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                                                                  The deep green of the spinach in the frittata and the bright red of the Herb-Crusted Broiled Tomatoes create a vibrant combination for a vitamin-packed brunch. To speed up prep time, prepare the tomatoes while the frittata broils. Prep: 8 minutes; Cook: 6 minutes

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3/4 cup packed baby spinach
                                                                  • Yes No 2 scallion
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/3 1.3 oz cup crumbled feta cheese
                                                                  • Yes No 2 tsp salt free greek seasoning
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat broiler.
                                                                  • Heat oil in a 10-inch ovenproof skillet over medium heat. While oil heats, coarsely chop spinach and finely chop onions. Combine egg whites, eggs, cheese, Greek seasoning, and salt in a large bowl; stir well with a whisk. Add spinach and onions, stirring well.
                                                                  • Add egg mixture to pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set.
                                                                  • Broil 2 to 3 minutes or until center is set. Transfer the frittata to a serving platter immediately; cut into 4 wedges.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 14 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  The slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright.

                                                                  Ingredients
                                                                  • Yes No 5 cup thinly sliced red cabbage
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1/3 cup rice vinegar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 1/4 cup thinly sliced granny smith apple
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle

                                                                  Category Finalist, Starters and Drinks. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." --Abigail McMahon, Sherman Oaks, CA

                                                                  Ingredients
                                                                  • Yes No 6 2 lb small red potato
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 2 oz cup finely grated white cheddar cheese
                                                                  • Yes No 2 1 oz tbsp diced smoked salmon
                                                                  • Preheat oven to 400°.
                                                                  • Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes.
                                                                  • Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 12servings (serving size: 1 stuffed potato half)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop

                                                                  This quick and easy chicken recipe is a snap to prepare and bake. Serve this chicken and broccoli casserole with hot cooked noodles or rice and a tossed salad or fresh sliced tomatoes.

                                                                  Ingredients
                                                                  • Yes No 1 10 3/4 oz condensed cream of mushroom soup
                                                                  • Yes No 1/3 cup half and half
                                                                  • Yes No 2 cup cooked chicken
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No dash nutmeg
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 1/2 cup frozen chopped broccoli
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Lightly butter a 1 1/2- to 2-quart baking dish. Heat oven to 375°. In a large bowl combine the cream of mushroom soup, milk, chicken, butter, nutmeg, pepper, and broccoli. Turn the mixture into the prepared baking dish and sprinkle Parmesan cheese over the top. Bake for about 25 minutes, or until hot and bubbly. Serves 4. More Easy Chicken Recipes Easy Chicken Parmesan Easy Chicken Divan Casserole Chicken With Creamy Herb Sauce Easy Chicken With Potatoes Chicken Marsala Recipe Slow Cooker Chicken Recipes Top 20 Chicken Casserole Recipes
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    slow cook

                                                                  Traditional Hungarian Esterhazy torte is a rich, multilayered dessert that takes some time to prepare. This easy, no-bake recipe comes together quickly. Here's a larger picture of Easy Esterhazy Torte. Makes 8-12 servings of Easy Hungarian Esterhazy Torte

                                                                  Ingredients
                                                                  • Yes No 4 8 inch honey wafers
                                                                  • Yes No double recipe easy chocolate mousse
                                                                  • Yes No 1/2 recipe easy fondant icing
                                                                  • Yes No 1/4 cup apricot jam
                                                                  • Yes No 2 oz semisweet chocolate
                                                                  • Yes No 4 oz untoasted sliced almonds
                                                                  • Prepare a double recipe of Easy Chocolate Mousse. Line an (8-inch) round pan with enough parchment so it hangs over the sides and you will be able to pull up on it to lift the torte out of the pan after it is assembled. Place one wafer, oblaten or Honey Wafer in the bottom of the prepared pan. Spread with 1/4 chocolate mousse and repeat 2 more times, topping with another wafer. Reserve the last 1/4 of mousse for the sides. Refrigerate, covered with plastic wrap, 1 hour. Strain the apricot jam glaze, brush entire top of cake with it and let dry for 15 minutes. Meanwhile, prepare a half recipe of Easy Fondant Icing. Remove torte from refrigerator and pull up on the parchment paper to remove it from the pan. Carefully slide a thin spatula between the parchment and the torte and transfer to a serving platter. Place chocolate-oil mixture in a squeeze bottle and set aside. Pour warm fondant over torte, tilting so the entire top is covered. If some drips down the sides, that's OK because it will be covered with the reserved mousse. If it looks too transparent, you will have to apply another coat, but wait until this one dries. If the fondant is the way you like it, before it dries, take the squeeze bottle and draw 4 or 5 concentric circles of chocolate on the top of the torte. Using a skewer or the tip of a knife, drag it lightly through the lines from the center of the torte to the edge 8 times to make a chevron pattern. Frost the sides of the torte with the reserved mousse, pressing in the sliced almonds. Refrigerate until ready to serve. For easier slicing, cut the torte while it is cold but let it come to room temperature before serving. This is a very rich dessert, so small slices work best.
                                                                  Cuisine:YesNoeuropean
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 lb organic ground chuck (beef)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 large organic onion
                                                                  • Yes No 1 medium organic green bell pepper
                                                                  • Yes No 2 8 oz organic tomato sauce
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Combine first 3 ingredients in a large bowl; shape into 6 patties.
                                                                  • Cook patties in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until browned; drain and remove from skillet.
                                                                  • Sauté onion and bell pepper in skillet over medium-high heat 2 minutes or until tender. Stir in tomato sauce, Worcestershire sauce, and dry mustard; bring to a boil. Add patties; cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 more minutes or until patties are no longer pink.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 26 minutes
                                                                  • Total Time: 34 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  These caramelized apples are meant to be slightly sweet, not overpowering and sugary, so they’re versatile in nature. Spicy-tart and thoroughly warming, these apples are a fabulous addition to crepes or homemade ice cream. They’re equally at home as an unexpected garnish for mildly spicy grilled chicken or a tropical menu from Martinique. Cook’s note: For a delicious “cheater” dessert, fill a store-bought tart shell with these apples. With the homemade goodness of the apples and apple cider reduction sauce, nobody will guess your secret!

                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 5 1/2 inch spicy sweet, crisp apples, and cubes
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp lemon zest
                                                                  • Yes No 1/3 cup apple cider
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with 1 tablespoon sugar. Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
                                                                  • Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
                                                                  • Transfer the apples from the skillet to a serving bowl with a slotted spoon. Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits. Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly. If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment. Pour the finished sauce over the warm apples and serve immediately.
                                                                  • Makes 6 servings.
                                                                  Cuisine:YesNotropical
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    finish

                                                                  Serve this Asian-inspired chicken recipe with bagged salad greens and quick-cooking rice noodles for an easy meal.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/3 cup dry sherry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
                                                                  • Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon onions)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 3/4 lb large carrot
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 5 oz fresh cow's milk ricotta
                                                                  • Yes No 6 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 1 large egg yolk
                                                                  • Preheat the oven to 400°. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned. Let cool slightly.
                                                                  • In a small skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes.
                                                                  • In a food processor, combine the carrots, shallot and cream and puree until smooth. Transfer the puree to a bowl. Stir in the ricotta, Parmigiano and nutmeg and season with salt and pepper. Stir in the egg yolk.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 40ravioli
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 25 min.; Bake: 1 hr., 7 min.; Cool: 15 min.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Yes No 4 cup sweet potato
                                                                  • Yes No 3 cup carrot
                                                                  • Yes No 2 cup and gala apples
                                                                  • Yes No 1 cup matzo meal
                                                                  • Yes No 1/2 cup margarine
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool in pan on a wire rack 15 minutes or until completely cool. Reserve 3 Tbsp. pecans. Reduce oven temperature to 325°.
                                                                  • Stir together sweet potatoes, next 9 ingredients, and remaining pecans in a large bowl until blended; spoon mixture into 8 (8-oz.) lightly greased ramekins.
                                                                  • Bake, covered, at 325° for 45 minutes. Increase oven temperature to 350°; uncover and bake 15 minutes or until edges are golden brown. Top evenly with reserved toasted pecans.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover

                                                                  Prep: 4 minutes; Cook: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 1.7 oz chili seasoning
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 1 15.25 oz yellow corn
                                                                  • Yes No 2 15 oz chili bean in can
                                                                  • Yes No 1 15 oz kidney beans in can
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No toppings, hot sauce, onions, sour cream, cheddar cheese
                                                                  • Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.
                                                                  • Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired.
                                                                  • Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 11cups
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Here’s a rather dramatic, somewhat gothic alternative to the old martini.

                                                                  Ingredients
                                                                  • Yes No 2 oz white rum
                                                                  • Yes No 1/2 oz dry vermouth
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 black olive
                                                                  • Place a cocktail glass in the freezer to chill.
                                                                  • Place the rum and vermouth in a cocktail shaker and fill it halfway with ice. Stir vigorously until the outside of the shaker is frosted. Strain into the chilled glass and garnish with the olive.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  In Louisiana, Natchitoches is famous for its extravagant display of Christmas lights, but it is also famous for meat pies—with good reason. The spicy seasonings and mix of chiles, onions, and beef make an unforgettable snack that’s perfectly salty, spicy, and fried. Meat pies are a quintessential festival snack; they’re perfect for backyard barbecues, festivals, and parties when you have people standing around, as they don’t require any silverware or plates (you can also make the dough a day or two in advance). They are really great the next day, cold for breakfast as well. Another cool thing about ground meat pies is that they can be made all year long, whereas crawfish pies are seasonal. I must warn you about these pies: You can eat more of them than your stomach can handle, and you won’t realize it until it’s too late, so be careful. Special equipment: You will need a deep-frying/candy thermometer for this recipe. This recipe was featured as part of our Mardi Gras Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 1/2 cup scallion
                                                                  • Yes No 5 dash louisiana hot sauce
                                                                  • Yes No meat pie dough
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil
                                                                  • Heat 2 tablespoons of the vegetable oil in a 12-inch cast iron skillet over medium-high heat. Add the meat, salt, paprika, cayenne, chili powder, cumin, and black and white peppers and cook, using a metal spatula to break up the meat, for about 5 to 8 minutes, or until the meat is lightly browned.
                                                                  • Add the tomatoes, onion, bell pepper, jalapeño, bay leaves, dried thyme, and Worcestershire sauce and cook, stirring, for an additional 5 to 10 minutes, until most of the juices have evaporated and the vegetables have softened.
                                                                  • Dust the flour over the meat and add the water, stirring to combine (this should tighten up the mixture enough so it won’t leak moisture when it’s encased in the dough). Remove and discard the bay leaves. Stir in the scallions and hot sauce and transfer the mixture to a baking pan (or dish) to cool for 20 minutes at room temperature. Place in the refrigerator until completely cooled, at least 15 minutes more.
                                                                  • When you’re ready to prepare the pies, heat the oven to 200°F and line two baking sheets with parchment paper and a dusting of flour. Divide the dough into four even sections to make it easier to work with. Return three of the sections to the refrigerator. Dust the counter with a sprinkling of flour and roll out the first section until it’s about 1/8 inch thick. Using a 4-inch biscuit cutter (or a similar-size bowl or jar lid), cut the dough into rounds. Save the scraps; they can be rerolled if needed.
                                                                  • Lightly brush the outer edges of each circle with beaten egg. Place 2 1/2 tablespoons of filling in the center of each round. Fold the circle over the filling to make a half circle. Using the back of a fork, press around the round side of the circle to seal the pie. Transfer the pies to the prepared baking sheet. Repeat the process with the remaining dough sections.
                                                                  • When you fill a baking sheet, place it in the refrigerator for at least 30 minutes so the dough stays firm. You can also freeze the uncooked pies. Just freeze them on the baking sheet first, and when they are fully frozen, transfer them to a plastic freezer bag.
                                                                  • To fry the pies, heat 2 1/2 inches of oil in a large cast iron skillet or Dutch oven until the oil reaches 350°F on a deep-frying/candy thermometer. Fry the chilled pies in batches of four or five at a time, cooking for about 8 minutes, until golden. (Frozen pies will need about 12 to 14 minutes.) Transfer the cooked pies to a baking sheet lined with paper towels or newspaper, and keep warm in the oven while you fry the remaining pies.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 16pies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    newspaper

                                                                  Classic bouillabaisse calls for fish native to the Mediterranean, many of which -- John Dory, weever, and rascasse -- are hard to come by in the United States. However, many fish in American waters are suitable. Avoid oily fish when making your selection. Halibut, red snapper, and monkfish are particularly good choices. The addition of mussels and lobster is not traditional but very delicious. In the French manner, bouillabaisse is served in two courses: the soup first and then the fish. It is just as good when fish and soup are served together.

                                                                  Ingredients
                                                                  • Yes No 3 lb bass
                                                                  • Yes No 2 leeks, white and light green parts
                                                                  • Yes No 8 sprig tarragon
                                                                  • Yes No 8 flat leaf parsley
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 28 oz plum tomato in can
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 small carrot
                                                                  • Yes No 4 stalk celery
                                                                  • Yes No 2 small onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tsp sweet paprika
                                                                  • Yes No 8 sun dried tomato halves
                                                                  • Yes No 1 tsp saffron strands
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 2 tsp harisssa
                                                                  • Yes No 6 dried fennel branches
                                                                  • Yes No 3 1 1/2 lb lobster
                                                                  • Yes No 3 lb mussels, and beards
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 2 lb medium baking potato
                                                                  • Yes No 4 lb total fish fillets
                                                                  • Yes No 2/3 cup rouille
                                                                  • Yes No 1 french bread
                                                                  • Remove gills and any traces of blood from fish heads. Thoroughly wash fish bones; cut them into lengths that will fit inside 12-quart stockpot. Set aside.
                                                                  • Cut leeks into quarters lengthwise; slice 1/4 inch thick. Place in a small bowl of cold water; let soak 5 to 10 minutes to remove dirt and sand. Drain; set aside.
                                                                  • Make a bouquet garni: Cut dark-green leek leaves into two 5-inch lengths. Arrange tarragon and parsley sprigs in center of one leaf. Place other leaf on top to enclose tarragon; tie with kitchen string.
                                                                  • Roast seeds: Heat a small skillet over medium heat until very warm. Add coriander, fennel, and cumin seeds to warm skillet. Cook, shaking pan or stirring frequently, until toasted and fragrant, 2 to 3 minutes. Let seeds cool in a bowl.
                                                                  • Strain whole tomatoes over small bowl, reserving liquid. Remove seeds; place tomatoes in bowl with liquid. Set aside.
                                                                  • Heat oil in a 12-quart stockpot over medium heat; add reserved sliced leeks, carrots, celery, onions, garlic, and paprika. Cook until onions become translucent, about 5 minutes. Add reserved whole tomatoes and their liquid, sun-dried tomatoes, saffron, turmeric, harissa, roasted coriander, fennel, and cumin seeds. Stir to combine.
                                                                  • Raise heat to high, add reserved fish heads and bones, and cook, stirring frequently, until bones are opaque, about 5 minutes. Add fennel branches, orange peel, and bouquet garni. Add water to just cover bones, about 4 quarts. Bring to a boil; skim foam from the surface. Reduce heat; simmer, uncovered, 25 minutes. Pour stock through a sieve into a large bowl; discard solids. Return liquid to pot.
                                                                  • Meanwhile, bring a large stockpot of cold water to a rolling boil. Quickly add lobsters; cook about 12 minutes. Remove pan from heat. Drain lobsters; submerge in cold water to stop cooking. Drain again.
                                                                  • Place 1 cup reserved stock in a large saucepan. Add 1 cup water. Bring to a boil; add mussels. Cover; cook until mussels open, 5 to 7 minutes. Remove from heat. Discard any mussels that do not open.
                                                                  • Meanwhile, place stockpot with stock over medium-high heat; bring to a boil. Reduce heat to simmer. Season with salt and pepper. Add potatoes; cook until just tender, about 20 minutes. Add fish fillets; cook until opaque and cooked through, 3 to 5 minutes more. Remove tails and claws from lobsters (discard bodies or reserve for other use). Crack open claws and tail; add with mussels to pot; cook just long enough to warm. Serve with rouille and toasted French bread rounds.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3/4 cup diced onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 oz lean ground lamb
                                                                  • Yes No 3/4 cup dried brown lentils
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 cup diced boxed diced tomatoes
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 4 wheat pitas
                                                                  • Yes No 1/2 cup plain 2% greek style yogurt
                                                                  • Yes No 1 cup thinly sliced cucumber
                                                                  • Yes No mint
                                                                  • Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, pepper, and lamb; cook 5 minutes or until lamb is browned and vegetables are tender, stirring occasionally to crumble lamb.
                                                                  • Add lentils, cumin, and thyme; stir until seasonings become fragrant. Add 1/2 cup water, tomatoes, and bay leaf; bring to a boil. Cover, reduce heat to medium, and cook 15 minutes. Stir lentil mixture; add remaining 1/2 cup water. Cover and cook 15 minutes or until lentils are tender and mixture is thick (add additional water as needed). Discard bay leaf. Fill each pita half with 1/2 cup lentil mixture. Spoon 1 tablespoon yogurt into each pita half; top with 2 tablespoons cucumber. Sprinkle with mint, if desired.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings (serving size: 2 filled pita halves)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  This simple version of a popular Chinese takeout dish will work with just about any vegetable.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 14 oz water packed extra firm tofu
                                                                  • Yes No 5 cup broccoli floret
                                                                  • Yes No 1 1/2 cup carrot
                                                                  • Yes No 1/2 cup broccoli stems
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 1/2 cup sliced scallion
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1 14 oz baby corn
                                                                  • Yes No 1 8 oz sliced water chestnuts
                                                                  • Yes No 1/2 cup vegetable broth
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 cup short-grain rice
                                                                  • Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade.
                                                                  • Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes; drain. Plunge into ice water. Drain.
                                                                  • Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned on all sides. Stir in onions, ginger, and garlic; stir-fry 30 seconds. Stir in broccoli mixture, snow peas, corn, and water chestnuts; stir-fry 1 minute. Combine broth and cornstarch, stirring with a whisk. Add cornstarch mixture, reserved marinade, and salt to pan; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly. Serve over rice.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 6servings (serving size: about 1 1/3 cups stir-fry and 2/3 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 hibiscus tea bags
                                                                  • Yes No 4 cup water
                                                                  • Yes No crushed ice
                                                                  • Yes No ginger beer
                                                                  • Yes No 12 slice pineapple
                                                                  • Yes No 12 mint
                                                                  • In a large saucepan, steep the hibiscus tea bags in the boiling water until deep red, about 25 minutes; discard the tea bags. Add cracked ice to 12 glasses and fill each one halfway with the hibiscus tea. Top off the drinks with ginger beer. Garnish each drink with a pineapple slice and a mint sprig and serve.
                                                                  Yields: 12drinks
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup cranberry juice
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup frozen cranberry
                                                                  • Yes No 1 1/2 tsp grated orange rind
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No cranberry orange pecan stuffing
                                                                  • Yes No 8 quail
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No garnish, orange rind strips
                                                                  • Cook cranberry juice and sugar in a saucepan over medium heat, stirring constantly, 25 minutes or until sugar melts and mixture thickens. Add cranberries and orange rind; cook, stirring constantly, 2 minutes or until cranberries pop. Remove cranberry glaze from heat; let cool.
                                                                  • Stir together orange juice and melted butter.
                                                                  • Spoon about 1/4 cup Cranberry-Orange-Pecan Stuffing into each quail, and tie legs together with string. Sprinkle with salt and pepper; place in a shallow roasting pan. Brush with orange juice mixture.
                                                                  • Bake at 325° for 1 hour, basting quail with orange juice mixture every 15 minutes. Broil 5 1/2 inches from heat 3 to 4 minutes or until golden, if necessary. Serve with cranberry glaze. Garnish, if desired min.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4servings
                                                                  • Prep Time: 1 hour 30 minutes
                                                                  • Cook Time: 27 minutes
                                                                  • Total Time: 1 hour 57 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 12 oz bow tie pasta (farfalle)
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 oz prosciutto
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/3 cup frozen peas
                                                                  • Yes No 1 5 oz fresh baby spinach
                                                                  • Yes No black pepper
                                                                  • Yes No 4 oz feta cheese
                                                                  • Yes No 1/4 cup basil
                                                                  • Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water. Heat the oil in a large skillet over medium heat while the pasta cooks. Add the prosciutto and cook until crisp, about 2 minutes. Transfer to a paper towel-lined plate. Return the skillet to medium heat. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic and cook 1 minute. Stir in the peas, spinach, and 1/4 teaspoon pepper. Add the cooked pasta, Feta, and reserved pasta water. Cook, stirring, until the spinach wilts. Remove from heat and fold in the cooked prosciutto. Divide among individual bowls and top with the basil.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Farro is an ancient wheat grain. If you can't find it, substitute wheat berries.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2/3 cup uncooked farro
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 3/4 cup minced onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup chopped dried figs
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 tsp sherry vinegar
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Combine first 3 ingredients in a saucepan; bring to a boil. Cover and simmer 20 minutes or until tender. Drain; discard cinnamon stick.
                                                                  • Heat 1 1/2 teaspoons olive oil in a medium skillet over medium heat. Add onion; sauté 6 minutes or until tender. Add garlic; sauté 1 minute, stirring constantly.
                                                                  • Combine farro, onion mixture, figs, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the next 4 ingredients (through egg) in a medium bowl.
                                                                  • Preheat oven to 425°.
                                                                  • Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with farro, and leave 1/2-inch border. Roll, starting with long side; secure pork with picks.
                                                                  • Sprinkle the pork evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet. Add pork; cook for 6 minutes, browning all sides. Place pan in oven; bake pork at 425° for 15 minutes or until a thermometer registers 145°. Remove pork from pan; let stand 5 minutes. Slice.
                                                                  Yields: 8(serving size: 4 ounces)
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2 1/2 tsp kosher salt
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No one 3 lb, 4 cup butternut squash
                                                                  • Yes No 1/2 lb pancetta
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 oz pecorino romano cheese
                                                                  • Yes No 6 oz prosciutto
                                                                  • Yes No 1/2 lb robiola cheese
                                                                  • Yes No 2 cup baby arugula
                                                                  • MAKE THE DOUGH In a standing mixer fitted with the paddle, mix the flour with the baking soda and salt. Add the shortening and beat at low speed until the mixture resembles coarse meal. Gradually beat in the water on medium-low speed until the dough is smooth, about 3 minutes. Divide the dough into 8 pieces, cover with plastic wrap and let stand at room temperature for 30 minutes.
                                                                  • MEANWHILE, PREPARE THE FILLINGS Preheat the oven to 400°. In a medium roasting pan, toss the butternut squash with the sliced pancetta, the 3 tablespoons of olive oil and a pinch each of salt and pepper. Roast for about 25 minutes, stirring occasionally, until the squash is tender and browned in spots and the pancetta is browned.
                                                                  • On an unfloured surface, roll out each piece of dough to an 8-inch round, about 1/8 inch thick. Heat a griddle or cast-iron skillet. Cook the piadina one or two at a time over moderate heat, turning once, until lightly charred in spots and no longer doughy, 3 to 4 minutes. Transfer to a shallow bowl and cover with foil to keep warm while you cook the rest.
                                                                  • Arrange the piadina on a work surface. Top 4 of the piadina with the butternut squash–pancetta mixture and shaved pecorino and fold to close. Top the other 4 with the prosciutto, stracchino cheese and arugula. Drizzle lightly with olive oil, season with salt and pepper and fold to close. Serve the piadina immediately, either whole or cut into wedges.
                                                                  Yields: 8piadina
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  When I was in college, I spent a spring break scuba diving off the coast of St. Eustatius, a tiny little island a hop-skip-and-jump away from the better known St. Martin. It was a carefree week of exploring long lost ship wrecks, sipping on homemade piña coladas, and nursing a serious sun burn.

                                                                  Ingredients
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1/4 cup diced red bell pepper
                                                                  • Yes No 1/4 cup diced green bell pepper
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup panko crumbs
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 1 tsp Old Bay Seasoning
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No lemon
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp sweet relish
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp prepared horseradish sauce
                                                                  • Yes No couple dash hot sauce
                                                                  • Yes No lemon
                                                                  • Yes No for the rémoulade, combine all of the ingredients and for at least 4 hours, adjust seasonings to suit personal taste
                                                                  Cuisine:YesNoamerican
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.

                                                                  Ingredients
                                                                  • Yes No 1 x pizza dough recipe
                                                                  • Yes No flour
                                                                  • Yes No olive oil
                                                                  • Yes No mixed mushrooms
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No 4 sprigs of fresh thyme
                                                                  • Yes No butter
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No quickest tomato sauce
                                                                  • Yes No spinach leaves
                                                                  • Yes No 2 x balls of good quality mozzarella
                                                                  • Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.First, make your pizza dough. Preheat the oven to full whack, then tear the knocked-back dough into four pieces and roll each one out on a floured surface. You want to get them roughly circular, about the thickness of a pound coin, and 30cm across. You can now either keep these in the fridge, stacked and separated with olive-oil-rubbed and flour-dusted tinfoil, until you’re ready to cook them, or you can put your topping on and cook them straight away.Pour a large lug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you’re left with a thick, tasty mixture that’s not too moist (otherwise it will burst through the dough when you’re cooking the calzone).Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking tray (use two if you need to), pizza stone or granite slab.Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.• from Jamie at Home
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  "I love the flavors of Greek cooking," Berry says. Here, she uses lemon, fresh oregano, and feta to brighten up russet potatoes. Serve alongside grilled fish or steak. Prep and Cook Time: 1 hour, 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 4 large russet potatoes, and rounds
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tbsp oregano
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2/3 cup crumbled feta cheese
                                                                  • Preheat oven to 450° and butter a 9- by 13-in. baking dish. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish.
                                                                  • Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes. Top with feta and bake until golden, about 15 minutes more.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 tsp italian seasoning
                                                                  • Yes No 1/3 cup tomato paste
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 12 inch prebaked refrigerated pizza crust
                                                                  • Yes No 1 4 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1 1/2 cup diced green, red, and yellow bell pepper
                                                                  • Yes No 1/2 onion
                                                                  • Preheat oven to 450°.
                                                                  • Combine seasoning, tomato paste, and water in a small bowl; stir well. Spread over pizza crust. Top evenly with cheese. Sprinkle bell pepper and onion evenly over cheese.
                                                                  • Bake at 450° for 10 to 12 minutes or until cheese melts. Cut into 6 wedges, and serve.
                                                                  • Tip: Bell peppers come in an assortment of colors: green, red, yellow, orange, brown, and purple. The color depends on variety and ripeness. When peppers are picked before they reach maturity, they are green. But when left on the vine a little longer, a pepper ripens and changes color, depending on its variety.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this recipe a classic and, as in any good gumbo, a deep, rich roux thickens the stew.

                                                                  Ingredients
                                                                  • Yes No 1 lb andouille
                                                                  • Yes No 4 bone in chicken breasts
                                                                  • Yes No vegetable oil
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 qt water
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 2 tsp creole seasoning blend
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 4 scallion
                                                                  • Yes No filé powder
                                                                  • Yes No cooked rice
                                                                  • Yes No scallion
                                                                  • Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
                                                                  • Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
                                                                  • Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
                                                                  • Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
                                                                  • Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
                                                                  • Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
                                                                  • Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 5servings
                                                                  • Prep Time: 55 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup acacia honey
                                                                  • Yes No 1/2 lb almond
                                                                  • Yes No hot fudge sauce
                                                                  • In a large bowl, whip the cream with the honey until firm. Fold in the chopped torrone. Transfer the mixture to a large, deep plastic container and press a piece of plastic wrap directly on the surface. Freeze until firm, at least 6 hours.
                                                                  • Spoon the semifreddo into bowls, drizzle with hot fudge sauce and serve.
                                                                  Yields: 8
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup pecan pieces
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 3 2 lb medium fennel bulbs, and, fronds
                                                                  • Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)
                                                                  • Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
                                                                  • In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Italians don't eat eggs for breakfast as a rule, but do enjoy them as a quickly cooked second course at lunch. Though the frittata is perhaps the most common way to prepare eggs in Italy, there are other options, including sunny side up on a bed of stewed tomatoes. Quite tasty, and a wonderful foil for crusty bread! To serve 4 you'll need:

                                                                  Ingredients
                                                                  • Yes No 8 egg
                                                                  • Yes No a 1 lb lb tomato
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No crusty bread
                                                                  • If you prefer, you can simply cover the skillet after adding the eggs and continue simmering until the whites have set.
                                                                  • A couple of options: Chop a small onion and sauté it briefly in the olive oil before adding the tomato.
                                                                  • You can, if you want, season the sauce with shredded hot pepper rather than black pepper.
                                                                  • If you have fresh basil, shred several leaves and add them at the same time you add the eggs.
                                                                  • Finally, if you are pressed for time, use 2 cups of tomato sauce rather than stewing tomatoes.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stew
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 oz apricot liqueur
                                                                  • Yes No 5 blueberries skewered
                                                                  • Fill a pint glass with ice. Add all of the remaining ingredients except the skewered blueberries and stir well. Strain into a chilled coupe and garnish with the skewered blueberries.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Serve these juicy chicken breasts sliced over mixed greens, fanned out next to a grilled vegetable salad, or cold for lunch.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup herbed lemon buttermilk dressing
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 2 tbsp diced chives
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine Herbed Lemon-Buttermilk Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Remove chicken from marinade, and discard marinade. Sprinkle the chicken evenly with salt and black pepper. Combine fresh parsley, chives, canola oil, and honey, stirring well. Spoon herb mixture evenly over tops of chicken breast halves. Place chicken, herb side down, on grill rack coated with cooking spray; grill 8 minutes each side or until done.
                                                                  Yields: 4servings (serving size: 1 chicken breast half)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Prepare a warm, filling Ham, Swiss and Spinach Quiche for a breakfast dish that the whole family is sure to love.

                                                                  Ingredients
                                                                  • Yes No 3 cup packed baby spinach
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 1/2 cup half and half
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Yes No 1/4 lb ham
                                                                  • Yes No 1 1/2 cup shredded swiss cheese
                                                                  • Line a rimmed baking sheet with foil, place it in oven and preheat to 375°F. Mist a medium skillet with cooking spray and warm it over medium heat. Cook spinach, stirring often, until wilted. Remove spinach to a paper towel-lined plate and pat dry.
                                                                  • Combine eggs, half-andhalf and salt in a large bowl and whisk until well mixed. Arrange spinach on bottom of pie crust. Scatter ham over spinach. Sprinkle cheese over ham. Pour egg mixture into shell.
                                                                  • Place quiche on baking sheet and bake until filling is set and crust is golden, about 40 minutes. Let stand 10 minutes, slice into wedges, and serve hot.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  The traditional seafood stew of Provence, a bouillabaisse is typically made with tomatoes, onions, wine, olive oil, garlic, herbs, fish and shellfish. Soak up the flavorful broth with Olive Bread or a crusty French baguette. While 8 cups of water doesn't seem like much, it's enough to steam the lobsters. If clams are unavailable, substitute an equal amount of mussels.

                                                                  Ingredients
                                                                  • Yes No 8 cup water
                                                                  • Yes No 3 whole lobster
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 2 cup coarsely chopped celery
                                                                  • Yes No 1 1/2 cup coarsely chopped carrot
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 cup coarsely chopped tomato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 lb halibut fillet
                                                                  • Yes No 22 1 3/4 lb small clam
                                                                  • Yes No 30 1 1/2 lb small mussel
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Bring water to a boil in an 8-quart stockpot. Plunge lobsters headfirst into water. Return to a boil; cover, reduce heat, and simmer 12 minutes. Remove lobsters from water (do not drain); cool. Remove meat from cooked lobster tails and claws; cut into 1-inch pieces, reserving shells. Cover and refrigerate lobster meat.
                                                                  • Return reserved shells to water; bring to a boil. Reduce heat, and simmer 5 minutes. Drain through a colander over a large bowl, reserving broth; discard shells. Wipe pan dry with a paper towel.
                                                                  • Heat oil in pan over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes. Add reserved broth, tomato, salt, saffron, thyme, pepper, and bay leaves; bring to a boil. Reduce heat, and simmer 15 minutes; discard bay leaves. Bring to a boil; add halibut, reduce heat, and simmer 4 minutes. Add clams; cook 1 minute. Add mussels; cook 2 minutes. Add shrimp; cook 3 minutes. Bring to a boil. Add reserved lobster meat; cook until thoroughly heated. Discard unopened shells.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 6servings (serving size: about 3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min. Transform leftovers into crostini by topping toasted French bread rounds with this creamy spread and a sprinkle of finely diced apples and toasted pecans.

                                                                  Ingredients
                                                                  • Yes No 8 oz smoked trout
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/4 cup loosely packed parsley
                                                                  • Yes No 5 tsp prepared horseradish
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No slice granny smith apple slices, celery sticks, flatbread crackers
                                                                  • Yes No slice garnish, lemon slices
                                                                  • Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces.
                                                                  • Pulse cream cheese and next 8 ingredients in a food processor 7 to 8 times or until combined, stopping to scrape down sides as needed. Stir in flaked trout pieces. Transfer to a serving dish. Serve immediately, or cover and chill up to 2 days. If chilled, let stand 30 minutes at room temperature before serving. Serve with apple slices, celery sticks, and flatbread crackers. Garnish, if desired.
                                                                  • Smoked Salmon-and-Horseradish Spread: Substitute 2 (4-oz.) packages smoked salmon, finely chopped, for trout. Omit Step 1. Proceed with recipe as directed.
                                                                  • Party Tip: Keep sliced apples or pears from browning by tossing them with lemon-lime soda. It works just like lemon juice but without the sour taste. The citric acid in the soda will keep the fruit looking fresh.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice

                                                                  Try this gelato in a cone with shredded coconut sprinkled on top.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 15 1/4 oz crushed pineapple in juice
                                                                  • Yes No 2/3 cup coconut milk
                                                                  • Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; cool completely.
                                                                  • Combine the pineapple and milk in a large bowl; stir in sugar syrup.
                                                                  • Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon gelato into a freezer-safe container; cover and freeze 1 hour or until firm.
                                                                  Yields: 4cups (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover

                                                                  Although this cocktail certainly wasn’t around for the first Thanksgiving in 1621, it’s a nice fall sparkler to toast the occasion. Of course, there’s no reason to wait for Turkey Day to whip it up! What to buy: Try to find Stirrings blood orange bitters for this drink. If you can’t, go ahead and substitute orange bitters. Prosecco is a sparkling wine hailing from the Veneto region of Italy and made of the namesake grape. The extra-dry Ruggeri Prosecco di Valdobbiadene works nicely in this cocktail and is affordable enough that you can buy a few bottles. Prosecco is becoming more widely available, but if you can’t find it, go ahead and use a good-quality, extra-dry sparkling wine. This recipe was featured as part of our Neoslacker Interactive Thanksgiving menu.

                                                                  Ingredients
                                                                  • Yes No 1 part apple brandy
                                                                  • Yes No 1 part apple juice
                                                                  • Yes No 2 dash blood orange bitters
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 sugar
                                                                  • Yes No 3 part prosecco
                                                                  • Combine apple brandy, apple juice, and bitters in a cocktail shaker and top with ice; shake vigorously (about 20 times).
                                                                  • Place sugar cube in the bottom of a chilled champagne flute, strain brandy mixture into the glass, and top with Prosecco. Serve.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 1/4 lb hot italian sausages, pricked
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No one 14 oz italian diced tomatoes in can
                                                                  • Yes No 2 cup black-eyed peas
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 3 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • In a large enameled cast-iron casserole, heat the oil until shimmering. Add the sausages and cook over moderate heat, turning occasionally, until they are cooked through, about 10 minutes. Transfer the sausages to a plate.
                                                                  • Add the onion, bell pepper, garlic and jalapeño to the casserole and cook over moderate heat, stirring, until just beginning to brown, about 6 minutes. Add the tomatoes and cook until any liquid is evaporated, about 5 minutes. Add the black-eyed peas along with the broth and water. Season lightly with salt and pepper and bring to a boil. Cover partially and simmer over moderately low heat until the black-eyed peas are just tender, about 1 hour and 15 minutes.
                                                                  • Cut the sausages on the diagonal into 1/2-inch slices and add them to the stew along with any accumulated juices from the plate. Add the chopped cilantro, season with salt and pepper and simmer the stew for 10 minutes. Spoon the pea-and-sausage stew into deep bowls, garnish with cilantro leaves and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 6 sprig thyme
                                                                  • Yes No white wine vinegar
                                                                  • With a vegetable peeler, pare a thin spiral strip of peel 6 to 8 inches long from lemon. With a chopstick or wooden skewer, push lemon peel and thyme into a clean 12- to 16-ounce bottle. Fill bottle with white wine vinegar (vinegar should cover herbs completely) and seal. Store in a cool, dark place at least 1 week or up to 4 months.
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3/4 lb garlic sausage
                                                                  • Yes No 3 large carrot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 medium fennel bulb
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 cup french green lentils
                                                                  • Yes No 2 qt chicken broth
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 oz manchego cheese
                                                                  • Heat the 1/4 cup of olive oil in a large saucepan. Add the sausage and cook over moderately low heat until it starts to brown, about 7 minutes. Add the carrots, garlic, onion, fennel and bay leaf and cook over moderate heat until softened, about 8 minutes. Add the wine and boil over moderately high heat until the pan is almost dry, about 5 minutes. Stir in the lentils, broth and water and bring to a boil. Simmer, stirring occasionally, until the lentils are tender, 1 hour. Discard the bay leaf.
                                                                  • Stir the rosemary into the soup and season with salt and pepper. Ladle into bowls. Sprinkle with cheese, then drizzle with olive oil and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 garlic, rough
                                                                  • Yes No 2 celeriac
                                                                  • Yes No 7 cup chicken stock
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No chives
                                                                  • Working in batches, puree the celery root and onion mixture in a blender until smooth, adding enough liquid to thin the soup to the desired consistency. Season to taste with salt and pepper. Ladle the soup into bowls. Drizzle with some oil and garnish with the chives. Serve immediately.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 sugar
                                                                  • Yes No 1 oz bourbon
                                                                  • Yes No 4 oz champagne
                                                                  • Yes No 1 tbsp chopped sliced canned peaches
                                                                  • Sprinkle the bitters over the sugar cube. Pour the bourbon into a chilled flute and top with the Champagne. Add the sugar cube and peaches.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 1 1/2 lb broccoli, stems
                                                                  • Yes No 1 cup drained diced tomato in can
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 3/4 tsp salt
                                                                  • In a large, deep frying pan, heat the oil over moderate heat. Add the onions and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions are very soft, about 5 minutes longer.
                                                                  • Stir in the turmeric to coat the onions. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer

                                                                  St. Sava Serbian Sisters' Circle of Merrillville, Ind., provided this recipe for nut roll. These dedicated women volunteer at least three times a year to make thousands of nut rolls, strudels and palachinke as a fundraiser. Some cooks use honey in the walnut filling, but the Sisters' Circle or kolo, which means "circle," uses sugar, which makes this one of the more economical recipes for nut roll I've seen. Here, the kolo takes us through the steps for making Serbian nut roll.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp active dry yeast
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 110 degree cup water
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 4 large egg
                                                                  • Yes No 7 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 2 1/2 lb ground, not, walnuts
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 large egg
                                                                  • In a medium bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add evaporated milk and 4 beaten eggs, mixing well. Set aside. In a large bowl, mix together flour, 4 tablespoons sugar and salt. Cut in butter with the fingers until crumbly. Add the wet ingredients and continue mixing by hand until a smooth dough forms. Round up, cover with the mixing bowl and let rise until doubled. Divide dough into 5 balls, cover and let rise again until doubled. Meanwhile make the filling by mixing together ground walnuts (they should look like sawdust), sugar and scalded milk. Let cool to room temperature, stirring occasionally. Working with one ball of dough at a time, roll out to 1/8-inch thickness. You shouldn't need additional flour for rolling. Spread with 1/5 of the walnut filling. Roll from the bottom up (or top down, if you prefer) and tuck in the ends. Place seam-side down on a parchment-lined sheet pan. Cover with greased plastic wrap and let rise until almost doubled. Heat oven to 325 degrees. Pierce the nut roll down its length with a fork and then brush with egg wash. Bake nut rolls for about 30-40 minutes or until golden on the top and bottom. Cool completely on a wire rack. Nut rolls can be served as is or dusted with confectioners' sugar. Nut rolls freeze well once they are baked, but not unbaked.
                                                                  Yields: 5serbian nut rolls
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    freeze

                                                                  Add a bag of Herbed Oyster Crackers to go along with this hearty soup mix. The pair offers just the right combination for chasing the chill away!

                                                                  Ingredients
                                                                  • Yes No 1/3 cup dried yellow peas
                                                                  • Yes No 1/3 cup dried green peas
                                                                  • Yes No 1/3 cup dried lima beans
                                                                  • Yes No 1/3 cup dried pinto beans
                                                                  • Yes No 1/3 cup dried kidney beans
                                                                  • Yes No 1/3 cup great northern bean
                                                                  • Yes No 1/4 cup dried minced onion
                                                                  • Yes No 1 tbsp chicken bouillon granules
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp oregano leaves, dried
                                                                  • Yes No herbed oyster crackers
                                                                  • Combine all ingredients except crackers in an airtight container. Give with Herbed Oyster Crackers and attach instructions. Instructions: Combine 8 cups water and soup mix in a large stockpot; bring to a boil. Cover, remove from heat and let sit one hour. Return pan to heat; stir in 2 cups chopped carrots and 1 1/2 cups chopped celery. Add 1 1/2 pounds smoked ham hock; bring to a boil. Cover, reduce heat and simmer 2 hours or until beans are tender; skim fat as necessary. Remove ham hock from soup; remove meat from bone. Chop meat and return to soup. Stir in 1/4 teaspoon pepper. Heat thoroughly and serve.
                                                                  Yields: 2cups. serves 10.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  The array of bitter greens, lightly wilted by hot garlic oil, is delicious with the flavors of balsamic vinegar and sweet quince paste in the dressing. Chef Govind Armstrong recommends using a soft blue like Gorgonzola for making a creamy dish. The firm blue cheese here creates a more crumbly topping.

                                                                  Ingredients
                                                                  • Yes No 3 oz quince paste
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 3/4 lb belgian endive
                                                                  • Yes No 1 bite size, 10 oz head escarole, inner leaves pieces
                                                                  • Yes No 2 10 oz small frisée
                                                                  • Yes No 1 6 oz small radicchio
                                                                  • Yes No 4 oz firm blue cheese
                                                                  • In a mini food processor, puree the quince paste with the water and balsamic vinegar. Add 1/4 cup of the olive oil and process until emulsified. Pour the quince dressing into a small bowl and season with salt and pepper.
                                                                  • In a small saucepan, cook the garlic in the remaining 2 tablespoons of oil over moderate heat until the garlic is golden brown, about 4 minutes. Discard the garlic.
                                                                  • Put the endives, escarole, frisée and radicchio in a large bowl. Pour the hot garlic oil on top and toss. Add the quince vinaigrette and the blue cheese to the salad, toss again and serve.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    maytag
                                                                    Brands:
                                                                  • Yes No
                                                                    Maytag

                                                                  Great little chocolate cookies with a crackled look. Scroll down to see more chocolate cookie recipes. Large Image of Chocolate Crinkles

                                                                  Ingredients
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 oz unsweetened chocolate
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No powdered sugar
                                                                  • In a large mixing bowl, using an electric mixer, beat eggs, sugar, chocolate, oil, baking powder, and vanilla until blended. Beat in as much of the flour with the mixer as possible, then stir in the remaining flour. Cover and chill the cookie dough for 2 hours. Shape dough into 1-inch balls. Roll in sifted confectioners' sugar, coating well. Place balls of cookie dough about 1 inch apart on ungreased cookie sheets and bake in a 375° oven for 8 to 10 minutes, until crackled in appearence. Transfer cookies to a wire rack to cool. Sprinkle with more confectioners' sugar if desired. Makes about 48 cookies. More Chocolate Cookies Soft Chocolate Drop Cookies Frosted Chocolate Drop Cookie Chocolate Butterball Cookies Chocolate Finger Cookies Chocolate Drop Cookies with Mocha Glaze Chocolate Walnut Drop Cookies Chocolate Mint Cookies Chocolate Peanut Butter Chip Cookies Chocolate Meringues Chocolate Crinkles Cookies Chocolate Cut Out Cookies Chocolate Shortbread Cookies Chocolate Crunch Cookies Chocolate Covered Cherry Cookies Chocolate Oatmeal Cookies Chocolate Chip Oatmeal Cookies Easy Chocolate Chip Cookies Classic Chocolate Chip Cookies Chocolate Cookies Chocolate Chip Cookies Oatmeal Cookies No Bake Cookie Index Chocolate Brownies Bourbon Balls Fudge Recipes Cookie Recipes Index Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    butterball
                                                                    Brands:
                                                                  • Yes No
                                                                    Butterball
                                                                  Ingredients
                                                                  • Yes No 6 2 1/2 lb large tomato
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 8 oz fresh unsalted mozzarella
                                                                  • Yes No 2 sprig basil
                                                                  • Heat oven to 450° F. Slice a thin piece from the rounded bottom of each tomato so they sit upright. Slice each tomato in half horizontally. Arrange the tomato halves, cut-side up, on a shallow roasting pan or rimmed baking sheet lined with foil. Drizzle with the oil, then sprinkle on the salt and pepper. Scatter the garlic over the tomatoes. Roast until they're softened and warmed through, about 15 minutes. (Underripe tomatoes may take 5 to 15 minutes longer.) Meanwhile, cut the mozzarella into six 1/2-inch-thick slices. Using a spatula, sandwich each cheese slice between 2 hot tomato halves. The heat of the tomatoes will melt the cheese slightly. Drizzle with any juices that collected in the roasting pan and garnish with the basil. Tip: To slice a soft cheese such as fresh mozzarella easily, first freeze it for 30 minutes. Bring the slices to room temperature before continuing with the recipe.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 5 avocados
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 16 oz tortilla chips
                                                                  • In a large bowl, combine the avocados, onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir well. Serve with the tortilla chips. Tip: Plan ahead. You can prepare guacamole up to two hours before serving. To keep it from turning brown, cover the bowl with plastic wrap so that the wrap lies directly on the guacamole, with no air in between, then refrigerate.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Don't worry if the buttercream looks curdled after all the butter has been added; it will become smooth again with continued beating.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 9 large egg white
                                                                  • Yes No 4 cup unsalted butter
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No inch gel paste food colors in pink and yellow
                                                                  • In a heatproof mixer bowl set over a pot of simmering water, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove from heat. Beat on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
                                                                  • With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add vanilla. Beat on low speed until smooth, about 5 minutes.
                                                                  • Measure out 2 cups vanilla buttercream; set aside. Add chocolate to remaining buttercream; mix on low until combined.
                                                                  • Divide reserved vanilla buttercream into thirds; tint one yellow and one pink. Add 1 to 2 tablespoons chocolate buttercream to the third to make a light brown for piping a contrasting border. Use immediately.
                                                                  Yields: 10cups (8 cups chocolate and 2 cups vanilla)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 1 lb 1 lb lamb
                                                                  • Yes No stick fresh rosemary,lower, ,tip skepton
                                                                  • Yes No onions
                                                                  • Yes No 1 inch peppers, and 1 inch pieces
                                                                  • Yes No
                                                                  • Yes No 2 cloves
                                                                  • Yes No 1/2 tsp 1/2 teaspoon cumin seeds
                                                                  • Yes No 2 tsp 2 teaspoons coriander seeds
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No oliveoil
                                                                  • First bash up all the spices with a mortar and pestle until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces in a bowl and cover with the marinade. Refrigerate for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turn- ing regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes — that is, if you can keep yourself from eating them straight away!
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill

                                                                  Koljivo (also known as zhito ) is a sweet boiled wheat dish used liturgically in the Orthodox Christian tradition. Compare koljivo to Polish kutia. The most striking difference, perhaps, is that Poles eat their wheat pudding almost exclusively on Christmas Eve, and Orthodox Christians eat theirs on Christmas Day and after a funeral, on the first Friday of the Great Lent, and at slavas. Recipes vary widely from household to household, but usually consist of boiled wheat berries with honey or sugar, nuts and, sometimes, dried fruits, cinnamon and cream. Makes 8 servings Serbian Cooked Wheat Pudding - Koljivo (Zhito)

                                                                  Ingredients
                                                                  • Yes No rice be substituted
                                                                  • Yes No 1 lb wheat berry
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 lb walnut
                                                                  • Yes No 1 lb powdered sugar
                                                                  • Yes No 1 tsp almond flavoring
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Place washed wheat in a large pot or Dutch oven and cover with several inches of hot water and let stand for 1 hour. Drain and wash it well in lukewarm water 2 times. In a large pot or Dutch oven, bring wheat, 4 quarts water and salt to a boil, reduce heat and simmer until tender. Do not overcook. When wheat is done (anywhere from 90 minutes to 2 hours), rinse in lukewarm water and strain twice. Let the wheat stay in the strainer over a bowl to catch the drips overnight. The next day, mix wheat with walnuts, sugar, flavoring and cinnamon. Transfer to a large glass bowl and decorate. To serve for a funeral, mound the koljivo into a shape resembling a grave. Sometimes the entire surface is dusted with confectioners' sugar and the deceased's initials are outlined on top with raisins, or a cross is made with raisins or sugar cubes. A candle often is placed in the center of the koljivo and lighted at the beginning of the memorial service and extinguished at its end. After the ceremony, those attending eat the koljivo while expressing good wishes for the departed.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                  Ingredients
                                                                  • Yes No 3 hass avocados
                                                                  • Yes No 1/4 small red onion, very
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Arrange the avocado slices on a platter and top with the onion. Drizzle with the olive oil and vinegar and season with salt and pepper. Serve right away.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 6
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Leave the can of instant tomato soup on the shelf and whip up Barbara Lynch’s fresh, snappy version. The chef-owner of six locales in Boston, including No. 9 Park and Menton, suggests accompanying her soup with a crispy, oozy grilled cheese sandwich.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 2 28 oz whole tomatoes in can
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/4 cup loosely packed basil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No crème fraiche
                                                                  • Heat olive oil in a large saucepan over medium heat until shimmering. Add onions and red pepper flakes and cook, stirring occasionally, until onions are translucent and very tender, about 10 minutes.
                                                                  • Stir in tomatoes and their juices, and the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. Add basil, season with salt and pepper, remove from heat, and let cool briefly, about 5 minutes.
                                                                  • Set a fine-mesh strainer over a large, heatproof bowl. 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). Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.
                                                                  • Return the soup to the saucepan and reheat on medium low until hot. If you choose, serve topped with a tablespoon of crème fraîche.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2/3 cup crème fraiche
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 lb white chocolate
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 1/3 cup heavy whipping cream
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup corn syrup
                                                                  • Yes No 6 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 1 lb unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No bittersweet and white chocolate
                                                                  • MAKE THE CAKE Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently. Remove the chocolate mixture from the heat and let cool slightly.
                                                                  • In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly. Let cool slightly, then whisk the mixture into the melted chocolate. Whisk in the crème fraîche.
                                                                  • In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes. Beat in the chocolate mixture. In a medium bowl, whisk the flour with the baking soda, baking powder and salt and transfer to a sifter or a sieve. Sift the dry ingredients and fold into the cake batter with a large spatula until fully incorporated.
                                                                  • Spread the batter evenly between the prepared pans and sprinkle with the remaining 4 ounces of chopped chocolate. Bake the cakes in the lower and middle third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed; shift the pans halfway through baking. Let the cakes cool completely in the pans.
                                                                  • MEANWHILE, MAKE THE WHITE CHOCOLATE GANACHE In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat. Pour off the water in the saucepan and wipe it out. Add the heavy cream and butter to the saucepan and heat until the butter is melted and small bubbles appear around the edges. Whisk the hot cream mixture into the white chocolate. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
                                                                  • MAKE THE DARK CHOCOLATE GANACHE In a medium saucepan, heat the cream until small bubbles appear around the edges. Put the chopped chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
                                                                  • MAKE THE CHOCOLATE FROSTING In a medium saucepan, melt the chocolate over very low heat, stirring frequently. In a small saucepan, whisk together the granulated sugar, corn syrup, cocoa and water and bring to a boil, whisking constantly. Remove from the heat and whisk in the brandy and melted chocolate. Let cool completely, about 30 minutes.
                                                                  • In the bowl of a standing electric mixer fitted with a wire whisk, beat the butter at medium speed until light and fluffy. Add the cooled chocolate mixture. At low speed, beat in the confectioners' sugar.
                                                                  • ASSEMBLE THE CAKE Cut out a 5-by-11-inch cardboard rectangle. Place a sheet of parchment or wax paper over each cake and top with a flat cookie sheet or cutting board. Invert the cakes and remove the pans. Keeping the paper attached, trim each cake to an even 15-by-11-inch rectangle, then cut each cake into three 5-by-11-inch rectangles; you will have 6 rectangles.
                                                                  • Spoon a small dollop of the chocolate frosting onto the cardboard rectangle and transfer one cake rectangle to it; peel off the paper. This will be the base. Spread half of the white chocolate ganache on the base and top with another cake rectangle; peel off the paper. Spread half of the dark chocolate ganache on the cake and top with another cake layer, peeling off the parchment. Spread with 1 1/4 cups of the chocolate frosting. Repeat with 2 more layers, peeling the parchment off the cake rectangles and spreading them with the remaining white chocolate ganache and dark chocolate ganache. Keep the sides even as you build the cake by smoothing them out with a metal cake spatula. Top with the final cake rectangle and peel off the parchment. Coat the sides and top of the cake with a smooth layer of chocolate frosting; refrigerate briefly to set the frosting. Spread the remaining frosting over the cake and garnish with the chocolate shavings. Carefully transfer the cake (on its cardboard base) to a platter and refrigerate until firm. Using a hot knife, cut the cake into slices while cold and let come to room temperature before serving.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 16
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    cardboard
                                                                  Ingredients
                                                                  • Yes No 24 2 inch baby carrot
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tbsp minced ginger
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1/4 tsp sriracha
                                                                  • Yes No salt
                                                                  • In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 2 minutes. Drain the carrots.
                                                                  • In a large skillet, heat the olive oil. Add the carrots, ginger and cinnamon and cook over moderate heat, tossing occasionally, until the ginger is fragrant, about 3 minutes. Add the chicken stock and boil over moderately high heat until reduced by half, about 3 minutes. Remove the skillet from the heat and let cool for 30 seconds. Swirl in the butter, lime juice and Sriracha and season with salt. Arrange the carrots on a platter and spoon the ginger-lime sauce on top. Sprinkle with the furikake and serve.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The uncooked patties can be refrigerated, covered with plastic, up to one day.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb skinless salmon fillet
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No coarse salt
                                                                  • Yes No lime
                                                                  • Yes No 1/3 cup reduced fat mayonnaise
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tsp sesame oil
                                                                  • In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.
                                                                  • Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.
                                                                  • To make Sesame Mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Sweet and spicy peppers mingle with fennel, shallots, and garlicky crostini for a hearty, satisfying salad.

                                                                  Ingredients
                                                                  • Yes No 2 hot italian sausage links, meat
                                                                  • Yes No 4 sweet italian sausage links, meat
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 5 slice ciabatta bread
                                                                  • Yes No 1 head romaine lettuce
                                                                  • Yes No 1 small fennel bulb, very
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • In large skillet, saute sausage meat. Using a metal spatula to break the pieces up, cook until it is golden brown and with some crispy bits, about 10 minutes. Remove from the pan to a paper towel-lined plate.
                                                                  • Add the peppers and shallots to the same pan. Saute to soften, about 5 minutes. Deglaze with the wine, cooking to reduce it to a slight glaze on the peppers. Place the pepper mixture on the plate on top of the sausage.
                                                                  • Add 1 tablespoon olive oil and the garlic to the pan. Let the garlic sizzle, and remove before it is brown. Add bread and cook to golden on one side, about 2 minutes. Drizzle the remaining olive oil over the up side of the bread, turn, and continue cooking until crisp.
                                                                  • Place the lettuce and fennel in a large bowl; add the sausage and pepper mixture. Drizzle over the vinegar, sprinkle with salt and a generous grind of black pepper. Toss well and serve in a large salad bowl topped with the shaved Parmesan and a crostini.
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    shave
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup crème de cassis
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 1/4 cup good quality seedless strawberry jam
                                                                  • Yes No 1 tbsp finely grated orange zest
                                                                  • Yes No 1 lb red plums
                                                                  • Yes No 1 lb bing cherries, pitted
                                                                  • Yes No 1 large basil
                                                                  • Yes No 1 lb seedless red grape
                                                                  • Yes No 1 lb blueberry
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No mint
                                                                  • In a medium nonreactive saucepan, combine the white wine with the black currant syrup, orange juice, strawberry jam and orange zest. Bring to a boil over moderate heat and boil for 1 minute, stirring to dissolve the jam.
                                                                  • Add the plums, cherries and basil sprig to the saucepan and bring to a rolling boil over high heat; boil for 1 minute. With a slotted spoon, transfer the plums and cherries to a large glass or ceramic bowl. Add the grapes to the saucepan and boil for 30 seconds; transfer the grapes to the bowl of fruit. Finally, add the blueberries and strawberries to the saucepan and bring just to a boil. Transfer the berries to the bowl with the slotted spoon.
                                                                  • Drain all of the accumulated juices from the fruit back into the saucepan. Bring the syrup to a boil and simmer over moderate heat until reduced to 2 cups, about 10 minutes. Pour the reduced syrup over the fruit and let cool. Cover with plastic and refrigerate for a few hours or overnight.
                                                                  • In a small bowl, blend the sour cream with the sugar and 2 tablespoons of water. Remove the basil sprig from the fruit. Spoon 2 to 3 tablespoons of the black currant syrup onto each serving plate and spoon the fruit in the center. Garnish each serving with a mint sprig and a dollop of the sweetened sour cream.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 9
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes