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                                                                  Enjoy this Blondie recipe loaded with toasted walnuts and chocolate.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 3 oz dark chocolate
                                                                  • Preheat the oven to 350 degrees F. Lightly grease 8-inch square pan. Mix all ingredients, except nuts and chocolate, combine completely. Stir in nuts and chocolate. Spoon into prepared pan. Bake for 20 to 25 minutes or until middle is just done. Makes 9 to 16 pieces. For a special dessert, serve this Loaded Blondie warm with ice cream and drizzled with chocolate and/or caramel sauce.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
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                                                                  This recipe makes 5-6 shooters.

                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 6 oz tequila
                                                                  • Yes No 1 8 oz cup orange juice
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No a lime
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 5 strawberry
                                                                  • Place 5-6 large shot glasses in the freezer until frosty. Use a lime wedge to moisten the rim of each glass and dip the rim in a small plateful of sugar. In a shaker combine tequila, orange juice, lime juice and lime rind. Shake vigorously for 10-20 seconds until ingredients are incorporated. Let it sit for about a minute to allow the lime rind to flavor the mixture. Add ice to shaker, shake again to cool and then pour into each glass. Garnish each glass with a strawberry (optional to use an orange slice to garnish)
                                                                  • Prep Time: 3 minutes
                                                                  • Total Time: 3 minutes
                                                                    Steps:
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                                                                  The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.

                                                                  Ingredients
                                                                  • Yes No 1 3 lb pumpkin
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 lb stale bread
                                                                  • Yes No 1/4 lb cheddar cheese
                                                                  • Yes No 2 clove garlic, germ
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 1 tbsp minced thyme
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No pinch nutmeg
                                                                  • Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
                                                                  • Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
                                                                  • In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
                                                                  • Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
                                                                  • Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 3
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                                                                  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:
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                                                                  Ingredients
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 1/2 cup sliced almond
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 pint strawberries, hulls on
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp kirsch
                                                                  • Yes No 3 tbsp strawberry jam
                                                                  • Preheat oven to 325. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Beat in lemon zest. Gradually add confectioners' sugar, beating until whites are glossy and hold a ribbon on surface, 6 to 7 minutes. Fold in almonds.
                                                                  • Coat the inside of an 8 3/4-inch flan ring with cooking spray, and place on a baking sheet lined with parchment paper. Spoon batter into mold, and smooth top. Let stand 10 minutes. Place cake in oven; prop door open about 1/2 inch using a wooden spoon. Bake 10 minutes. Reduce oven to 300, and close door completely. Bake until pale golden and set, about 25 minutes. Unmold, and let cool completely on a wire rack.
                                                                  • Halve 8 to 10 strawberries lengthwise; set aside. Hull remaining strawberries, and cut each lengthwise into 4 slices. Toss slices with granulated sugar, kirsch, and lemon juice in a medium bowl; let stand at least 30 minutes (up to 2 hours), stirring occasionally.
                                                                  • Heat jam in a small saucepan until thin. Brush over top of galette. Arrange reserved strawberry halves around edge, with hulls facing out. Working inward, arrange sliced strawberries in a circular pattern, with bottoms facing out, reserving smallest slices for center. Drizzle liquid from strawberries over top. Serve immediately, or let stand up to 2 hours to allow juices to soak into cake.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
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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
                                                                    ribbon
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup salsa
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 1/2 lb chicken wing pieces
                                                                  • Stir together first 3 ingredients in a large bowl. Add wing pieces, tossing to coat. Place on an aluminum foil-lined 15- x 10-inch jellyroll pan.
                                                                  • Bake at 400° for 55 minutes or until chicken is done, turning once.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4appetizer servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
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                                                                  Ingredients
                                                                  • Yes No 1 lb horseradish root
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 medium beet
                                                                  • Yes No 1 large granny smith apple
                                                                  • Yes No 1 cup frozen cranberry
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup distilled white vinegar
                                                                  • Yes No salt
                                                                  • In a food processor fitted with the shredding disk, separately shred horseradish root, carrot, beet and apple; transfer to a large bowl. Using the blade of the food processor, pulse cranberries with sugar until finely chopped. Mix the cranberry mixture into the shredded fruit and vegetables along with vinegar; season with salt. Allow to stand in the refrigerator for 3 days or up to 1 week before serving.
                                                                  Yields: 4cups
                                                                  • Total Time: 40 minutes
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No 5 cup blueberry
                                                                  • Yes No 4 4 lb large green tomato
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 5 cup sugar, granulated
                                                                  • Yes No 3 1.75 oz fruit pectin
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Pulse blueberries and chopped tomato in a blender or food processor 3 or 4 times or until mixture is almost smooth.
                                                                  • Cook blueberry mixture, 1 1/2 cups water, and sugar in a Dutch oven over medium heat, stirring constantly, until sugar dissolves.
                                                                  • Stir in fruit pectin and remaining ingredients. Bring to a boil; cook, stirring constantly, 5 minutes or until mixture thickens.
                                                                  • Pour hot mixture into hot jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
                                                                  • Process in boiling-water bath 10 minutes.
                                                                  • * 5 cups frozen blueberries, thawed, may be substituted.
                                                                  • Note: For testing purposes only, we used Sure-Jell Fruit Pectin.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 5pints
                                                                    Steps:
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1/3 cup italian style bread crumb
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 3 cup tomato sauce
                                                                  • Yes No 3 cup spaghetti
                                                                  • Combine first 6 ingredients in a bowl; shape mixture into 16 (1 1/2-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 5 minutes, browning on all sides. Add Tomato Sauce, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Serve over spaghetti.
                                                                  Yields: 4servings (serving size: 4 meatballs, about 3/4 cup sauce, and 3/4 cup noodles)
                                                                    Steps:
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                                                                  Barbecue-flavored chips can be disappointing, because they mask all of the natural flavors in a potato with a sweet, vaguely spicy coating. This recipe pairs the sweet potato’s natural sugars with smoked paprika to produce healthy, oven-baked, barbecuelike chips that are ready to be dunked in a creamy dip. This recipe was featured as part of our Make Your Own Veggie Chips project.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz medium sweet potato
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No jalapeño cilantro yogurt spread
                                                                  • Heat the oven to 375°F and arrange a rack in the middle.
                                                                  • Slice the sweet potato into very thin rounds (1/16 inch thick; use a mandoline if you have one) and place in a large bowl. Add the oil, paprika, and salt and toss with your hands until thoroughly coated.
                                                                  • Place the slices in a single layer on 2 baking sheets—the rounds can be touching but should not overlap.
                                                                  • Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 12 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet. Serve immediately with Jalapeño-Cilantro Yogurt Spread, if using.
                                                                  Yields: 2 ½servings
                                                                  Yes No
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                                                                  • Yes No
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                                                                  A cookout crowd-pleaser, this cornbread is so easy to make and such a great mop for chili, baked beans, or pulled pork. Buttermilk (instead of milk) balances out the sweetness, adding the right amount of moisture to keep it crumbly but not dry. Game plan: This basic recipe invites creativity. Try adding some jalapeño, whole corn kernels, or cilantro. To see this recipe with illustrated steps, check out The Basics: How to Make Skillet Cornbread.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup finely ground yellow cornmeal
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup buttermilk, shaken before using
                                                                  • Heat the oven to 450°F and arrange a rack in the middle.
                                                                  • Place 2 tablespoons of the butter in a large (12-inch) cast iron skillet; set aside. In a small saucepan or using the microwave, melt the remaining 6 tablespoons butter; set aside.
                                                                  • Place cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
                                                                  • Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated. Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.) Fold in melted butter until just combined, then let mixture sit for 5 minutes.
                                                                  • Meanwhile, place the skillet in the oven until hot, about 5 minutes. Remove from the oven and swirl the melted butter around to coat the bottom of the pan.
                                                                  • Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes. Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, cut wedges directly from the skillet or let the cornbread cool for another 15 minutes before inverting onto a plate.
                                                                  Yields: 12servings
                                                                    Steps:
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                                                                  This potluck pasta bake is filled with flavor, with chicken, ham, mushrooms, and two kinds of cheese. Serve with a simple green salad or sliced fresh tomatoes and biscuits or rolls.

                                                                  Ingredients
                                                                  • Yes No 8 mini oz pasta, macaroni, penne, wagon wheels, etc
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 lb chicken breast (boneless, skin-on)
                                                                  • Yes No 1 tsp cajun seasoning
                                                                  • Yes No 8 oz button mushroom
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 1 2 oz small jarred pimiento
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 1 whole half and half
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No 4 oz american cheese, shreds
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Yes No 1 tbsp butter
                                                                  • Heat oven to 350°. Lightly grease a 2 1/2- to 3-quart baking dish. Cook pasta in boiling water following package directions. Drain in a colander and rinse with hot water. Set aside. In a large saucepan, melt the butter over medium-low heat. Add the chicken, Creole seasoning, mushrooms, and ham. Cook, stirring, until chicken is cooked through and mushrooms are tender. Add the pimiento, green onions, and parsley and cook, stirring, for about 1 minute. Stir in flour until well blended. Add chicken broth and milk. Cook, stirring, until thickened. Add the Cheddar and American cheese, along with salt and pepper, to taste. Combine with the drained pasta and spoon into the prepared baking dish. Combine bread crumbs with melted butter and sprinkle evenly over the casserole. Bake for about 25 minutes, or until browned and bubbly. Serves 4 to 6.
                                                                  Cuisine:YesNocreole
                                                                    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
                                                                    Minute

                                                                  Prep: 5 min., Grill: 14 min. Substitute any of our quick-to-make sauce variations below for a spicy twist.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 tsp creole seasoning blend
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No raspberry barbecue sauce
                                                                  • Yes No garnish, fresh flat leaf parsley sprigs
                                                                  • Sprinkle chicken evenly with Creole seasoning.
                                                                  • Spray cold cooking grate of a grill with cooking spray. Place cooking grate on grill; grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 7 minutes on each side or until done, brushing Raspberry-Barbecue Sauce evenly on 1 side of chicken during the last 2 minutes of grilling. Serve with remaining sauce. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 19 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  This magnificent roast, featured in ?The Wonders of Ham? (SAVEUR, December 2009), is simmered in beer before it?s baked?a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt.

                                                                  Ingredients
                                                                  • Yes No 1 uncooked country ham
                                                                  • Yes No 20 cup brewed black tea
                                                                  • Yes No 6 bottles of beer
                                                                  • Yes No lager
                                                                  • Yes No 1/2 cup blackstrap
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  •  Rinse ham and use a firm kitchen brush to scrub any mold off the meat's surface. Transfer ham to a 5-gallon stockpot and cover with cold water. Refrigerate ham for 24 hours, changing the water 3 times.
                                                                  • Drain ham and return to stockpot; add tea and enough water to cover. Soak for another 24 hours.
                                                                  •  Drain ham; return to stockpot. Add beer and enough water to cover; bring to a boil over high heat. Reduce heat to medium and simmer until a small knife inserted in the thickest part of the ham slides easily in and out, about 3 1⁄2 hours.
                                                                  • Heat oven to 400°. Drain ham, reserving 1/4 cup cooking liquid. Trim skin and fat; transfer ham to a rack set inside a roasting pan. Whisk together reserved cooking liquid, molasses, brown sugar, and mustard to make a glaze; brush ham with some glaze. Bake ham, occasionally brushing with glaze, until glossy, 15–20 minutes. Let rest for 20 minutes before carving.
                                                                  • SERVES 20 – 25
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 22
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 cup cubed mango
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 6 oz skinless yellowtail snapper fillets
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp jerk seasoning
                                                                  • Combine mango and next 4 ingredients in a bowl. Cover and chill until ready to serve.
                                                                  • Brush snapper with melted butter, and coat both sides with seasoning.
                                                                  • Heat a large cast-iron or heavy-bottom skillet until hot. Cook fish 2 minutes on each side or until opaque. Serve with mango salsa.
                                                                  Yields: 2servings
                                                                    Steps:
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                                                                  I like to top this classic macaroni and cheese with buttered bread crumbs before baking. To brown the bread crumbs a little more, turn the broiler on for a minute or so just before taking the casserole out of the oven. Watch carefully, though, for signs the topping is getting too dark. I used whole wheat macaroni in this version, but regular macaroni, mini penne pasta, ditalini, or other similar pasta shapes would also work well. Take a look at the Large Photo of this recipe.

                                                                  Ingredients
                                                                  • Yes No 8 oz elbow macaroni
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 4 tbsp flour
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 black pepper
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 2 cup shredded sharp cheddar cheese
                                                                  • Yes No 3/4 cup bread crumb
                                                                  • Cook macaroni following package directions. Drain in a colander and rinse with hot water; set aside. Butter a 2-quart baking dish. Heat oven to 350°. In a saucepan, melt 4 tablespoons of butter over medium-low heat. Stir flour into the butter until smooth and bubbly. Stir in the dry mustard, salt, and pepper. Gradually add milk and cream, stirring constantly. continue to cook, stirring constantly, until thickened. Add cheese and continue to cook and stir until melted. Combine the macaroni and the sauce and turn into the prepared baking dish. Sprinkle with the buttered bread crumbs and bake for about 25 minutes, or until hot and bubbly and topping is lightly browned. Serves 6. Related Recipes More Macaroni and Cheese Recipes Perfect Macaroni and Cheese Creamy Macaroni and Cheese Family Favorite Macaroni and Cheese Macaroni and Cheese Slow Cooker Macaroni and Cheese Recipe Macaroni and Cheese with Bacon Macaroni and Cheese with Green Chile r> Top 20 Macaroni and Cheese Recipes
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    slow cook

                                                                  Both this and Eggs Florentine are popular throughout the day, not just for breakfast or brunch, no doubt because of the perfect combination ingredients - poached egg and spinach, or ham on an English muffin topped with buttery hollandaise. For Eggs Florentine, instead of ham top the toasted muffin half with warm, wilted buttery spinach - see the recipe here.

                                                                  Ingredients
                                                                  • Yes No ¼ 50ml cup white wine vinegar
                                                                  • Yes No 8 egg
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 1 quantity of hollandaise sauce
                                                                  • Yes No 4 thick slice smoked ham
                                                                  • Serves 4 Preheat the grill. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft. Meanwhile split the muffins and toast them on both sides on the grill. Put a slice of ham on each muffin half and warm under the grill. When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon over the hollandaise. Recipe adapted from a recipe in - Canteen - Great British Food Book
                                                                  Cuisine:YesNoflorentine
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe combines a salad and bread all in one. Each bite of bread is infused with the garlicky vinaigrette that's tossed with the tomatoes. Use the best tomatoes you can find--if they're beefsteak tomatoes, chop them instead of slicing. Spoon on the topping shortly before serving so the bread doesn't become soggy.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup bread flour
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 tbsp bread flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 cup sliced plum tomato
                                                                  • Yes No 1 cup diced basil
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, 1/4 cup water, and yeast in a large bowl, stirring with a whisk; let stand 30 minutes. Stir in 2 cups flour, remaining 1/2 cup water, 1 tablespoon oil, and 3/4 teaspoon salt. Turn dough out onto a lightly floured surface; sprinkle with 1 tablespoon flour (dough will feel slightly tacky). Knead until smooth and elastic (about 8 minutes).
                                                                  • 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, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Prepare the grill to medium-high heat.
                                                                  • Divide dough into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 6-inch circle on a lightly floured surface. Place dough circles on a lightly floured baking sheet. Place the dough circles on a grill rack coated with cooking spray, and grill 2 minutes on each side or until golden and crisp.
                                                                  • To prepare topping, combine the vinegar, 1 tablespoon oil, 1/2 teaspoon salt, pepper, and garlic in a medium bowl, stirring with a whisk. Add tomatoes, and toss gently to coat. Spoon 1/2 cup tomato mixture onto each flatbread; sprinkle each flatbread with 2 tablespoons of basil. Serve immediately.
                                                                  Yields: 8servings (serving size: 1 flatbread)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with Corn and Roasted Pepper Salad

                                                                  Ingredients
                                                                  • Yes No 4 2 lb large bell pepper
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until thoroughly blackened.
                                                                  • Immediately place peppers in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel peppers; discard skins. Chop peppers according to recipe directions.
                                                                  Yields: 4servings (serving size: 1 pepper)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Basil adds an interesting, fresh flavor to the concassé, but it can be omitted. This recipe goes with Coconut Crème Caramel with Pineapple Concassé

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup diced pineapple
                                                                  • Yes No 1 tbsp thinly sliced basil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp lime juice
                                                                  • Combine all ingredients in a small bowl. Cover and chill at least 4 hours.
                                                                  Yields: 6servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  This is a variation on traditional Eggs Benedict. Toast crumpets or English muffins, with the cut side up, under the broiler for two to three minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 5 whole black peppercorn
                                                                  • Yes No 1 shallot
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1 tbsp dill weed
                                                                  • Yes No 8 oz smoked salmon
                                                                  • Yes No 4 english muffin
                                                                  • Fill a large saucepan with water; bring to a boil. In a small saucepan, combine vinegar, wine, peppercorns, and shallot. Place over medium-high heat; cook until almost all the liquid is evaporated, about 2 minutes. Add 2 tablespoons water; reduce heat to low.
                                                                  • Add yolks; whisk until thickened, about 4 minutes. Turn off heat; whisk in the butter until fully incorporated and the sauce thickens, about 3 minutes. Season with salt. Strain sauce into a medium heat-proof bowl; discard solids. Stir in dill. Keep bearnaise warm over very gently simmering water, whisking occasionally.
                                                                  • Fill a shallow dish with warm water. Reduce heat under saucepan to medium, so water is just simmering. Break one egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide in egg. Repeat until all eggs are in saucepan.
                                                                  • When first eggs become opaque, begin to remove them with a slotted spoon, in the order in which they were added. This process should take about 3 minutes. Transfer the eggs to the dish of warm water.
                                                                  • Divide salmon into 8 portions; place each over a half of a toasted crumpet. Using a slotted spoon, remove eggs from warm water; set the spoon, with the egg inside, briefly on a clean cloth to drain. Gently place 1 egg on each crumpet; spoon dill bearnaise over the top. Serve two crumpet halves to each person, and garnish with snipped dill.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pan. Serve pie with sweetened whipped cream flavored with grated orange peel.

                                                                  Ingredients
                                                                  • Yes No pastry shell
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 6 1/2 cup sliced firm ripe peaches
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes; let cool on a rack.
                                                                  • Meanwhile, in a bowl, mix cream cheese and 1/2 cup sugar until smooth. Spread evenly over bottom of cool pastry.
                                                                  • In a blender or food processor, whirl 1 cup sliced peaches, remaining 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over medium-high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
                                                                  • Add remaining 5 1/2 cups peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 minutes, then scrape onto cream cheese mixture in crust.
                                                                  • Chill, uncovered, until firm enough to cut, at least 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch fruit) and chill up to 1 day.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Brining makes for a juicier bird, and the subtle flavors of the brine soak into the turkey. Kosher salt works well for the brine because it dissolves more easily than table salt. If you have time and refrigerator space, the brining procedure is worthwhile. If not, the turkey will still be quite good.

                                                                  Ingredients
                                                                  • Yes No 8 qt water
                                                                  • Yes No 3/4 cup kosher salt
                                                                  • Yes No 3/4 cup maple syrup
                                                                  • Yes No 3 tbsp black peppercorn
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 12 lb frozen turkey
                                                                  • Yes No 1 cup cola
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 2 tbsp minced thyme
                                                                  • Yes No 1 tbsp sage leaves, dried
                                                                  • Yes No 1 tbsp poultry seasoning
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
                                                                  • To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.
                                                                  • Preheat oven to 375°.
                                                                  • Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
                                                                  • Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from brine, discarding brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.
                                                                  • Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375° for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180°. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin.
                                                                  • To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.
                                                                  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
                                                                  • Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
                                                                  • Strain gravy through a sieve into a bowl. Discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
                                                                  Yields: 12servings (serving size: 6 ounces turkey and about 1/4 cup gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup chunky salsa
                                                                  • Yes No 1/3 cup diced plum tomato
                                                                  • Yes No 1/3 cup diced zucchini
                                                                  • Yes No 2 tbsp chopped sliced black olive
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 4 4 oz chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 tbsp italian style bread crumb
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No black and green olives
                                                                  • Combine the first 5 ingredients in a bowl, and set aside.
                                                                  • Sprinkle chicken with breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Reduce heat to low; add water. Cover and cook 8 minutes or until chicken is done. Serve with salsa mixture; garnish with black and green olives, if desired.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  This refreshing yogurt dipping sauce is a perfect counterbalance to savory dishes like SAVEUR kitchen assistant Andy Baraghani's Persian Potato Pancakes.

                                                                  Ingredients
                                                                  • Yes No 3 cup plain yogurt
                                                                  • Yes No 1 cup seedless english cucumber
                                                                  • Yes No 2 clove garlic paste
                                                                  • Yes No 1 tsp mint, dried
                                                                  • Yes No kosher salt
                                                                  • Yes No ½ tsp dried rose petals
                                                                  • Combine yogurt, cucumber, garlic, and ½ tsp. of mint. Season with salt to taste. Garnish with remaining dried mint and crushed rose petals.
                                                                  Cuisine:YesNopersian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  "I first had a salad like this in a trattoria in Italy," Jill Maninger says. "I reproduced it at home with great California avocados." Prep Time: 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 oz arugula
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 2 hearts of palm
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • In a small bowl, whisk together oil and lemon juice to make dressing. Add salt and pepper to taste. Set aside.
                                                                  • In a large salad bowl, combine arugula, avocado, tomato, and hearts of palm. Toss with dressing. Top with pine nuts and cheese.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Chef Yossi Elad makes this spicy pita sandwich at Machneyuda, his restaurant in Jerusalem. This recipe first appeared in our April 2011 special Sandwich Issue with chefs Tom Colicchio and Sisha Ortúzar's article Chef's Special.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No ½ tsp cumin, ground
                                                                  • Yes No 4 oz sweetbreads
                                                                  • Yes No salt and pepper
                                                                  • Yes No ½ cup greek yogurt
                                                                  • Yes No 2 pita
                                                                  • Heat oil in a 12″ skillet over medium-high heat. Add onions and cook, stirring often, until soft, 5–6 minutes. Add turmeric and cumin, and cook, stirring, until onions begin to caramelize, 2–3 minutes; transfer to a bowl. Add sweetbreads to skillet, and season with salt and pepper. Cook, turning once, until browned, about 4 minutes. Return onions to skillet and cook, stirring often, until onions are caramelized and sweetbreads are heated through, about 2 minutes. Remove from heat and set aside.
                                                                  • To serve, spread yogurt on each pita, then top with amba and lemons. Add sweetbreads and onions, and top with jalapeño.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread

                                                                  In this recipe I?m going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I?d like you to buy quality local lamb that?s had the appropriate amount of hanging time. I?m going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the pan. You can make this at any time of year served with any seasonal veg.

                                                                  Ingredients
                                                                  • Yes No 1 lb cavolo nero, leaves, stalks
                                                                  • In this recipe I’m going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I’d like you to buy quality local lamb that’s had the appropriate amount of hanging time. I’m going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the pan. You can make this at any time of year served with any seasonal veg.Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325°F and cook for 4 hours – it’s done if you can pull the meat apart easily with two forks.When the lamb is nearly cooked, put your potatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water. Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for your greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary stalk. Put the pan on the stovetop over medium heat and mix in the fl our. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won’t need gallons of gravy, just a couple of fl avorsome spoonfuls each. Add the capers, turn the heat down and simmer for a few minutes.Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add your greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  From the Italian phrase bagno caldo (hot bath), bagna cauda is a warm sauce made with olive oil, anchovies, and garlic, and served with bread and raw vegetables, such as bell peppers and zucchini, for dipping. If you have a fondue pot handy, use it to keep this dip warm while guests help themselves.

                                                                  Ingredients
                                                                  • Yes No 6 sun dried tomato halves
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2/3 cup diced red bell pepper
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1 teaspoon canned anchovy fillets
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and mince; set aside.
                                                                  • Heat 1 teaspoon oil in a medium saucepan over medium heat. Add bell pepper, minced onion, and garlic; sauté 5 minutes or until tender. Add anchovies; cook 1 minute, stirring frequently. Add sun-dried tomatoes and capers; cook for 1 minute. Stir in broth, mustard, and salt. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in remaining oil, and remove from heat. Add green onions and vinegar. Serve warm.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1 ½cups (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips. This recipe first appeared in our October 2011 issue along with Beth Kracklauer's story, "Butchers' Banquet".

                                                                  Ingredients
                                                                  • Yes No 8 oz brussels sprout
                                                                  • Yes No 6 medium carrot
                                                                  • Yes No 3 medium parsnip
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb russet potato
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No ¼ cup heavy whipping cream
                                                                  • Yes No 3 tbsp diced chives
                                                                  • Heat oven to 400°. Place Brussels sprouts, carrots, and parsnips on a foil-lined baking sheet; toss with 4 tbsp. oil and salt and pepper. Bake until tender, about 25 minutes; let cool.
                                                                  • Put potatoes in a 4-qt. saucepan; cover with salted water. Bring to a boil; cook until tender, about 20 minutes. Drain potatoes; set aside. Return pan to heat with 2 tbsp. butter; add onion, and cook until soft, 8–10 minutes. Remove from heat; add potatoes, cream, chives, and salt and pepper; mash until smooth, then stir in roasted vegetables.
                                                                  • Heat remaining oil and butter in a 12" skillet over medium-high heat. Add vegetable mixture; cook, flipping once, until browned, 18–20 minutes.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 1/2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 large spanish onion
                                                                  • Yes No big pinch saffron
                                                                  • Yes No water
                                                                  • Yes No 4 1 lb meaty lamb shanks
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No big pinch cayenne pepper, ground
                                                                  • Yes No 3 large plum tomato
                                                                  • Yes No 10 large parsley sprigs and 1 thyme
                                                                  • Yes No 3 medium potato
                                                                  • Yes No 3 large celery rib
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 3 medium zucchini
                                                                  • Yes No 2 cup frozen peas
                                                                  • Yes No 2 cup couscous
                                                                  • Yes No 1/4 cup mint
                                                                  • In a very large, enameled cast-iron casserole, melt 3 tablespoons of the butter in the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. In a small bowl, crumble the saffron into 2 tablespoons of hot water and let stand for at least 10 minutes.
                                                                  • Season the lamb shanks with salt and black pepper and dust with paprika. Add the lamb shanks to the casserole and cook over moderate heat, turning occasionally, until the shanks are well browned, about 7 minutes. Stir in the 1 tablespoon of paprika, the cumin and cayenne and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and 3 quarts of water and bring to a boil over moderately high heat. Skim off any fat and add the saffron and its soaking liquid, the parsley bundle and a large pinch of salt. Reduce the heat to low, cover partially and simmer until the lamb is tender, about 2 hours.
                                                                  • Transfer the lamb shanks to a large plate and cover with foil. Add the potatoes, celery and carrots to the casserole, cover and simmer over moderate heat until almost tender, about 10 minutes. Add the red peppers and zucchini and simmer uncovered until all the vegetables are tender, about 10 minutes longer. Remove from the heat and discard the parsley bundle; set aside 1 cup of the cooking liquid. Stir in the frozen peas.
                                                                  • Remove the meat from the lamb shanks and cut it into 3/4-inch pieces. Return the meat to the stew.
                                                                  • In a large saucepan, melt the remaining 1 1/2 tablespoons of butter. Add the couscous and cook over moderate heat, stirring, until lightly toasted, about 3 minutes. Stir in 2 cups of water, the reserved 1 cup of cooking liquid and a large pinch of salt and bring to a boil. Cover, remove from the heat and let stand until the liquid has been absorbed, about 10 minutes. Fluff with a fork.
                                                                  • Season the lamb stew with salt and pepper. Mound the couscous on a large, high-sided platter. Ladle one-third of the lamb and vegetables around the couscous and moisten with a little of the cooking liquid. Sprinkle the lamb stew and couscous with the mint and serve the remaining stew on the side, passing the harissa at the table.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Refried beans help hold ingredients in place. For a variation, thinly sliced turkey also works well in these portable sandwiches.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 16 oz reduced fat refried beans
                                                                  • Yes No 1 11.2 oz light stone ground whole wheat wraps
                                                                  • Yes No 9 oz lean deli roast beef
                                                                  • Yes No 3/4 3 oz cup shredded monterey jack cheese
                                                                  • Combine first 6 ingredients in a bowl, stirring with a spoon. Add corn and cilantro; toss until coated.
                                                                  • Spread refried beans on 1 side of each wrap. Top wraps evenly with beef. Spoon corn mixture evenly over beef, and sprinkle evenly with cheese. Roll up wraps, and wrap in foil or wax paper. Refrigerate until thoroughly chilled.
                                                                  • Young Chefs can:
                                                                  • Top tortillas with roast beef
                                                                  • Measure and sprinkle cheese
                                                                  • Older Chefs can:
                                                                  • Stir together first eight ingredients
                                                                  • Spread beans over wraps
                                                                  • Spoon corn mixture in tortillas
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 6servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 3 oz cup goat cheese (chèvre)
                                                                  • Yes No 1/4 cup chopped celery leaves
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 3 lb veal shoulder roast
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 small celery rib
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 4 cup beef stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Preheat the oven to 300°. In a small bowl, mix the goat cheese with the celery leaves, marjoram and rosemary and season with salt and pepper. Lay the veal shoulder on a work surface, boned side up, and season with salt and pepper. Spread the goat cheese mixture over the meat, then roll it up and tie at 1-inch intervals with kitchen string. Season with salt and pepper.
                                                                  • In a large, enameled cast-iron casserole, heat the olive oil. Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the veal to a plate. Add the shallots, carrot and celery to the pan and cook over low heat until softened, about 5 minutes. Add the wine and simmer until syrupy, about 10 minutes. Return the veal roast to the casserole. Add the beef stock, bay leaf and garlic and bring to a boil.
                                                                  • Cover the casserole and braise the veal in the oven until tender for 2 1/2 to 3 hours, turning once or twice.
                                                                  • Transfer the veal to a carving board and cover loosely with foil. Strain the cooking liquid into a saucepan and spoon off the fat. Boil the liquid until reduced to 2 cups, about 15 minutes. Stir in the parsley, tarragon and dill and season with salt and pepper.
                                                                  • Remove the strings from the roast and slice it 3/4 inch thick. Serve with the jus and the Spring Vegetables with Pickled Onions.
                                                                  Yields: 6
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  Coral-pink and slightly opaque, this cocktail (developed by SAVEUR online editor Helen Rosner) looks demure, but it packs serious heat: bitter and sweet, earthy and deep, with a slow, lingering burn from the vodka and pepper. It's one of those drinks that makes you look at the glass in wonderment after your first sip.

                                                                  Ingredients
                                                                  • Yes No 1.5 oz black pepper simple syrup
                                                                  • Yes No 1.5 oz karlsson's gold vodka
                                                                  • Yes No 3 oz grapefruit juice
                                                                  • Combine the simple syrup, vodka, and grapefruit juice in a cocktail shaker filled with ice. Shake vigorously for about a minute; strain into an ice-filled glass.
                                                                  • *
                                                                  Cuisine:YesNopolish
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 24 blackberry
                                                                  • Yes No 4 oz cabernet sauvignon
                                                                  • Yes No 8 oz orange juice
                                                                  • Yes No 2 oz lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 6 lime wheels
                                                                  • Yes No 6 orange wheels
                                                                  • In a pitcher, muddle 12 of the blackberries with the Simple Syrup. Add the cachaça, Cabernet and the orange and lime juices and refrigerate until chilled, at least 1 hour. Stir well and strain the drink into ice-filled white wine glasses. Garnish with the remaining 12 blackberries and the lime and orange wheels.
                                                                  Yields: 6drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  In this meatless version of a Philly Cheesesteak, the recipe replaces the traditional beef strips with vegetarian steak strips.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 large red bell pepper
                                                                  • Yes No 1 1/2 cup sliced mushroom
                                                                  • Yes No 1 8 oz morningstar farms meal starters steak strips
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp italian dressing
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 2.5 oz hoagie rolls
                                                                  • Yes No 4 1 oz slice provolone cheese
                                                                  • Melt butter in a large skillet over medium-high heat; add onion, bell pepper, and mushrooms, and sauté 13 minutes or until onions are golden brown. Add steak strips and garlic; sauté 3 minutes or until thoroughly heated. Stir in dressing, and, if desired, crushed red pepper. Season with salt and black pepper to taste.
                                                                  • Arrange steak mixture evenly on bottom roll halves; top with cheese and remaining roll halves. Arrange on a baking sheet.
                                                                  • Bake at 400° for 8 minutes or until toasted.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 31 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    morningstar farms
                                                                    Brands:
                                                                  • Yes No
                                                                    Morningstar Farms

                                                                  Large, woody pumpkins are perfect for jack-o’-lanterns. Save the tender little ones for this savory soup, a well-deserved treat after a chilly leaf-raking session. Game plan: The pumpkin can be roasted a day ahead, removed from the skin, and refrigerated until you’re ready to make the soup. This recipe was featured as part of our Halloween Horror Movie Quiz.

                                                                  Ingredients
                                                                  • Yes No 1 4 lb sugar baby pumpkin
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup bacon
                                                                  • Yes No 1/2 cup shallot
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/2 tsp diced thyme
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No parsley croutons
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Rub the cut halves of the pumpkin with 1 tablespoon of the oil, and season generously with salt and pepper. Place on a baking sheet, cut side up, and roast until fragrant, tender when pierced with a fork, and golden brown, about 70 minutes. Remove from the oven and let sit on the baking sheet until cool enough to handle, about 20 minutes.
                                                                  • Using a large spoon, scoop out the flesh, place it in a medium bowl (you should have about 3 cups), and set it aside.
                                                                  • Place the bacon in a large, heavy-bottomed saucepan or Dutch oven over medium heat and cook until crispy and the fat is rendered, about 10 minutes. Remove with a slotted spoon to a small paper-towel-lined plate; reserve for garnish.
                                                                  • Add shallots to the bacon fat, season with salt and pepper, and sauté until softened, about 4 minutes. Add sherry and cook until reduced by half, about 2 minutes. Add chicken broth, water, thyme, and reserved pumpkin and season with salt and pepper. Stir to combine, then bring to a simmer. Reduce heat to low and simmer until flavors have melded, about 10 minutes.
                                                                  • Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Place the blended soup in a clean saucepan. Stir in the cream and season with salt and pepper as needed. Serve garnished with the reserved bacon and croutons, if using.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Try this recipe with broccoli or green beans.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb asparagus
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Sauté asparagus in 2 teaspoons hot oil over medium-high heat in a large nonstick skillet 7 minutes. Add ginger, and sauté 1 minute. Stir in sugar and remaining ingredients, and cook 1 minute.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tbsp plain greek style low fat yogurt
                                                                  • Yes No 2 tbsp chopped red bell pepper
                                                                  • Yes No 1/4 tsp curry powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 slice rye bread
                                                                  • Yes No 1/2 cup spinach
                                                                  • Yes No 1 orange
                                                                  • Combine eggs, yogurt, bell pepper, curry powder, salt, and pepper, in a small bowl; stir well.
                                                                  • Place spinach on rye bread, top with egg salad, and serve the orange on the side.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 1sandwich
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Gyoza skins are the Japanese equivalent of wonton wrappers; you'll likely find both in the refrigerated section of the supermarket. If you can't find gyoza skins, substitute round wonton wrappers.

                                                                  Ingredients
                                                                  • Yes No 24 gyoza skins
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1 oz slice smoked salmon
                                                                  • Yes No 1/2 4 oz cup neufchâtel cheese
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tsp chopped dill weed
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 48 1/2 inch chive pieces
                                                                  • Preheat oven to 400°.
                                                                  • Arrange wrappers in a single layer on 2 baking sheets. Lightly coat wrappers with cooking spray. Bake at 400° for 6 minutes or until crisp; cool.
                                                                  • Cut each salmon slice into 6 equal portions. Combine cheese and next 4 ingredients (through rind), stirring well. Spread 1 teaspoon cheese mixture on each wrapper; top each with 1 salmon piece. Garnish each with 2 chive pieces.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 2 pizzas)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread

                                                                  A quick, easy and very tasty Irish recipe though something more usually associated with Wales. This Irish Guinness Rarebit is a take on a Welsh Rarebit with a good splash of the 'black stuff' aka Guinness.

                                                                  Ingredients
                                                                  • Yes No 110 2 oz gram mature cheddar
                                                                  • Yes No ½ tsp english mustard
                                                                  • Yes No ½ egg yolk
                                                                  • Yes No a couple of dash worcestershire sauce
                                                                  • Yes No 2 tbsp Guinness
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 slice white baguette
                                                                  • Mix together the cheese, mustard, egg, Worcestershire sauce, Guinness and salt and pepper. Grill the slices of bread on one side. Sprinkle the cheese mixture between each of the toasts on the un-toasted side. Grill for 2 - 3 minutes or until the cheese is melting. Serve immediately
                                                                  Cuisine:YesNoirish
                                                                  Yields: 4
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness
                                                                  Ingredients
                                                                  • Yes No 1 1 1/4 lb eggplant
                                                                  • Yes No 2 zucchini
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 3/4 lb plum tomato
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 3/4 lb ziti pasta
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat the oven to 450°. In a large bowl, toss the eggplant, zucchini, and red onion with 2 tablespoons of the oil. Spread in a single layer on one large or two smaller baking sheets, preferably nonstick. Roast, stirring occasionally, until well browned and tender, about 30 minutes.
                                                                  • Meanwhile, place the tomatoes cut-side up in a small baking dish and sprinkle with 1/4 teaspoon of the salt. Roast until soft, about 20 minutes. Transfer to a food processor or blender and puree.
                                                                  • In a large pot of boiling, salted water, cook the ziti until just done, about 12 minutes. Drain the pasta and toss with the tomato puree, the roasted vegetables, the basil, the remaining 2 tablespoons olive oil, the vinegar, the remaining 1 teaspoon salt, and the pepper.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain

                                                                  A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 15.5 oz chickpeas in can
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 1/2 medium cup uncooked seashell pasta
                                                                  • Yes No 1/2 cup grape tomato
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp shredded parmigiano-reggiano cheese
                                                                  • Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
                                                                  • While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
                                                                  • Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 3 oz piece of pancetta
                                                                  • Yes No 1 lb brussels sprout
                                                                  • Yes No 2 large thyme
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No four 6 to 7 oz grouper fillets
                                                                  • Yes No sweet paprika
                                                                  • Preheat the oven to 425°. In a small bowl, whisk the mayonnaise with 2 tablespoons of the olive oil and the garlic, lemon zest and lemon juice; season with salt and pepper.
                                                                  • In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over moderate heat until golden and some of the fat has been rendered, about 4 minutes. Add the brussels sprouts, cut sides down, and the large thyme sprigs. Cook over moderately high heat, without stirring, until the brussels sprouts start to brown, about 4 minutes. Transfer the skillet to the bottom third of the oven and roast for about 10 minutes, until the brussels sprouts are tender and browned all over; discard the thyme sprigs.
                                                                  • Meanwhile, in another large ovenproof skillet, heat the vegetable oil until shimmering. Make 3 shallow slashes in the skin of each bass fillet to prevent curling. Season the bass with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned and crisp, about 4 minutes. Turn the fillets, transfer the skillet to the upper third of the oven and roast for about 4 minutes, until the fish is just white throughout.
                                                                  • Transfer the bass to plates, season lightly with paprika and garnish with the small thyme springs. Spoon the brussels sprouts alongside and serve right away with the garlic aioli.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve

                                                                  Molly O'Neill likes to use French-style fresh venison or pork sausages in this dish, though we used lower-fat chicken sausage. The bean mixture bakes twice; start working at least a day ahead. If you don't have a large Dutch oven, you can also prepare this in a 13 x 9-inch baking dish.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb dried cannellini beans
                                                                  • Yes No 1 1 lb boneless pork shoulder
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 1/2 cup diced onion
                                                                  • Yes No 1 cup thinly sliced carrot
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 14 oz whole tomatoes in can
                                                                  • Yes No 2 flat leaf parsley
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 8 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 5 2 1/2 lb duck confit legs
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 lb chicken sausage
                                                                  • Yes No 1 1 oz slice white bread
                                                                  • Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
                                                                  • Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add pork to pan; cook 6 minutes or until browned, turning occasionally. Remove pork from pan; reduce heat to medium. Add onion and carrot to pan; cook 8 minutes or until lightly browned, stirring occasionally. Add garlic and tomatoes; cook 2 minutes, stirring occasionally. Tie twine around parsley, celery, thyme, and bay leaf to secure. Add pork, beans, 4 cups broth, 2 cups water, and herb bundle to pan. Bring to a simmer; cook, covered, for 2 hours or until beans are tender. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cool bean mixture to room temperature; cover and chill overnight.
                                                                  • Preheat oven to 400°.
                                                                  • Arrange duck confit legs in a 13 x 9-inch baking dish. Bake at 400° for 15 minutes or until thoroughly heated. Remove skin and meat from bones; shred meat into large pieces. Discard skin and bones.
                                                                  • Reduce oven temperature to 325°.
                                                                  • Bring bean mixture to a simmer over medium-low heat; stir in duck. Bring remaining 4 cups broth to a simmer in a medium saucepan; pour evenly over bean mixture. Bake at 325° for 2 hours. Reduce oven to temperature to 275°.
                                                                  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, turning occasionally. Cool slightly; cut into 1-inch pieces. Stir bean mixture; add sausage pieces. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle breadcrumbs evenly over cassoulet. Bake at 275° for 1 1/2 hours. Let stand 20 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 10servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce—she goes with whichever varieties look best at the farmers' market—but butternut and delicata are among her favorites.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb kabocha squash
                                                                  • Yes No 1 2 lb butternut squash
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1 1/2 lb acorn squash
                                                                  • Yes No 1 1 inch, 1 lb delicata squash, rings
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 20 sage
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No baby watercress and pecorino cheese
                                                                  • Preheat the oven to 350°. In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar. Season with salt and pepper. Spread the squash out on a large rimmed nonstick baking sheet. Add the acorn and delicata squash to the large bowl. Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper. Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots. Arrange the squash on a large platter and drizzle with the maple syrup.
                                                                  • Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes. Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper. Strain the cream into a heatproof cup. Drizzle it over the roasted squash, garnish with the baby watercress and pecorino and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 15.8 oz great northern beans
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 12 inch ready made pizza crust
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1 2 oz can anchovy
                                                                  • Yes No 1/4 cup shredded parmesan cheese
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup arugula
                                                                  • Combine first 5 ingredients in food processor. Pulse until smooth. Spread bean mixture evenly over crust. Top with red onion and next 4 ingredients. Bake at 450° for 12 to 15 minutes. Top with arugula, if desired.
                                                                  • Note: For testing we used Mama Mary's Gourmet Pizza Crust.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1(12-inch) pizza
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 3/4 cup walnut
                                                                  • Yes No 1 lb linguine
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 6 oz canned tuna in oil
                                                                  • Yes No 2 tsp grated lemon zest
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup mixed herbs
                                                                  • In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
                                                                  • In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
                                                                  • Meanwhile, in a large frying pan, heat the olive oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork. Remove from the heat. Toss the linguine with the tuna mixture, the lemon zest, lemon juice, salt, pepper, herbs, and the toasted walnuts.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No 3/4 cup long grain rice
                                                                  • Yes No 2 chicken breast halves, and meat
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1 lemon
                                                                  • Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  "I can't have a party without deviled eggs," says Katie Lee, whose cooking often reflects her Southern roots (she was born in West Virginia). Here, she deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it's more like an egg salad that she can spread on toasts. "Simplicity is key," she says. "To me, it's more about tasting the egg than anything else."

                                                                  Ingredients
                                                                  • Yes No 1 dozen large egg
                                                                  • Yes No 2 tbsp white vinegar
                                                                  • Yes No 1/2 lb white sandwich bread
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 tbsp prepared yellow mustard
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No paprika
                                                                  • Preheat the oven to 450°. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
                                                                  • Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in the oven for about 6 minutes, turning once, until barely browned.
                                                                  • Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with the chopped egg whites. Season with salt and pepper.
                                                                  • Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve

                                                                  Substituting ground turkey for ground beef makes for a leaner meatloaf. We up the savory flavors by adding umami boosters like Worcestershire, soy sauce, and Parmesan cheese.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 2 lb ground turkey breast
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 1/2 small cup parmesan cheese, on the holes of a grater
                                                                  • Yes No 1/3 cup tomato ketchup
                                                                  • Yes No 1/3 cup diced yellow onion
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 1/2 tsp minced thyme
                                                                  • Yes No 1 tsp minced sage
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No sweet potato
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter or cooking spray; set aside.
                                                                  • Place all the remaining ingredients in a large bowl and mix, using clean hands, until combined (don’t squeeze or overwork). Transfer the mixture to the pan, spread to the edges, and smooth out the top. Bake until cooked through, about 1 hour. Let sit 10 minutes before serving. If you choose, serve the meatloaf with mashed potatoes or roasted sweet potatoes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    roast

                                                                  Leaving the tails on the shrimp contributes extra flavor to this Southeast Asian dish. Serve this with brown rice.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 2 stalk lemongrass
                                                                  • Yes No 2 cup yellow bell pepper strips
                                                                  • Yes No 1/2 cup scallion
                                                                  • Yes No 1 tbsp chopped ginger
                                                                  • Yes No 1 tbsp chopped serrano chili pepper
                                                                  • Yes No 6 cilantro
                                                                  • Yes No 2 10 slices lime
                                                                  • Yes No 4 lime
                                                                  • Peel the shrimp, leaving the tails intact. Cut 2 pieces of parchment paper to fit into each rack of a bamboo steamer. Top with lemon grass. Divide the shrimp, bell pepper, and next 5 ingredients (bell pepper through lime slices) between the two racks; cover with steamer lid.
                                                                  • Add water to a wok to a depth of 1 inch, and bring to a boil. Place steamer in wok; steam 7 minutes or until shrimp are done. Remove the shrimp mixture from steamer; discard parchment paper. Serve with lime wedges.
                                                                  Cuisine:YesNosoutheast asian
                                                                  Yields: 4servings (serving size: 5 ounces shrimp)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Similar to apple pie à la mode, this frozen dessert has an easy-to-make graham cracker crust. Layer the apple filling with vanilla frozen yogurt spiced with cinnamon, caramel syrup, and chopped pecans.

                                                                  Ingredients
                                                                  • Yes No 10 reduced fat graham cracker sheets
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 5 cup thinly sliced granny smith apple
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 4 cup reduced fat vanilla frozen yogurt
                                                                  • Yes No 6 tbsp caramel topping
                                                                  • Yes No 1 reduced fat graham cracker sheet
                                                                  • Yes No 1 tbsp chopped pecan
                                                                  • Preheat oven to 350°.
                                                                  • To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.
                                                                  • To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.
                                                                  • Place frozen yogurt in a chilled bowl. Stir in 1 teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
                                                                  Yields: 8servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  White cream cheese batter contrasts with the orange pumpkin in this loaf.

                                                                  Ingredients
                                                                  • Yes No 1/2 4 oz cup style 1/3 less fat cream cheese
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp pumpkin pie spice
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 1/4 cup packed dark brown sugar
                                                                  • Yes No 3/4 cup pumpkins in can
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3/4 cup pitted dates
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 4 ingredients in a small bowl; beat with a mixer at medium speed until blended.
                                                                  • Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through soda) in a medium bowl, stirring with a whisk. Combine egg, egg yolk, and brown sugar in a medium bowl; stir with a whisk until well blended. Add pumpkin and oil; stir well with a whisk. Stir in dates. Add to flour mixture, stirring just until moist.
                                                                  • Spoon the batter into a 9 x 5-inch loaf pan coated with cooking spray. Spoon cream cheese mixture over batter; swirl batters together using the tip of a knife. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Prep: 15 min., Cook: 30 min., Grill: 15 min. You can prep Steps 1 and 2 the day before and place artichokes in zip-top plastic bags in the refrigerator. The choke is the inedible prickly center of the artichoke you scoop out after boiling in water.

                                                                  Ingredients
                                                                  • Yes No 4 artichoke
                                                                  • Yes No 2 lb asparagus
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No slice garnish, lemon slices
                                                                  • Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1 inch from top of each artichoke. Remove and discard any loose bottom leaves. Trim and discard one-fourth off top of each outer leaf with scissors.
                                                                  • Bring artichokes and water to cover to a boil in a Dutch oven; cover, reduce heat, and simmer 25 minutes. Drain; pat dry with paper towels.
                                                                  • Cut artichokes in half lengthwise. Remove choke using a small spoon or melon baller. Snap off and discard tough ends of asparagus.
                                                                  • Stir together olive oil and next 3 ingredients. Brush cut sides of artichoke halves with one-third of olive oil mixture. Brush asparagus evenly with one-third of olive oil mixture, reserving remaining olive oil mixture for later use.
                                                                  • Grill artichokes and asparagus, covered with grill lid, over medium-high heat (350° to 400°). Grill artichokes, cut sides down, 10 minutes; turn and grill 5 more minutes. Grill asparagus 1 to 2 minutes; turn and grill 2 more minutes or until tender. Garnish, if desired. Drizzle with reserved olive oil mixture, if desired, and serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 thin red bell pepper rings
                                                                  • Yes No 7 mint
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz gin
                                                                  • In a cocktail shaker, muddle 3 of the bell pepper rings with the mint, lime juice and Simple Syrup. Add ice and the gin; shake well. Strain into a chilled martini glass and garnish with the remaining pepper ring.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  This is a timely concoction for a party: Simply prepare the gingered sugar syrup (step 1), and refrigerate it until you're ready to shake and serve the cocktails.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup chopped ginger
                                                                  • Yes No 3 cup pear juice
                                                                  • Yes No 1 cup cognac
                                                                  • Yes No 10 lemon rind twists
                                                                  • Combine 1/4 cup water and sugar in a small saucepan over medium-high heat; cook until sugar dissolves. Remove from heat. Add ginger. Cover and let stand 15 minutes. Strain sugar mixture through a fine sieve. Discard solids. Chill sugar mixture 30 minutes or until ready to use.
                                                                  • Fill a large martini shaker half full with ice. Add sugar mixture, juice, and cognac; shake until chilled. Strain 1/2 cup mixture into each of 10 martini glasses. Garnish each serving with 1 lemon twist.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  French apple brandy gives a special flavor to braised lobster meat in this lobster in Calvados butter recipe. This refined dish is exceptionally easy to make; simply bake petite lobsters and butter in the oven, adding Calvados and a pinch of sugar halfway through the cooking process. The scrumptious, unexpected combination of ingredients make it a sure-fire success for special occasions.

                                                                  Ingredients
                                                                  • Yes No 4 14 oz small lobster
                                                                  • Yes No 7 tbsp butter
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup calvados
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Heat an oven to 350F. Cut each lobster in half, lengthwise, and clean and gut them.
                                                                  • Melt 4 tablespoons butter in a large ovenproof skillet and add the prepared lobsters to the butter. Season the lobsters with salt and pepper and place the skillet, uncovered, into the oven.
                                                                  • Bake the lobster for 12 minutes, basting frequently with the pan juices. Tip the skillet to one side a bit and carefully add the Calvados to the butter; avoid pouring it directly onto the lobster meat. Add the remaining 3 tablespoons butter and 1/2 teaspoon sugar to the pan juices and gently swirl the skillet to blend the ingredients.
                                                                  • Continue baking the lobster for an additional 10 to 12 minutes, or until done. Serve immediately with the hot Calvados butter.
                                                                  • This lobster in Calvados butter recipe makes 4 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 24 minutes
                                                                  • Total Time: 34 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  This is a really great combination of flavors, colors and textures and, of course, is best made with fresh fava beans in season. The smaller beans can be used as they are, but the mid to large ones, with tougher skin, will have to be peeled after cooking. Just pinch the skin between your nails and the bean will pop out ? simple. I think my fava bean combo is pretty much perfect, but you can try it with fresh cannellini beans as well if you fancy a change.

                                                                  Ingredients
                                                                  • Yes No 4 handfuls of fava beans
                                                                  • Yes No 2 lemons
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No handful a of fresh mint
                                                                  • Yes No small 1 red onion
                                                                  • Yes No 1 tsp 1 teaspoon cumin seeds, bashed
                                                                  • Yes No a pinch a pinch of dried chilli
                                                                  • Yes No handful a of stale breadcrumbs
                                                                  • Yes No sour cream
                                                                  • This is a really great combination of flavors, colors and textures and, of course, is best made with fresh fava beans in season. The smaller beans can be used as they are, but the mid to large ones, with tougher skin, will have to be peeled after cooking. Just pinch the skin between your nails and the bean will pop out – simple. I think my fava bean combo is pretty much perfect, but you can try it with fresh cannellini beans as well if you fancy a change.First of all shell your beans. When I’m doing mine I round up friends and family to get the job done quicker. I also put the larger ones in one bowl and the smaller ones in another – they’ll need different cooking times. Blanch the beans in unsalted boiling water for a couple of minutes,giving the large ones a bit longer (don’t add salt, as this will toughen the skins). Drain them and lay them flat on a tray to cool down slightly. This salad always works best when the beans are eaten slightly warm. If you’re making it in advance, though, you could always give them a quick flash in the microwave just before serving. Remove the skins from the larger beans if necessary.Place in a bowl and dress with the juice of 1 lemon and three times as much extra virgin olive oil. Season with salt and freshly ground black pepper to taste. Add a little more lemon juice if needed – feel free to adjust to your taste. At this stage I like to finely slice half the mint and add it to the beans while they sit and marinate for a little while.In a shallow pan, on a medium heat, fry the chopped onion, cumin seeds and chili in a little olive oil. Stir and cook until softened. As the onions start to color, add your breadcrumbs and mix these really well into the onions. Continue to cook until the crumbs are crispy and golden, then season them to taste and put to one side. To serve, divide the yogurt or sour cream between four plates or bowls. Give the fava beans a final toss, add the rest of the mint leaves, and divide between the plates on top of the yogurt. Finally, sprinkle over the warm spiced crunchy bits.Sometimes I like to zest a bit of lemon over the top to give a little edge. Fantastic served with grilled chicken or as a tapas or antipasti style thing. Also great with flatbreads like pita.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle