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                                                                  in May, are on their way out of season, so we've been buying them up before they're gone.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb fresh peas
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 3 parsley
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 5 to 6 oz small boston lettuce
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No dash white pepper
                                                                  Cuisine:YesNoboston

                                                                  Instead of high-fat pralines, toffee, or brittle, give croquant (French for "crisp")--a cream- and butter-free combination of caramelized sugar and almonds. Package in a paper-lined confection box or pretty bowl with a note to crumble over ice cream, layer into parfaits, or simply eat like brittle. Be careful not to burn yourself when pouring the hot mixture onto the jelly roll pan. The color of the sugar mixture (rather than temperature) is the best cue for doneness. The darker the color, the more bitter the candy--aim for a golden honey color. If your pan is too dark to gauge the color of the caramel, very carefully lift a small amount of the mixture with a spoon and drop it onto a piece of white paper--the level of caramelization will be evident.

                                                                  Ingredients
                                                                  • Yes No 3 cup organic sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 1/2 cup sliced almond
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine the sugar and water in a medium, heavy saucepan, being careful not to splash sides of pan. Stir gently over high heat just until the sugar dissolves (do not stir beyond this point). Using a clean pastry brush dipped in water, brush inside walls of pan to loosen any sugar particles.
                                                                  • Cook sugar mixture over high heat until light golden brown (about 10 to 15 minutes; do not leave unattended). Remove pan from heat; gently stir in almonds. Immediately pour almond mixture onto a jelly roll pan coated with cooking spray. Cool completely, and break into pieces.
                                                                  • Note: Store in an airtight container up to 5 days.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 20servings (serving size: about 1 1/2 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No 1 tbsp asian fish sauce
                                                                  • Yes No 1 small broccoli
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 4 oz snow peas
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp hoisin sauce
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 1 cup mung bean sprout
                                                                  • Yes No 2 tbsp shredded basil
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No jasmine rice
                                                                  • Heat a wok until very hot. Add 2 tablespoons of the canola oil and when it is nearly smoking, add the sliced onion and chicken strips. Stir-fry over high heat until the chicken is lightly browned in spots but not cooked through, about 3 minutes. Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken onto a medium plate and wipe out the wok.
                                                                  • Heat the remaining 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes. Return the chicken to the wok along with any accumulated juices. Add the sambal and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil and lime juice and toss well. Transfer to a bowl and serve right away, with steamed jasmine rice.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam

                                                                  Add distinctive flavor to dinnertime with this easy recipe for a Chinese buffet favorite.

                                                                  Ingredients
                                                                  • Yes No 2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/3 cup rice vinegar
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 4 tsp sugar, granulated
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 4 bell pepper
                                                                  • Yes No 8 scallions, cut crosswise into 1 inch pieces, white and green parts
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No white rice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a large bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch, salt, and pepper. In another bowl, combine remaining soy sauce and cornstarch, vinegar, ketchup, sugar, and 1/2 cup water; set aside.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Cook half the chicken, turning occasionally, until browned and almost cooked through, 4 minutes; remove. Cook the remaining chicken in another tablespoon oil; remove.
                                                                  • Add remaining oil to the pan. Add peppers, white parts of scallions, and garlic; cook over medium-high, stirring, until peppers are crisp-tender, about 3 minutes.
                                                                  • Whisk soy sauce mixture; add to pan. Return chicken; add scallion greens. Cook, stirring, until sauce has thickened and chicken is cooked through, about 2 minutes. Serve immediately over rice, if desired.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 8
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 3 chipotles in adobo
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 3/4 tsp minced oregano
                                                                  • Yes No 1 tbsp minced red onion
                                                                  • Yes No 1 tbsp minced cilantro
                                                                  • Yes No salt
                                                                  • In a small bowl, combine all of the ingredients and mix well. Season the sauce with salt.
                                                                  Yields: ½cup
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix

                                                                  With only five ingredients and a grill, you can create a high-flavor chicken dish with ease. The secret is to marinate the chicken in buttermilk-herb mixture overnight.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 lb chicken
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish. Combine buttermilk and remaining ingredients except cooking spray; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit. Cover and marinate in refrigerator 24 hours.
                                                                  • To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving.
                                                                  Yields: 5servings (serving size: 3 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This is a great, simple way to showcase fresh summer tomatoes at peak ripeness. Mix and match varieties for flavor and color. Prep Time: 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 4 medium tomato
                                                                  • Yes No 4 leaf basil
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No basic bruschetta
                                                                  • In a medium bowl, mix tomatoes, basil, olive oil, garlic, salt, and pepper. Spoon onto bruschettas and drizzle with extra-virgin olive oil.
                                                                  • Note: Nutritional analysis is per serving with bruschetta.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8bruschettas
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  A tablespoon of butter makes this speedy sauce especially luxurious. Michael Schlow of Radius in Boston recommends leaving the butter out if you're planning to freeze the sauce, and adding it during reheating.

                                                                  Ingredients
                                                                  • Yes No one 28 oz italian tomatoes
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 10 basil
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • In a food processor, pulse the tomatoes with their juices until finely chopped. In a large saucepan, heat the olive oil over moderately high heat. Add the basil leaves and cook until they begin to wilt, 10 seconds. Add the pinch of crushed red pepper and season with salt and pepper. Add the tomatoes, bring to a boil and cook, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in the unsalted butter. Season the sauce with salt and pepper and toss with pasta.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 3 ½cups
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir

                                                                  The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and you'll be rewarded with a richly colored, flavorful sauce.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 4 2 lb, 1 inch thick salmon steak
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 2 scallions, bulbs and green separately
                                                                  • Yes No 3 tbsp butter
                                                                  • Heat the oven to 450°. Put the oil in a small stainless-steel, enameled, or nonstick roasting pan and heat in the oven for 5 minutes. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the fish in the hot pan; cook in the oven until just done, about 8 minutes.
                                                                  • Remove the fish from the pan and transfer to paper towels to drain. Pour off any oil remaining in the pan. Put the pan over moderate heat and add the wine and the chopped scallion bulbs. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Cook until the wine is reduced to approximately 3 tablespoons, 1 to 2 minutes.
                                                                  • Reduce the heat to low and whisk in the butter. Season the sauce with a pinch each of salt and pepper. Put the fish on plates, browned-side up. Sprinkle the scallion greens over the top. Spoon the sauce around the fish.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For variations of this recipe ( Pecan-Raisin Tarts ), see below.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 3 mini, 2.1 oz frozen phyllo tart shells
                                                                  • Yes No garnishes, cream, ground nutmeg
                                                                  • Stir together first 6 ingredients in a large bowl. Stir in raisins and toasted pecans.
                                                                  • Spoon filling evenly into frozen tart shells. Place shells on a large baking sheet.
                                                                  • Bake tarts at 325° for 20 to 25 minutes or until golden. Cool. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Athens Foods Mini Fillo Dough Shells.
                                                                  • Pecan-Raisin Tarts: Substitute 3 (10-ounce) package tart shells. Bake at 325° for 35 to 40 minutes or until golden. Makes 10 servings.
                                                                  • Note: For testing purposes only, we used Dutch Ann frozen tart shells.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 45tarts
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake

                                                                  "I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. "I just love that flavor." She worked the holiday drink into cheesecake bars, dense on the bottom, silken on top. She spikes them with brandy for a grown-up taste and dusts them with fresh nutmeg.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 1 1/2 cup graham crackers, finely ground
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 oz unsalted butter
                                                                  • Yes No 1 lb cream cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3/4 cup eggnog
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
                                                                  • Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
                                                                  • Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 18
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for grated egg noodles or egg barley is known as tarhonya (TAH-rawn-yaw) in Hungarian. It's an easy recipe because no rolling or cutting is involved. It's a perfect first-noodle project for the kids. Let the grated noodles dry for an hour or two before cooking, or let them dry for two days and package in plastic bags or glass containers for longer storage. Use in soup or side dishes like Hungarian Browned Egg Barley Recipe. See All About Hungarian Noodles and how Hungarian noodles are made. Here's a larger photo of Hungarian Grated Egg Noodles - Tarhonya.

                                                                  Ingredients
                                                                  • Yes No 3 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large organic egg
                                                                  • In a large bowl, stand mixer or food processor, combine flour and salt. Add the eggs and mix until a shaggy dough forms. The dough should be moist enough to be able to clump into a rough ball when clasped in the hand. If not, add a partial egg or whole egg. Make fist-size balls and let rest, covered, for 15 minutes. Grate through the large holes of a grater, spreading out the crumbles on a clean surface or tablecloth. Let them dry a few hours before using or dry for two days before packaging for storage. Tarhonya can be boiled directly in soup broth or in water and then added to soup (freshly made tarhonya will take less time to cook than dried), or they can be browned and made into a side dish known as piritott tarhonya.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 3cups egg barley or tarhonya
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook

                                                                  Do we really need another beet salad? We really don't need much, but would you love another beet salad? My guess is yes. There's certainly room on our server, so why not? Last week, Maxwell and I ate at Market Table, a fine little establishment in our neighborhood. We shared a beet salad with a piquant horseradishy cream base, some fried shallots and a nice googey wedge of blue goat cheese. Here's my version, with apologies for the photo: next time I make it I'll get out the lights and set it up properly: this one, I admit, was done as it was being served, with a few glasses of Prosecco already down the pipe.

                                                                  Ingredients
                                                                  • Yes No 4 medium beets, mixed variety
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 cup mascaropone cheese
                                                                  • Yes No 1 1/2 tsp prepared horseradish
                                                                  • Yes No 4 bite size large bite sized slabs of goat cheese
                                                                  • Yes No 2 tsp chopped flat leaf parsley
                                                                  • Yes No black pepper

                                                                  Black beans add extra protein and fiber to this meal. We think it is a fun, creative way to dress up potatoes. If the kids wonder about the black spots (the beans), call 'em polka-dot potatoes. This recipe goes with Cuban-Style Shredded Pork

                                                                  Ingredients
                                                                  • Yes No 1 24 oz refrigerated mashed potatoes
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Microwave potatoes according to package directions.
                                                                  • Stir together potatoes, black beans, and butter in a large microwave-safe bowl. Cover with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 1 to 2 minutes or until hot. Stir in cilantro. Serve immediately.
                                                                  • Note: For testing purposes only, we used Diner's Choice Country Style Mashed Potatoes. You can substitute 4 cups of your favorite hot mashed potatoes.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/2 cup minced shallot
                                                                  • Yes No 3 tbsp coarsely chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 12 lb fresh turkey, neck and giblets
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 1/2 cup chicken stock
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1/4 cup madeira wine
                                                                  • Yes No 2 tsp corn starch
                                                                  • Preheat the oven to 350°. In a small bowl, blend the butter with the soy sauce, 1/4 cup of the minced shallots, 2 tablespoons of the chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Separate the skin from the turkey breast and rub 2/3 of the shallot butter over the meat, then smooth out the breast skin. Rub the outside of the turkey with the remaining shallot butter and season liberally inside and out with salt and pepper. Tuck 5 of the thyme sprigs into the cavity.
                                                                  • Pour the wine and 1/2 cup of the chicken stock into a roasting pan fitted with a V-shaped rack. Set the turkey on the rack and roast for 30 minutes. Baste with the pan juices. Roast the turkey for about 1 hour and 45 minutes longer, basting every 30 minutes and adding chicken stock to the pan as necessary; keep the pan moist throughout roasting so the drippings don't burn. If the turkey starts getting too dark, tent it loosely with foil. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a carving board and let rest for 20 to 30 minutes.
                                                                  • Meanwhile, in a medium saucepan, cover the turkey neck, heart and gizzard with the 3 cups of water. Add the remaining 3 thyme sprigs, season with salt and pepper and simmer for 20 minutes. Strain the turkey broth and reduce it to 2 1/4 cups.
                                                                  • Pour the pan drippings into a fat separator; reserve 2 tablespoons of the fat and all the drippings. Add 1 1/4 cups of the turkey broth and the Madeira to the roasting pan; simmer, stirring to dissolve the browned bits; you should have 1 1/4 cups of jus.
                                                                  • In a medium saucepan, heat the reserved turkey fat. Add the remaining 1/4 cup of shallots and cook over moderately high heat, stirring, until softened. Add the remaining 1 tablespoon of chopped thyme and cook for 1 minute longer. Stir in the jus, pan drippings and the remaining 1 cup of turkey broth and bring to a simmer. Stir in the cornstarch slurry and bring to a boil to thicken very lightly, then season with salt and pepper. Transfer to a gravy boat. Carve the turkey and serve with the gravy.
                                                                  Yields: 9
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Traditionally prepared in the oven, barbecue shrimp can be ready in far less time on the stove top, making it a fast, fabulous ending to a day at the beach or pool. Pair with mixed salad greens lightly dressed with extra-virgin olive oil and fresh lemon juice. Prep: 2 minutes; Cook: 6 minutes

                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat free italian dressing
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp worcestershire ground black pepper
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No 5 lemon
                                                                  • Combine first 4 ingredients in a large skillet; bring to a boil. Add shrimp; cook 6 minutes or until shrimp are done, stirring occasionally. Serve with lemon wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings (serving size: 5 ounces shrimp and about 1 tablespoon sauce)
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick

                                                                  Nothing says summertime like a homemade peach pie. The filling mixture is thickened with both tapioca and cornstarch, and a sprinkling of sugar over the crust adds a bit more sweetness.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 3 tsp sugar, granulated
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 8 tbsp vegetable shortening
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 lb peach
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 cup instant tapioca
                                                                  • Yes No 4 tbsp corn starch
                                                                  • Make crust: In a food processor pulse flour, salt, cinnamon and sugar. Add butter and shortening; pulse until mixture resembles bread crumbs. Beat yolks with 1/4 cup ice water and pour onto flour mixture. Pulse until dough just comes together into a ball (add more ice water, 1 tsp. at a time, if dough is too dry). Flatten dough into a disk, wrap in plastic and chill for at least 30 minutes.
                                                                  • Make filling: Bring a pot of water to a boil and have ready a bowl of ice water. With a knife make a few slits in skin of each peach. Drop peaches into boiling water for 1 minute, then plunge into ice water. Remove peaches from water and slip off skins. Quarter each peach, remove pit, and cut each quarter in half. Toss peaches with remaining filling ingredients. Let stand for 20 minutes, stirring occasionally.
                                                                  • Preheat oven to 400°F. Line a baking sheet with foil. Divide dough in half. On a lightly floured surface, roll out half of pastry to an 11-inch circle. Cut a 1-inch-wide strip from outer edge of pastry. Place trimmed pastry circle in a deep-dish 9-inch pie plate. Brush edge with water and place pastry strip on edge, pressing to seal. Fill with peach mixture. Place remaining pastry over pie dish. Press pastry together, trim any excess and crimp edges together to seal.
                                                                  • Brush top of pie with beaten egg white and sprinkle with sugar. Make a few slits in top crust to allow steam to escape. Place pie on lined baking sheet.
                                                                  • Bake for 20 minutes, then reduce heat to 375°F and bake for 40 minutes, until pastry is golden brown and filling is bubbly. Let pie cool on a wire rack for at least 25 minutes before serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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                                                                  • Yes No
                                                                    foil
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                                                                  • Yes No
                                                                    Minute

                                                                  This fruit filling is ideal for any type of filled dumpling or crepe like nalesniki, pierogi, and uszka. Makes about 3 cups Blueberry Filling

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1 tsp diced lemon zest
                                                                  • Yes No 1 1/4 lb blueberry
                                                                  • In a large saucepan, combine sugar, cinnamon, lemon zest (if using), and blueberries. Toss and place over medium heat. Allow it to come to a boil, reduce heat and simmer 2 minutes. Remove from heat. Let cool completely. When filling dumplings, use a slotted spoon to place 3 to 4 blueberries on each piece of dough for pierogi. Use more berries for nalesniki. Use the reserved sauce to garnish the cooked, plated dumplings or crepes.
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook

                                                                  Prep: 15 min., Chill: 1 hr.

                                                                  Ingredients
                                                                  • Yes No 1 dozen large egg
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • Yes No 2 tbsp diced chives
                                                                  • Yes No 2 tsp diced tarragon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No garnishes, fresh chives, fresh flat leaf parsley sprigs
                                                                  • Cut eggs in half lengthwise; carefully remove yolks. Mash egg yolks; stir in mayonnaise, lemon juice, hot sauce, and next 4 ingredients. Spoon or pipe egg yolk mixture evenly into egg white halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 medium fennel bulb
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 whole chicken legs
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 1/2 lb large yukon gold potato
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Preheat the oven to 425°. In a medium saucepan of boiling salted water, cook the fennel quarters over high heat for 5 minutes. Drain well and pat dry.
                                                                  • In a large skillet, heat the olive oil until shimmering. Season the chicken drumsticks and thighs with salt and pepper and cook over moderately high heat until browned, about 5 minutes per side. Transfer the chicken to a large roasting pan, arranging the pieces around the edge.
                                                                  • Add the wine to the skillet and simmer over moderate heat for 2 minutes, scraping up any browned bits. Add the water to the skillet and simmer for 1 minute, then pour the liquid into the roasting pan. Arrange the potato slices in the center of the pan in an even layer. Season with salt and pepper. Arrange the onion slices on top of the potatoes and season with salt and pepper. Scatter the garlic, bay leaves, rosemary and mint over all. Arrange the fennel quarters over the onions. Cover with foil and bake for about 35 minutes, or until the chicken is cooked and the potatoes and fennel are tender.
                                                                  • Transfer the chicken and vegetables to a platter. Discard the bay leaves. Set the roasting pan over high heat and boil until the pan juices are reduced to 2/3 cup, about 3 minutes. Season the juices with salt and pepper and pour into a warmed gravy boat. Serve the chicken, passing the juices separately at the table.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Celebrate red, white, and blue all summer long with these patriotic ice pops. The secret ingredient is a blue sports drink, along with cranberrry juice and lemonade.

                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry juice
                                                                  • Yes No 1 cup lemonade
                                                                  • Yes No 1 cup blue sports drink
                                                                  • Arrange 8 3-oz. paper or plastic cups on a baking sheet and divide cranberry juice evenly among them. Place baking sheet in freezer and freeze until juice is almost firm, about 1 hour.
                                                                  • Insert craft sticks into center of slightly frozen juice. (If sticks won't quite stand up straight, you can repositions them when the next layer starts to solidify.)
                                                                  • Divide lemonade evenly among cups to make a second layer. Freeze until hard, about 2 hours. Pour Gatorade over lemonade layer and freeze until solid, about 3 hours. Gently pull each ice pop out of its cup (it helps to squeeze the cup lightly from bottom) and serve immediately.
                                                                  Yields: 8ice pops
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    gatorade
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Gatorade

                                                                  For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.

                                                                  Ingredients
                                                                  • Yes No pastry puffs
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup raspberry jam
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a 1/4-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a 1/4-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
                                                                  • In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).
                                                                  Yields: 40
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 2 large strawberry
                                                                  • Yes No 1/2 inch ginger
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz orange juice
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 2 oz ginger beer
                                                                  • In a cocktail shaker, muddle the strawberry slices with the chopped ginger and Simple Syrup. Add ice and the orange and lime juices and shake well. Double strain into an ice-filled collins glass. Stir in the ginger beer and garnish with the strawberry half.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir

                                                                  Canned pumpkin puree makes these scones moist and tender, and it imbues them with the antioxidant beta-carotene. Pumpkinseed kernels add nutty crunch. Serve with a hearty vegetable soup or a meaty stew.

                                                                  Ingredients
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 2 3/8 oz whole wheat flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup pumpkins in can
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tbsp pumpkinseed kernels
                                                                  • Preheat oven to 400°.
                                                                  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add to flour mixture; stir just until moist.
                                                                  • Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese and pumpkinseeds, pressing lightly to adhere. Bake at 400° for 20 minutes or until golden. Slice scones along score lines with a serrated knife. Serve warm.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Talk about quick comfort -- this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 1 lb zucchini
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 19 oz black beans in can
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1 10 oz frozen corn kernels
                                                                  • In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
                                                                  • Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  Herb Salad
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup organic chives
                                                                  • Yes No 1/4 cup organic tarragon
                                                                  • Yes No 1/4 cup organic flat leaf parsley
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp organic white wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • In a bowl, toss the herbs with the olive oil and white wine vinegar and season the salad with salt and pepper. Serve right away.
                                                                  Yields: ¾cup
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 globe artichoke
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 small red bell pepper
                                                                  • Yes No 1/2 small yellow bell pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp champagne vinegar
                                                                  • Yes No 1/4 preserved lemon, rind very
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp shallot
                                                                  • Yes No 2 tbsp chopped pitted niçoise olives
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 tsp chopped tarragon
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 baby arugula
                                                                  • Fill a small bowl with water and squeeze the lemon half into it. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, trim the stem and base of the artichoke and cut off the top two-thirds of the leaves. With a spoon or melon baller, scrape out the furry choke. Rub the artichoke heart all over with the lemon half and drop in the bowl of water. Repeat with the remaining artichoke.
                                                                  • Bring a small saucepan of water to a boil. Add the artichoke hearts and simmer over moderately high heat until tender, about 12 minutes. Drain and cut into 1/4-inch dice.
                                                                  • Bring a medium saucepan of salted water to a simmer. In a large bowl, mix the ricotta with the Parmesan and 1 tablespoon of the flour; season with salt and pepper. Stir in the egg yolk and the diced artichoke hearts. Using 2 large serving spoons, form the mixture into 12 oval-shaped dumplings. Add the dumplings to the simmering water and cook gently until they start to rise to the surface, about 1 minute. Using a slotted spoon, transfer the dumplings to a large, rimmed baking sheet. Pat dry with paper towels and refrigerate until very cold, about 1 hour.
                                                                  • Meanwhile, roast the pepper halves over a gas flame or under the broiler, skin side up, until nicely charred. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel the peppers and cut them into 1/4-inch dice.
                                                                  • In a small saucepan, combine 1/4 cup of the olive oil with the lemon juice, water, 1 tablespoon of the vinegar and the preserved lemon rind and boil over moderately high heat until reduced by half, about 3 minutes. Remove from the heat and whisk in the butter, 1 piece at a time. Stir in the shallots, olives, parsley, chives, tarragon and roasted peppers and season with salt and pepper. Keep the sauce warm.
                                                                  • In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Lightly dust the dumplings with flour and add them to the hot oil. Cook the dumplings over moderately high heat until they are golden brown all over, about 4 1/2 minutes. Transfer to paper towels to drain.
                                                                  • In a medium bowl, combine the remaining 2 teaspoons of olive oil and 1 teaspoon of vinegar and season with salt and pepper. Add the arugula and toss. Spoon the lemon sauce into 4 shallow bowls. Arrange 3 dumplings in each bowl, mound the arugula alongside and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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                                                                  • Yes No
                                                                    paper
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                                                                  • Yes No
                                                                    Minute

                                                                  To make this quick bread even quicker, we used the microwave to cook the potato and soften the butter for the streusel topping. Use an electric knife to get clean slices. Serve with the Chicken-Apple Crunch Salad (page 95) for an easy lunch.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz large sweet potato
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Yes No 2 tbsp dark brown sugar
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 2/3 cup orange juice
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Pierce potato with a fork; place on a paper towel in microwave oven. Microwave at high 7 minutes, turning after 4 minutes. Wrap potato in paper towel; let stand 5 minutes. Peel potato; mash to measure 1 cup.
                                                                  • Place butter in a small microwave-safe bowl. Microwave at medium 20 seconds or until soft. Stir in pecans and 2 tablespoons sugar.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 6 ingredients (all-purpose flour through nutmeg) in a large bowl, stirring with a whisk. Add mashed sweet potato, juice, oil, and egg, stirring until well blended.
                                                                  • Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Drop pecan mixture by spoonfuls over top of loaf; gently press into batter.
                                                                  • Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on wire rack.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 4 large nectarine
                                                                  • Yes No 3/4 cup lemon poppy seed dressing
                                                                  • Yes No 1 10 oz gourmet mixed salad greens
                                                                  • Yes No 2 cup sliced strawberry
                                                                  • Yes No 1 4 oz feta cheese
                                                                  • Yes No 1 large green tomato
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1 3.5 oz roasted glazed pecan pieces
                                                                  • Toss nectarines with 1/4 cup Lemon-Poppy Seed Dressing.
                                                                  • Layer gourmet mixed salad greens, nectarines, strawberries, and next 4 ingredients in a large glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss salad with remaining 1/2 cup dressing just before serving.
                                                                  • *1 1/2 cups halved miniature heirloom green tomatoes may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  This simple quick-to-fix meal will fit your hectic work schedule or busy home life. Serve with walnut couscous.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup pomegranate juice
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/3 cup chopped shallot
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 4 tsp butter
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 tsp fennel seed
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 tsp olive oil
                                                                  • Preheat oven to 450°.
                                                                  • To prepare sauce, combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 18 minutes). Remove from heat. Gradually add butter; stir with a whisk until blended. Stir in vinegar and 1/4 teaspoon salt.
                                                                  • To prepare pork, while sauce reduces, combine fennel seeds, garlic powder, cumin, 1/4 teaspoon salt, and pepper; rub over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Place skillet in oven. Bake at 450° for 18 minutes or until a thermometer registers 155° (slightly pink). Let stand 5 minutes; cut into 1/4-inch slices. Serve with sauce.
                                                                  Yields: 4servings (serving size: 3 ounces pork and about 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  The ground chicken filling has seasonings similar to those in larb, a popular Thai appetizer. Add sticky rice and sautéed fresh snow peas with chopped red bell pepper to complete the meal. Squeeze a lime wedge over the chicken for extra zip.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup red onion
                                                                  • Yes No 1 lb ground chicken breast
                                                                  • Yes No 3 tbsp diced mint
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 4 tsp thai fish sauce
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 16 1 head napa cabbage leaves
                                                                  • Yes No lime
                                                                  • Heat a nonstick skillet over medium-high heat. Add first 3 ingredients to pan. Cook 5 minutes or until chicken is done, stirring to crumble. Drain. Return chicken mixture to pan; stir in mint, cilantro, juice, fish sauce, and pepper.
                                                                  • Spoon about 3 tablespoons chicken mixture onto each cabbage leaf. Serve with lime wedges, if desired.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: 4 stuffed leaves)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Potato Cakes
                                                                   18 m

                                                                  These versatile mashed potato patties complement an array of toppings from veggies to veal. And they're a unique alternative to noodles, rice, and bread. This recipe goes with Salmon and Greens with Potato Cakes, Grilled Vegetables with Potato Cakes, Poached Eggs and Potato Cakes with Tomato Hollandaise

                                                                  Ingredients
                                                                  • Yes No 2 1 lb, 4 oz refrigerated mashed potatoes
                                                                  • Yes No 1 tbsp dried minced onion
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup matzo meal
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 4 ingredients in a large bowl. Divide mixture into 16 portions, using about 1/3 cup in each portion. Pat each portion into a 4-inch diameter cake; place on wax paper.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat both sides of each cake with cooking spray; place in batches in pan. Reduce heat to medium; cook 1 to 2 minutes on each side or until browned. Remove from pan, and place on wax paper. Cool completely.
                                                                  Yields: 16potato cakes (serving size: 1 potato cake)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Pissaladière is a savory, Provencal onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a fabulous appetizer. Cook’s note: Be very careful to cook the onions gently. One bit of burned onion will give the whole recipe a bitter flavor.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 6 yellow onion
                                                                  • Yes No 2 tsp demerara sugar
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No ¼ tsp black pepper
                                                                  • Yes No ½ tsp thyme leaves, dried
                                                                  • Yes No 2 tsp balsamic vinegar
                                                                  • Yes No 1 puff pastry
                                                                  • Yes No 20 anchovy
                                                                  • Yes No 20 black olives in oil
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Preheat oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the onions and demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden. Sprinkle with salt, pepper, and thyme. Stir the mixture and transfer the skillet to the preheated oven. Cook for 20-30 minutes, stirring occasionally, until the onions are wilted, very soft, and are a medium gold throughout.
                                                                  • Add the vinegar during the last 5 minutes of cooking. Remove from the onions from the oven and set them aside while preparing the pastry for the pissaladiere. until they reach room temperature, and then serve.
                                                                  • Raise the oven temperature to 425F. Press the thawed pastry into a rectangle on a 12-inch by 18-inch baking sheet, building it up a bit around the edges. Spread the pastry with the onion confit, leaving 1 inch of dough uncovered around the edges of the pastry. Arrange the anchovy filets and olives on the pissaladière. Bake it for 15 to 25 minutes, until the pastry has puffed up, turned golden, and crisped.
                                                                  • Remove the pissaladière from the oven and sprinkle the olive oil and fresh thyme across the hot surface of the tart. Cut it into rectangles and serve very warm or at room temperature.
                                                                  • This pissaladière recipe makes 10 servings.
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 12 thin slice pumpernickel bread
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 2 tsp caraway seed
                                                                  • Yes No 8 oz smoked salmon
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Cut bread slices in half on the diagonal. In a small bowl, combine cream cheese and caraway seeds. Spread evenly over the bread and top with thinly sliced smoked salmon. Sprinkle with chopped chives and serve.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp finely grated ginger
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 750 milliliter champagne
                                                                  • Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)
                                                                  • Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  This crispy, spicy catfish makes the perfect companion to the vegetable crunch of the mellow cabbage slaw.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup thinly sliced green cabbage
                                                                  • Yes No 1/4 cup light mayonnaise
                                                                  • Yes No 1 1/2 tbsp apple cider vinegar
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 4 6 oz farm raised catfish fillets
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 4 8 inch fat free flour tortillas
                                                                  • To prepare the slaw, combine the first 4 ingredients in a bowl; cover and chill.
                                                                  • To prepare the wraps, combine flour and next 7 ingredients (flour through red pepper) in a shallow dish. Dredge fillets in flour mixture. Melt the butter in a large nonstick skillet over medium-high heat. Add fillets; sauté 5 minutes. Turn fillets over; cook 4 minutes or until fish flakes easily when tested with a fork.
                                                                  • Heat the tortillas according to package directions. Cut each catfish fillet lengthwise into 4 pieces. Arrange 4 fillet pieces on each tortilla; top each serving with about 3/4 cup slaw, and roll up.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roll

                                                                  jogged our memory of a similar childhood dessert that's not quite a pudding but not quite a cake, either. It's a...Spongette. Read below for the recipe...

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No one large, 2 1/2 tbsp lemon
                                                                  • Yes No one large, 2 1/2 teaspoons lemon
                                                                  • Yes No pinch salt
                                                                  • Preheat the oven to 350 degrees. Lightly spray eight oven-proof ramekins with cooking spray.
                                                                  • Beat the eggs whites with an electric mixer until stiff, about 5 minutes. Set aside. In a separate bowl, whisk together the egg yolks and milk.
                                                                  • Cream together the butter and sugar with an electric mixer. The mixture will be a bit pebbly, not silky, as there is such a small amount of butter. Add the flour, lemon juice, zest, and salt. Add the combined milk and egg yolks. You may need to manually whisk the mixture to get it smooth. Fold in the egg whites.
                                                                  • Pour the mixture evenly into 8 ramekins. (Ours were about 3 1/2-inches in diameter.) Set the ramekins in a large baking dish (use two if they don't fit) and carefully pour in enough hot water to rise about one-third to halfway up the sides of the ramekins.
                                                                  • Bake for 40 to 45 minutes. The tops should be light, golden brown. Remove from water bath, and allow the spongettes to cool slightly, in the ramekins, then transfer them to the refrigerator for an hour or two. Chilling them will help the custard to set.
                                                                  • To serve, run a knife around the edge of the ramekin to loosen the spongette, and invert it onto a plate. Top with whipped cream, berries, or chocolate shavings.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  in these shortbread cookies for an extra dose of nutty richness! Rosemary might sound strange in a cookie, but it adds just the right balance of fresh flavor. These cookies are crunchy and addictive, and they go perfectly with an afternoon cup of tea!

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 tbsp rosemary
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Melt the butter in a medium sauce-pan or skillet over medium heat. Swirl occasionally and cook until all foaming has subsided, the butter is dark tan colored with little black specks, and smells fantastically nutty. Transfer to a heat-proof bowl and let it cool to room temperature. (The butter should be solid but still smooshy)
                                                                  • Mix the walnuts, rosemary, and all the dry ingredients together in the bowl of a standing mixer fitted with a paddle attachment (or medium-sized bowl with a hand mixer). While beating on medium-speed, add the cooled brown butter in several additions until it's completely incorporated and the dough looks grainy. The dough should hold together when you press some in your fist - if not, add a few teaspoons of cold water until it does.
                                                                  • Turn the dough out onto your work surface and shape it into two thick logs about 1 1/2 - 2 inches in diameter (or smaller if you want smaller cookies). The dough will be pretty crumbly, but that's ok. Wrap the logs tightly in plastic wrap and freeze until hard (30 minutes, or up to three days).
                                                                  • When ready to bake, heat the oven to 350°F. Prepare two baking sheets with parchment paper.
                                                                  • Take out and unwrap one of the logs. Slice it into 1/4 inch round cookies using a sharp knife and transfer to the cookie sheet. Place cookies about a half inch apart - they won't spread much during baking. If any of the cookies crumble, just press the dough back together with your fingers and a bit of water.
                                                                  • Bake for 10-13 minutes, until lightly browned around the edges and very fragrant. Allow to cool 5 minutes on the baking sheet before transferring them to a cooling wrack.
                                                                  • Prepare and bake the other half of the cookie dough as above. Cookies keep in a sealed container for about two weeks.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup basil
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 3 lb beef flank steak
                                                                  • In a mini food processor, combine the basil, cilantro, garlic, sambal oelek and fish sauce and pulse until finely chopped. Add the lemon and lime zests and oil and pulse until fairly smooth.
                                                                  • Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
                                                                  • Light a grill. Grill the steaks over moderately high heat, turning occasionally, until medium-rare, about 6 minutes for skirt steak and 12 minutes for the flank. Let the steaks rest for 5 minutes, then thinly slice across the grain and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  This Pumpkin Bread is sweet and moist—perfect for breakfast with coffee or as a treat after dinner. One reader recommends adding chocolate chips to make it even sweeter.

                                                                  Ingredients
                                                                  • Yes No 1 cup pumpkin pie filling
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Heat oven to 350° F. Oil a 9-by-5-inch loaf pan. In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly stir the flour mixture into the pumpkin mixture. Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Serve warm. In Advance: Bake the bread and let it cool. Wrap and set aside at room temperature for up to 24 hours. Cover with foil and warm in a 250° F oven for 30 minutes. To Freeze: Place the cooled bread in a resealable plastic bag or cover with 2 layers of plastic wrap. Store for up to 3 months. To Reheat: Refrigerate the bread overnight. Remove the plastic wrap, cover with aluminum foil, and warm in a 250° oven for 30 minutes.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  Ingredients
                                                                  • Yes No 3 1 inch cup crusty white bread
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 3/4 lb bacon
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 3 tbsp buttermilk (1% fat)
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 1/4 lb blue cheese
                                                                  • Yes No 1 head iceberg lettuce
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1 celery rib
                                                                  • Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the vegetable oil and toast for 15 minutes, stirring once or twice, until the bread is golden and crisp.
                                                                  • Meanwhile, in a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.
                                                                  • In a small bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, buttermilk, vinegar and mustard. Gradually whisk in the remaining 1/2 cup of vegetable oil and season with salt and cayenne. Stir in the blue cheese.
                                                                  • In a large bowl, toss the lettuce, onion, celery, bacon and croutons with the dressing and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    maytag
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Maytag
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 plum tomato
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No pinch saffron
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 2 1/2 cup low-sodium chicken broth
                                                                  • Yes No 2 confit duck legs, and meat
                                                                  • Yes No 1/4 cup thinly sliced chorizo
                                                                  • Yes No 1/4 cup sliced pitted kalamata olive
                                                                  • Yes No 1/4 cup diced dried apricots
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 375°. In a large ovenproof skillet, heat the oil until shimmering. Add the onion and garlic and cook over moderately low heat until softened, 5 minutes. Add the tomato and cook until softened, 5 minutes. Stir in the paprika and saffron. Add the rice and cook, stirring, for 2 minutes. Add half of the broth and gently simmer until absorbed, 8 minutes. Stir in the duck, chorizo, olives and apricots and season with salt and pepper. Add the remaining broth and bring to a boil.
                                                                  • Bake the skillet uncovered until the rice absorbs the liquid and is tender, 16 minutes.
                                                                  Yields: 4 ½
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake

                                                                  This simple, classic side dish can be eaten all year round, thanks to the convenience of frozen peas. (They don’t even have to be thawed before cooking.) Serve it with Stovetop Macaroni and Cheese. Game plan: If your peas are frozen together in a block, rinse them under cold water until they separate, then drain. Keep in mind that they might require slightly less cooking time after that. This recipe was featured as part of our story on The Last Kodachrome Christmas.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup yellow onion
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup fully cooked smoked ham
                                                                  • Yes No 2 1 lb frozen peas
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp packed lemon zest
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Heat a large frying pan with a tightfitting lid over medium heat until hot, about 3 minutes. Add 2 tablespoons of the butter and swirl to melt and coat the pan. Add the onions or shallots, 1/2 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the onions are softened, about 4 to 5 minutes. Add the ham and cook, stirring occasionally, until some fat renders, about 3 minutes.
                                                                  • Increase the heat to high, add the peas, water, and remaining 1/2 teaspoon salt, and stir to combine. Cook, covered, stirring every few minutes, until the peas are just cooked through, about 6 minutes.
                                                                  • Remove from heat, add the remaining 2 tablespoons butter, lemon zest, and lemon juice, and stir to combine. Taste and season with additional salt, pepper, or lemon juice as needed.
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice

                                                                  This quick version of the Mexican classic comes together in minutes. Serve it with black beans and yellow rice, or as a filling for enchiladas.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup thinly sliced onion
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 1/4 cup ancho chili pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/3 cup coarsely chopped tomato
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 3 tbsp sliced almond
                                                                  • Yes No 3 2 inch orange rind strips
                                                                  • Yes No 3/4 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 3/4 lb boneless skinless chicken thigh
                                                                  • Yes No 1/2 oz unsweetened chocolate
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients (through rind) to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; shred with 2 forks. Set aside.
                                                                  • Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in pan, puree the chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded chicken to sauce; stir in salt and pepper.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: about 1 cup chicken mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The nice thing about this recipe is that the fruit accompanying it can be varied ? certain things work really well with chocolate, like oranges, clementines, apricots or cherries, so give them a try.

                                                                  Ingredients
                                                                  • Yes No
                                                                  • Yes No best quality dark chocolate
                                                                  • Yes No unsalted butter
                                                                  • Yes No self raising flour
                                                                  • Yes No ground almonds
                                                                  • Yes No sugar
                                                                  • Yes No a pinch a pinch of salt
                                                                  • Yes No large organic eggs
                                                                  • Yes No egg yolk
                                                                  • Yes No full cream milk
                                                                  • Yes No best quality white chocolate
                                                                  • Yes No 500ml 1 x of crème fraîche
                                                                  • The nice thing about this recipe is that the fruit accompanying it can be varied – certain things work really well with chocolate, like oranges, clementines, apricots or cherries, so give them a try.Preheat your oven to 200ºC/400ºF/gas 6. Firstly zest 3 of your oranges, then carefully remove the outer peel and slice them across into wheel-shaped pieces just under 1cm-inch thick. Break the dark chocolate up, place in a small bowl and slowly melt it over some simmering water, giving it a stir once in a while with a spatula. You will need a deep 20cm metal tin or earthenware dish to cook the clafoutis in. Rub the inside of it with a little of the butter. To make the clafoutis, sift the flour into a separate bowl, add the almonds, half the sugar, the salt, eggs, yolks, orange zest and milk. Whisk up until smooth and then add the rest of the butter to the melting chocolate. Scrape all the melted chocolate and butter into the batter mix and pour into your tin. Poke little pieces of white chocolate into the batter, then place the tin in the oven and bake for around 16 to 20 minutes. It will rise and should be firm around the edges but sticky and gooey in the middle. This doesn’t mean it’s undercooked... it means it’s perfect! So be careful not to overcook it or it will just be like a boring sponge. While it’s cooking, bring the other half of your sugar to the boil with about 6 tablespoons of water on a medium heat until you have a golden caramel. Remove from the heat, add the juice from your remaining oranges and stir it in to loosen the caramel syrup slightly. Arrange your oranges nicely on a plate, pour over the caramel and serve with your chocolate clafoutis and a bowl of crème fraîche.• from Jamie's Dinners
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  in his Les Halles Cookbook.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz dried wild mushrooms
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 16 oz crimini mushroom (baby portobello)
                                                                  • Yes No 1 tiny sprig rosemary
                                                                  • Yes No 5 cup vegetable stock
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  Easy Ravioli
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 1 tbsp semolina flour
                                                                  • Yes No 3 extra large egg
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No filling:
                                                                  • In a food processor, pulse the flour with the salt, nutmeg and the 1 tablespoon of semolina. Add the eggs and pulse until incorporated. With the machine on, add the olive oil in a thin stream and process just until moistened crumbs form. Turn the crumbs out onto a semolina-dusted work surface and knead just until a smooth dough forms. Wrap the dough in plastic and let stand at room temperature for 30 minutes.
                                                                  • Cut the dough into 4 equal pieces and cover with plastic wrap. Work with 1 piece at a time: Flatten the dough into a 5-by-4-inch oval, about 1/2 inch thick. Dust lightly with semolina. Roll the dough through a hand-cranked pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Roll the dough through at successively narrower settings, two times per setting, until it is thin enough for you to see the outline of your hand through it. Lay the dough out on a work surface lightly dusted with semolina.
                                                                  • Brush any semolina off the dough. Select a shape from the three options below. Fill and cut the ravioli according to the instructions; transfer to a large rimmed baking sheet lightly dusted with semolina. Repeat with the remaining pasta dough and filling.
                                                                  • In a large pot of boiling salted water, cook half of the ravioli over high heat until al dente, about 3 minutes. Using a slotted spoon, transfer the ravioli to a platter. Repeat with the remaining ravioli and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 40ravioli
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This fruit filling is ideal for any type of filled dumpling or crepe like nalesniki, pierogi, and uszka. Makes about 1 1/2 cups Fruit Filling

                                                                  Ingredients
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tbsp fine dry bread crumb
                                                                  • In a medium saucepan over medium heat, combine fruit, water and sugar. Bring to a boil, reduce heat and simmer 5 to 10 minutes or until fruit is tender and water is almost evaporated. Remove from heat. Mash fruit slightly and add spice of choice and lemon juice. Return to heat and cook over low heat until mixture is thick. If mixture is not thick enough, stir in enough bread crumbs so fruit is not liquidy.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread

                                                                  If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying. What to buy: Look for a fresh turkey—they seem to end up crispier and tastier than previously frozen ones. If you do get a frozen turkey, just make sure it’s completely thawed before frying (this will take several days in the refrigerator). Filé is powdered sassafras leaves, a popular spice in the South, especially in Louisiana, where it’s used as a condiment and thickener for gumbo. Here it imparts a slight woodsy flavor to the rub. Look for it in the dried-spices section of grocery stores. Peanut oil is best for frying because it has a very high smoke point and a rather neutral flavor. Special equipment: A propane turkey fryer like this one from Bayou Classic was all we needed to make a crisp, succulent turkey. (Well, that and the propane and oil!) It comes with the base, pot, turkey rack, and thermometer, plus a... read more If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying. What to buy: Look for a fresh turkey—they seem to end up crispier and tastier than previously frozen ones. If you do get a frozen turkey, just make sure it’s completely thawed before frying (this will take several days in the refrigerator). Filé is powdered sassafras leaves, a popular spice in the South, especially in Louisiana, where it’s used as a condiment and thickener for gumbo. Here it imparts a slight woodsy flavor to the rub. Look for it in the dried-spices section of grocery stores. Peanut oil is best for frying because it has a very high smoke point and a rather neutral flavor. Special equipment: A propane turkey fryer like this one from Bayou Classic was all we needed to make a crisp, succulent turkey. (Well, that and the propane and oil!) It comes with the base, pot, turkey rack, and thermometer, plus a bunch of accessories. We wore heatproof rubber gloves and safety goggles to protect our hands and eyes while we fried. Safety first! And on that note, it can’t hurt to have an all-purpose fire extinguisher on hand—just in case. Game plan: Be sure to give your turkey a full night in the fridge with the rub on it to allow the flavors to fully penetrate. Also, at frying time, give your oil plenty of time to heat up. It took ours about 40 minutes to come to temperature each time we tested. And be sure to thoroughly read through the instruction booklet that comes with your fryer before use! This recipe was featured as part of our Thanksgiving, Southern-Style menu. INGREDIENTS For the rub: 1/2 cup packed dark brown sugar 6 tablespoons dry mustard, such as Colman’s 6 tablespoons kosher salt 2 teaspoons filé powder 2 teaspoons hot paprika 1/2 teaspoon freshly ground black pepper For the turkey: 1 (15- to 18-pound) fresh turkey Peanut oil for frying (about 4 gallons, see note below) INSTRUCTIONS For the rub: Combine the rub ingredients in a mixing bowl and set aside. For the turkey: Remove the bag of giblets and the neck from inside the turkey. Reserve in the refrigerator until ready to prepare the gravy. Rinse the turkey inside and out and pat it dry with paper towels. Trim most of the excess fat and skin from the neck and cavity (this allows for better frying). Make a 3-inch-long cut on either side of the turkey through the skin where the leg meets the breast. This will allow the oil to drain away and the thigh meat to cook completely. Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity. Place the turkey in a plastic bag and allow to rest in the refrigerator overnight. Heat the oil in a turkey fryer until it registers 350°F. (This takes about 40 minutes.) Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Remove it from the bag and lightly blot it with paper towels to remove excess moisture. Place the turkey on the frying rack, drumsticks pointing upward as though it’s doing a headstand. Use the grab hook to very slowly lower the turkey into the heated oil; this takes at least 90 seconds. The oil will boil furiously; this is normal. Wear heatproof gloves and safety goggles, and do not drop the turkey. Once the turkey is completely submerged, remove the hook. Fry for about 3 minutes per pound or until the juices run clear and a thermometer inserted into the inner part of the thigh reads 155°F. Use the grab hook to slowly remove the turkey from the oil, allowing sufficient time for the hot oil to drain away. Place the turkey and rack on a rimmed baking sheet set on the ground, and let them sit a few minutes before moving to allow any extra oil to drain. Let the turkey rest for at least 15 minutes. Remove it from the rack and carve. Note: To figure out how much oil to use, try this displacement trick: Before unwrapping your turkey, place it in the frying pot and add enough water to cover it completely. Remove the turkey from the pot and measure the water. That’s how much oil you should use.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 6 tbsp mustard powder
                                                                  • Yes No 6 tbsp kosher salt
                                                                  • Yes No 2 tsp filé powder
                                                                  • Yes No 2 tsp hot paprika
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 15 to 18 lb turkey
                                                                  • Yes No 4 gallon peanut oil
                                                                    For the rub:
                                                                  • Combine the rub ingredients in a mixing bowl and set aside.
                                                                    For the turkey:
                                                                  • Remove the bag of giblets and the neck from inside the turkey. Reserve in the refrigerator until ready to prepare the gravy. Rinse the turkey inside and out and pat it dry with paper towels. Trim most of the excess fat and skin from the neck and cavity (this allows for better frying). Make a 3-inch-long cut on either side of the turkey through the skin where the leg meets the breast. This will allow the oil to drain away and the thigh meat to cook completely.
                                                                  • Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity. Place the turkey in a plastic bag and allow to rest in the refrigerator overnight.
                                                                  • Heat the oil in a turkey fryer until it registers 350°F. (This takes about 40 minutes.) Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Remove it from the bag and lightly blot it with paper towels to remove excess moisture. Place the turkey on the frying rack, drumsticks pointing upward as though it’s doing a headstand. Use the grab hook to very slowly lower the turkey into the heated oil; this takes at least 90 seconds. The oil will boil furiously; this is normal. Wear heatproof gloves and safety goggles, and do not drop the turkey.
                                                                  • Once the turkey is completely submerged, remove the hook. Fry for about 3 minutes per pound or until the juices run clear and a thermometer inserted into the inner part of the thigh reads 155°F.
                                                                  • Use the grab hook to slowly remove the turkey from the oil, allowing sufficient time for the hot oil to drain away. Place the turkey and rack on a rimmed baking sheet set on the ground, and let them sit a few minutes before moving to allow any extra oil to drain. Let the turkey rest for at least 15 minutes. Remove it from the rack and carve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Time: 1 1/2 hours. Any berry or berry combination works in this cake, which has a dry, crumbly topping that combines with the berry juices for a rich, sweet treat. You'll need a 12-in. (6-qt.) camp Dutch oven (with feet). Pack the frozen berries in a cooler and make this on the first night of camping, before they thaw completely.

                                                                  Ingredients
                                                                  • Yes No 3 3/4 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp ginger powder
                                                                  • Yes No 1 1/2 tbsp baking powder
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 50 oz frozen strawberry
                                                                  • At home: In a food processor, pulse together flour, salt, cinnamon, cloves, nutmeg, ginger, and baking powder. Add butter; pulse until mixture is very fine. Add sugar and pulse to combine. Transfer to a large resealable bag and chill until ready to use, up to 2 days.
                                                                  • At campsite: Ignite 40 briquets on the firegrate of a clean charcoal grill or firepit and let burn until just covered with a fine layer of ash. Using tongs, arrange 20 coals into a 12-in. ring; push remaining coals aside.
                                                                  • Put strawberries in a 12-in. footed (camp) Dutch oven. Spoon half the flour mixture evenly over strawberries, cover pot, and set in the ring of coals. Arrange remaining 20 ash-covered coals in a single layer on top of Dutch oven lid.
                                                                  • Arrange another ring of 20 fresh, unlit coals around and touching the hot coals at the base of oven (these will ignite and provide a second burst of heat later).
                                                                  • Cook cake about 20 minutes (do not cover grill or firepit). With tongs, push coals away from lid handle, remove lid (keeping coals on top), and spoon on remaining flour mixture. Replace lid and top evenly with the second batch of newly ash-covered coals from around the pot.
                                                                  • Bake until topping is golden brown and strawberry juices are bubbling to the surface, 15 to 25 minutes more. Let cool at least 20 minutes before eating.
                                                                  • *If using berries other than strawberries, mix with an extra 1/4 cup sugar when putting them in the Dutch oven.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 11
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable bag
                                                                  • Yes No
                                                                    charcoal

                                                                  Small, juicy, ruby-red sour cherries are excellent for baking because, unlike sweet cherries, they retain their shape as they cook. When fresh sour cherries are available in summer, Marc Meyer, the chef-owner of Five Points, Cookshop and Provence in New York City, picks them up at the Greenmarket and—after roasting them with sugar and lemon—bakes them into delectable puff pastry turnovers.

                                                                  Ingredients
                                                                  • Yes No 2 10 oz cup sour cherry
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/4 lb all butter puff pastry
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No sugar, granulated
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat the oven to 350°. In an 8-inch glass or ceramic baking dish, mix the cherries with the cornstarch, granulated sugar, lemon juice, 1/2 teaspoon of the lemon zest, 1/4 teaspoon of the vanilla and a pinch of salt. Bake for about 35 minutes, until the juices are thickened and bubbling. Drain the cherries, reserving the juices for another use. Chill the cherries.
                                                                  • In a medium bowl, whisk the butter with the confectioners' sugar until smooth. Whisk in the egg, then whisk in the 2 tablespoons of flour, the remaining 1 teaspoon of lemon zest and 1/4 teaspoon of vanilla; whisk in a pinch of salt. Chill until firm.
                                                                  • Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to a 15-by-20-inch rectangle, about 1/8 inch thick. Cut the puff pastry into twelve 5-inch squares and transfer them to a plate. Refrigerate for 10 minutes.
                                                                  • Arrange 3 pastry squares at a time on a work surface, keeping the rest chilled. Brush 2 adjoining edges of each square with the egg wash. Dollop a tablespoon of the lemon filling in the center of each square and top with 7 cherries. Fold the pastry over the filling to form a triangle, pressing out the air as you go. Press the edges firmly and crimp with a fork. Transfer the turnovers to the parchment-lined baking sheet. Repeat with the remaining pastry, lemon filling and sour cherries. Refrigerate the turnovers for about 15 minutes, or until firm.
                                                                  • Heat the oven to 400°. Using a sharp knife, trim the edges of the turnovers slightly. Brush the top of each turnover with egg wash and sprinkle with pearl sugar. Cut 2 or 3 small slashes in the tops to allow steam to escape. Bake for about 40 minutes, until the pastry is deep golden brown and the filling is bubbling out of the vents. Let the turnovers cool slightly, then serve with vanilla ice cream.
                                                                  Cuisine:YesNoprovence
                                                                  Yields: 12turnovers
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a dish you'll find throughout Northern Italy; the name changes with location because so does the wine. In Piemonte it's risotto col Barbera or col Barolo, whereas in the Veneto region it's risotto col Valpolicella. The important thing is that the wine be dry; the finished dish will have a pleasing tartness that goes quite well with grated cheese, and, as a first course, is a wonderful beginning of a meal. It won't work as well as a one-course meal, but could work nicely as a side dish.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 500 gram cup carnaroli, vialone nano
                                                                  • Yes No 3/4 150 gram cup unsalted butter
                                                                  • Yes No 1/2 onion
                                                                  • Yes No 1 qt simmering beef broth
                                                                  • Yes No 3 cup dry red wine
                                                                  • Yes No 2 100 gram cup grated parmesan cheese
                                                                  • Yes No salt
                                                                  • Heat half the butter in a pot, add the rice, and cook over a very low flame, stirring lest it stick and burn. In the meantime, sauté the onion separately, in 1/4 cup of butter, until it is lightly browned. Keep warm. When the rice is done frying and the grains have become translucent, begin adding the wine, a glass at a time, and letting it evaporate between additions. Then add broth, a ladle at a time, and stir in the onions. Once the rice reaches the al dente stage turn off the heat, stir in the remaining butter, the cheese, and serve. The wine? More of what went into it.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings red wine risotto
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 6 cup water
                                                                  • Yes No 2 tbsp baking soda
                                                                  • Yes No 1 tsp cornmeal
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
                                                                  • Preheat oven to 425°.
                                                                  • Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
                                                                  • Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
                                                                  • Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12servings (serving size: 1 pretzel)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush

                                                                  These are delicious homemade s’mores developed by Charles Chocolates. The marshmallows will make you rethink the whole marshmallow concept.

                                                                  Ingredients
                                                                  • Yes No 1 graham cracker
                                                                  • Yes No 1 miniature marshmallow
                                                                  • Yes No 1 3 oz high quality bittersweet chocolate
                                                                  • Heat broiler to high and place oven rack in middle level of oven. Top each graham cracker with a 3-inch square of bittersweet chocolate and one marshmallow.
                                                                  • Place assembled s’mores on a baking sheet and place under the heated broiler (in the middle of the oven, not at the top, where they will burn quickly). Watch them very closely and remove once the marshmallow is well browned. Serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1s'more
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    guittard
                                                                  • Yes No
                                                                    valrhona
                                                                    Brands:
                                                                  • Yes No
                                                                    Guittard
                                                                  • Yes No
                                                                    Valrhona

                                                                  Celebrate Kwanzaa with this moist, flavorful black cake recipe. The fruitcake is best served in small slices.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup currant
                                                                  • Yes No 1 1/2 cup raisin
                                                                  • Yes No 1 1/2 cup pitted prune
                                                                  • Yes No 1 8 oz candied cherries
                                                                  • Yes No 1/2 7 oz mixed dried fruit
                                                                  • Yes No 2 cup dark rum
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/2 lb butter
                                                                  • Yes No 1/2 lb dark brown sugar
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 cup burnt sugar syrup
                                                                  • Yes No 2 cup tawny port wine
                                                                  • Yes No cream
                                                                  • Combine first 6 ingredients in a large bowl; cover fruit mixture and chill 8 hours or up to 1 week.
                                                                  • Process fruit mixture, in batches, in a food processor until smooth, stopping to scrape down sides; set aside.
                                                                  • Whisk together eggs, cinnamon, and nutmeg until foamy.
                                                                  • Beat butter and dark brown sugar at medium speed with an electric mixer until creamy. Add egg mixture, beating until blended. Add fruit puree; blend well.
                                                                  • Combine flour and baking powder; stir into fruit mixture. Stir in burnt sugar syrup. Spoon batter evenly into 1 greased and floured 10-inch springform pan.
                                                                  • Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan, and cool completely on wire rack.
                                                                  • Pour 1 cup port wine evenly over top of cake, and let stand 10 minutes. Pour remaining 1 cup wine over cake. Wrap cake with cheesecloth; place in a covered container. Let stand 2 to 3 days. (Do not refrigerate.) Serve with whipped cream, if desired.
                                                                  • Note: Burnt sugar syrup is available by mail order from Eve Sales Corporation. Contact them at 945 Close Avenue, Bronx, NY 10473; or call (718) 589-6800. The syrup costs $1.75 plus shipping.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 1(10-inch) fruitcake
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 lb beef short ribs
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1 cup cabernet sauvignon
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 1/2 cup sliced celery
                                                                  • Yes No 1 cup sliced carrot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 6 inch rosemary
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 4 cup wide egg noodles
                                                                  • Yes No parsley
                                                                  • Preheat oven to 300°.
                                                                  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle ribs with salt and pepper. Add ribs to pan; cook for 8 minutes, browning on all sides. Remove from pan. Add beef broth to pan, scraping pan to loosen browned bits.
                                                                  • Combine broth, wine, and tomato paste in a medium bowl; stir with a whisk. Place ribs, celery, carrot, garlic, rosemary, and onion in a 13 x 9-inch baking dish coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300° for 3 1/2 hours or until ribs are very tender.
                                                                  • Uncover dish; strain broth mixture through a sieve over a bowl, reserving liquid. Reserve ribs; discard remaining solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved liquid into bag. Seal bag; carefully snip off 1 bottom corner of bag. Drain liquid into a small saucepan, stopping before fat layer reaches opening; discard fat.
                                                                  • Add flour to pan, stirring well with a whisk. Place pan over medium heat; bring to a boil, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly with a whisk. Serve sauce with ribs and noodles. Garnish with chopped parsley, if desired.
                                                                  Yields: 6servings (serving size: 2 short ribs, 2/3 cup noodles, and about 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No bun length hot dog
                                                                  • Yes No garnish, mustard, ketchup
                                                                  • Yes No buns
                                                                  • Cut bun-length hot dogs lengthwise into quarters. Place on grill rack crosswise, and grill uncovered to desired degree of doneness. They'll curl into worms on their own as they cook. Serve alone or in buns with mustard and ketchup. In addition to red, offer colored ketchups such as green and purple.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve