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                                                                  This popular pie is sure to please everyone's sweet tooth and is very simple to make.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No our favorite pie crust
                                                                  • Yes No 8 oz bittersweet chocolate
                                                                  • Yes No 1 cup coarsely chopped pecan
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp light corn syrup
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Preheat the oven to 375 degrees. On a lightly floured work surface, roll dough out to a 12-inch round. Fit into a 9-inch deep-dish pie plate. Using kitchen shears, trim crust, leaving a 1-inch overhang. Fold edge under then crimp with your fingers. Prick bottom all over with a fork; refrigerate 30 minutes.
                                                                  • Line with parchment paper and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake 15 to 20 minutes until edges are just beginning to turn golden. Remove parchment and pie weights, and return shell to oven. Bake 15 to 20 minutes longer or until golden all over. Transfer to a wire rack to cool. Reduce oven temperature to 350 degrees.
                                                                  • In a medium heatproof bowl, set over, not in, a pan of simmering water, melt 2 ounces of the chocolate. Brush bottom of cooled shell with chocolate and scatter pecans over.
                                                                  • Using the same bowl, set over simmering water, melt butter with remaining 6 ounces of chocolate.
                                                                  • Using an electric mixer on high, beat eggs, granulated sugar, corn syrup, and salt until thick and batter falls back in a ribbon when beaters are lifted from bowl, about 3 minutes. Gently fold butter-chocolate mixture into egg mixture. Pour into pie shell. Bake 35 to 40 minutes or until top forms a crust and filling is just set.
                                                                  • Transfer to a wire rack to cool completely, then refrigerate until well chilled.
                                                                  • Using an electric mixer on medium speed, beat cream with confectioners' sugar until soft peaks form. Top cooled pie with whipped cream and chocolate shavings.
                                                                  Cuisine:YesNomississippi
                                                                  Yields: 9
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 4 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    ribbon
                                                                  Chocolate Fudge Pie
                                                                   4 h 50 m
                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated piecrusts
                                                                  • Yes No 6 oz unsweetened chocolate baking squares
                                                                  • Yes No 1 14 oz fat free sweetened condensed milk
                                                                  • Yes No 1 8 oz fat free frozen whipped topping
                                                                  • Yes No garnish, fresh raspberries
                                                                  • Preheat oven to 425°. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.
                                                                  • Bake at 425° for 8 minutes. Remove weights and foil, and bake 5 to 7 more minutes or until golden brown. Cool completely on a wire rack (about 15 minutes).
                                                                  • Meanwhile, microwave chocolate in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in milk until smooth; let stand 2 minutes. Fold half of whipped topping into chocolate mixture until combined; pour mixture into crust.
                                                                  • Cover and chill 4 to 8 hours. Spread remaining whipped topping over pie; garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                  • Total Time: 4 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Use this simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp organic red wine vinegar
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1 large organic egg yolk
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in both oils until mixture is fully emulsified and thickened. Season with pepper.
                                                                  Yields: 1 ¾cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    emulsify
                                                                  Ingredients
                                                                  • Yes No 1 8 1/2 oz brown rice
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Yes No 1 chipotle in adobo
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 5 oz large poblano chili pepper
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • Yes No 1/4 cup salted roasted pumpkin seeds
                                                                  • Yes No vegetable oil
                                                                  • Yes No slice pocket pitas, lettuce, tomato slices, sour cream and salsa
                                                                  • In a food processor, pulse three-fourths of the rice with the cheese, chipotle and 1 teaspoon of salt until slightly pasty. Add the poblano, scallions, peas and pumpkin seeds and pulse until the vegetables are coarsely chopped. Transfer the mixture to a bowl and knead in the remaining rice. Using moistened hands, form the mixture into four 4-inch patties, about 3/4 inch thick, pressing to compact.
                                                                  • Preheat a grill pan or nonstick skillet. Brush the burgers with oil and grill over moderate heat until golden and crusty, about 5 minutes. Carefully flip them and grill until heated through and golden, about 5 minutes longer. Stuff the burgers into the pitas with lettuce, tomato slices, sour cream and salsa.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush

                                                                  The simple addition of caramelized apples and salty blue cheese gives this tasty soup a sophisticated feel.

                                                                  Ingredients
                                                                  • Yes No 1 head celery rib
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 qt vegetable broth
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup crumbled blue cheese
                                                                  • Cut celery into 1-in. chunks. In a large pot, boil celery and onion with broth, covered, until tender, 20 to 25 minutes.
                                                                  • Meanwhile, melt butter in a small frying pan over medium heat. Cook apple, stirring occasionally, until caramelized, about 10 minutes. Set aside.
                                                                  • Working in batches, ladle celery mixture into a blender and whirl until very smooth, about 2 minutes per batch. Stir in half-and-half and season with salt and pepper. Ladle soup into bowls and sprinkle with parsley, reserved apple, and cheese.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 12 oz cup dried cannellini beans
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 small celery rib
                                                                  • Yes No 1 lb yellow wax beans
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 large radish
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/3 small cup basil
                                                                  • In a large saucepan, cover the drained cannellini beans with 2 inches of water. Add the yellow onion, carrot and celery and bring to a boil. Simmer over low heat, stirring occasionally, until the cannellinis are tender, about 1 hour and 15 minutes. Drain the cannellinis and discard the onion, carrot and celery.
                                                                  • Meanwhile, bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Add the wax beans to the saucepan and cook until just tender, 3 minutes. Drain the beans and chill them quickly in the ice water. Drain and pat dry.
                                                                  • In a small bowl, combine the olive oil with the vinegar and lemon juice and season with salt and black pepper.
                                                                  • In a large bowl, toss the cannellini beans with the wax beans, radishes, red onion and basil. Add the vinaigrette and toss to coat. Season with salt and black pepper and serve right away.
                                                                  Yields: 10
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Brandy, rum, and coffee combine to create a dark treat.

                                                                  Ingredients
                                                                  • Yes No 2 oz coffee flavored brandy
                                                                  • Yes No 2 oz light rum
                                                                  • Yes No 4 oz brewed coffee
                                                                  • Yes No 1 tsp caster sugar
                                                                  • Stir all ingredients over ice in a brandy snifter.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 10 large oz spinach
                                                                  • Yes No 1 lb bow tie pasta (farfalle)
                                                                  • Yes No 1/4 lb prosciutto
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
                                                                  • Combine the raisins and the boiling water. Let stand until plump, about 10 minutes. Drain.
                                                                  • In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Stir in the spinach and cook, stirring, until just wilted, about 2 minutes.
                                                                  • In a large pot of boiling, salted water, cook the farfalle until just done, about 15 minutes. Drain. Toss with the pine nuts, raisins, spinach mixture, prosciutto, salt, pepper, and Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The only thing Spanish about this recipe for Spanish Wind Cake -- Spanische Windtorte -- is its name. It dates to the Baroque period of the Austro-Hungarian Empire and the nobility's fascination with Spanish culture. It's an elegant dessert shell made of meringue, and filled with whipped creamand and berries. Fancy piping isn't necessary. The meringue shell can be made simply and decorated with purchased icing flowers. It's best to make any meringue dessert when the humidity is low or in an air-conditioned kitchen. Here are step-by-step instructions for making Spanish Windtorte. Makes 1 (8-inch) Spanish Windtorte

                                                                  Ingredients
                                                                  • Yes No 8 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 2 1/2 cup caster sugar
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1 1/4 cup caster sugar
                                                                  • Yes No premade icing flowers
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 6 tbsp powdered sugar
                                                                  • Yes No 1/4 cup cognac
                                                                  • Yes No 4 small cup blueberry
                                                                  • To Make the Shell: Place rack in the middle of the oven and heat to 200 degrees. Place parchment paper on three large baking sheets. Coat them lightly with vegetable spray and dust with flour, spreading from side to side to cover completely, and then tapping off the excess. Invert an 8-inch-round baking pan on one side of one of the floured pans and pat it lightly so it leaves a ring impression. Repeat on the other side, without letting rings touch. Make two more ring guidelines on one of the other pans, and one ring on the remaining pan. You should have five guideline rings in all. In a large bowl or a stand mixer with the wire whisk, beat 8 egg whites with the cream of tartar until foamy. Then, gradually beat in 2 1/2 cups superfine sugar, beating 5 to 10 minutes or until stiff peaks form. Fit a large pastry bag with a plain pastry tip and fill the bag with the meringue. Pipe a 3/4-inch thick circle inside one of the rings on the baking sheet and continue spiraling until the entire ring is filled. Repeat on the other side with the second ring. Using a spatula, smooth the surface. Bake 45 minutes or until dry. Do not let them brown. It's OK if the bottoms brown a bit, but not the tops. Repeat the process with the three remaining rings, except don't fill in these circles. When meringues are dry, gently slide them off the baking sheet (the Wilton Cake Lifter is a good tool) to a wire rack to cool completely. I recommend constructing the shell on a serving platter that is heatproof to 200 degrees, so you don't have to transfer the torte once it's assembled because it's very fragile. Place one of the filled-in circles on the center of the platter. Pipe 8 dabs of meringue spaced evenly around the edge of the circle and "glue" on one of the open rings. Continue with the 2 other open rings. Let it dry in the oven for 20 minutes. Cool completely. [ To Decorate: Meanwhile, prepare the decoration meringue using 4 egg whites, cream of tartar and superfine sugar in the same way the shell meringue was made. The other filled-in circle, which will become the top, can be decorated with shells and rosettes (or left plain) and dried in the oven for 20 minutes or until no longer tacky. Cool completely. Decorate the sides of the cake with shells and rosettes, if desired, and dry in the oven for 20 minutes or until no longer tacky. Cool completely. Apply premade icing flowers or candied violets with a dab of meringue to the sides of the cake (and the top, if desired). The meringue shell will be much harder than the type on lemon meringue pie, for example, and some cracking is to be expected. To Make the Filling: In a large bowl or stand mixer, whip the heavy cream and confectioners' sugar until it starts to thicken. Add the liquor, if using, and whip hard to compensate for any moisture from the berries. Fold in the berries and fill the meringue shell. Place the top on and serve immediately. When ready to serve, remove the top and slice pieces as you would for a cake. The meringue will probably splinter, but that, also, is to be expected.
                                                                  Cuisine:YesNospanish
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Thai cooks typically serve meat already sliced so it's easier to eat. Here, Andy Ricker tosses pieces of soy-marinated flank steak with fresh mint, cilantro and roasted rice powder. The powder (a thickener in Thai curries) adds a fun crunch but is optional.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1/4 cup minced lemongrass
                                                                  • Yes No one 2 1/2 lb beef flank steak
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1 tbsp crushed red bell pepper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 2 tsp roasted rice powder
                                                                  • In a large glass baking dish, mix the soy sauce with the pepper and 2 tablespoons of the lemongrass. Add the flank steak and turn to coat. Let stand at room temperature for 30 minutes.
                                                                  • Light a grill. Grill the flank steak over moderately high heat, turning once, until charred on the outside but still pink within, about 8 minutes. Transfer the steak to a carving board and let stand for 5 minutes. Cut the steak in half lengthwise. Slice the halves across the grain 1/4 inch thick.
                                                                  • In a large wok or nonreactive skillet, combine the lime juice with the fish sauce, crushed red pepper, sugar and the remaining 2 tablespoons of lemongrass. Cook over moderate heat until hot. Stir in the sliced steak along with 1 tablespoon of the marinade. Add the shallots, mint, cilantro and roasted rice powder, stirring to coat. Transfer the salad to plates and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  A creamy cole slaw with cabbage, mayonnaise, and other seasonings.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Yes No 1/3 cup oil
                                                                  • Yes No 1/8 tsp onion powder
                                                                  • Yes No 1/8 tsp mustard powder
                                                                  • Yes No 1/8 tsp celery salt
                                                                  • Yes No 1 dash black pepper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 large cabbage
                                                                  • Directions for coleslaw Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated. Coleslaw serves 8. More Cole Slaw Recipes Sweet Sour Coleslaw Warm Coleslaw Recipe Coleslaw Recipe with Vinegar Dressing Freezer Coleslaw Coleslaw with Vinegar or Creamy Dressing Special Cabbage Slaw Country Style Cabbage Slaw Cole Slaw with Mayonnaise Cole Slaw with Hot Vinegar Dressing Old-Fashioned Coleslaw Carolina Coleslaw Cabbage Salad Recipe Cabbage Recipe Index Coleslaw Recipes Cabbage Soup Recipes Salad Dressing Index Vegetable Salads Spinach Salad Recipes Bean Salads More Salad Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    slow cook

                                                                  "You've got to love pan-roasted halibut," says Dressler's co-chef Polo Dobkin. "It's beautifully firm and it gets so nicely golden when you sear it." Although he and co-chef Cal Elliott don't usually make a lot of rich sauces, they adore this tangy lemon-butter sauce with fish: "The lemon brightens up the halibut," Dobkin says.

                                                                  Ingredients
                                                                  • Yes No 2 lb fresh cranberry beans
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 thyme
                                                                  • Yes No 2 lb fresh fava bean, shelled
                                                                  • Yes No 1/2 lb string bean
                                                                  • Yes No 1/2 lb sugar snap peas
                                                                  • Yes No 1 cup frozen baby peas
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No eight 6 to 7 oz thick skinless halibut fillets
                                                                  • Yes No microgreens
                                                                  • Bring 2 medium saucepans of water to a boil and prepare a large bowl of ice water. Add the cranberry beans, whole garlic cloves and thyme sprigs to one saucepan and simmer over moderate heat until the beans are tender, about 30 minutes. Drain the beans and discard the garlic and thyme. Wipe out the saucepan and return the beans to it.
                                                                  • Meanwhile, preheat the oven to 425°. Add the fava beans to the second saucepan of boiling water and cook for 5 minutes. Using a slotted spoon, transfer the favas to the ice water to cool.
                                                                  • Add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Using a slotted spoon, transfer the haricots verts to the ice water to cool. Add the sugar snaps to the boiling water and cook for 2 minutes. Drain and add them to the ice water. Drain all the beans and peas and pat dry; pop the favas out of their outer skins. Add the beans, sugar snaps and baby peas to the cranberry beans.
                                                                  • Wipe out the medium saucepan and melt the 2 tablespoons of butter. Add the shallots and minced garlic and cook over moderate heat, stirring occasionally, until softened. Add the wine and cook until nearly evaporated, about 10 minutes. Add the chicken stock and cook until reduced to 1/4 cup, about 6 minutes. Reduce the heat to moderately low and whisk in the cubes of cold butter, a few at a time, until a creamy sauce forms. Add 1 tablespoon of the lemon juice and season the sauce lightly with salt and pepper. Pour all but 1/4 cup of the butter sauce over the vegetables and keep warm.
                                                                  • Heat the oil in a very large ovenproof skillet. Pat the halibut dry and season with salt and pepper. Add the fillets to the skillet and cook over high heat until lightly browned, about 3 minutes. Transfer the skillet to the oven and cook until the halibut is almost opaque throughout, about 5 minutes. Carefully turn the fillets. Add the remaining butter sauce to the skillet with the remaining 2 tablespoons of lemon juice and the chopped thyme. Cook over moderate heat just until the sauce is bubbling and the fish is just cooked through. Transfer the halibut fillets to plates and spoon the lemon-butter sauce on top. Garnish with the microgreens and serve with the beans.
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Enhance a white cake mix with buttermilk, butter and flavoring extracts for this basic white cupcake. Then add whatever frosting and topping you are in in the mood for. We went for Coconut Buttercream and flaked coconut for these stunning Coconut Cupcakes.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz white cake mix
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
                                                                  • Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
                                                                  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
                                                                  • Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread evenly with Coconut Buttercream, and sprinkle with sweetened flaked coconut.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  A traditional puttanesca gets complex, savory flavor from olives, capers, tomatoes and anchovies (which essentially melt into the sauce). This version omits the anchovies in favor of salmon, which stays firm and makes for a heartier dish.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb penne rigate
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 lb skinless center cut salmon fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 1/4 cup pitted kalamata olive
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Yes No 1/4 cup finely shredded basil
                                                                  • In a large pot of salted boiling water, cook the pasta until it's barely al dente. Drain, reserving 11/4 cups of the cooking water.
                                                                  • Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil. Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes. Transfer the salmon to a plate and pour off the oil in the skillet.
                                                                  • Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper. Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds. Add the tomatoes and cook until just softened, 2 to 3 minutes. Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes. Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes. Add the salmon to the skillet and break it up into chunks. Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Stir in the basil, transfer the pasta to bowls and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 10 large egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 3 gherkin
                                                                  • Yes No 2 tbsp goat cheese (chèvre)
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 1/2 tsp minced shallot
                                                                  • Yes No 2 tsp chives
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 oz country ham
                                                                  • In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 10 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.
                                                                  • In a medium bowl, mix the mayonnaise, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.
                                                                  • Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, spoon in the filling with a teaspoon. Top each egg with a piece of country ham, sprinkle with the remaining 1 teaspoon of chives and serve.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Serve this crunchy salad alongside grilled chicken or fish. To speed preparation, look for jars of fresh orange sections and precut vegetables in the refrigerated section of your supermarket's produce department.

                                                                  Ingredients
                                                                  • Yes No 6 cup strips jicama
                                                                  • Yes No 6 cup loosely packed baby spinach
                                                                  • Yes No 1 cup orange
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 2/3 cup ginger sesame vinaigrette
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Combine first 5 ingredients in a large bowl. Drizzle with Ginger-Sesame Vinaigrette, and toss well to coat. Sprinkle with sesame seeds.
                                                                  Yields: 8servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle

                                                                  This is an important dish to serve for Chinese New Year. Many parents encourage their children to eat more of it so they won't fight as much, and thus start the new year in harmony.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup diced oyster mushroom cap
                                                                  • Yes No 1 8 oz thai style flavored tofu
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/2 cup frozen corn kernel
                                                                  • Yes No 1/2 cup canned water chestnuts
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 1/2 tsp rice vinegar
                                                                  • Yes No 2/3 cup scallion
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Heat a large skillet or wok coated with cooking spray over medium-high heat. Add ginger and garlic cloves; stir-fry 30 seconds. Add mushrooms and tofu; stir-fry 2 minutes. Add carrot, corn, and water chestnuts; stir-fry 1 minute. Stir in soy sauce and vinegar; cook 2 minutes. Stir in green onions, sesame oil, pepper, and salt.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Many CookingLight.com users crave hearty meals, and our take on the classic French bistro dish satisfies. You can add a side of sautéed spinach to round out the plate for a company-worthy supper.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 lb baking potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 lb boneless sirloin steak
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 2 tbsp brandy
                                                                  • Yes No 3/4 cup reduced sodium beef broth
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Position 1 oven rack on the highest setting. Position another rack on the lowest setting.
                                                                  • Preheat oven to 450°.
                                                                  • Arrange potatoes in a single layer on baking sheets. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt. Bake at 450° for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.
                                                                  • Heat a 12-inch heavy nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add steak to pan; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.
                                                                  • Add shallots to pan; sauté 2 minutes. Add brandy; bring to a boil, scraping pan to loosen browned bits. Add beef broth, Dijon mustard, and remaining 1 teaspoon thyme; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Add butter, stirring with a whisk.
                                                                  • Slice steak. Serve with shallot pan reduction sauce and potatoes.
                                                                  • Wine note: This classic dish deserves its classic match: cabernet sauvignon. If price is no object, opt for a top red Bordeaux from France. But to stay under $30, a rich, full-bodied cabernet from California will do the trick. The Geyser Peak Cabernet Sauvignon 2005 is a steal at just $18. —Karen MacNeil
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings (serving size: 3 ounces steak, about 3 tablespoons sauce, and about 8 frites)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Tailor the flavor of these burritos by picking a salsa that pleases your palate. Choose a chipotle variety for smokiness or a spicy tomatillo one for heat.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 10 oz frozen winter squash
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 1 10 oz frozen spinach
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 10 inch flour tortilla
                                                                  • Yes No 5 oz goat cheese (chèvre)
                                                                  • Yes No 1/2 cup salsa
                                                                  • In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
                                                                  • Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
                                                                  • Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
                                                                  • Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No one 21 inch, 10 cup baguette
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 tsp chopped sage
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 lb shiitake mushroom cap
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 large egg
                                                                  • Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the baguette cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
                                                                  • In a very large skillet, melt 4 tablespoons of the butter. Add the onion and celery and cook over moderate heat until softened, about 8 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread and wipe out the skillet.
                                                                  • Melt the remaining 4 tablespoons of butter in the skillet. Add the mushrooms and cook over moderately high heat until tender and browned, about 8 minutes. Season with salt and pepper. Scrape the mushrooms into the bowl with the bread.
                                                                  • In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add 2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
                                                                  • Preheat the oven to 375°. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Familiar flavors combine in unexpected ways in this sophisticated salad. What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and are sold in jars. Look for them in gourmet grocery stores or online.

                                                                  Ingredients
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 2 medium fennel bulb
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/3 cup oil cured black olives, and pitted
                                                                  • Yes No 1/2 preserved lemon, rind only, very
                                                                  • Yes No preserved lemon and bitters vinaigrette
                                                                  • Trim leaves from celery stalks and coarsely chop them; set aside. Thinly slice celery stalks on the bias.
                                                                  • Combine celery, celery leaves, fennel, parsley, olives, and lemon rind in a large bowl. Add vinaigrette and toss to coat. Season well with salt and freshly ground black pepper. Mound salad onto a serving platter and, if using, garnish with fennel fronds.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  I have a cucumber problem: suddenly I have armfuls of giant, prickly cukes in my garden. They're called Suyo Long Cucumbers and most gardeners would say there's not a lot to do with such a large fruit and ideally, they should be picked before reaching such a massive size. That one in the photo above weighed in at 1 1/4 pounds. And I've see bigger.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp sesame oil
                                                                  • Yes No 1 1/2 tsp tamari
                                                                  • Yes No 1 1/2 tsp citrus juice
                                                                  • Yes No 1 tsp rice vinegar
                                                                  • Yes No 1 lb cucumber
                                                                  • Yes No 2 tbsp total herbs
                                                                  • Yes No 1 tsp sesame seed

                                                                  This nonalcoholic cocktail rings in fall by combining flavors more common in cranberry sauce. Serve this to kids or your sober guests, but don’t be surprised when others turn down the alcohol in favor of this virgin drink. What to buy: Look for pure, unsweetened cranberry juice. We especially like R. W. Knudsen’s Just Juice line. This recipe was featured as part of our Neoslacker Interactive Thanksgiving menu.

                                                                  Ingredients
                                                                  • Yes No 2 part cranberry juice
                                                                  • Yes No 2 part ginger syrup
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 part nonalcoholic sparkling apple cider
                                                                  • Combine cranberry juice and ginger syrup in a rocks glass. Add crushed ice and stir. Top with cider and serve.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This American chop suey is an easy one dish meal to prepare on a busy weekend day or any day. The ground beef mixture slowly cooks, then the cooked macaroni is added just before serving time. Serve this with biscuits and a tossed salad for a hearty and flavorful meal.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup shredded processed cheese
                                                                  • Yes No 1 tomato paste
                                                                  • Yes No 1 15oz diced tomato in can
                                                                  • Yes No 2 cup macaroni
                                                                  • In a non-stick skillet, brown the ground beef with onion and green pepper. Drain; transfer to slow cooker/Crock Pot. Add seasonings, cheese, tomato paste, and tomatoes; stir to combine. Cover and cook on low for 5 to 6 hours. Stir in hot cooked macaroni 10 minutes before serving. Serves 4. Related Recipes Beef Macaroni Casserole Macaroni and Cheese Casserole Tex Mex Macaroni and Cheese Beef and Cheese Bake Crockpot Beefy Macaroni and Cheese Baked Ziti Recipe Baked Ziti with Italian Sausage Easy Baked Ziti Baked Ziti with Sausage II Penne Pasta and Cheese Bake Penne Pasta with Meat Sauce Skillet Beef Recipe Index Hamburg Casseroles Ground Beef Recipes Crockpot Ground Beef Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 tbsp plain greek style low fat yogurt
                                                                  • Yes No 1/4 tsp dill, dried
                                                                  • Yes No 2 slice pumpernickel bread
                                                                  • Yes No 1 oz lean ham
                                                                  • Yes No 1 small pear
                                                                  • Yes No 1 1 oz swiss cheese
                                                                  • Combine yogurt and dill in a small bowl, stirring until blended.
                                                                  • Spread yogurt mixture on bread slices. Top 1 bread slice with ham, half of pear slices, cheese, and remaining bread slice. Serve with remaining pear slices on the side.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 1serving
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 oz wide egg noodles
                                                                  • Yes No 1 4 cup unsalted butter
                                                                  • Yes No 2 large leek
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 4 cup shredded gruyčre cheese
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 5 to 5.5 oz canned tuna in oil
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Cook egg noodles until al dente according to package directions. Drain, rinse with cold water, and drain again.
                                                                  • Melt butter in a medium saucepan over medium heat. Add leeks and cook, covered, 7 minutes or until tender but not browned. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
                                                                  • Remove from heat, and whisk in cheese and next 3 ingredients. Fold in tuna and egg noodles. Pour into a greased 3-quart baking dish.
                                                                  • Combine olive oil, garlic, and panko; sprinkle over casserole. Bake at 375° for 30 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For an easy, satisfying, and healthy chicken casserole dinner, check out this lightened up version of one of our most popular chicken dishes of all time.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped cooked chicken breasts
                                                                  • Yes No 1 10 oz fat free cream of chicken soup
                                                                  • Yes No 1 10 oz fat free cream of mushroom soup
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No 1 8 oz reduced fat cheddar cheese
                                                                  • Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
                                                                  • Stir in chicken and next 6 ingredients; remove from heat.
                                                                  • Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
                                                                  • Bake at 350° for 30 to 35 minutes or until bubbly.
                                                                  • Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze

                                                                  A Jewish meat knish (kuh-NISH) is a baked dumpling filled with meat, potatoes, kasha, sauerkraut, onions or cheese (and lately spinach and other ingredients), that is baked or fried. It's similar to a British pasty, Mexican empanada, Russian pirozhki and an Italian calzone. This recipe was provided by Lloyd Weinstein of Benjie's Deli in Santa Ana, Calif. The knishes can be individually quick frozen on baking sheets and transferred to freezer bags for storage, if desired. Here are step-by-step pictures of making Jewish meat knishes. Makes about 20 Jewish Meat Knishes

                                                                  Ingredients
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 5 large egg
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1 drop yellow food coloring
                                                                  • Yes No 1 lb all purpose flour
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/8 cup vegetable oil
                                                                  • Yes No 1 1/2 lb 80% lean ground beef
                                                                  • Yes No 5 oz pastrami
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp garlic powder
                                                                  • Prepare the meat filling by sauteeing the onions in vegetable oil until translucent. Add the ground beef and brown. Add pastrami and mix well. Remove from heat. Pass meat through a grinder with the small hole setting. Transfer meat to a large bowl. Let cool to room temperature. Add eggs and seasonings, and mix well. Meanwhile, prepare the knish dough by mixing the oil, eggs, salt, water and food coloring. Add the flour until a rollable dough forms, adding more flour or water if necessary. Flour a work surface and place the dough on it. Cover with plastic wrap and let it rest 15 minutes. Heat oven to 350 degrees. Roll the dough to 1/4-inch thickness. Using a pizza cutter, cut the dough into 3-inch squares. Egg wash the squares with 1 beaten egg mixed with 1 teaspoon water. Place two cookie-size scoops of filling on each square. Then fold the ends in as for an envelope. Place knishes on a parchment-lined baking pan and brush with egg wash. Continue with rest of dough and filling. Bake for 20 minutes or until knishes are golden brown on the top and bottom. Serve warm as an appetizer, side dish or main course.
                                                                  Cuisine:YesNojewish
                                                                  • Prep Time: 50 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Stuffed manicotti recipes can be high in calories, but turkey sausage and other lower fat ingredients keep the numbers down in this family-friendly Italian dish.

                                                                  Ingredients
                                                                  • Yes No 10 uncooked manicotti
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb sweet turkey italian sausage
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 1/2 6 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 2 cup tomato basil pasta sauce
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.
                                                                  • Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.
                                                                  • Preheat oven to 350°.
                                                                  • Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10servings (serving size: 1 stuffed manicotti)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    newman's own
                                                                    Brands:
                                                                  • Yes No
                                                                    Newman's Own

                                                                  Fries don't really come to mind when you think about eating healthy, but these are baked in the oven and served with a healthy spread. Plus, they're loaded with big flavor.

                                                                  Ingredients
                                                                  • Yes No 4 medium russet potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 2 tbsp sumac
                                                                  • Preheat oven to 350. Peel potatoes. Cut one potato in half and set aside one of the halves. Slice the remaining potatoes into 1/2-inch strips. Toss with olive oil and a pinch of salt. Bake 30-35 minutes, giving them a stir every 10 minutes or so.
                                                                  • Roughly chop the reserved potato half. Bring to a boil in salted water and cook until soft. Drain and roughly mash with a fork.
                                                                  • Meanwhile, make a paste with the head of garlic. Follow Emma's instructions here. Place garlic into a food processor or blender and add 2 tablespoons of mashed potatoes and 2 tablespoons of water. Add a little more potato or water as necessary. You want the spread to come together, but it won't be super creamy.*
                                                                  • When the fries are done, remove from oven and toss with sumac. Serve with spread on the side.
                                                                  • *Note: Conceivably, you could skip the garlic paste process and toss the whole cloves into the blender or food processor with some salt. But this was the process I used (with a hand blender), with good results.
                                                                  Yields: 2 ½
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 cup chopped ham
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 cup chicken broth
                                                                  • Yes No 1 16 oz frozen seasoning
                                                                  • Yes No 1 16 oz frozen chopped collard greens
                                                                  • Yes No 1 16 oz black eyed peas
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No cornbread crust batter
                                                                  • Yes No pimiento cheese corn sticks
                                                                  • Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
                                                                  • Bring mixture to a boil, and add seasoning blend and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
                                                                  • Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.
                                                                  • Note: For testing purposes only, we used McKenzie's Seasoning Blend.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is possibly the easiest soup ever. Every kid over the age of eight at my house can make this without help. If you don't happen to care for cabbage and carrots, or don't have time to chop them, try frozen corn or peas. If you happen to have a cup or two of already-cooked chicken in the freezer, or maybe a leftover piece or two of deli chicken, you can prepare this in 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 2 tbsp oil
                                                                  • Yes No 2 chicken breast half (boneless, skinless)
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 cup cabbage
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 4 ramen noodle
                                                                  • Yes No soy sauce
                                                                  • Bring water to a boil in a soup pot. While water comes to a boil, heat oil in a large skillet over medium-high heat until hot. Sauté chicken until browned on all sides and cooked through.
                                                                  • Once water comes to a boil, add sautéed chicken, carrot, cabbage, garlic, and ginger to pot. Cook 2 minutes, then add ramen noodles along with only 2 of the flavor packets that come with the noodles. Cook 3 minutes and not a second longer - ramen is best when not cooked to death. Taste, then add a slosh of soy sauce if you like. (I like.) Note: My kids love the taste of ramen noodles, and I love how quickly they cook. Several of the recipes in this book show you how to jazz up a simple package of ramen to add more nutrition and better flavor. One hint: Never use all the seasoning packets if you're using multiple packages of ramen. You'll probably find that you can get good flavor using half as many of the packets as you have packages of ramen. But don't throw away the unused packets; I set them aside and use them to make broth for other recipes.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup pecans halves
                                                                  • Yes No 1 1/4 cup pumpkin purée
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.
                                                                  • In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.
                                                                  • In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
                                                                  • Pour the custard into the baked Flaky Pie Shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 110-inch pie
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 3 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Roxanne Chan livens up her green salad with strawberries, almonds, and a dressing with a chile kick. Prep and cook time: 30 minutes

                                                                  Ingredients
                                                                  • Yes No 1 qt napa cabbage
                                                                  • Yes No 2 cup baby spinach
                                                                  • Yes No 1 3/4 cup sliced strawberry
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 2 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 2 tbsp minced crystallized ginger
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 tsp soy sauce
                                                                  • Yes No 1/4 tsp chinese five spice
                                                                  • Yes No 1/4 tsp hot chile flakes
                                                                  • In a salad bowl, combine cabbage, spinach, strawberries, and green onions.
                                                                  • In a 3-quart pan over medium-low heat, stir almonds often until golden, 5 to 8 minutes. Pour from pan.
                                                                  • Add sesame oil, vinegar, ginger, garlic, soy sauce, five spice, and chile flakes to pan. Stir often over low heat until bubbling, 30 seconds.
                                                                  • Pour dressing and almonds over salad and mix gently.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 2quarts; 4 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/2 tbsp cumin, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp sweet pimentón de la vera
                                                                  • Yes No 1/2 tsp hot pimentón de la vera
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 5 1/2 lb beef skirt steak
                                                                  • Yes No 1 1/2 cup extra virgin olive oil
                                                                  • Yes No 10 anchovy
                                                                  • Yes No 4 medium shallot
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 tbsp minced tarragon
                                                                  • Yes No salt and pepper
                                                                  • MARINATE THE STEAK: In a food processor, combine all of the marinade ingredients and process to blend. In a large, shallow dish, pour the marinade over the steaks and turn to coat. Cover and refrigerate overnight. Bring to room temperature before grilling.
                                                                  • MAKE THE SALSA VERDE: In a bowl, combine the olive oil with the anchovies, shallots, parsley, capers, chives and tarragon. Season with salt and pepper and whisk until blended.
                                                                  • Light a grill. Pat the steaks dry and season with salt. Grill the steaks over high heat until medium-rare, about 3 minutes per side. Transfer the meat to a carving board and let rest for 5 minutes.
                                                                  • Thinly slice the skirt steaks across the grain and arrange them on a platter. Drizzle the steaks with some of the salsa verde and sprinkle with the ricotta salata. Serve immediately, passing the remaining salsa verde at the table.
                                                                  Cuisine:YesNola vera
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Lynnette Marrero of Freemans created this delicate sangria with St-Germain, an aromatic elderflower liqueur that's delicious with a tropical-fruit-inflected Sauvignon Blanc.

                                                                  Ingredients
                                                                  • Yes No one 750 milliliter sauvignon blanc
                                                                  • Yes No 1 1/2 cup st germain elderflower liqueur
                                                                  • Yes No 1/4 cup Cointreau
                                                                  • Yes No 6 strawberry
                                                                  • Yes No 6 raspberry
                                                                  • Yes No 2 peach
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 lb green and red grapes
                                                                  • Yes No crushed ice
                                                                  • Combine all of the ingredients in a pitcher and let stand at room temperature for 3 hours, or cover and refrigerate overnight. Serve in wineglasses over ice.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Side this steak with White-Cheddar Grits and Collard Greens with Lemon for a meal for four in about an hour.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp safflower oil
                                                                  • Yes No 4 6 oz boneless new york strip steaks, 1/2 inch thick
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1/4 lb shiitake mushroom
                                                                  • Yes No 1 cup low-sodium chicken stock
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tbsp chopped chopped fresh herbs
                                                                  • Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
                                                                  • Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  Ingredients
                                                                  • Yes No 1 large acorn squash
                                                                  • Yes No 1/2 lb asparagus
                                                                  • Yes No 1/2 lb cherry tomato
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No savory thyme tart
                                                                  • Heat oven to 400º F. Halve squash, discard the seeds, and cut into 1/2-inch slices. Trim and peel asparagus. Wash cherry tomatoes. Place the vegetables on a baking sheet and toss with olive oil, salt, and pepper. Roast for 40 minutes, tossing occasionally. Reserve 8 squash pieces, half the asparagus, and a dozen cherry tomatoes for another use. Serve the remaining vegetables with the Savory Thyme Tart.
                                                                  Yields: 4servings, with leftovers
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Take mashed avocado to the next level with flavors reminiscent of Green Goddess Dressing. This spread tastes great on a BLT

                                                                  Ingredients
                                                                  • Yes No 1 avocado
                                                                  • Yes No 6 tsp minced chives
                                                                  • Yes No 4 tsp minced flat leaf parsley
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No black pepper
                                                                  • Place the avocado in a medium, nonreactive bowl and mash with a fork until evenly broken up.
                                                                  • Add the chives and parsley (or your other favorite herbs), vinegar, salt, and pepper to taste. Fold together until well combined.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: ¾cup
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine

                                                                  Decorate cupcakes for Halloween by creating not-too-scary monster faces on top of the cupcakes using colored frostings and an assortment of candies.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No dash salt
                                                                  • Yes No assorted food coloring
                                                                  • Yes No inch assorted tubes icing in various colors
                                                                  • Yes No assorted candy
                                                                  • Make cupcakes: Preheat oven to 350°F. Line a 12-cup muffin tin (or mini-cupcake tin) with cupcake liners. In a medium bowl, whisk together flour, baking powder and salt; set aside. Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs and vanilla and beat well. Add dry ingredients alternately with milk, scraping down sides of bowl after each addition.
                                                                  • Fill each muffin cup about twothirds full. Bake until tops are springy to touch, 20 to 25 minutes (about 10 minutes for mini cupcakes). Cool in tin on wire rack. (Cupcakes can be made to this point and kept, in an airtight container, for 1 day.)
                                                                  • Make frosting: Using an electric mixer, beat together butter and shortening for about 2 minutes. Slowly beat in confectioners' sugar a little bit at a time. Beat in vanilla and salt, and continue beating for another minute until wellcombined. (Frosting can be made up to 1 week ahead; refrigerate in an airtight container and beat again before using.)
                                                                  • Divide frosting among separate containers for each color you wish to use, and add food coloring; leave some uncolored if desired. Frost cupcakes with an icing spatula.
                                                                  • Use assorted icing tubes to make hair, and use assorted candies to make faces.
                                                                  Yields: 12cupcakes (3 dozen minis)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Minute

                                                                  You can clean the Brussels sprouts and peel and cut shallots the day before making this dish. Note: A pan with a wide, flat bottom, such as a skillet, will reduce a liquid much faster than a high-sided saucepan. In general, reduce cream mixtures at a low boil so they don't boil over, but stocks or wine can be reduced over high heat. Prep: 17 minutes, Cook: 25 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 lb brussels sprout
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 3/4 cup whipping cream
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 425°.
                                                                  • Cut Brussels sprouts in half lengthwise; toss to coat evenly with 2 tablespoons butter, 2 tablespoons olive oil, sea salt, and pepper. Bake on a 15- x 10- x 1-inch jellyroll pan at 425° for 18 minutes or until Brussels sprouts are tender and outer leaves are golden brown and slightly crispy, stirring halfway through.
                                                                  • Heat remaining 1 tablespoon butter and oil in skillet over medium heat. Sauté shallots for 2 minutes or until translucent and cooked through. Add vinegar; reduce heat to low, and cook 1 minute. Stir in mustard and cream; bring to a low boil. Let simmer and reduce about 5 minutes or until sauce is thick and creamy. Toss Brussels sprouts with parsley, and drizzle half the warm sauce over the top. Serve remaining sauce on the side.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No plain flour
                                                                  • Yes No puff pastry
                                                                  • Yes No 5 eating apples
                                                                  • Yes No a mixture of sweet
                                                                  • Yes No acidic varieties
                                                                  • Yes No golden caster sugar
                                                                  • Yes No calvados
                                                                  • Yes No 1 vanilla
                                                                  • Yes No lengthways, seeds
                                                                  • Yes No butter
                                                                  • Not only is this dessert delicious, it was invented quite near where I was staying by the Tatin sisters. The story goes that one of them was making an apple tart but, for whatever reason, made a mistake and left it too long in the oven. However, she thought she could salvage it, so she ended up turning it upside down and her guests went mad for it. I wish all my cooking mistakes had such happy results. If you want to see a video of this being made, go towww.jamieoliver.com/how-to. It's dead simple and when you've made it once you'll have the hang of it.Hopefully, this recipe will give you the basics so that you’ll be able to stretch it by using pears, quinces, peaches, apricots or a mixture I’m sure the sisters would love the fact that people were bending this recipe to make it their own. Light golden puff pastry, soft juicy fruit and crisp caramel is a great combination! You could serve this with a spoonful of crème fraîche or whipped cream, but personally I love the contrast between the warm tart and cold ice cream, especially the prune and Armagnac ice cream on the next page!Preheat your oven to 190°C/375°F/gas 5. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it’s just over 0.5cm thick. This will be enough to cover the ovenproof frying pan you’ll be cooking the tarte Tatin in, leaving about 5cm extra around the edge. Put the pastry to one side for now. Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core.Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture forms a light caramel. Just please remember never ever to touch or taste hot caramel, as it can burn really badly.Once the caramel looks and smells delicious – it should be a lovely chestnut brown – add your halved apples. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. Add the cubed butter, then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges – it’s best to use a wooden spoon so you don’t touch the caramel.Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven. To make it look like a tarte Tatin you need to turn it out, which isn't hard – but you do need to be careful with that hot caramel. So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out (remember you can go to www.jamieoliver.com/how-to and see a video of how to do this safely). Put it to one side for a few minutes, so the caramel can cool down, then divide it up and servewith a spoonful of crème fraîche or ice cream.• from Jamie does...
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    glove

                                                                  This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.

                                                                  Ingredients
                                                                  • Yes No 3 firm aubergines
                                                                  • Yes No olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 clove regular garlic
                                                                  • Yes No 1 heaped tsp 1 teaspoon dried oregano
                                                                  • Yes No 1 kg tomato
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No little a wine vinegar
                                                                  • Yes No a of fresh basil
                                                                  • Yes No handful, large 4 handfuls of parmesan cheese
                                                                  • Yes No handful 2 handfuls of dried breadcrumbs
                                                                  • Yes No little a fresh oregano, leaves
                                                                  • Yes No 1 x ball of buffalo mozzarella
                                                                  • This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.First things first: remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side. Whether you’re using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 glugs of olive oil into a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh. Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes. Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go. As each batch is finished, remove them to a tray and carry on grilling the rest until they’re all nicely done. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. You can leave the sauce chunky or you can purée it.Get yourself an earthenware type dish (25 x 12–15cm). Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan. I like to toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan. Sometimes the dish is served with torn-up mozzarella on top, which is nice too.Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly. It’s best eaten straight away, but it can also be served cold. You can use the same method substituting courgettes or fennel for the aubergines – both are delicious. But do try making it with aubergines – you’ll love it!• from Jamie's Italy
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 small eggplant
                                                                  • Yes No two 6 oz zucchini
                                                                  • Yes No two 6 oz yellow squash
                                                                  • Yes No black pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 1 1/4 lb large romaine lettuce
                                                                  • Yes No 1/4 lb goat cheese (chèvre)
                                                                  • Light a grill. In a mortar, pound the halved garlic to a paste with 1 teaspoon of salt. Stir in 3 tablespoons of the olive oil and the lemon juice.
                                                                  • In a small skillet, cook the pine nuts over moderate heat until toasted, about 3 minutes.
                                                                  • Thread the onion slices onto two parallel 10-inch skewers. Put the eggplant, zucchini and yellow squash slices on 2 large rimmed baking sheets; brush both sides with olive oil and season with salt and pepper. Brush the bell peppers and lettuce with olive oil. Grill the vegetables over a medium hot fire, turning occasionally, until lightly charred and just tender. The onions will take about 5 minutes per side; the eggplant, zucchini and squash, about 3 minutes per side; the peppers, about 3 minutes on each of 4 sides; the lettuce wedges, about 1 minute per side. Scrape the charred skin from the peppers, discard the stems and seeds and cut into strips.
                                                                  • Put a lettuce wedge on each plate. Mound the vegetables on the lettuce and sprinkle with the cheese and toasted pine nuts. Pass the lemon vinaigrette at the table.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitute extravirgin olive oil. As with all alfredo dishes, serve immediately.

                                                                  Ingredients
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 1/3 3 oz cup less fat cream cheese
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 4 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 oz uncooked whole wheat spaghetti
                                                                  • Yes No 8 oz spaghetti
                                                                  • Yes No 2 tbsp truffle oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 425°.
                                                                  • Combine first four ingredients in a blender; process until smooth.
                                                                  • Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
                                                                  • Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425° 10 minutes or until browned, stirring once.
                                                                  • Cook both pastas according to package directions, omitting salt and fat; drain well.
                                                                  • Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.
                                                                  Cuisine:YesNorome
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  This dessert is also a terrific breakfast topped with maple syrup.

                                                                  Ingredients
                                                                  • Yes No one 1 lb challah bread
                                                                  • Yes No 3/4 cup strawberry jam
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 1/2 cup and half
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Preheat the oven to 375°. Butter a 9-by-13-inch glass baking dish. Arrange half of the challah in the dish; tear the slices to fit. Spread 3/4 cup of the jam on top; cover with the remaining challah.
                                                                  • Whisk the eggs, sugar, 2 1/2 cups of the milk and the vanilla and pour over the challah; press to soak and brush with 4 tablespoons of the butter. Cover with foil and bake for 24 minutes, removing the foil halfway through, until the pudding is set; remove from the oven.
                                                                  • Preheat the broiler. Blend the remaining 1 tablespoon of milk with the confectioners' sugar. Add the remaining butter and jam and stir until the glaze is smooth. Spread all but 1/4 cup of the glaze over the pudding and broil until the glaze is golden. Drizzle the bread pudding with the remaining glaze and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 7 oz fettuccine
                                                                  • Yes No 12 oz coleslaw mix
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 3/4 medium lb shrimp
                                                                  • Yes No 1/4 cup teriyaki sauce
                                                                  • Yes No 2 tbsp finely grated ginger
                                                                  • Yes No 1/2 tsp chinese chile garlic sauce
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No salt
                                                                  • Yes No lime
                                                                  • Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro and shrimp.
                                                                  • In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce and puree until smooth. With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt. Add the dressing to the bowl with the udon noodles and toss well. Serve the noodle salad with lime wedges on the side.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 5
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve

                                                                  A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I?m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.

                                                                  Ingredients
                                                                  • Yes No 1.5 liter 1.5 litres chicken stock
                                                                  • Yes No a handful dried porcini mushroom
                                                                  • Yes No olive oil
                                                                  • Yes No small 1 onion
                                                                  • Yes No celery
                                                                  • Yes No 400g risotto rice
                                                                  • Yes No white wine
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4 handfuls of wild mushrooms
                                                                  • Yes No parsley
                                                                  • Yes No 1 lemon
                                                                  • Yes No 25g butter
                                                                  • Yes No 2 nice handfuls of parmesan cheese
                                                                  • Yes No extra virgin olive oil
                                                                  • A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.• from Jamie at Home
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Try this tasty turkey enchilada recipe for a quick and easy Mexican-style dinner. If desired, serve with reduced-fat sour cream.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground turkey breast
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tbsp minced oregano
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp salad oil
                                                                  • Yes No 1 29 oz red enchilada sauce
                                                                  • Yes No salt
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No 2 cup shredded reduced fat jack cheese
                                                                  • Yes No cilantro
                                                                  • In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
                                                                  • Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
                                                                  • Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop

                                                                  Gnocchi, small Italian dumplings made with potatoes, are a hearty alternative to pasta.

                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 packed, 16 oz vacuum gnocchi
                                                                  • Yes No 4 cup sliced asparagus
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 tbsp preshredded parmesan cheese
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 4 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
                                                                  • Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 4 oz linguine
                                                                  • Yes No 2 6 oz swordfish steak
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 oz crimini mushroom (baby portobello)
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 1 12 oz marinated artichoke hearts
                                                                  • Yes No 1 15 oz diced tomato in can
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Prepare linguine according to package directions.
                                                                  • Meanwhile, sprinkle swordfish steaks with salt and pepper, and dredge in flour. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook fish 4 to 5 minutes on each side or until done. Remove from skillet, cover, and keep warm.
                                                                  • Sauté garlic in remaining 1 tablespoon oil 1 minute. Add mushrooms and wine; cook 3 to 5 minutes or until mushrooms are tender. Stir in artichoke hearts and remaining ingredients. Serve immediately over drained pasta.
                                                                  • Wine Note: Artichokes have a reputation for being difficult to match with wine, but this is a good opportunity to try a different grape. Pair Wild Horse Viognier with this and other rich seafood dishes.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 5 min.; Bake: 12 min. Cost per serving: $2.10

                                                                  Ingredients
                                                                  • Yes No 4 10 inch flour tortilla
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 40 slice turkey pepperoni
                                                                  • Yes No 8 oz part-skim mozzarella cheese
                                                                  • Yes No 1/4 cup diced basil
                                                                  • Preheat oven to 500ºF. Mist both sides of 2 tortillas with cooking spray. Place tortillas on a baking sheet, top with half of tomatoes, pepperoni and cheese; bake on top rack for 3 minutes. Move to bottom rack and bake until tortillas are puffed and browned around edges, about 3 minutes longer. Sprinkle with half of basil.
                                                                  • While first two pizzas are baking, assemble remaining two pizzas on another baking sheet. Bake as directed above, sprinkle with remaining basil, and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup yogurt
                                                                  • Yes No 2 1/2 cup blueberry
                                                                  • Yes No 5 tbsp low fat granola
                                                                  • Spoon 1/3 cup yogurt into each of 5 small bowls or juice glasses. Top each with 1/2 cup fresh blueberries. Cover with remaining yogurt, so that each parfait has a total amount of 1/2 cup of yogurt. Sprinkle 1 Tbsp. low-fat granola over each parfait.
                                                                  • Buy right: Per 1/4 cup, the granola should have at least 1 1/2 grams of fiber and no more than 100 calories and 1 1/4 grams of fat.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 5parfaits
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 cup canned white beans
                                                                  • Yes No 1 1/2 tbsp pesto
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 slice grain
                                                                  • Yes No 2 slice roasted red pepper
                                                                  • In a bowl, mash beans with pesto and lemon juice. Spread over whole-grain toast and top with roasted red pepper.
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast

                                                                  This is my most requested recipe.

                                                                  Ingredients
                                                                  • Yes No 1 qt strawberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No cake batter
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No whipping cream
                                                                  • Yes No 1 pint heavy whipping cream
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Early in the day, prepare the strawberries. Wash and cut or pull tops off of strawberries. Make at least two slices from from top to bottom of each strawberry. Put in a covered container. Pour sugar over top, cover and put in the refrigerator. During the day, shake the container occasionally. Preheat oven to 400 degrees. Grease and flour 9" square pan. In small mixer bowl combine all cake ingredients. Beat at medium speed, scraping bowl often, until well mixed, about 2 minutes. Spread into prepared pan. Bake for 20 to 25 minutes. Cool completely in pan. Just prior to serving whip cream and sugar. Cut cake into nine squares. Slice each square horizontally. Place both halves on serving plate. Spoon strawberries on cake. Dollop whipped cream on top and then ladle clear strawberry juice over cream.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  You can have this chicken corn chowder on the table in less than 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1/4 cup chopped celery
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3 cup 2% reduced fat milk
                                                                  • Yes No 2 cup chopped roasted skinless, boneless chicken breasts
                                                                  • Yes No 1 1/2 cup frozen corn kernel
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 14 3/4 oz cream style corn
                                                                  • Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These cheesy biscuits call for frozen butter, which is grated through the large holes of a box grater to cut down on prep time. This trick creates flaky biscuits in a breeze—no pastry cutter required! Serve them with our Cranberry ‘Spread.’ What to buy: Stay away from your typical blocks of part-skim yellow cheddar or (oh, the horror!) preshredded cheddar. Go for an aged farmhouse cheddar like Fiscalini’s Extra Mature Bandage Wrapped Cheddar. Special equipment: This set of Ateco round cutters is a useful thing to have in your kitchen. We used the 2-inch one to make these biscuits. Game plan: Keep a few sticks of butter in the freezer for whenever the biscuit urge hits. This recipe was featured as part of our Thanksgiving, Southern-Style menu, as well as our 2009 Presidential Inauguration Menu.

                                                                  Ingredients
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup finely grated aged farmhouse cheddar cheese
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large bowl. Grate frozen butter through the large holes of a box grater and toss grated butter with dry ingredients until butter is coated with flour. Rub butter and flour between your fingers until evenly mixed.
                                                                  • Add buttermilk and grated cheddar cheese. Stir briefly until it forms a shaggy mass. Turn out onto a floured surface and knead very lightly until ingredients are evenly mixed.
                                                                  • Roll out to about a 1/2- to 3/4-inch thickness and use a 2-inch biscuit cutter to cut rounds. Place on baking sheets. Reroll what’s left of the dough. You should have about 40 biscuits. Discard any remaining bits of dough.
                                                                  • Brush the tops of the biscuits with heavy cream. Place a pinch of grated cheddar on top of each biscuit. Bake until golden brown, rotating once, about 20 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 40biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    farmhouse