keeps them from leaking their juices. And the pits are said to add a hint of almond flavor—just be careful where you bite! This recipe was featured as part of our Summer Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 12 oz cherry
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No powdered sugar
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Coat a medium oven-safe frying pan (about 10 inches in diameter) generously with butter and arrange the cherries in a single layer; set aside.
                                                                  • Combine the eggs, milk, sugar, extracts, and salt in a large bowl and whisk until smooth and the sugar has dissolved. Add the flour and whisk until just combined (small pockets of flour are OK). Pour over the cherries in the prepared pan. Bake until set, puffed, and light golden brown around the edges, about 30 minutes.
                                                                  • Place the pan on a wire rack and let cool for 10 minutes (the clafoutis will deflate). Cut into wedges, dust with powdered sugar, and serve warm.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve

                                                                  The sweet potato keeps its superfood status in this healthy recipe for oven fries. A sprinkling of grated orange peel adds a zesty note.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb medium sweet potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1 small garlic clove
                                                                  • Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender, turning the potato slices after 15 minutes.
                                                                  • Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.
                                                                  Yields: 7servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  , I found some duck legs. What a treasure! Most frozen meat, including duck legs from an unknown date, is best slated for a stew or sauce, so duck ragu called out to me. I made it Thursday night, let it sit in its own juices Friday, then served it to a hungry crowd on Saturday night. I snapped that photo on the first take — but not on the first glass of wine — only to discover later it didn't show enough sauce! Trust me, this is a saucy one.

                                                                  Ingredients
                                                                  • Yes No 2 duck legs and thighs
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 1 cup liquid
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 1 1/2 lb pasta
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 5 oz pork sausage
                                                                  • Yes No 1 medium onion, 1/, 1/2 thinly sliced
                                                                  • Yes No 1 tbsp sage
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup grated sharp cheddar cheese
                                                                  • Yes No 1/2 1/2 lb medium green cabbage
                                                                  • Yes No 2 dried juniper berries
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No short pastry crust
                                                                  • Yes No all purpose flour
                                                                  • Yes No 4 anjou pears
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 1 large egg yolk
                                                                  • Melt 2 tablespoons butter in a large skillet over medium heat. Add sausage; cook until well browned, about 3 minutes, breaking up meat with a wooden spoon. Add chopped onion; cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add sage; cook, stirring occasionally, 1 minute more. Transfer to a medium bowl; season with pepper. Stir in cheese; set aside.
                                                                  • Melt remaining tablespoon butter in the skillet over medium heat. Add sliced onions; cook, stirring occasionally, until soft, about 4 minutes. Stir in cabbage, juniper berries, caraway seeds, bay leaf, verjus, and sugar, scraping bottom of skillet to loosen any browned bits. Reduce heat to low; cook, stirring occasionally, until cabbage is wilted and tender, about 10 minutes. Season with salt and pepper. Discard juniper berries and bay leaf.
                                                                  • Roll 3/4 of the dough on a lightly floured surface into a 21-by-12-inch rectangle, about 1/4-inch thick. Line a 13-by-4 1/2-inch loaf pan with dough, allowing dough to drape over edges. Freeze until cold, about 10 minutes.
                                                                  • Using an apple corer, remove 3/4 of the core from each pear, leaving stem end intact. Remove another tablespoon flesh from each cavity. Spoon 2 tablespoons sausage mixture into cavity of each pear; set aside.
                                                                  • Preheat oven to 375 degrees. Assemble pie: Spread cabbage mixture in an even layer over dough. Set stuffed pears on top. Roll out remaining dough on a lightly floured surface to a 14-by-6-inch rectangle, about 1/4-inch thick. Cut out four 2-inch circles from dough along centerline, about 1 inch apart. Place dough over pie, with pears poking through the holes. Gently crimp edges of dough to seal. Freeze until cold, about 15 minutes.
                                                                  • Whisk together cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, 45 to 50 minutes.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 tbsp canola oil
                                                                  • Yes No 10 oz extra firm tofu
                                                                  • Yes No 2/3 cup corn kernel
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 3/4 cup small onion
                                                                  • Yes No 1 1 cup red bell pepper
                                                                  • Yes No 6 oz asparagus
                                                                  • Yes No 1/4 cup organic vegetable broth
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 cup short-grain rice
                                                                  • Yes No 2 1/4 cup scallion
                                                                  • Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat; swirl to coat. Add tofu; sauté for 10 minutes or until golden brown, stirring frequently. Remove tofu from pan with a slotted spoon; wipe pan dry with a paper towel. Heat remaining 2 tablespoons oil in pan; swirl to coat. Add corn and next 4 ingredients (through bell pepper); stir-fry 5 minutes. Add reserved tofu, asparagus, and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus and tofu are heated. Divide the rice evenly among 4 plates. Spoon about 1 cup corn mixture over rice, and top evenly with 1 tablespoon green onions.
                                                                  Yields: 4servings (serving size: about 1 1/2 cups)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 20 min., Cook: 6 min., Bake: 6 min.

                                                                  Ingredients
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup light beer
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 coarse tsp kosher salt
                                                                  • Cut onion into 1/4-inch-thick slices, and separate into rings. Select largest 12 rings, reserving remaining onion slices for another use.
                                                                  • Whisk together buttermilk, beer, and egg white in a small bowl until blended.
                                                                  • Dredge onion rings in flour; dip into buttermilk mixture, coating well. Dredge again in flour, and place on a baking sheet.
                                                                  • Heat 2 tsp. oil in a 10-inch skillet over medium-high heat. Tilt pan to coat bottom of skillet. Add 4 onion rings to skillet, and cook 1 minute on each side or until golden. Wipe skillet clean. Repeat procedure twice with remaining onion rings and oil. Place fried onion rings on an aluminum foil-lined baking sheet coated with cooking spray.
                                                                  • Bake at 400° for 3 minutes. Turn onion rings, and bake 3 more minutes. Remove from oven, and sprinkle with salt. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3servings (serving size: 4 onion rings)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No one 14 1/2 oz diced tomato in can
                                                                  • Yes No 2 cup clam juice
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No big pinch saffron
                                                                  • Yes No 1/4 lb thin spaghetti
                                                                  • Yes No 2 lb manila clams
                                                                  • Yes No three 1 inch orange zest
                                                                  • Yes No black pepper
                                                                  • In a large soup pot, heat the 1/4 cup of olive oil until shimmering. Add the onion, carrots, celery and garlic. Cover and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juices, the clam juice, stock, wine, tomato paste and saffron and bring to a boil. Add the pasta, cover and cook, stirring occasionally, until barely tender, 6 minutes.
                                                                  • Add the cockles and orange zest and cook uncovered until the cockles open, about 3 minutes; discard the orange zest. Season the soup with pepper, ladle it into bowls and drizzle with olive oil.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil

                                                                  A small amount of roasted peanut oil gives this slaw a big hit of flavor with a minimum of fat. Any nut oil will work.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1 1/2 tbsp roasted peanut oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 3 cup coarsely chopped granny smith apple
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1 16 oz cabbage and carrot coleslaw
                                                                  • Combine first 5 ingredients, stirring with a whisk until sugar dissolves.
                                                                  • Combine apple, raisins, and coleslaw. Drizzle with vinaigrette; toss well to combine. Chill for up to 3 hours.
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  Christy serves this over a salad of mixed greens, chopped apple, toasted pecans, and dried cranberries.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped vidalia onion
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Sauté onion in 1 Tbsp. hot oil in a medium skillet over medium heat, stirring often, 8 minutes or until caramel colored. Add 2 Tbsp. vinegar, stirring to loosen particles from bottom of skillet. Remove from heat; cool 5 minutes.
                                                                  • Process onion mixture, honey, next 3 ingredients, and remaining oil and vinegar in a blender 30 seconds or until blended. Cover and chill 3 to 24 hours.
                                                                  Cuisine:YesNovidalia
                                                                  Yields: 1/3cups
                                                                  • Total Time: 3 hours 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Avocado Soup
                                                                   1 h 15 m

                                                                  Prep: 15 min., Chill: 1 hr.

                                                                  Ingredients
                                                                  • Yes No 4 avocados
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp green hot sauce
                                                                  • Yes No 1 14.5 oz chicken broth
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1/4 cup johannisberg riesling
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No scallion
                                                                  • Process avocados and next 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
                                                                  • Pour mixture into a large bowl; stir in half-and-half and next 3 ingredients until smooth. Place plastic wrap directly over soup; chill 1 hour. Garnish before serving, if desired.
                                                                  • *Off-dry white wines such as Gewürztraminer or Chenin Blanc may be substituted.
                                                                  Yields: 8cups
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz bourbon
                                                                  • Yes No 5 oz unsweetened tea
                                                                  • Yes No 1 mint
                                                                  • Yes No 1 wedge lemon
                                                                  • Fill a highball glass with ice. Add the bourbon, Cointreau and iced tea and stir. Garnish with the mint sprig and lemon wedge.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir

                                                                  Embrace Indian flavors by making this vegetarian meal that only takes 30 minutes from start to finish.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1 cup diced sweet potato
                                                                  • Yes No 1 small cup cauliflower
                                                                  • Yes No 1/4 cup thinly sliced yellow onion
                                                                  • Yes No 2 tsp madras curry powder
                                                                  • Yes No 1/2 cup organic vegetable broth
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/2 cup plain 2% reduced fat greek yogurt
                                                                  • Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.
                                                                  • Wine match: Viognier. Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $17) is your must-try wine here, with notes of gardenia, peach, and apricot. It is full-bodied enough to meet the chickpeas halfway but crisp enough to hold up to the tangy tomatoes and yogurt. --Sara Schneider
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 cup curry and 2 tablespoons yogurt)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson
                                                                  • Yes No
                                                                    Minute

                                                                  Jeremy Silansky uses maple syrup, Vermont's most famous export, to glaze root vegetables, employing a novel (and simple) technique: He reduces the maple glaze in a small skillet, then tosses it with the roasted vegetables right before serving. He likes to serve the lamb shanks with creamy polenta made from local cornmeal and a local cheese: Thistle Hill Farm's complex, nutty Tarentaise.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No four 1 lb lamb shank
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No 4 medium celery rib
                                                                  • Yes No 1 large onion
                                                                  • Yes No one 750 milliliter dry red wine
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 12 black peppercorn
                                                                  • Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.
                                                                  • Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks; keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 2 1/2 lb large butternut squash
                                                                  • Yes No 4 two lb gala
                                                                  • In a large skillet with a lid, heat 2 tablespoons butter over medium; add onion, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
                                                                  • Add squash, apples, and 1 cup water. Cover, and simmer until squash is tender and most of the liquid has evaporated, 15 to 20 minutes. (If skillet becomes dry, add a little water; if liquid has not evaporated by the time squash is cooked, drain.)
                                                                  • Transfer squash mixture to a food processor. Add remaining butter; process until smooth. Season with salt and pepper; serve. (If serving later, gently reheat in a medium saucepan over low.)
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 large lb shrimp
                                                                  • Yes No 3 carrot
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 3 onion
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup brandy
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 6 whole black peppercorn
                                                                  • Yes No 4 tarragon
                                                                  • Yes No 4 thyme
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 10 cup water
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 4 cup corn kernel
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • In a large soup pot, heat the oil. Add the reserved shrimp shells and cook over moderately high heat until they turn pink, about 4 minutes. Add the carrots, celery and one-third of the onions; season with salt and pepper and cook until tender, about 5 minutes. Slowly add the brandy and cook until it has reduced to 2 tablespoons, about 4 minutes. Stir in the tomato paste and cook until the vegetables are well-coated, about 2 minutes. Add the peppercorns, tarragon sprigs, thyme, garlic, bay leaves and water and bring to a simmer. Cook until the shrimp broth is very flavorful and has reduced to 8 cups, about 45 minutes. Strain the shrimp broth into a large bowl and discard the solids.
                                                                  • Wipe out the soup pot. Add the butter and melt over moderate heat. Stir in the flour and cook, stirring, for 3 minutes. Add the remaining onions and the corn and cook until softened, about 5 minutes. Slowly whisk in the reserved broth. Bring to a simmer and cook over moderately low heat for 15 minutes. Raise the heat to moderate. Add the shrimp and cook until white throughout, about 3 minutes. Stir in the cream and season the soup with salt and pepper. Ladle the soup into bowls, sprinkle with the chopped tarragon and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 9
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Cava Sangria
                                                                   5 m

                                                                  For a light and quick poolside drink, Cava Sangria is the way to go. Refreshing and fruity, this 5-ingredient sangria has the perfect combination of flavors from the strawberries and mint leaves. After the first sip, you’ll feel like you’re on vacation.

                                                                  Ingredients
                                                                  • Yes No 8 large mint
                                                                  • Yes No 1 cava sparkling wine
                                                                  • Yes No 3/4 cup white grape juice
                                                                  • Yes No 1/2 cup sliced strawberry
                                                                  • Yes No 1/4 cup orange liqueur
                                                                  • Yes No garnish, fresh sugar cane sticks
                                                                  • Press mint leaves against sides of a large pitcher with back of a wooden spoon to release flavors. Stir in sparkling wine and next 3 ingredients. Serve immediately over ice. Garnish, if desired.
                                                                  • *Other sparkling wine or Champagne may be substituted.
                                                                  • Note: We tested with Cointreau and Grand Marnier orange liqueurs.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4 ¼cups
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Here is an easy yet hearty recipe for white bean soup that melds the flavors of navy beans, pork, onions, garlic and seasonings.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried white beans
                                                                  • Yes No 2 1/2 qt water
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 6 oz salt pork
                                                                  • Yes No 2 ham hock
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No salt
                                                                  • Yes No white pepper
                                                                  • Drain and rinsed the white beans that have been soaking overnight. 2. Place the beans, water, bay leaves, salt pork, and ham hocks in a soup pot and bring to a boil over medium heat. Reduce the heat to low. Cover and simmer for 1 1/2 hours. 3. Remove the salt pork and discard. Remove the ham hocks and shred the meat from the bones. Put the shredded meat back into the soup pot. 4. In a skillet, heat the olive oil. Sautee the onions and garlic until soft and translucent. Add to the soup pot. 5. Add the cumin, oregano, salt, and white pepper to the pot. Simmer for 15 minutes.
                                                                  Cuisine:YesNocuban
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 3/4 lb green bean
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Place the green beans in a steamer basket set over a large saucepan of boiling water. Steam until bright green and crisp-tender, about 5 minutes.
                                                                  • In a medium skillet, heat the oil. Add the shallot and cook over high heat, stirring, until softened, about 2 minutes. Add the vinegar and sugar; stir to dissolve the sugar. Remove from the heat and add the beans. Season with salt and pepper, toss well and serve.
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Serve with couscous and fresh green beans.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 4 tsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 1/2 cup thinly sliced onion
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 tbsp currant
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch.
                                                                  • Combine 1 teaspoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, and red pepper in a small bowl. Brush pork with mixture. Cover and refrigerate for 1 hour.
                                                                  • Heat remaining 1 tablespoon oil in a large skillet over medium-low heat. Add onion; cook 20 minutes or until golden brown, stirring occasionally. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, rind, and next 4 ingredients (through sugar); bring to a boil. Cook 14 minutes or until liquid almost evaporates, stirring occasionally. Cool slightly.
                                                                  • Spread onion mixture over pork; leave 1/2-inch border. Roll, starting with long side. Secure pork with wooden picks.
                                                                  • Combine broth and wine in a large Dutch oven; bring to a boil. Add tenderloin; cover, reduce heat, and simmer 15 minutes or until a thermometer registers 145°. Remove pork from pan; keep warm. Bring cooking liquid to a boil; cook 8 minutes or until reduced to 1/2 cup. Strain cooking liquid through a sieve into a bowl; discard solids. Remove and discard wooden picks from pork; slice crosswise.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4(serving size: 3 pork slices and 2 tablespoons sauce)
                                                                  • Total Time: 2 hours 21 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve

                                                                  This recipe for Lemon-Poppy Seed Muffins and/or Quick Bread Loaf begins with a cake mix.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 1 lemon juice
                                                                  • Yes No 1 18.25 oz lemon cake mix
                                                                  • Yes No 4 tbsp poppy seed
                                                                  • Yes No lemon glaze
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 lemon
                                                                  • Preheat oven to 350 degrees F. Grease 18 muffin cups or grease and flour 2-9" x 5" loaf pans. In a large bowl, with a hand mixer combine eggs, milk and oil. Add lemon juice and zest. Blend. Hand stir in cake mix and poppy seeds. Only stir until ingredients are moistened. There will be some lumps. Bake for 25 minutes or until tester comes out clean. Remove from muffin pan and cool on wire rack. If using glaze: Stir together juice, sugar and zest. Drizzle over warm muffins.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze

                                                                  For a playful presentation, slide a fat, flat slice of cucumber onto the bottom of each skewer so these hors d'oeuvres can stand upright on a serving platter.

                                                                  Ingredients
                                                                  • Yes No 2 oil packed anchovy fillets
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 3/4 lb small seedless english cucumber
                                                                  • Yes No 1/2 lb feta cheese
                                                                  • Yes No 36 tiny whole cherry tomato
                                                                  • In a small bowl, using a spoon, mash the anchovies and garlic to a paste. Whisk in the vinegar, followed by the mayonnaise. Gradually whisk in the olive oil and transfer to a small bowl.
                                                                  • Arrange the cucumbers on a work surface. Top each with a cube of feta followed by a tomato. Poke a 4-inch skewer or toothpick through each stack and transfer to a platter. Serve the skewers along with the aioli.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 36skewers
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1/4 cup minced roasted red pepper
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 3 oz smoked salmon
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No spicy avocado tartar sauce
                                                                  • Yes No garnish, fresh cilantro sprigs
                                                                  • Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
                                                                  • Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4crab cakes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Use this dough to make Tomato Hand Pies or the Herb-Leek Tart.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 8 oz organic unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Pulse flour and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just comes together (no longer than 30 seconds).
                                                                  • If making tomato hand pies, divide dough in half, shape each into a square, and wrap in plastic. If making herb-leek tart, flatten dough into an oblong disk, and wrap in plastic. Refrigerate dough for at least 1 hour (or up to 2 days), or freeze for up to 1 month.
                                                                  Cuisine:YesNofrench
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1 3/4 lb kale
                                                                  • Yes No 2 wheat pita breads
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup grape tomato
                                                                  • Yes No 1/3 cup pitted calamata olives slivers
                                                                  • Yes No 2 oz feta cheese
                                                                  • Preheat the oven to 400°. In a large pot of boiling water, cook the kale leaves until just tender, about 5 minutes. Drain and rinse under cold water to cool. Transfer the kale to a clean kitchen towel and squeeze dry. Fluff up the leaves, coarsely chop them and transfer to a large bowl.
                                                                  • Brush both sides of the pita breads with olive oil and bake for about 8 minutes, or until crisp. Cut the pita into wedges.
                                                                  • In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Frisée means curly in French, and its tightly wound bitter leaves are crunchy, springy, and delicately bitter. They're also a delicious winter salad base with an unusual winter fruit...

                                                                  Ingredients
                                                                  • Yes No 1 small frisée
                                                                  • Yes No 1/2 english cucumber
                                                                  • Yes No 4 oz red currants, carefully
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/2 cup salted unroasted cashews
                                                                  • Yes No salt and pepper
                                                                  Cuisine:YesNofrench

                                                                  Pots o' gold What's at the end of your rainbow? Try creamy whiskey pudding and buttery shortbread cookies to top off St. Patrick's Day Any holiday is a great excuse to make cookies and special desserts at home. Go ahead and eat as much corned beef and cabbage as you'd like, but save room for something sweet.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp whiskey
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 pecan shortbread cookies
                                                                  • Yes No 1 cup cream
                                                                  • Combine sugar and water in a heavy, medium-size saucepan. Bring to a boil, without disturbing, over medium-high heat; continue cooking, without stirring, for 5 minutes, until mixture turns golden. Swirl pan and cook for about 1 more minute, until caramel is a deep amber color. Carefully and slowly pour in cream. Whisk caramel over low heat until smooth.
                                                                  • Whisk 1/2 cup milk, cornstarch and salt in a small bowl. In another bowl, beat eggs, whiskey and vanilla with a fork.
                                                                  • Add remaining 2 cups milk to caramel mixture and bring to a boil. Whisk milkcornstarch mixture again, then whisk into hot mixture. Bring to a simmer; cook, whisking for 2 minutes. Remove from heat.
                                                                  • Whisk 1 cup hot mixture into eggs, then whisk eggs into pan. Whisk while mixture cools, for 2 minutes. Stir butter in; strain through a fine sieve. Let cool, whisking occasionally. Cover and chill for 2 hours.
                                                                  • Spoon chilled pudding into glass bowls; top with cookie crumbs and whipped cream.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 10 oz pork sausage
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 medium white onion
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 1 lb medium fennel bulb
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 1/4 cup tomato sauce
                                                                  • Yes No 1/4 cup clam juice
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 dill weed
                                                                  • Yes No country style bread
                                                                  • In a large skillet, cook the sausage over moderately high heat, breaking it up with a spoon until crisp, about 15 minutes. Transfer to a plate.
                                                                  • Wipe out the skillet, add the olive oil and heat until shimmering. Add the onion and cook over moderately high heat until translucent, about 3 minutes. Add the red pepper and fennel and cook over low heat until just tender, about 15 minutes.
                                                                  • Add the garlic, tomato sauce and clam juice and season with salt and pepper. Bring to a simmer, then add the mussels and the reserved sausage. Cover and cook over moderately high heat until the mussels open, about 10 minutes. Discard any unopened mussels. Season with salt and pepper, garnish with the dill and serve at once with grilled bread.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread

                                                                  Fresh sliced peaches make a nice accompaniment to this dish. Recipe from The Art of Breakfast by Dana Moos/Down East, 2011.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 12 slice bread
                                                                  • Yes No 1 pint blueberry
                                                                  • Yes No 8 large egg
                                                                  • Yes No 3 cup half and half
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 2 tbsp dark corn syrup
                                                                  • Yes No 1 thick cup rolled oat
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No peach
                                                                  • Yes No blueberry
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1/3 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1/3 cup spiced rum
                                                                  • Yes No 3 tsp corn starch
                                                                  • Preheat the oven to 350 degrees. Coat a 9x12 glass baking dish with butter or vegetable oil.
                                                                  • Toast the pecans in a single layer on rimmed baking sheet in the oven for 15 minutes. Set aside.
                                                                  • Cut the bread into 1-inch cubes and layer evenly in baking dish. Sprinkle blueberries on top.
                                                                  • Combine the eggs, half & half, sugar, vanilla, and cinnamon in a blender for about 5 seconds. (If mixing in a stand mixer, beat for 2 minutes on medium-high.) Pour the mixture over bread.
                                                                  • For the syrup: Combine the cream, sugar, maple syrup, and ⅓ cup rum in a medium saucepan and bring to a slow boil over low heat. Dissolve the corn starch in the remaining 3 tablespoons of rum. Whisk in the cornstarch mixture, lower the heat, and cook for another 2 minutes, until thickened. Remove from the heat and serve warm. When cool, store in the refrigerator for a few days or freeze for up to 3 weeks. Simply reheat in the microwave on low to warm.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  The crunchy-crisp tofu and our spicy- sweet salsa are inspired by that restaurant -chain classic, deep-fried coconut shrimp. Make it a meal: Stir fresh cilantro into basmati rice and serve alongside. Try sliced bananas drizzled with "lite" coconut milk for dessert.

                                                                  Ingredients
                                                                  • Yes No 3 medium peach
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 2 inch lemongrass
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/3 cup unsweetened flaked coconut
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 14 oz extra firm water packed tofu
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Preheat oven to 400°F. Set a wire rack on a large baking sheet.
                                                                  • Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine.
                                                                  • Mix coconut, flour and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 8 thin steaks. Pat the tofu slices dry with a paper towel, sprinkle with the remaining 1/2 teaspoon salt, then press both sides of each tofu steak into the coconut mixture.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 tofu steaks and cook until golden brown, about 2 minutes per side, adjusting heat as necessary to prevent scorching. Transfer the tofu steaks to the rack-lined baking sheet and place in the oven to keep warm. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; cook the remaining tofu steaks until golden brown, about 2 minutes per side. Serve the tofu with the peach salsa.
                                                                  • Note: Lemongrass, essential to Thai and Vietnamese cooking, is an edible grass with bright lemon fragrance and taste. Find it fresh in the produce section of large supermarkets, at Asian food stores and chopped and dried in specialty spice sections. Purchase from Penzeys Spices, (800) 741-7787, www.penzeys.com.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This time of year, I think it?s important to have some clever cheats up your sleeve. Puddings you can make ahead of time then leave in the freezer until needed are great. If you try and do everything on the day, you?ll be dead on your feet come January and it won?t have felt like much of a holiday at all. I see this dessert as a sort of cross between a summer pudding and an arctic roll, so it hits a lot of those retro buttons. Because it?s an assembly job, anybody at all can make this ? so if you?ve got someone at your house that won?t muck in because they say they can?t cook, put them to work on this!

                                                                  Ingredients
                                                                  • Yes No 2 x tubs of good quality vanilla ice cream
                                                                  • Yes No 1 x 1kg panettone
                                                                  • Yes No vin santo
                                                                  • Yes No 3 tbsp 3 tablespoons good raspberry jam
                                                                  • Yes No pistachios
                                                                  • Yes No tinned sour cherries
                                                                  • Yes No glacé clementines
                                                                  • Yes No 2 clementines
                                                                  • Yes No good quality dark chocolate, bashed up
                                                                  • This time of year, I think it’s important to have some clever cheats up your sleeve. Puddings you can make ahead of time then leave in the freezer until needed are great. If you try and do everything on the day, you’ll be dead on your feet come January and it won’t have felt like much of a holiday at all. I see this dessert as a sort of cross between a summer pudding and an arctic roll, so it hits a lot of those retro buttons. Because it’s an assembly job, anybody at all can make this – so if you’ve got someone at your house that won’t muck in because they say they can’t cook, put them to work on this!Get your ice cream out of the freezer so it can soften a little while you get things ready. Line a 2 litre pudding bowl with 3 layers of cling film. Use a serrated knife to slice a four 2cm thick rounds off of your panettone then cut them in half. You’ll have some panettone left over, so keep this for another time. Arrange six of the slices in a single layer around the bowl and push them down if they overlap. Drizzle some Vin Santo around the sponge so it soaks in, then use the back of a spoon to smear the jam over the sponge. Add 1 tub of ice cream to the bowl and use the spoon to spread it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit then layer the clementine slices on top. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the rest of the panettone slices on top of the ice cream, drizzle over some more Vin Santo then cover the bowl tightly with cling film. Press a plate down on top to press everything down, then freeze overnight, or longer. When you’re ready to serve it, put the bashed-up chocolate in a bowl and get that over a pan of simmering water on a really low heat. Leave the chocolate to melt while you unwrap your amazing winter bombe and carefully turn it onto a beautiful serving dish. Add a few gratings of clementine zest to the chocolate and when it’s nicely melted, pour it over the top so it oozes down the sides and looks delicious.
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  This traditional Mediterranean bread salad uses pita; experiment with leftover whole wheat, French, or sourdough bread cut into cubes and toasted before tossing with the other ingredients.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp bottled minced garlic
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 2 7 inch pita bread
                                                                  • Yes No 3 cup chopped tomato
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/3 cup chopped mint
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 1 7 oz roasted red bell peppers
                                                                  • Preheat oven to 400°.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Combine garlic, 1/2 teaspoon salt, and pork, tossing well to coat. Let stand 5 minutes.
                                                                  • Arrange pitas in a single layer directly on oven rack. Bake at 400° for 5 minutes or until crisp; transfer to a wire rack.
                                                                  • While pitas bake, add pork mixture to pan; cook 5 minutes or until done, stirring frequently. Place pork mixture in a large bowl. Stir in remaining 1/4 teaspoon salt, tomato, onions, mint, vinegar, juice, cucumber, and peppers. Break the toasted pita bread into bite-sized pieces. Add pita pieces to pork mixture; toss to combine.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread

                                                                  were reaching their peak on my kitchen counter. What's a canning geek to do? The three-day jam method, of course!

                                                                  Ingredients
                                                                  • Yes No 6 # i apricots
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Cut the apricots in half, pop out the stone and cut the halves again to quarters. Place in a glass bowl and add the sugar and lemon juice. Give a gentle stir, cover and refrigerate overnight. The next day, place the apricots and sugar in a large pan (I use an enameled steel Le Creuset dutch oven) and bring to a gentle simmer. Cook for about 10 minutes, or until the fruit starts to break down. Turn off the heat, cover and let cool on the stove. Before going to bed, return the pot to the refrigerator.
                                                                  • The following day, bring the pot to a gentle simmer again and cook the jam until it sets. This can take another 20-30 minutes of simmering. Put your waterbath water on the flame so it comes to a boil in time for the canning. Meanwhile, sterilize 10-12 pint-sized jam jars by placing them in the oven on a cookie sheet (without their lids) at 250˚ for 30 minutes. Pour boiling water over the lids to sterilize them. Drain and keep nearby.
                                                                  • When the jam is done ( how do you know when your jam is done? ) ladle into the warm jars and wipe off any spills around the rim. Place the lids on the jars and lightly screw on the rings. Process in the waterbath for 10 minutes. Carefully remove from the water and place on a tea towel to dry. Take deep pleasure and satisfaction in the 'ping' sound the lids make when they seal. Let cool, label and share liberally with friends and friends-to-be.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 5 ¼pint jars
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    seal

                                                                  This recipe takes about 30 minutes to prepare and can be made up to two days in advance. Store the tapenade, covered, in the refrigerator, and garnish with parsley immediately before serving. Store toasted and cooled bread slices in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup sun dried tomatoes
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • Yes No 2 tbsp basil leaves, dried
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 72 slice baguette
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No parsley
                                                                  • Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid. Combine tomatoes, reserved liquid, olives, basil, lemon juice, and garlic in a blender or food processor; process until smooth. Place tomato mixture in a small bowl; stir in oil. Cover and chill.
                                                                  • Preheat oven to 350°.
                                                                  • Place half of bread slices on a baking sheet coated with cooking spray. Lightly coat bread slices with cooking spray. Bake at 350° for 4 minutes. Turn bread slices over; lightly coat with cooking spray. Bake an additional 4 minutes. Repeat with remaining bread slices. Cool completely.
                                                                  • Garnish tapenade with parsley, if desired; serve with crostini.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 24servings (serving size: 3 crostini and 1 tablespoon tapenade)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 5 tbsp milk
                                                                  • Yes No 4 large granny smith apple
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 1 small blueberry
                                                                  • Combine flour and salt in a medium bowl; cut in butter and shortening with a pastry blender until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened.
                                                                  • Shape into a ball; roll pastry to 1/8-inch thickness on a lightly floured surface. Cut dough into 6 (5-inch) circles; fit into 6 (4-inch) tart pans with removable bottoms. Prick bottoms of tart shells with a fork; place on a baking sheet. Bake at 450º for 10 minutes or until golden. Cool completely.
                                                                  • Sauté apples in melted butter in a large nonstick skillet 5 minutes; gently stir in brown sugar. Cook, stirring often, over medium-high heat 4 to 5 minutes or until sugar is syrupy and apples are tender yet retain their shape. Remove from heat, and let cool.
                                                                  • Spoon apple mixture into prepared tart shells, and sprinkle with huckleberries. Serve immediately.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 tbsp 4 tablespoons tomato sauce
                                                                  • Yes No 6 of firm courgette
                                                                  • Yes No 8 fresh basil leaves
                                                                  • Yes No 10 of spicy salami
                                                                  • Yes No 3oz, 85g mozzarella
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Smear your tomato sauce evenly over the pizza base. Lay over your courgettes and basil, then your salami – you want this to go on last so it goes crispy. Place small pieces of mozzarella in between the gaps, drizzle with olive oil and season with salt and pepper. Cook until crisp and golden.• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    cook

                                                                  A fresh salad featuring ripe fall pears is a welcome addition to the Thanksgiving table. Save time by using packaged, prewashed spinach. Prepare and refrigerate the vinaigrette up to two days ahead, and shave and refrigerate the cheese up to one day ahead.

                                                                  Ingredients
                                                                  • Yes No 2 bosc pear
                                                                  • Yes No 1 6 oz fresh baby spinach
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 5 tsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp stone ground mustard
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 1 oz cup parmigiano-reggiano cheese
                                                                  • Combine pear slices and spinach in a large bowl. Combine water and the next 6 ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.
                                                                  Yields: 12servings (serving size: 2/3 cup salad and about 1 teaspoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  Green Goddess Dip
                                                                   2 h 15 m

                                                                  Serve with: blanched green or white asparagus spears, sliced cauliflower florets, halved baby zucchini, blanched sugar snap peas, blanched haricots verts (tiny green beans).

                                                                  Ingredients
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No 1/2 cup loosely packed flat leaf parsley
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 1 tsp anchovy paste
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/3 cup chopped chives
                                                                  • Yes No salt and pepper
                                                                  • Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides if needed. Stir in chives; season with salt and pepper to taste. Cover and chill 2 to 24 hours. Serve with assorted vegetables.
                                                                  • Pair with: Bründlmayer, Grüner Veltliner 2009 or Chilean Sauvignon Blanc.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2/3cups
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  The ship may have sailed on fruity summer cocktails, but this autumnal take on the Dark and Stormy, a classic boater's beverage, is a swell replacement.

                                                                  Ingredients
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1/2 cup caster sugar
                                                                  • Yes No 1 oz ginger brew
                                                                  • Yes No 1 1/2 oz apple cider
                                                                  • Yes No 2 oz dark rum
                                                                  • Split a vanilla bean lengthwise, scrape out the inside and add it to the sugar, setting aside the pod. Stir until the sugar is speckled with bits of vanilla. Dip the rim of a glass in water, then in the sugar to coat. Mix ginger brew, apple cider, and rum in a measuring cup. Pour over ice into glass and garnish with half the vanilla bean.
                                                                  Yields: 1
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    pour
                                                                  Fromage Fort
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 1/2 lb cheese pieces
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No black pepper
                                                                  • Yes No salt
                                                                  • Put about 1/2 pound of cheese pieces in the bowl of a food processor, add 1 garlic clove, about 1/4 cup of dry white wine and a big grinding of black pepper. Salt is usually not needed, but taste the mixture and add some if it is. Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either served cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant.
                                                                  Yields: 4
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    broil

                                                                  "This dish has a great balance of sweet and tangy flavors. Don't be tempted to skip the brining step. It gives the shrimp a wonderful fresh taste and texture." —Donna Kelly, Provo, Utah

                                                                  Ingredients
                                                                  • Yes No 8 cup ice water
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 12 oz fettuccine
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/2 cup shiitake sesame vinaigrette
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Combine 8 cups ice water and salt in a large bowl, stirring until salt dissolves. Add shrimp; cover and refrigerate 30 minutes. Drain shrimp; discard brine. Rinse and pat dry.
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
                                                                  • Combine 1/4 cup water and cornstarch in a small bowl. Add vinaigrette, stirring with a whisk until well blended.
                                                                  • Heat oil in a large skillet over high heat. Add shrimp to pan; stir-fry 2 minutes. Add butter and garlic to pan; stir-fry 1 minute. Reduce heat to low. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in basil. Serve shrimp mixture over pasta; sprinkle with sesame seeds.
                                                                  Yields: 6servings (serving size: 1 cup pasta, about 3/4 cup shrimp mixture, and 1/2 teaspoon sesame seeds)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  There’s a difference between the skills required for cooking and those that go into baking, as anyone who has attempted a complicated pastry can attest. Instead, CHOW

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup crushed graham cracker
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp finely grated lemon zest
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                    For the graham-cracker crust:
                                                                  • Place oven rack in the center of oven and heat to 375°F.
                                                                  • Combine crushed graham crackers, melted butter, sugar, and salt in a medium bowl and mix well. Press mixture evenly into a 9-inch metal or ceramic pie plate and bake until lightly browned, about 10 minutes. Let cool completely on a wire rack.
                                                                    For the lemon filling:
                                                                  • Combine cornstarch, sugar, egg yolks, and lemon juice in a medium-size heavy saucepan. Add water and whisk until blended; use a rubber spatula to scrape the sides and bottom of the pan to make sure mixture is well combined.
                                                                  • Cook over medium heat, whisking constantly until mixture comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat, add butter and lemon zest, and stir vigorously until butter is completely melted and ingredients are thoroughly combined.
                                                                  • Pour mixture into graham-cracker crust, cover with a round of waxed paper or parchment paper, and let cool to room temperature.
                                                                    For the meringue:
                                                                  • Combine egg whites and salt in a large, clean bowl and whip with a hand mixer on high speed until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
                                                                  • Remove the paper from pie, and spoon meringue over lemon filling. Spread meringue with a spatula so that it covers the entire surface of the pie, sealing in filling. Be sure meringue meets the crust, otherwise it will shrink inward, exposing filling.
                                                                  • Bake until meringue is golden brown, about 10 minutes. Let cool to room temperature on a wire rack, then refrigerate until filling is cold, at least 4 hours. Slice, and serve chilled.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Beef Empanadas are popular throughout Latin America, and Argentineans devour them with gusto at the start of any serious meal. This recipe uses won ton wrappers instead of pastry for the crust, and the empanadas are baked instead of fried. Aside from the obvious health benefits, using won ton wrappers makes assembling the empanadas quick and easy. Placing the uncooked empanadas on preheated baking sheets helps make them crisp.

                                                                  Ingredients
                                                                  • Yes No 1 cup diced red potato
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 lb boneless beef top sirloin
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 36 wonton wrappers
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No cilantro
                                                                  • Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.
                                                                  • Preheat oven to 400°. Place 2 baking sheets in oven for about 10 minutes.
                                                                  • Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.
                                                                  • Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.
                                                                  • Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400° for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 12servings (serving size: 3 empanadas)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  The combination of farro, potatoes, beans, and winter greens makes for a filling soup that’s packed with flavor. It’s a great dish to turn to during the cold months when you’ve had more than enough braised food but still want something substantial and warming. What to buy: A European strain of spelt, farro is an ancient cereal grain that has been used in cooking for thousands of years. It has a nutty flavor and a chewy texture that add a great dimension to this soup. It’s often found in the bulk section of health food stores, but if you’re having a hard time finding it you can omit it or substitute barley. Game plan: The farro and beans can be cooked up to 1 day ahead. Refrigerate them in a covered container until ready to use. For a slacker solution, you can substitute drained canned garbanzo beans if you want to save some time. This recipe was featured as part of our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup dried farro
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 5 medium garlic clove
                                                                  • Yes No 1 1 cup medium white onion
                                                                  • Yes No 1 1/2 cup large carrot
                                                                  • Yes No 12 3 lb medium red potato
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 2 tsp diced thyme
                                                                  • Yes No 2 tsp diced rosemary
                                                                  • Yes No 1 medium bay leaf
                                                                  • Yes No 3 cup chickpea
                                                                  • Yes No 1 8 cup swiss chard, leaves
                                                                  • Yes No 1 6 cup tuscan kale, leaves
                                                                  • Yes No 3 cup canned chopped tomatoes
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Soak farro in 6 cups of water at least 8 hours or overnight.
                                                                  • Transfer farro and soaking water to a large pot, add salt, and bring to a simmer over medium-low heat. Cook until farro is tender and chewy, about 45 to 60 minutes. Drain and reserve farro.
                                                                  • Place olive oil in a large pot over medium-low heat. When it shimmers, add garlic, onion, and carrot. Season well with salt and freshly ground black pepper and cook until vegetables are tender and onion is translucent, about 5 minutes.
                                                                  • Add farro, potatoes, herbs, and garbanzo beans and season well with salt and freshly ground black pepper. Stir mixture so that everything gets coated in oil and herbs.
                                                                  • Add chard and kale to the pot and cook, stirring occasionally, until greens start to let off liquid and shrink in size, about 10 minutes. Stir in tomatoes and Worcestershire sauce and season with salt and freshly ground black pepper.
                                                                  • Add chicken broth (the vegetable mix should be just covered by the liquid—if there is not enough, add some water) and bring to a simmer. Simmer, partially covered, until potatoes are cooked through, about 35 to 40 minutes. Season well with salt and freshly ground black pepper, remove bay leaf, and serve.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 24 lemon cookies
                                                                  • Yes No 1 21 oz blueberry fruit filling
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 6 oz frozen lemonade concentrate
                                                                  • Yes No 1 8 oz frozen whipped topping
                                                                  • Yes No multicolored candies and sprinkles
                                                                  • Place 12 foil baking cups into muffin pans; sprinkle crushed cookies evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each cup, reserving remaining fruit filling for another use.
                                                                  • Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with candies and sprinkles just before serving.
                                                                  • NOTE: For testing purposes only, we used Keebler Lemon Cooler cookies.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12cupcakes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    keebler
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Keebler

                                                                  Hungarian nokedli dumplings are similar to German spaetzle and are made by passing the dough through a noodle grater into boiling water. If you don't have a noodle grater, a colander will work or you can scrape small portions of dough with a spoon or knife into the water. Nokedli are delicious on their own with butter, but are usually served with goulash, goulash soup or chicken paprikash. Here are step-by-step instructions for making nokedli. This recipe is from Zsolt Vegh of Northwest Indiana. Makes 8 servings of Hungarian Dumplings or Nokedli

                                                                  Ingredients
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 large organic egg
                                                                  • Yes No 2 cup water
                                                                  • Put a large saucepan of water on to boil. Add 1 teaspoon salt and 1 tablespoon vegetable oil to the water. In a large bowl, mix together flour and salt. With a wooden spoon, stir in eggs and enough water to make a wet, pourable dough. Don't beat it smooth. It should look like cottage cheese. Let the dough rest while the water comes to a boil. The dough should be cooked in three batches. Place a noodle grater over the pot of boiling water and lay a portion of the dough in the square section of the grater and move it back and forth over the grater. Zsolt prefers to use a flat grater and a wooden spoon. Repeat until you have used a third of the dough. Stir the nokedli so they don't stick to the bottom of the pot. After the nokedli rise to the surface, cook an additional minute or so. Taste one for doneness. Using a sieve or slotted spoon, transfer the cooked nokedli to a bowl with a little vegetable oil at the bottom. Stir to coat the dumplings so they don't stick together. Repeat with the remaining dough in two more batches. Serve in soup or with stews. Leftovers can be refrigerated or frozen with good result.
                                                                  Cuisine:YesNohungarian
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 courgette
                                                                  • Yes No butternut squash
                                                                  • Yes No mushrooms
                                                                  • Yes No pepper
                                                                  • Yes No cauliflower
                                                                  • Yes No curry base sauce
                                                                  • Yes No water
                                                                  • In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.Tip This recipe is a guideline, always check your fridge for any surplus fresh or cooked vegetables you may have, and substitute them for the equivalent quantity in the recipe.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook

                                                                  Using the three classic s'more ingredients, this sweet treat is prepared under the broiler and uses cinnamon graham crackers. For an adult-friendly option, use spiced chocolate.

                                                                  Ingredients
                                                                  • Yes No 8 cinnamon graham crackers
                                                                  • Yes No 8 miniature marshmallow
                                                                  • Yes No 4 1.5 oz milk chocolate bars
                                                                  • Heat broiler. Break the crackers in half to form squares. Place 8 cracker squares on a baking sheet and top each with a marshmallow. Broil until the marshmallows are puffed and lightly browned, about 1 1/2 minutes. Sandwich with the chocolate pieces and remaining crackers. Serve immediately. Tip: Add a little zing to the Mexican S'mores for the adults: Substitute spiced chocolate bars (try the version from Vosges or Green & Black's) for the plain milk chocolate.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 bone in chicken thighs
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1/3 3 oz cup less fat cream cheese
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2/3 cup salsa verde
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp chopped pickled jalapeño pepper
                                                                  • Yes No 9 6 inch corn tortilla
                                                                  • Yes No 1/4 1 oz cup shredded sharp cheddar cheese
                                                                  • Preheat oven to 425°.
                                                                  • Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
                                                                  • Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
                                                                  • Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.
                                                                  • Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
                                                                  • Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: about 1 3/4 cups)
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle

                                                                  The combination of tomatoes, peppers, bread, and almonds makes this shortcut version of romesco a big crowd-pleaser. Though the flavors pair well with anything from vegetable crudités to grilled chicken breasts, we’ve opted for easy oven-roasted shrimp. What to buy: Pick up some nice, large prawns so that everyone can get a good amount of romesco when dipping. Ask your fishmonger to peel and devein the shrimp for you (but leave the tails intact) to save on prep time later. Game plan: The romesco can be prepared up to 5 days in advance and refrigerated in a covered container. For a slacker solution, buy a cooked-shrimp cocktail ring from the supermarket and discard the cocktail sauce. Purchase a jar of romesco to serve on the side. Instant appetizer.

                                                                  Ingredients
                                                                  • Yes No 1/2 medium tomato
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 2 slice crusty bread
                                                                  • Yes No 1/4 cup almond
                                                                  • Yes No 1 7.25 oz, 1 cup roasted red pepper
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 24 1 lb large shrimp
                                                                  • Yes No 3 tbsp olive oil
                                                                    For the romesco:
                                                                  • Heat the oven to 450°F and arrange a rack in the middle.
                                                                  • Arrange tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until bread and almonds are lightly toasted, about 10 to 15 minutes.
                                                                  • Transfer roasted ingredients to a food processor or blender and pulse to coarsely chop. Add roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.
                                                                    For the shrimp:
                                                                  • Combine shrimp and oil in a mixing bowl, season with salt and freshly ground black pepper, and toss to coat. Spread shrimp in a single layer on a baking sheet and roast until opaque, about 6 to 8 minutes.
                                                                  • Serve roasted shrimp with sauce.
                                                                  Yields: 10servings (24 shrimp)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Canned pears and prechopped greens make this tasty salad convenient. To cut prep time, toast the walnuts in the microwave at HIGH for three minutes or until done. Serve remaining dressing with baked ham or grilled seafood.

                                                                  Ingredients
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 2 10 oz mediterranean style salad
                                                                  • Yes No 2/3 cup vanilla pear vinaigrette
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • To prepare salad, combine onion and lettuce mix in a large bowl. Add Vanilla-Pear Vinaigrette, and toss well. Sprinkle with walnuts.
                                                                  • Note: Nutritional analysis includes Vanilla-Pear Vinaigrette.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle

                                                                  We'd serve this with warm naan bread. If you don't have curry paste, you can use curry powder instead; just add it after sautéing the onion so it doesn't burn.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp yellow curry paste
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 2 cup reduced sodium chicken broth
                                                                  • Yes No 1 15 oz coconut milk
                                                                  • Yes No 1/4 cup whole milk yogurt
                                                                  • Yes No 3 tbsp diced cilantro
                                                                  • Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.
                                                                  • Purée soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.
                                                                  • *Find in grocery stores' Asian-foods aisle.
                                                                  • Note: Nutritional analysis is per 1 1/4-cup serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  You'll need 32 bamboo skewers (each 8 in.); there's no need to soak them before they go on the grill, because they won't char with such a short cooking time.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 2 tbsp packed dark brown sugar
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1 1 lb angel food cake
                                                                  • Yes No 32 2 lb, 1 1/2 inch strawberry
                                                                  • Yes No 6 tbsp strawberry jam
                                                                  • Beat whipping cream, crème fraîche, sugar, and zest in a bowl with a mixer until thick enough to hold a soft shape. Chill.
                                                                  • Cut cake into parallel slices 1 1/2 in. wide, then cut slices into 32 chunks, each 1 1/2 in. Save remaining cake for other uses.
                                                                  • Heat grill to medium-low (300° to 350°). Put strawberries in a large bowl. Microwave jam in a glass measuring cup until bubbling, about 30 seconds. Using a pastry brush, dab hulled insides of berries with jam, then brush remaining jam over berries and turn gently to coat all over.
                                                                  • Hold a pair of bamboo skewers so they're slightly separated and thread a chunk of cake onto them, then a berry crosswise, then another chunk of cake and another berry. Repeat to make 15 more kebabs.
                                                                  • Grill kebabs, covered, turning once with tongs, until grill marks appear, 3 to 4 minutes; cake should release from grate when it's toasted, but if not, nudge with tip of tongs. Serve with cream mixture.
                                                                  • Make ahead: Through step 4 up to 2 hours, covered and chilled.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for salty (savory) Serbian gibanica is a blend of cottage cheese and sour cream between layers of homemade dough. Read this Gibanica Tell-All. Makes 6 to 8 servings of Salty Serbian Gibanica #3

                                                                  Ingredients
                                                                  • Yes No 4 cup cake flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 tbsp oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 24 oz baker's cheese
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 oz butter
                                                                  • To make the dough: In a large bowl, mix flour and salt. Make a well in the center and add warm water and oil. Work together to make a smooth dough, adjusting flour or water as necessary. Cover and set aside to rest. To make the filling: In a large bowl, combine eggs, cottage cheese, sour cream and salt. Beat until creamy and set aside. Heat oven to 350 degrees. Divide the dough into 20 equal balls. Roll each to a 9-inch circle, keeping unrolled dough balls covered with a cloth. Lightly brush a 9x3-inch round pan with butter. Place 1 rolled dough in pan and lightly brush with butter. Continue with 3 more sheets of dough, brushing with butter inbetween. Spread with 1/4 of filling and top with 4 more buttered sheets of dough. Continue in this manner until all the filling and dough are used, ending with dough on top. Brush with remaining butter. Place on a sheet pan and bake 35-40 minutes or until top is golden brown and filling is bubbly. Let cool 15 minutes or so and cut into wedges to serve warm.
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  If you are fortunate enough to have a rotisserie on your grill, nothing beats a brined whole chicken that turns slowly on a spit and bastes itself while the skin turns golden brown and delicious.

                                                                  Ingredients
                                                                  • Yes No 1 gallon water
                                                                  • Yes No 3/4 cup kosher salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp rosemary leaves, dried
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No 1 tbsp dehydrated granulated garlic
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 whole chicken
                                                                  • In a large pot combine the brine ingredients. Stir well to dissolve the sugar and salt.
                                                                  • Submerge the chicken in the brine, breast side down, and refrigerate for 6 to 12 hours.
                                                                  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
                                                                  • Remove the chicken from the pot and discard the brine. Pat the chicken dry with paper towels. Truss the chicken with butcher’s twine.
                                                                  • Following the grill’s instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place, and turn on the motor. Place a large disposable foil pan underneath the chicken to catch the drippings. Cook the chicken over indirect medium heat, with the lid closed, for 1 hour.
                                                                  • If your grill has an infrared burner at the back of the grill, after 1 hour of cooking, light that burner and set it to medium heat (leaving the regular outside burners on medium and the middle burners turned off). If your grill does not have an infrared burner, continue to cook the chicken as you were doing. Either way, cook the chicken until the surface is deep golden brown and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone). This should take 10 to 20 minutes with the infrared burner and 20 to 30 minutes without the infrared burner. Watch carefully that the chicken skin does not burn.
                                                                  • When the chicken is fully cooked, turn off the rotisserie motor and remove the spit from the grill. Tilt the chicken upright over the foil pan so that the liquid that has accumulated in the chicken’s cavity pours into the pan. Let rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time.) Transfer the chicken from the spit to a cutting board. Cut into serving pieces. Serve warm.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rotisserie
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil

                                                                  If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches. This recipe first appeared in our April 2011 special Sandwich Issue with author Tamasin Day-Lewis's article Standing on Ceremony.

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 slice white bread
                                                                  • Yes No 1 oz watercress
                                                                  • Bring a 2-qt. saucepan of water to a boil, and as it begins to bubble, add the eggs. Boil for 5 minutes for slightly runny yolks, 6 minutes for hard-boiled yolks. Drain the eggs, and run under cold water. Drain again and peel while the eggs are still warm; transfer to a bowl, along with butter. Mash the eggs and butter with a fork until butter is melted; season with salt and pepper.
                                                                  • Top 2 slices of bread with egg mixture, then add watercress. Top each with another slice of bread. Remove crusts; cut each sandwich in half.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bread

                                                                  After talking with us, Bubbe, a.k.a. Bayla Scher, gave us a recipe for her low-fat take on the traditional Jewish noodle kugel. Game plan: This version is rated milchig and can be eaten with dairy meals only; it can be served warm, room temperature, or cold.

                                                                  Ingredients
                                                                  • Yes No 8 oz egg noodle
                                                                  • Yes No 8 oz low-fat cottage cheese
                                                                  • Yes No 8 oz low-fat sour cream
                                                                  • Yes No 4 tbsp unsalted margarine
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Heat the oven to 350°F and arrange a rack in the middle.
                                                                  • Bring a large pot of heavily salted water to a boil over high heat. Add the noodles, stir, and cook until al dente or according to the package directions. Drain and set aside.
                                                                  • Place the cottage cheese, sour cream, margarine, eggs, sugar, vanilla, and measured salt in a large bowl and whisk until evenly combined. Add the noodles and stir until incorporated. Pour the mixture into a 13-by-9-inch baking dish and spread into an even layer. Pour the milk all over the top of the noodle mixture.
                                                                  • Bake until golden brown on top, about 1 hour.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1/2 cup ginger
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 cup pomegranate juice
                                                                  • Yes No 4 cup pineapple juice
                                                                  • Yes No 6 cup ginger ale
                                                                  • Stir 1/2 cup peeled, chopped fresh ginger, 1/2 cup sugar and 1 1/2 cups water in a saucepan over medium heat until sugar dissolves. Bring mixture to a boil, reduce heat and simmer for 20 minutes. Let cool and strain. Mix syrup with 4 cups pomegranate juice, 4 cups pineapple juice and 6 cups ginger ale. Serve over ice. Serves 8.
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes