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                                                                  Hungarian savory palacsinta are paper-thin pancakes served rolled or folded into triangles with savory fillings like scrambled eggs and mushrooms, creamed meats, seafood and vegetables. Palacsinta can be served as a main course, appetizer, brunch or luncheon dish. Palacsinta are similar to French crepes, Polish nalesniki and Croatian / Serbian palachinke among others. See this sweet palacsinta recipe for sweet fillings. When they are stacked to form a cake, it is called rakott palacsinta. View this larger image of Hungarian Palacsinta.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/3 cup club soda
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • In a medium mixing bowl, combine eggs, milk, club soda and water. Stir in flour, sugar, salt and vanilla to form a smooth batter. Heat a teaspoon butter in an 8-inch skillet. Use small ladle to add enough batter to coat bottom of pan in a thin, even layer, rotating pan as needed to cover. See these step-by-step crepe-making instructions. Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm. Repeat with remaining butter and batter. Fill with your choice of scrambled eggs with mushrooms, creamed meats, seafood or vegetables. Roll or fold into a triangle and garnish with savory sauce of choice and a sprinkle of chopped chives, if desired. They also can be formed into a "beggar's purse" to resemble a tiny money bag and tied with a blanched chive.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 16hungarian palacsinta
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    blanch
                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tsp Old Bay Seasoning
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 3 tbsp chopped gherkin
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 2 tsp diced tarragon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 wheat sesame seed rolls
                                                                  • Yes No four 6 oz skinless catfish fillets
                                                                  • Yes No lettuce and tomatoes
                                                                  • In a small skillet, heat the canola oil. Add the panko crumbs and cook over moderately low heat, stirring, until they're golden, 5 minutes. Stir in the Old Bay and transfer the toasted crumbs to a plate.
                                                                  • In a small bowl, whisk the fromage blanc with the mustard, lemon juice, Tabasco, cornichons, parsley and tarragon and season the remoulade with salt and pepper.
                                                                  • Light a grill or preheat a grill pan. Oil the grates. Grill the rolls cut side down until lightly toasted. Transfer the rolls to plates and spread with the remoulade.
                                                                  • Brush the fish with canola oil and season with salt and pepper. Grill over moderate heat, turning once, until the fish is cooked through, about 8 minutes. Transfer the fish to a plate. Press each fillet into the panko and transfer to a toasted roll. Top with lettuce and tomato, close the sandwiches and serve.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Tabasco
                                                                  Beef Lombardi
                                                                   51 m
                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 1 14 1/2 oz canned chopped tomatoes
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 medium, 6 oz egg noodles
                                                                  • Yes No 6 1/2 cup scallion
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 4 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 1 cup shredded parmesan cheese
                                                                  • Yes No 1 4 oz cup shredded mozzarella cheese
                                                                  • Yes No parsley
                                                                  • Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.
                                                                  • Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
                                                                  • Cook egg noodles according to package directions; drain.
                                                                  • Stir together cooked egg noodles, chopped green onions, and sour cream until blended.
                                                                  • Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
                                                                  • Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.
                                                                  • Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.
                                                                  • To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 41 minutes
                                                                  • Total Time: 51 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Though Shelley Lindgren hasn't cooked professionally—her 20 years of restaurant experience have been front-of-the-house—she has picked up several recipes from hanging out in the kitchens of places where she's worked. This silky, citrus-spiked soup, which can be served warm or chilled, is adapted from a dish from Acquerello, an elegant San Francisco restaurant where Shelley learned the basics of Italian cooking and wine.

                                                                  Ingredients
                                                                  • Yes No 3 3 inch lb asparagus, twelve, the rest
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small white onion
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No two 1 inch lemon zest
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No salt and white pepper
                                                                  • Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Boil all of the asparagus until bright green and barely tender, about 3 minutes. Drain and transfer to the ice water to cool, then drain again. Cut the 12 asparagus tips in half lengthwise and set aside.
                                                                  • Wipe out the saucepan. Add the olive oil and heat until shimmering. Add the sliced onion to the saucepan and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the chicken stock and lemon zest strips, bring to a boil and simmer for 5 minutes. Add the asparagus pieces and cook until tender, about 5 minutes. Discard the lemon zest strips.
                                                                  • Working in batches, puree the soup in a blender. Return the soup to the saucepan and stir in the lemon juice. Season with salt and white pepper and reheat if necessary. Ladle the soup into bowls and garnish with the asparagus tips and grated lemon zest. Serve hot or chilled.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 6
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe goes with Grilled Striped Bass with Chunky Mango-Ginger Sauce

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup diced red onion
                                                                  • Yes No 2 cup cubed mango
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 3 tbsp minced ginger
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 7 minutes, stirring frequently. Add mango, tomato, ginger, and garlic; cook 5 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer 20 minutes.
                                                                  Yields: 2 ½cups (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 cup water
                                                                  • Yes No 3 cup homemade stock
                                                                  • Yes No 2 cup drained black beans in can
                                                                  • Yes No 1 jalapeño pepper, seeds
                                                                  • Yes No 1/2 lb deli corned beef
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • In a large pot, heat the oil over moderate heat. Add the onion, carrots, celery, bell pepper, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
                                                                  • Add the water, broth, and the remaining teaspoon of salt to the pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes. Stir the beans and jalapeño into the soup and simmer for 5 minutes more.
                                                                  • Remove the pot from the heat and stir in the corned beef, vinegar, and parsley.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

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

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup tahini
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup chopped red onion
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 15 1/2 oz chickpeas in can
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 6 mini, 5 inch pita bread
                                                                  • Yes No 3 cup chopped romaine lettuce
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 2 cup sliced cucumber
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • To prepare sauce, combine the first 5 ingredients in a blender, and process until smooth.
                                                                  • To prepare patties, combine 1 cup onion and next 7 ingredients (through 4 garlic cloves) in a food processor, and process until smooth, scraping sides of bowl occasionally. Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs. Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
                                                                  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 2 teaspoons oil and patties.
                                                                  • Warm mini pitas according to package directions. Place 1 pita on each of 6 plates. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion. Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.
                                                                  • Wine note: Light in body and tannin, pinot noir is the perfect red wine for robust vegetarian dishes. These burgers include spices like coriander and cumin, which are echoed in Kim Crawford Marlborough Pinot Noir ($15), with its savory nuances and aromas of smoke and dried herbs. Bright fruit and ample acidity help to cut the burgers' rich tahini sauce. -Jeffery Lindenmuth
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoke

                                                                  A smooth, delicate cheesecake. Lemon zest in the crust brings out the tang of the cheese. Prep and Cook Time: 1 1/2 hours, plus at least 4 hours cooling and chilling time.

                                                                  Ingredients
                                                                  • Yes No 7 oz shortbread cookie
                                                                  • Yes No 2 tbsp lemon zest
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 12 oz fresh, mild goat cheese
                                                                  • Yes No 10 oz cream cheese
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 egg
                                                                  • Yes No 8 medium strawberry
                                                                  • Preheat oven to 325°. Crumble cookies into a food processor and pulse until finely ground. In a medium bowl, toss 2 tbsp. lemon zest with 1 1/2 tbsp. sugar. Add cookie crumbs and mix well. Butter sides of an 8-in. pan with removable rim and press cookie mixture into bottom; bake 15 minutes. Remove from oven and let cool in pan.
                                                                  • Lower temperature to 275°. In standing mixer fitted with paddle attachment, beat goat cheese and cream cheese until light and fluffy. Add remaining lemon zest, 1 tbsp. lemon juice, the orange zest, 3/4 cup sugar, the sour cream, and the vanilla; beat well. Scrape bowl and add eggs; beat well.
                                                                  • Pour batter onto crust and bake about 1 hour, or until set on the sides but still quite jiggly in the center and only slightly sticky. Turn oven off, crack oven door, and let cake cool in oven 2 hours. Remove and let cool completely; then chill, covered, at least 2 hours and up to overnight.
                                                                  • Run a thin knife between cake and rim of pan and remove rim. Thinly slice strawberries, then toss with remaining 2 1/2 tbsp. sugar and lemon juice. Arrange on cake.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 18-in. cheesecake; 12 to 16 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 tbsp water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3/4 cup dry bread crumb
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Preheat broiler.
                                                                  • Combine first 4 ingredients in a bowl; stir well with a whisk. Heat oil in a 9-inch cast-iron skillet over medium heat. Add breadcrumbs; cook for 1 minute or until lightly browned. Spread egg mixture evenly in pan; top with cheese. Broil 15 minutes or until omelet is firm. Sprinkle with onions, parsley, and oregano. Cut into wedges.
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen spinach
                                                                  • Yes No 3/4 cup yogurt
                                                                  • Yes No 3/4 cup reduced fat mayonnaise
                                                                  • Yes No 2 scallions, white part only
                                                                  • Yes No salt and pepper
                                                                  • Yes No assorted crudités
                                                                  • Blend spinach, yogurt, mayonnaise and scallions in a food processor until smooth. Season with salt and pepper. Keep covered and chilled until ready to serve. Arrange crudités around dip; serve cold.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Deliver with a tossed green salad and French bread.

                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 2 10 1/2 oz cream of mushroom soup
                                                                  • Yes No 1 8 oz sliced water chestnuts
                                                                  • Yes No 1 3 1/2 oz sliced mushrooms in can
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup crushed cornflakes cereal
                                                                  • Yes No garnish, fresh parsley
                                                                  • Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.
                                                                  • Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired.
                                                                  • Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Susan Mulvihill created this protein-rich dish after switching to a vegetarian diet. Serve with fruit for breakfast or with a simple salad for dinner. Prep and Cook Time: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 lb asparagus, tough stem ends
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup shredded gruyère cheese
                                                                  • Preheat broiler. Pour olive oil into a 10-inch ovenproof frying pan over medium-high heat. Add onion and salt and stir until onion is softened but not browned, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until asparagus is barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set but still runny on top, about 2 minutes.
                                                                  • Sprinkle cheese over eggs and broil until cheese is melted and browned, 3 to 4 minutes. Slide frittata onto a serving platter and cut into wedges.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 5 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 2 tsp grated orange zest
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Make tart shell: Whisk flour, sugar and salt in a large bowl. Add butter and vanilla. Stir with a fork just until a soft dough forms. Transfer to a 9-inch tart pan. Press pastry onto bottom and up sides of pan. Chill for 30 minutes.
                                                                  • Arrange rack in lower third of oven and preheat oven to 375°F. Line tart shell with parchment, fill with pie weights. Bake until sides start to turn golden, about 20 minutes. Remove pan from oven; remove parchment and pie weights. Prick shell all over with a fork and bake until golden brown, 10 to 12 minutes. Brush with heavy cream to seal any cracks. Let cool.
                                                                  • Make filling: In a large bowl, whisk together eggs, sugar, orange and lemon juices, cream, and orange and lemon zests.
                                                                  • Set pan on a large, foil-lined rimmed baking sheet. Carefully pour filling into shell and bake until set, 25 to 30 minutes (do not let filling turn brown). Let cool to room temperature, or refrigerate to serve later. Dust with confectioners' sugar just before serving. Serve topped with raspberries and orange zest, if desired.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Noodles and sauerkraut, or kluski z kwasna kapusta (KLOOSS-kee z KVAHSS-nah kah-POOSS-tah) in Polish, is a favorite side dish in my Polish family. We take turns bringing it to parties and celebrations. Sautéed onions, sauerkraut and mushrooms (either imported Polish mushrooms or canned mushrooms) mingle with buttered kluski noodles for an unassuming yet delicious side dish. Kluski z Kwasna Kapusta reheats well and actually flavors overnight. It's also a good candidate for the freezer. View this larger photo of Polish Noodles and Sauerkraut.

                                                                  Ingredients
                                                                  • Yes No 1 lb kluski style noodles, cooked
                                                                  • Yes No 1/2 lb butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 32 oz sauerkraut
                                                                  • Yes No 1 14 oz mushroom stems and pieces, canned
                                                                  • Saute onion in butter until translucent. Add kraut and cook over medium-low for 15 minutes, stirring frequently. Heat oven to 350 degrees. In a large pan or bowl, combine cooked noodles, sauerkraut mixture and undrained mushrooms, mixing thoroughly. Adjust seasonings if necessary. Transfer to a large casserole dish that has been coated with vegetable spray. Bake 45 minutes or until top just starts to brown.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 10servings noodles & sauerkraut
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp nutella
                                                                  • Preheat oven to 350ºF. Mist 6 6-oz. ramekins with cooking spray. Place a roasting pan in oven; pour in 1/2 inch of hot water. In a bowl, whisk flour, cocoa and baking powder.
                                                                  • Combine chocolate and butter in a microwave-safe bowl; cook on high, stirring once or twice, until almost melted, 1 to 2 minutes. Whisk until smooth.
                                                                  • In a bowl, with an electric mixer on medium-high speed, beat eggs, vanilla, sugar and salt until pale yellow, about 5 minutes. Beat in melted chocolate mixture. Stir in flour mixture. Spoon half of batter into ramekins. Drop 1 Tbsp. of Nutella into center of each. Cover with remaining batter.
                                                                  • Transfer ramekins to roasting pan. Bake until cakes have risen and are cracked on top, about 30 minutes. Let cool for 5 minutes. Serve warm.
                                                                  Yields: 6
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 cup fresh bread crumbs
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 2 43/8 oz boneless and skinless sardines
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb spaghetti
                                                                  • In a large frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove the crumbs from the pan and toss with the Parmesan. Wipe out the pan.
                                                                  • In the same pan, heat the remaining 1/4 cup oil over moderately high heat. Add the fennel and cook, stirring occasionally, until golden, 5 to 10 minutes. Add the garlic and cook, stirring, 1 minute longer. Stir in the tomatoes and bring to a simmer. Reduce the heat and simmer until thick, about 10 minutes. Add the sardines, parsley, salt, and pepper. Break up the sardines with a fork. Remove from the heat.
                                                                  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Toss the spaghetti with the sauce and half of the bread crumbs. Top with the remaining crumbs.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serrano chiles are more fiery than jalapeños. If you want to tame the heat, substitute a jalapeño or an even milder chile instead. If you want more spice, don't remove the seeds.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup diced gala apple
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 5 tbsp chopped cilantro
                                                                  • Yes No 5/8 tsp kosher salt
                                                                  • Yes No 3 cup shredded butternut squash
                                                                  • Yes No 3 cup shredded baking potato
                                                                  • Yes No 1 cup grated onion
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Combine apple and lime juice in a bowl; toss. Add onion, chile, 1 tablespoon cilantro, and 1/8 teaspoon salt; toss. Cover and chill.
                                                                  • Combine squash, potato, and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 tablespoons cilantro, remaining 1/2 teaspoon salt, flour, and next 5 ingredients (through egg) in a large bowl; toss well.
                                                                  • Heat a large skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total. Serve with salsa.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 7servings (serving size: 2 latkes and about 1/4 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Fresh lemon juice offers a tart tang to this beverage.

                                                                  Ingredients
                                                                  • Yes No 2 16 oz fresh strawberries
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/2 cup lemon juice
                                                                  • Yes No 4 cup ice cube
                                                                  • Stir together sliced strawberries and sugar; let stand 30 minutes.
                                                                  • Process half of strawberry mixture, 1 cup water, 3/4 cup lemon juice, and 2 cups ice in a blender until smooth. Repeat procedure with remaining ingredients. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This dish is near to Steve's heart. He makes it often with the briny oysters raised in Katama Bay, close to his home on Martha's Vineyard. If your experience with smoked oysters is limited to the oily, strong-flavored bivalves sold canned, you're in for a revelation. The brininess of the olive- and caper-laced relish echoes the fresh, oceany notes of the oysters. Keep as much of the oysters' juices as possible in the shells while shucking and grilling.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup hickory wood chips
                                                                  • Yes No 1/2 cup chopped pitted kalamata olive
                                                                  • Yes No 1/2 cup chopped plum tomato
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 24 large oyster
                                                                  • Yes No 12 lemon
                                                                  • Soak wood chips in water 1 hour; drain.
                                                                  • Combine olives and the next 6 ingredients (through pepper) in a small bowl.
                                                                  • Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 300°. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Place grill rack on grill. Place the oysters on grill rack over foil pan on unheated side, and close lid. Cook for 9 minutes; remove oysters from grill. Top each oyster with 1 1/2 teaspoons olive mixture; serve immediately with lemon wedges.
                                                                  Yields: 6servings (serving size: 4 topped oysters and 2 tablespoons relish)
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil

                                                                  This recipe is from Rota, a city in the province of Cadiz, which is located in the region of Andalucia (Southern Spain). Urta is a kind of snapper that is local to the area. Rota has had an annual Urta Festival for almost 40 years. Try this simple and delicious dish and see why Rota is crazy about it!

                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 large yellow onion
                                                                  • Yes No 3 green bell pepper
                                                                  • Yes No 1 26 oz canned crushed tomatoes
                                                                  • Yes No salt and pepper
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 lb snapper fillets
                                                                  • This baked snapper rotena Makes 4 servings.
                                                                  • Slice 1 onion into thin rings and seed and cut the peppers into strips. Pour 2 tbsp olive oil into a large frying pan and heat to medium. Sauté 1 onion and peppers. Add the crushed tomatoes, salt, pepper and a pinch of nutmeg. Add the bay leaves. Cook for about 30 minutes.
                                                                  • While the tomato sauce is cooking, prepare the fish and pan. Cut the onion into julienne strips and lightly fry in a pan. Grease a baking dish or casserole dish with a bit of olive oil and spread the strips around on the bottom of the dish. Flour the fish fillets and cut into 3-4 inch pieces. Place fish in baking dish. Cover fish with tomato sauce, spreading evenly.
                                                                  • Preheat oven to 350F degrees. Place in oven and bake until fish is tender, 20-30 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover

                                                                  Mary Dumont picks the lemon verbena for this fabulous, puckery tart from her kitchen garden, just outside her restaurant's back door. The cape gooseberries grow in the yard all summer long.

                                                                  Ingredients
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 cup hazelnuts, finely ground
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No
                                                                  • Yes No 4 extra large egg yolk
                                                                  • Yes No 3 extra large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup lemon juice
                                                                  • Yes No 6 cup fresh lemon verbena leaves
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2/3 cup orange juice
                                                                  • Yes No 1/4 cup Cointreau
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 3 pint cape gooseberries
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No cream and fresh lemon verbena
                                                                  • MAKE THE PASTRY In a medium bowl, stir the cake flour with the cinnamon and ground hazelnuts. In another medium bowl, using an electric mixer, beat the butter and sugar at high speed until light and fluffy, about 2 minutes. Beat in the egg, then beat in the vanilla and lemon and orange zests. Beat in the dry ingredients in 3 batches until almost incorporated. With a rubber spatula, stir the pastry until thoroughly combined. Divide the pastry in half, pat into 2 disks and wrap in plastic. Refrigerate one disk for 1 hour, until firm. Freeze the other disk for another use.
                                                                  • Preheat the oven to 325°. Roll out the chilled pastry between 2 sheets of heavy-duty plastic wrap to a 12-inch round. Chill until firm. Unwrap the pastry and press it into the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom. Refrigerate for about 15 minutes, until firm. Line the pastry with foil and fill the pan with pie weights or dried beans. Bake the pastry for about 45 minutes, until browned around the edges. Remove the foil and weights and bake the tart shell for about 25 minutes longer, until crisp on the bottom. Transfer to a rack and let cool.
                                                                  • MAKE THE LEMON CURD FILLING In a large, heavy saucepan, whisk the egg yolks and whole eggs with the sugar, lemon juice and lemon verbena leaves. Cook over moderate heat, whisking constantly, until hot and thickened, about 5 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until blended. Add a pinch of salt. Strain the curd through a sieve set over a bowl. Pour the curd into the tart shell and smooth the surface. Refrigerate until firm, about 2 hours.
                                                                  • MAKE THE COMPOTE In a medium saucepan, whisk together the water, sugar, orange juice, Cointreau and vanilla seeds and bring to a boil. Add the gooseberries and simmer over moderately high heat, stirring gently, until the berries are soft, about 5 minutes. Stir in the pepper and let cool to room temperature.
                                                                  • Cut the tart into wedges. Spoon the cape gooseberry compote around the tart. Serve with whipped cream and lemon verbena.
                                                                  Yields: 110 1/2-inch tart
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No white sheet cake
                                                                  • Yes No swiss meringue buttercream
                                                                  • Yes No food coloring
                                                                  • Yes No apricot
                                                                  • Each bootie consists of two cake rounds of different heights. To make booties, trim top of sheet cake so it is level. Place trimmed cake on work surface. Using a 2 1/2-inch biscuit or cookie cutter, cut out 12 circles from cake, keeping the circles as close together as possible. Discard the scraps or save for a delicious snack.
                                                                  • To make toe pieces for booties, cut four circles in half horizontally, making eight shorter circles. Trim each short circle by cutting a straight line 1/2-inch in from the edge. Place one tall and one short circle on a piece of waxed paper or parchment. Using a dab of buttercream as glue, affix trimmed edge of shorter circle to taller one. This forms the basic bootie shape. Repeat with other pairs.
                                                                  • Using an offset spatula or a butter knife, thinly coat each bootie with a layer of buttercream to seal in the crumbs; giving the shoe shape by adding more icing to the front and top. Refrigerate the booties until the crumb coat has set. Decorate the booties one at a time. Remove from the refrigerator, and cover with a final coat of buttercream, shaping and smoothing the shoes as you go.
                                                                  • Pipe laces and trim to resemble a child's shoe: Fit couplers onto piping bags and fill halfway with tinted buttercream. To make dots and trim, use a No. 4 tip. To fashion thin, dainty laces and other delicate details, use a No. 3 tip. To pipe small stars, use a No. 13 tip. Chill booties again until buttercream is firm, then transfer to serving platters.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 8cakes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ripe, fresh blueberries are perfect for this dish, though frozen berries will also work. But keep them frozen, and bake the crisp 10 or 15 minutes longer as needed. Thawed berries are too fragile to toss and give off lots of liquid. Serve warm or at room temperature with low-fat vanilla ice cream--a 1/4-cup scoop adds only about 55 calories a serving.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 tsp corn starch
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 lb frozen blueberry
                                                                  • Yes No 2 1/4 oz all purpose flour
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 cup old fashioned oats
                                                                  • Yes No 3 tbsp chopped walnut
                                                                  • Yes No 2 tbsp cornmeal
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 cup butter
                                                                  • Preheat oven to 375°.
                                                                  • Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.
                                                                  • Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in the bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375° for 30 minutes or until filling is bubbly and topping is golden.
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 8 oz turkey bacon
                                                                  • Yes No 3 tbsp white balsamic vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb baby spinach
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/4 cup crumbled blue cheese
                                                                  • Yes No 4 egg
                                                                  • Yes No herbs
                                                                  • Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment; arrange bacon in a single layer. Bake until browned and crisp, turning once halfway through, 20 to 25 minutes. Transfer to a paper-towel- lined plate. When cool, slice crosswise into 1/2-inch strips.
                                                                  • Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper. Add spinach and onion, and toss to combine. Divide among plates; sprinkle with turkey bacon and cheese. Serve with quartered eggs and Herb Toasts on the side.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These classic cookies make great holiday ornaments: Prior to baking, make a hole in the top of each using a wooden pick; string baked, cooled cookies with yarn, and hang them on the tree or mantel.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp currant
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl, and set aside. Combine granulated sugar and butter in a large bowl; beat at medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well-blended. Divide dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill 1 hour.
                                                                  • Preheat oven to 350°.
                                                                  • Working with 1 half of dough at a time (keep remaining half chilled until ready to use), roll the dough to a 1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350° for 8 minutes. Remove from pans; cool on wire racks.
                                                                  • Combine the powdered sugar, lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and decorate as desired.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    decorate
                                                                  Ingredients
                                                                  • Yes No 1/2 lime
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No ice cube
                                                                  • Yes No 1/4 2 oz cup white rum
                                                                  • Yes No 1/2 cup club soda
                                                                  • In a tall glass, muddle the pieces of lime with the mint leaves and sugar until the sugar is dissolved. Fill the glass with ice and stir in the rum and club soda. Garnish with the mint sprig and serve right away.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 1drink
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 5 min., Cook: 10 min., Cool: 15 min., Chill: 8 hr. You'll need about 1 lb. of cranberries. Most are sold in 12-oz. bags, so pick up two and freeze the extra. This recipe goes with Turkey Tenderloins With Cranberry Sauce

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup port wine
                                                                  • Yes No 4 cup cranberry
                                                                  • Yes No 1/4 cup orange liqueur
                                                                  • Stir together sugar, port, and 3/4 cup water in a heavy 3-qt. saucepan until blended. Add cranberries; bring to a boil, and cook over medium-high heat, stirring often, 8 to 10 minutes or until cranberry skins begin to split. Remove from heat, and let cool 15 minutes.
                                                                  • Pulse cranberry mixture in a food processor 3 to 4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in an airtight container up to 2 weeks. Serve chilled or at room temperature.
                                                                  • Note: For testing purposes only, we used Grand Marnier for orange liqueur.
                                                                  • Turkey Tenderloins With Cranberry Sauce: Preheat oven to 400°. Sprinkle 1 1/2 lb. turkey tenderloins with 1 tsp. each salt and freshly ground pepper. Place tenderloins in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 to 25 minutes or until a meat thermometer inserted into thickest portion registers 170°. Brush tenderloins with Grandma Erma's Spirited Cranberry Sauce. Garnish with fresh sage or rosemary and currants, if desired. Makes 4 servings. Prep: 10 min., Bake: 25 min.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 3 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Sticky Toffee Pudding is one of Britain's most loved puddings as the numerous Sticky Toffee Pudding Recipes show. The dark, rich, date-filled sponge, drenched in thick toffee sauce is not the for the faint-hearted, it is a deep, very sweet pudding - delicious. I recommend making the puddings a few days in advance and soaking in the sauce as described at the end of the recipe if you want a really sticky experience.

                                                                  Ingredients
                                                                  • Yes No 8 225g, small oz cooking dates
                                                                  • Yes No 6 175ml fl oz water
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 6 175g oz self-rising flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 85g oz butter
                                                                  • Yes No 5 140g oz demerara sugar
                                                                  • Yes No 2 tbsp black treacle
                                                                  • Yes No 3 ½ fl oz milk
                                                                  • Yes No sauce
                                                                  • Yes No 6 175g oz light muscovado sugar
                                                                  • Yes No 2 55g oz butter
                                                                  • Yes No 8 225ml oz heavy/double cream
                                                                  • Yes No 1 tbsp black treacle
                                                                  • Butter 6, 7fl/oz/200ml individual pudding tins or use an 8" x 8" x 2 ½" deep (20cm x 20cm x 6.5cm deep) square baking dish and dust lightly with flour.
                                                                  • Put the chopped dates into a large glass bowl, cover with boiling water, leave for 20 minutes to swell and soften. Once soft, add the vanilla extract.
                                                                  • Sieve the flour and bicarbonate of soda into a large baking bowl.
                                                                  • In another baking bowl, cream the butter and sugar together until light and creamy, don't worry about grains of sugar, they will melt during cooking.
                                                                  • Little by little, add the beaten eggs, mixing really well between additions. Add the black treacle and beat well.
                                                                  • Using a large metal spoon carefully fold in one third of the flour, then carefully stir in one third of the milk. Repeat until all the flour and milk is used up.
                                                                  • Add the chopped dates (including any liquid in the bowl) and stir gently. The pudding mixture will resemble a thick batter. Divide the mixture between the six pudding tins, place on a baking sheet and bake in the preheated oven for 20 - 25 mins for individual puddings or 45 - 50 mins for the large square. The cake should be raised and firm to the touch, if not cook a little longer but take care not to burn. Once ready, remove from the oven and leave to cool in the tins for 10 minutes before turning out.
                                                                  • Over a medium heat, melt the butter, sugar and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved. Add the treacle and allow the sauce to bubble for 2 mins. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.
                                                                  • Place a portion of the cake onto warm individual serving dishes, and drizzle generous amounts of sauce over.
                                                                  • Serve with custard or ice cream.
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 1/4 lb ground turkey
                                                                  • Yes No 1 1/2 tbsp reduced sodium taco seasoning
                                                                  • Yes No 1 1/2 cup minced mixed bell peppers
                                                                  • Yes No 1 12 oz romaine iceberg lettuce
                                                                  • Yes No 1 tbsp distilled white vinegar
                                                                  • Yes No 4 oz extra sharp cheddar cheese
                                                                  • Yes No 2 cup salted tortilla chips
                                                                  • Yes No 2 scallion green tops
                                                                  • Heat oil in a large, nonstick skillet over medium heat. Add turkey and cook for 3 minutes, breaking up the meat into clumps. Sprinkle seasoning on turkey and cook, stirring, until meat is cooked through, about 3 more minutes.
                                                                  • Transfer turkey and any juices to a large salad bowl. Add bell pepper, lettuce and vinegar; toss well. Add cheese, chips and scallion greens, then toss again. Serve at once.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Notes: For the smoothest texture, use a rich, full-fat ice cream. To soften slightly, heat it in the carton in a microwave oven at half power (50%) for 15 to 30 seconds.

                                                                  Ingredients
                                                                  • Yes No 8 oz crisp gingersnap cookies
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 2 tsp pumpkin pie spice
                                                                  • Yes No 1 1/4 cup caramel ice cream topping
                                                                  • Yes No 1 qt vanilla ice cream
                                                                  • Yes No 1 cup chocolate ice cream topping
                                                                  • Yes No candied walnut
                                                                  • Place about a third of the cookies in a zip-lock plastic bag, seal bag, and roll with a rolling pin until cookies are finely crushed; pour into a 9-inch cheesecake pan with removable rim (at least 2 in. tall). Repeat to crush remaining cookies (you need 1 3/4 cups total) and pour into pan. Add sugar and butter and mix. Press cookie mixture over bottom and about 1 inch up sides of pan.
                                                                  • Bake crust in a 325° regular or convection oven until lightly browned, 10 to 12 minutes. Let cool about 5 minutes, then chill or freeze until cold, 5 to 10 minutes.
                                                                  • In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 cup of the caramel topping until smooth. Add ice cream and mix until blended.
                                                                  • Working quickly, spoon about a third of the ice cream mixture into the cold crust. Drizzle with 2 tablespoons caramel topping and 2 tablespoons fudge sauce (if fudge sauce is too stiff, warm slightly in a microwave oven at full power (100%), stirring once, just until fluid, 15 to 30 seconds); sprinkle half the Candied Walnuts on top. Repeat with two more layers, omitting nuts on the top layer. Freeze until solid, about 5 hours, then cover and freeze up to 1 week.
                                                                  • About 15 minutes before serving, remove sides from pan, set torte on a serving plate, and let stand in refrigerator to soften slightly. Cut into wedges. Serve with additional caramel topping and fudge sauce (warm and stir again if too stiff) to add to taste.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup bourbon
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No garnish, cinnamon sticks
                                                                  • Whisk together first 8 ingredients in a heavy saucepan; cook over medium-low heat, whisking occasionally, until mixture thickens and coats a spoon (about 15 minutes). Stir in bourbon, if desired. Top each serving with whipped cream. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Chef's Salad
                                                                   20 m

                                                                  Main-course salads can be decidedly unvirtuous. So use light mayonnaise and reduced-fat sour cream in the dressing to pare down calories where they won't be missed.

                                                                  Ingredients
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1 1/2 lb romaine heart
                                                                  • Yes No 8 oz turkey breast
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 4 oz swiss cheese
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/3 cup reduced fat sour cream
                                                                  • Yes No 2 tbsp light mayonnaise
                                                                  • Yes No coarse salt
                                                                  • In the morning: Heat a large skillet over medium. Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature.
                                                                  • Cut romaine into 1-inch ribbons; wash well, and dry. Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.
                                                                  • Squeeze lemon into a small bowl. Mince scallion; add to bowl, along with sour cream, mayonnaise, and 2 tablespoons water. Season with salt and pepper. Whisk to combine. Cover and refrigerate.
                                                                  • At dinnertime: In a large bowl, combine lettuce, meats, and cheese. Add dressing, and toss to coat. Serve salad topped with crumbled bacon.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  This recipe for Polish spring salad or salatka wiosenna uses the bounty of springtime -- radishes, green onions, pencil-thin asparagus, peas. Poles like to chop their veggies finely and add hard-cooked eggs to their salads, and then dust them with the ubiquitous sweet paprika for color. With the availability of produce year-round, this salad can be served any time, and it works well with cucumbers, green peppers, and other summer vegetables. If eggs aren't your thing, substitute mild, cubed yellow cheese. Here's a larger picture of Polish spring salad. Makes 4 servings of Polish Spring Salad or Salatka Wiosenna

                                                                  Ingredients
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 cup diced radish
                                                                  • Yes No 1 cup diced pencil thin asparagus stalks
                                                                  • Yes No 1 cup peas
                                                                  • Yes No 1 cup cubed yellow cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup mayonnaise
                                                                  • In a large bowl, combine all the ingredients, seasoning to taste with salt and pepper. Add the mayonnaise and mix well. Refrigerate covered until cold. Serve on a lettuce-lined platter. Garnish with a radish rose and green onion blossom known as a pioropusz or head-dress in Polish. Sprinkle paprika over all.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 tsp garlic salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 cup mesclun greens
                                                                  • Yes No 18 belgian endive leaves
                                                                  • Yes No 12 dried figs
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 3 oz goat cheese
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Combine shallot and next 5 ingredients in a small bowl.
                                                                  • Arrange greens and next 3 ingredients evenly on 6 serving plates. Sprinkle with goat cheese and cranberries. Drizzle with dressing.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp dried lavender
                                                                  • Yes No 1/2 tsp gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 1 6 oz 2% greek style plain yogurt
                                                                  • Yes No 2 cup quartered strawberry
                                                                  • Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.
                                                                  • Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.
                                                                  • Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
                                                                  • Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.
                                                                  • Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz passion fruit nectar
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1 edible orchid
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the orchid and shake well. Strain into a chilled red wine glass or hurricane glass and garnish with the orchid.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  These Chocolate Victory Bars triumph over mass-market nut-and-chocolate energy bars. I started toying with this recipe when news of salmonella-tainted peanut butter broke in October 2009 and my favorite energy bars, Luna Nutz Over Chocolate, were pulled from grocery store shelves. Think of these fairly nutritious peanut-chocolate bars as less of a diet food and more like a healthy candy bar. What to buy: Crispy brown rice cereal, flax seed meal, wheat germ, and brown rice syrup are available at many health food and grocery stores. Nutritional information: Serving Size 1 Bar (1.8oz/52g), Calories 218, Total Fat 8.5g, Saturated Fat 2.4g, Trans Fat 0g, Cholesterol 0.8mg, Sodium 122mg, Total Carb 37.7g, Fiber 3.9g, Sugars 13.7g, Protein 4.8g. (Nutritional information was calculated via SparkRecipes’ Recipe Calculator.) This recipe was featured as part of our Superpower Energy Bars for School Days and Work Days project.

                                                                  Ingredients
                                                                  • Yes No oil
                                                                  • Yes No 1 1/2 cup crispy brown rice cereal
                                                                  • Yes No 1 cup rolled oat
                                                                  • Yes No 1/2 cup raw sliced almonds
                                                                  • Yes No 1/4 cup raw wheat germ
                                                                  • Yes No 2 tbsp unsweetened, untoasted, dried coconut flakes
                                                                  • Yes No 2 tbsp flax seed meal
                                                                  • Yes No 1/2 cup brown rice syrup
                                                                  • Yes No 3 tbsp natural smooth unsalted peanut butter
                                                                  • Yes No 1 tbsp packed dark brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 salt
                                                                  • Yes No 1/3 cup semisweet chocolate chip
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking pan with butter; set aside.
                                                                  • Place rice cereal, oats, almonds, wheat germ, coconut, and flax seed meal on a rimmed baking sheet, toss with your hands to combine, and spread in an even layer. Bake, stirring halfway through, until almonds are light golden brown, about 12 minutes. Transfer to a wire rack.
                                                                  • Place rice syrup, peanut butter, brown sugar, vanilla, cinnamon, and salt in a medium saucepan over medium-low heat. Stir until mixture is combined and brown sugar has dissolved. Remove from heat, immediately add cereal mixture, and stir until combined. Transfer mixture to the prepared baking pan and, using a spoon, spread it evenly, pushing it into the corners.
                                                                  • When the mixture is cool enough to handle but is still warm, evenly and firmly press it into the pan with your hands. Sprinkle with chocolate chips and place in the oven. Bake until the chips start to melt, about 2 to 3 minutes. Remove from the oven and, using a table knife or offset spatula, spread the chocolate into an even layer. Cool the pan on a wire rack for 10 minutes, then place it in the refrigerator until the chocolate is set, about 30 minutes.
                                                                  • Remove the nutty oat slab from the pan (you may need to run a knife around the perimeter to loosen it). Cut it in half to form two rectangles, then cut each rectangle widthwise into 5 bars to form 10 bars total. Wrap each bar in plastic wrap. Store at room temperature for up to 3 days or freeze for up to 3 weeks; let frozen bars come to room temperature before eating.
                                                                  Yields: 10bars
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    freeze

                                                                  For all you fans of Brussels sprouts, here is something a little different. However, if you don’t like such a strong taste from the sprouts, you can blanch them in boiling water for 2 minutes and then run under cold water before cooking in the vegetable stock but reduce the final cooking time. Delicious served with pan-fried steak. Try adding chopped almonds just before serving to give this dish a bit of crunch.

                                                                  Ingredients
                                                                  • Yes No 1 250g lb brussels sprout
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 10 300ml fl oz vegetable stock
                                                                  • Yes No 2 tbsp wholegrain mustard
                                                                  • Yes No pinch salt, pinch freshly ground black pepper
                                                                  • Yes No 2 tbsp clear honey
                                                                  • Cut the Brussels sprouts in half. Heat the oil in a large pan, add the Brussels sprouts and fry for 2 minutes. Remove from the heat and carefully pour in the vegetable stock and stir in the mustard and seasoning. Bring to the boil, simmer uncovered for 3-4 minutes until the Brussels sprouts are tender. Stir in the honey and serve immediately. Recipe Courtesy of Think Vegetables UK
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  “I like to grill fish and am always looking for interesting side dishes to serve with it. This is also good with pork chops. It can be served warm or at room temperature.â€? —Victoria Johnson, Gilbert, AZ

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp canola oil
                                                                  • Yes No 1 1/2 tbsp minced red onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 cup diced pineapple
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 1/2 tsp chopped red jalapeño pepper
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1 tsp chopped ginger
                                                                  • Yes No 1 1/2 tsp chopped cilantro
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 2 minutes. Add pineapple; cook 5 minutes or until lightly browned. Add soy sauce, pepper, juice, and ginger; cook 2 minutes. Remove from heat; stir in cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Prep: 5 min., Cook: 5 min.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 2/3 cup white chocolate morsels
                                                                  • Yes No 2 tbsp instant coffee
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No cream
                                                                  • Yes No garnish, cinnamon sticks
                                                                  • Stir first 4 ingredients together in a small saucepan over low heat until white chocolate morsels are melted. Stir in vanilla and almond extracts; pour evenly into 4 mugs. Top with whipped cream, if desired. Garnish, if desired, and serve immediately.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  There is nothing better than the buttery taste of a golden sugar cookie. Sure you can decorate them, but why mess with perfection?

                                                                  Ingredients
                                                                  • Yes No 16 tbsp organic unsalted butter
                                                                  • Yes No 3/4 cup organic sugar, granulated
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Heat oven to 350° F. Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low. Combine the flour, baking soda, and salt in a bowl and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch-thick disk. Refrigerate, wrapped, for 30 minutes. Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on parchment-lined baking sheets. The scraps can be combined and rolled out again. Bake 10 to 12 minutes, until the edges are a light golden brown. Cool slightly on the baking sheets before transferring to cooling racks.
                                                                  Yields: 12medium-size cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll

                                                                  An easy chicken recipe with mozzarella cheese and mushrooms. Chicken breast halves are cooked in butter then broiled with a topping of mushrooms and mozzarella cheese. Here's a large picture of this recipe.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (boneless skin-on)
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 4 slice mozzarella cheese
                                                                  • Pound chicken breast halves until evenly thin. Dredge chicken with flour. In a large skillet, heat 2 tablespoons of butter over medium heat. Cook chicken in butter for about 4 to 6 minutes on each side, until tender and cooked through. Remove chicken to a shallow baking dish; sprinkle lightly with salt and pepper. Add 1 tablespoon butter to skillet and sauté mushrooms until tender. Arrange mushroom slices on top of each piece of chicken; cover with a slice of cheese. Place remaining mushrooms around chicken. Place chicken breasts under a hot broiler until cheese is melted. Serve immediately with hot buttered pasta or rice. Chicken with mozzarella cheese serves 4. More Chicken Breast Recipes Yogurt Chicken Chicken Breasts with Olives Chicken Breasts with Jalapeno Cheese Chicken Breasts Supreme Chicken Breasts with Garlic Cream Crockpot Chicken Breasts with Creole Sauce Chicken with Crab Dressing Chicken with Chipped Beef Chicken Breasts with Artichokes Chicken Breasts Recipe with Almonds Fried Chicken Breasts Oven Fried Chicken Breasts Chicken Breasts Hawaiian Easy Chicken Breasts Parmesan Chicken Recipe Index Chicken Breast Recipes Crockpot Chicken Recipes Skillet Chicken Index Chicken Casserole Index Top Chicken Casseroles Baked Chicken Recipes Oven Fried Chicken Recipes
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry

                                                                  Patricia Buckholz calls these ethereal cookies "forgotten meringues" because she turns off her oven and leaves them there to cool overnight.

                                                                  Ingredients
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 1 miniature cup diced semisweet chocolate chip
                                                                  • In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.
                                                                  • With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment - lined 12- by 15-inch baking sheets.
                                                                  • Bake meringues in a 275° regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.
                                                                  • Nutritional analysis per meringue.
                                                                  Cuisine:YesNoarizona
                                                                  Yields: 42meringues
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  • Yes No
                                                                    Star

                                                                  This recipe goes with Ploughman's Lunch Platter

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup apple cider vinegar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp sea salt
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp cardamom pods
                                                                  • Yes No 1/2 tsp mustard seed
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 7 plum tomato
                                                                  • Place first 7 ingredients in a large saucepan over medium-low heat; bring to a boil. Add onion and remaining ingredients; stir to combine. Reduce heat, and simmer 1 1/2 hours or until thick, stirring occasionally.
                                                                  Yields: 2cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 tbsp extra virgin olive oil
                                                                  • Yes No four 3 oz beef tenderloin medallions
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 lb button mushroom
                                                                  • Yes No 1/4 cup cognac
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/4 cup veal demiglace
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tbsp diced scallion
                                                                  • Yes No 1 tsp diced flat leaf parsley
                                                                  • Yes No hot sauce
                                                                  • In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.
                                                                  • Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes. Remove from the heat, add the Cognac and carefully ignite it with a long match. When the flames die down, add the mustard and cream and stir over moderate heat for 1 minute. Whisk in the veal demiglace, Worcestershire sauce, scallions and parsley and season with salt, pepper and hot sauce.
                                                                  • Add the meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer the meat to plates, spoon the sauce on top and serve.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  Sweet, flavorful melons are the stuff summer dreams are made of, and this simple preparation celebrates their arrival. Seek out a variety of locally grown melons to get the most out of this refreshing salad. What to buy: We used a white Muscat, a sweet dessert wine made from fragrant Muscat grapes, in this recipe. However, various sweet dessert wines such as Sauternes will work too. Just be sure to stick to white, because a dark wine will turn the fruit gray. This recipe was featured as part of both our Cooking with Summer Ingredients story and our Picnic Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sweet dessert wine
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tsp loosely packed lemon zest
                                                                  • Yes No 6 lb mixed melon
                                                                  • Yes No 2 cup blueberry
                                                                  • Place wine in a small saucepan and bring to a simmer over medium heat. Cook until reduced by about 1/4, about 7 minutes.
                                                                  • Add honey and lemon zest and stir until honey is dissolved.
                                                                  • Place melon and blueberries in a large bowl, pour wine mixture over top, and toss to combine. Serve immediately or chill in the refrigerator until ready to serve.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb green bean
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • In a large pot of lightly salted boiling water, cook the beans until crisp-tender, about 3 minutes. Drain and run under cold water to stop the cooking.
                                                                  • Meanwhile, toast the walnuts in a skillet over medium heat until lightly golden, 6 to 7 minutes, stirring occasionally. Reserve half the walnuts and crush the remainder in a resealable plastic bag with a meat pounder or rolling pin. In a large bowl, whisk together the oil, lemon juice, salt, and a few grinds of pepper. Add the crushed walnuts, whole walnuts, and beans and toss to coat well. Serve cold or at room temperature. (Can be made up to 1 day ahead. Cover and refrigerate.)
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  Category Finalist, Desserts. "This cake is even better on the second day." --Anna Ginsberg, Austin, TX

                                                                  Ingredients
                                                                  • Yes No 1/4 cup semisweet chocolate minichips
                                                                  • Yes No 1 tsp cake flour
                                                                  • Yes No 2 3/4 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup fat-free cream cheese
                                                                  • Yes No 10 tbsp butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup irish cream liqueur
                                                                  • Yes No baking spray
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Preheat oven to 325°.
                                                                  • Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.
                                                                  • Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.
                                                                  • Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 3/4 oz citrus vodka
                                                                  • Yes No 2 oz nectar
                                                                  • Yes No 1/2 oz cream soda
                                                                  • Yes No 1 oz ginger ale
                                                                  • Yes No 2 slice pear
                                                                  • Fill a pint glass with ice. Add all of the remaining ingredients except the ginger ale and pear slices and stir well. Strain into a chilled coupe, top with the ginger ale and garnish with the pear slices.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Too often glazed carrots are overcooked and mushy, the glaze is too sugary, and the dish is underwhelming. As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here. This recipe was featured in our Thanksgiving, Southern Style menu.

                                                                  Ingredients
                                                                  • Yes No 4 lb carrot
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 2 tbsp light molasses
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to halt cooking. Drain and refrigerate until ready to finish the recipe.)
                                                                  • Return carrots to the pot over medium-low heat, and add butter, sugar, molasses, and ginger. Cook until carrots are warmed through and glazed, about 5 minutes. Season well with salt and freshly ground black pepper. Serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tbsp ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/4 lb shiitake mushroom cap
                                                                  • Yes No 1 12 oz small bok choy
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1/4 chinese noodles
                                                                  • Yes No brown rice
                                                                  • In a small bowl, whisk the low-sodium chicken broth with the soy sauce, mirin and cornstarch slurry.
                                                                  • Heat a nonstick wok or large, deep skillet until very hot, about 3 minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper and stir-fry until fragrant, about 20 seconds. Add the onion and shiitake slices and stir-fry until they are lightly browned and nearly tender, about 3 minutes. Add the sliced bok choy and cook until the leaves are wilted and the stems are crisp-tender, about 2 minutes. Add the shrimp and stir-fry until they are pink and curled and nearly cooked through, about 3 minutes.
                                                                  • Stir the sauce, then stir it into the wok and cook until it is slightly thickened, about 2 minutes. Transfer the shrimp-and-bok choy stir-fry to a medium serving bowl and garnish with the crispy noodles. Serve the stir-fry with brown rice.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 1/2 lb assorted mushrooms
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 6 1/2 cup milk
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 cup fine white cornmeal
                                                                  • Yes No 5 thick, 1/4 inch oz aged robiola cheese, cheese
                                                                  • Butter a 10-by-14-inch baking dish. In a large skillet, melt 1 tablespoon of the butter in the olive oil. Add the mushrooms, season lightly with salt and pepper and cook over moderately high heat until the mushrooms start to exude their liquid, about 3 minutes. Reduce the heat to moderate and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are browned, about 20 minutes. Season with salt and pepper. Transfer half of the mushrooms to the prepared baking dish and the other half to a medium bowl. Cover the mushrooms in the bowl with plastic wrap and refrigerate.
                                                                  • In a medium saucepan, combine the milk and garlic with the remaining 3 tablespoons of butter and 2 teaspoons of salt and bring to a boil. Slowly whisk in the cornmeal over moderate heat. Reduce the heat to moderately low and cook, stirring often with a wooden spoon, until thickened, about 15 minutes. Season with salt and pepper. Pour the polenta over the mushrooms in the baking dish and smooth the surface. Place a piece of plastic wrap directly on the polenta and let cool to room temperature. Refrigerate overnight.
                                                                  • Preheat the oven to 350°. Bring the polenta to room temperature. Top the polenta with the sliced Robiola and bake in the upper third of the oven for about 45 minutes, or until the cheese is melted and golden brown and the polenta is hot throughout. Let the polenta rest for about 10 minutes.
                                                                  • Meanwhile, in a medium skillet, reheat the reserved mushrooms over moderately high heat until sizzling. Spoon the mushrooms on top of the polenta and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 10 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  The melon can be cut up to an hour ahead, covered, and chilled. Cabrales is a pungent variety of blue cheese-substitute Roquefort if Cabrales is unavailable.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp sherry vinegar
                                                                  • Yes No 3 cup loosely packed arugula
                                                                  • Yes No 1 3 1/4 lb cantaloupe
                                                                  • Yes No 4 1/2 oz slice prosciutto
                                                                  • Yes No 1/2 2 oz cup cabrales cheese
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine 1 1/2 tablespoons oil and vinegar, stirring with a whisk. Combine vinegar mixture and arugula in a bowl. Fan 5 cantaloupe wedges on each of 4 plates; top cantaloupe with about 3/4 cup arugula mixture. Place 1/2 ounce prosciutto on each plate; top each serving with 2 tablespoons cheese. Drizzle remaining 1 1/2 tablespoons oil and honey over salad; sprinkle with salt and pepper.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  I was getting all excited for fall, and then, BAM! Someone cranked the heat back up. So I turned wistfully from butternut squash back to, well, ice cream. Here's one more ice cream treat for the end of summer — but its flavors will transition you right into fall.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 oz cream cheese
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup ginger
                                                                  • Yes No 1 pint ginger ice cream
                                                                  • Yes No 1 4 dozen, 2 inch oatmeal cookies
                                                                  • In a small bowl, whisk 2 tablespoons of the milk with the cornstarch. Mix thoroughly so the cornstarch doesn't clump up. In another large bowl, whip the cream cheese until smooth.
                                                                  • In a large saucepan, combine the remaining milk with the heavy cream, sugar and honeyp. Bring the milk mixture to a boil and simmer for about 5 minutes over medium-low heat. Stir to make sure all the sugar dissolves. Keep a close eye on it; you may need to pull the mixture half off the burner so it doesn't boil over.
                                                                  • Take the milk mixture off the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook, stirring constantly, over moderately high heat until the mixture is slightly thickened, about 1 minute — no more. Turn off the heat.
                                                                  • Whisk a ladle of hot milk mixture into the cream cheese until smooth. Pour it back into the pot and whisk. Whisk in the salt. Place the chopped fres ginger in a container and pour the mix over them. Chill completely for at least 12 hours — overnight, ideally.
                                                                  • After the mix is thoroughly chilled, remove the ginger with a slotted spoon and freeze the mix it in an ice cream maker according to manufacturer instructions. Scrape out the ice cream into a freezer-safe container. Place plastic wrap over it so the surface is covered completely and not exposed to air. Freeze for 2 to 4 hours, or overnight, before serving.
                                                                  • Bake the cookies. Remove to a cooling rack and let cook for 15 minutes or until relatively firm and cool enough to be handled. Use a teaspoon to scrape out a flat slice of ice cream and sandwich between two warm cookies, pressing down to seal the ice cream and cookies together. Repeat. Serve the sandwiches immediately or freeze them, well-wrapped, for up to a week.
                                                                  Yields: 1quart
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 lb beef flank steak
                                                                  • Yes No 1 cup teriyaki sauce
                                                                  • Yes No 1 cup cola
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 2 tbsp hot sauce
                                                                  • Yes No salt and pepper
                                                                  • With a sharp knife, lightly score both sides of steak in a crisscross pattern. Place steak in a large ziplock bag.
                                                                  • In a medium bowl, combine teriyaki sauce, cola, onion, garlic, vinegar, oil and hot sauce, whisking well to combine. Reserve 1/2 cup of marinade. Pour remaining marinade over steak in ziplock bag, seal bag and turn over a few times to thoroughly coat. Refrigerate for 2 hours.
                                                                  • Preheat broiler and place a rack 3 inches from heat source. Let steak and marinade sit at room temperature for 15 minutes. Remove steak from bag; discard excess marinade. Season steak on both sides with salt and pepper. Place steak on a broiler pan and broil for 6 minutes. Turn steak, brush with reserved marinade and broil for 6 minutes longer (for medium rare).
                                                                  • Remove steak to a cutting board, tent with foil to keep warm and allow to rest for 10 minutes. Carve steak into thin slices and serve.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock bag
                                                                  • Yes No
                                                                    foil
                                                                  Sake-Steamed Clams
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 2 lb cockle
                                                                  • Yes No 1 cup sake
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 2 scallions, white and light green parts only
                                                                  • Fill a medium bowl with cold water and add 1 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well.
                                                                  • In a large, deep skillet, combine the sake with the water and bring to a boil. Add the Manila clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes.
                                                                  • Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No fudge sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 oz unsweetened chocolate
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1 tbsp non-fat milk
                                                                  • Yes No 10 small soft caramel candies
                                                                  • Yes No 2 tbsp coarsely chopped pecan
                                                                  • Yes No 4 cup vanilla low fat frozen yogurt
                                                                  • Prepare Fudge Sauce.
                                                                  • Preheat oven to 350°.
                                                                  • To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray.
                                                                  • Combine butter and chocolate in a large microwave-safe bowl. Microwave at high 1 minute, and stir until melted. Add egg and egg white, stirring with a whisk. Stir in water and vanilla. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, cocoa, and baking powder, and stir into chocolate mixture. Spread half of batter in bottom of prepared pan. Combine milk and candies in a small microwave-safe bowl. Microwave at high 1 1/2 minutes, and stir until melted. Drizzle caramel mixture over batter in pan; sprinkle with pecans. Drop remaining batter by tablespoonfuls over pecans. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely on a wire rack. Cut into 16 squares.
                                                                  • To prepare the sundaes, top each brownie with 1/4 cup frozen yogurt and 2 tablespoons Fudge Sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 tsp saffron
                                                                  • Yes No 2 green cardamom pods
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 cup plain greek yogurt
                                                                  • Yes No 1 egg
                                                                  • Yes No canola oil
                                                                  • Make the syrup: Bring sugar, saffron, cardamom, cinnamon, and 1 cup water to a boil in a 2-qt. saucepan over medium-high heat; remove from heat and let sit for 30 minutes. Pour syrup through a fine strainer into a medium bowl and stir in lemon juice; set syrup aside.
                                                                  • Make the fritters: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together yogurt, egg, and 1/2 cup water; add to dry ingredients and stir with a fork just until a dough forms; let sit for 10 minutes.
                                                                  • Meanwhile, pour oil to a depth of 2″ into a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches and using a 1/2-oz. ice cream scoop or tablespoon-size measuring spoon, drop balls of dough into oil, and fry, tossing, until golden brown and cooked through, about 3 minutes. Transfer fritters to paper towels to drain briefly, and then transfer to a large shallow serving dish or platter. Pour syrup over the fritters and toss to coat evenly; serve immediately.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes