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                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 3/4 2 oz cup grated sharp cheddar cheese
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 1 oz cup country ham
                                                                  • Yes No 4 scallions, white and light green parts only
                                                                  • Yes No 2 small cup broccoli floret
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • MAKE THE BISCUITS Preheat the oven to 450°. In a bowl, whisk the flour, baking powder and salt. With a pastry blender, cut in the shortening until the mixture resembles coarse meal. Add the cheese; toss to coat. Stir in the buttermilk until the dough comes together.
                                                                  • Turn the dough out onto a lightly floured work surface and pat it into a 1/2 -inch thickness. Dip a 3-inch round biscuit cutter in flour and cut out 8 biscuits. Transfer the biscuits to a baking sheet and bake for 10 to 12 minutes, or until golden brown.
                                                                  • MAKE THE CHICKEN In a large, deep skillet, melt the butter. Add the chicken, season with salt and pepper and cook over moderately high heat until golden brown, about 8 minutes; transfer to a plate. Add the ham to the skillet and cook, stirring, for 1 minute. Add the scallions, broccoli and carrot, cover and cook over low heat until the broccoli is bright green, 3 minutes.
                                                                  • Return the chicken to the skillet and add the thyme leaves, cayenne and a pinch of salt and pepper. Cook over moderate heat, stirring, for 1 minute. Add the sherry and simmer until almost evaporated, about 2 minutes. Add the cream and simmer until thickened slightly, about 5 minutes; season with salt and pepper.
                                                                  • Split the biscuits and set 2 bottoms on each plate. Spoon the chicken and sauce over the biscuit bottoms, add the tops and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Try these corn cakes as a summertime vegetarian main course, served with a salad--or make them smaller, for an appetizer.

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3/4 cup grind cornmeal
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp chopped marjoram
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 cup corn kernel
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No sour cream
                                                                  • Whisk egg and milk together in a medium bowl. Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeño, and corn.
                                                                  • Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with sour cream and sliced onions.
                                                                  • *Buy in a well-stocked grocery store or natural-food store.
                                                                  • Note: Nutritional analysis is per 2-cake serving.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  , and now this quick sauté with another summer staple: zucchini.

                                                                  Ingredients
                                                                  • Yes No 2 small zucchini
                                                                  • Yes No salt and pepper
                                                                  • Yes No olive oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 4 ear sweet corn
                                                                  • Yes No 1 cup minced chives
                                                                  • Yes No 1/2 cup chopped mint
                                                                  • Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes.
                                                                  • Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes.
                                                                  • Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 anchovy
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 10 3 oz oz parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 baguette
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 lb baby spinach
                                                                  • Preheat the oven to 350°. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with a slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth. With the machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper.
                                                                  • In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden. Let cool slightly.
                                                                  • In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer the salad to plates and serve.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Polish blueberry cordial is so pretty in the glass but, beware, this benign-looking drink packs a wallop. This alcoholic beverage takes several months to steep, so make it well in advance of drinking. It makes a wonderful addition to an edible gifts basket. Makes about 1 quart

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb blueberry
                                                                  • Yes No 1 qt vodka
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Combine blueberries and vodka in a large, sterilized glass container. Seal and set in a dark, cool place for 1 week. After 1 week, pour through a sieve, reserving blueberries, and transfer blueberry-infused vodka into a clean, sterilized glass container and seal. Add sugar to blueberries, mix well and transfer to a separate clean, sterilized glass container and seal. Place both containers in a dark, cool place for 1 month. After 1 month, thoroughly combine blueberry mixture with vodka, strain and pour into a clean, sterilized glass container. Seal and allow to age in a cool, dark place for several months. Blueberries may be discarded or served over ice cream or pound cake the same day.
                                                                  Cuisine:YesNopolish
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup italian style bread crumb
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 2 chicken breast (bone-in, skin-on)
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No tomato sauce
                                                                  • Yes No 1 cup shredded mozzarella cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
                                                                  • Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
                                                                  • Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
                                                                  • Repeat procedure with remaining chicken breast.
                                                                  • Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done.
                                                                  • Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce and cheeses.
                                                                  • Bake at 350° for 20 minutes or until cheeses melt.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 3 medium lb beet
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp sweet paprika
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No coarse sea salt
                                                                  • Preheat the oven to 350°. Spread the beets in a cake pan and cover with foil. Bake the beets until tender, about 1 1/2 hours. Let the beets cool slightly, then peel and cut them into 1/4-inch-thick strips.
                                                                  • In a large bowl, combine the lemon juice, olive oil, paprika and cumin. Add the beets and toss to coat. Season the salad with salt and toss again. Serve at room temperature or lightly chilled.
                                                                  Yields: 6
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  What does the new light mean for Cooking Light recipes? It means eliminating our old no-no ingredients list, for one thing. Used with balance and moderation, even half-and-half is fine for healthy eating. A little goes a long way in this rich-tasting soup that's a meal in itself.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup thinly sliced leek
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 cup cubed yukon gold potato
                                                                  • Yes No 1 cup cubed carrot
                                                                  • Yes No 1 cup cubed yellow squash
                                                                  • Yes No 2 15.75 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 cup wild rice
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1/2 2 oz cup shredded swiss cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No parsley
                                                                  • Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard bay leaves. Place half of the potato mixture in a blender, and process until smooth. Return pureed potato mixture to pan; stir in rice and the remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 5servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle

                                                                  This super moist and flavorful banana bread is inspired by the breads and cakes popular in the Caribbean and the South American countries Suriname and Guyana. A combination of sweet potato cake (think sweet potato pone ) and tropical-style banana bread, this batter can be baked in muffins tins, a bread pan, or cake pans. Candied pecans sprinkled on top add delicious crunch.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup mashed sweet potato
                                                                  • Yes No 2 ripe banana
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/4 tsp ginger
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1/3 cup shredded coconut meat
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 1/3 cup pecan
                                                                  • Line a loaf pan with parchment paper (or line cupcake tins with papers). Preheat the oven to 400 degrees. Make the candied pecans: Melt 1/4 cup sugar with 2 tablespoons water in a nonstick skillet over medium heat. When sugar is dissolved and starting to melt, add the coarsly chopped pecans and stir. Cook until liquid is absorbed and nuts appear to have a white crystal sugar coating. Remove from heat and set aside to cool. Mash the bananas with the sweet potatoes in a large bowl. In a separate bowl, stir together the sugar, flour, baking powder, baking soda, cinnamon, ginger, and salt. In a third bowl, whisk together the eggs, buttermilk, oil, and vanilla. Stir the dry ingredients into the bananas and the sweet potatoes. Add the liquid ingredients and stir until just mixed. Stir in the finely chopped nuts and the coconut. Pour the batter into the prepared loaf pan. (If making muffins, fill muffin papers full). Chop the sugared pecans a little more finely, and sprinkle over the top of the batter. Place pan in the oven and lower the temperature to 350 degrees. Bake until cake is domed and springs back to the touch at the highest point (about 40 minutes for the loaf pan and about 12-20 minutes for the muffins, depending on their size). Remove and let cool before slicing.
                                                                  • Makes one bread loaf, about 10 jumbo muffins, or about 20 regular sized muffins.
                                                                  Cuisine:YesNocaribbean
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    crystal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Crystal

                                                                  These mini sandwiches are a great beef tenderloin appetizer. Serving beef tenderloin as an appetizer is an elegant, yet budget-friendly way to enjoy a pricey cut of meat.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup non-fat sour cream
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 2 tbsp minced tarragon
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 1 1 1/2 lb beef tenderloin
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 cup watercress
                                                                  • Yes No 1 8 oz baguette
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1/2 2 oz cup parmesan cheese
                                                                  • Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
                                                                  • Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinkle with lemon juice.
                                                                  • Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.
                                                                  Yields: 16servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  Ingredients
                                                                  • Yes No 4 oz sharp cheddar cheese
                                                                  • Preheat the oven to 350°. Line a baking sheet with parchment paper. Sprinkle the cheese on the sheet in eight 2-inch rounds. Bake for 18 minutes, until darkened slightly. Blot the crisps with paper towels and let cool (they'll harden as they cool).
                                                                  Yields: 8crisps
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 1 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/4 cup dry red wine
                                                                  • Yes No powdered sugar
                                                                  • Yes No cream
                                                                  • Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
                                                                  • In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
                                                                  • Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 1bundt cake
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  We adapted the original version of this squash casserole from the recipe book of Joyce Swisdak's mom, Elizabeth McCann, to bring down the fat and calories and update the flavor. We added rice, sour cream, and Parmesan cheese. Now you can count it as a starchy side and vegetable all in one.

                                                                  Ingredients
                                                                  • Yes No 8 cup sliced zucchini
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 cup cooked rice
                                                                  • Yes No 1 cup non-fat sour cream
                                                                  • Yes No 1 4 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1/4 cup italian style bread crumb
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
                                                                  • Preheat broiler.
                                                                  • Broil 1 minute or until lightly browned.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Green peppers, garlic and potato are the primary ingredients of this easy side dish. Combine them with olive oil and eggplant for a wonderful saute and serve with any type of meat.

                                                                  Ingredients
                                                                  • Yes No 4 long green mild peppers
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 3 japanese eggplant
                                                                  • Yes No 3 potatoes, and in 1/8” pieces
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • This sautéed peppers with garlic, eggplant and potatoes recipe makes 4-6 servings.
                                                                  • Rinse the green peppers and cut off stems. Slice peppers in half lengthwise and remove seeds and veins. Then, slice lengthwise again and cut in half. You should end up with pieces about 3” long and about 1-1.5” wide. Rinse the eggplant. Cut in half length-wise and then in half again. Cut the long pieces in half cross-wise. You should end up with pieces about 2”-3” long and about 3/4” thick. If you cannot purchase Japanese eggplant, use about 1/2 to 3/4 of a regular eggplant and cut into 1” to 1 1/2” chunks.
                                                                  • Pour olive oil into a large frying pan. Heat on medium high. When hot, put all ingredients in frying pan and stir often, until potatoes are browned and soft. Salt to taste.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir

                                                                  Barbara Lynch's advice for a perfect bird: "Buy a turkey from somebody you trust. And keep going back to the same source. Every year I get my turkey from Vermont Quality Meats in North Clarendon, Vermont, and every year it comes out juicy, tender and beautiful. I'm a true believer that you shouldn't mess around too much with the turkey. I don't brine it, I don't fry it. If you buy a good turkey, you don't need to add much to it."

                                                                  Ingredients
                                                                  • Yes No one 17 lb turkey heart, gizzard and liver
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No water
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Preheat the oven to 375°. Set the turkey on a rack in a roasting pan and pat dry. Loosely fill the cavity with 5 cups of the Wild Mushroom Stuffing and the neck cavity with 1 cup of stuffing. Rub the skin with 2 tablespoons of the butter and season generously with salt and pepper. Loosely tie the legs together with kitchen string. Add 2 cups of water to the pan.
                                                                  • Roast the turkey in the center of the oven until the skin begins to brown, about 45 minutes. Loosely cover the turkey with a large sheet of foil. Lower the oven temperature to 325° and roast the turkey for about 4 1/2 hours longer, until an instant-read thermometer inserted in the inner thigh registers 165°. Add water to the pan throughout roasting as necessary to keep the pan moistened. Transfer the turkey to a platter, cover loosely with foil and let rest for at least 30 minutes.
                                                                  • Meanwhile, in a medium saucepan, simmer the heart and gizzard in the Turkey Stock over moderately low heat until tender and the stock is reduced to 4 cups, about 45 minutes. Strain the reduced stock into a heatproof bowl. Finely chop the heart and gizzard.
                                                                  • In a small skillet, melt 1 teaspoon of the butter. Add the turkey liver and cook over moderately high heat, turning once, until lightly browned outside and light pink within, about 4 minutes. Transfer the turkey liver to a plate and let cool, then finely chop and add it to the heart and gizzard.
                                                                  • In a small skillet, melt the remaining 4 tablespoons of butter. Add the flour and whisk over moderate heat until the roux is the color of peanut butter and has a nutty aroma, about 8 minutes. Scrape the roux into a bowl.
                                                                  • Set a fine strainer over a medium bowl. Pour the drippings from the roasting pan (there should be about 1 cup of juices) into the strainer and spoon off the fat. Set the roasting pan over 2 burners. Add the reduced turkey stock and simmer over moderately high heat, scraping up any browned bits from the bottom and side of the pan. Strain the stock into a medium saucepan and add the reserved pan juices from the bowl. Whisk in the roux and bring to a boil. Simmer the gravy over moderate heat until thickened, about 7 minutes. Stir in the reserved giblets and season with salt and pepper.
                                                                  • Spoon the stuffing from the turkey into a bowl. Carve the turkey and serve with the stuffing and gravy.
                                                                  Yields: 10plus leftovers
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No swiss meringue buttercream
                                                                  • Yes No gumdrop
                                                                  • Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
                                                                  • Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
                                                                  • Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 24
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix

                                                                  For a variation on this crisp Italian cookie recipe, substitute orange for lemon and semisweet chocolate chips for chopped white chocolate. Take time to chop a white chocolate candy bar for this recipe; white chocolate morsels contain no cocoa butter.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp lemon extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 2/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 6 oz cup premium white chocolate
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 300°.
                                                                  • Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate.
                                                                  • Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (12-inch-long) rolls; pat to 2 1/2-inch width.
                                                                  • Bake at 300° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
                                                                  • Cut rolls diagonally into 24 (1/2-inch) slices. Place, cut sides down, on baking sheet. Bake at 300° for 10 to 12 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 48servings (serving size: 1 biscotti)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat

                                                                  Reducing the wine before placing it in the slow cooker gives the dish a more rounded flavor.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/2 lb boneless leg of lamb
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 tbsp juniper berry
                                                                  • Yes No 1 tsp whole allspice berry
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 cup zinfandel
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 6 cup egg noodle
                                                                  • Unroll lamb; trim fat. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Reroll lamb; secure at 1-inch intervals with twine. Sprinkle evenly with flour. Heat oil in a nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, turning to brown on all sides. Place lamb in an electric slow cooker. Add juniper berries, allspice, and garlic to pan; cook over medium heat 2 minutes or until garlic is lightly browned. Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/2 cup (about 3 minutes). Scrape wine mixture into cooker; add basil and bay leaves. Cover and cook on LOW 8 hours or until lamb is tender.
                                                                  • Remove lamb from cooker; keep warm. Strain cooking liquid through a sieve into a bowl; discard solids. Add remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper to cooking liquid; stir. Remove twine from lamb, and discard. Break lamb into chunks with 2 forks. Serve lamb and cooking liquid over egg noodles.
                                                                  • Wine note: With jammy fruit and light tannins, zinfandel makes a great wine for cooking. Choose something you'll relish drinking with the dish, like Francis Coppola Director's Cut Zinfandel 2005 ($22). Bursting with raspberry and cherry flavors, the peppery notes of this wine are a good match for the spicy, herbal qualities of the sauce, while the modest tannins are perfect with leaner red meat. —Jeffery Lindenmuth
                                                                  Yields: 6servings (serving size: 3 ounces lamb, 1/4 cup sauce, and 1 cup noodles)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  Ingredients
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp grated tangerine rind
                                                                  • Yes No 1/2 tsp grated orange rind
                                                                  • Yes No 1 cup fresh tangerine juice
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Combine first 3 ingredients in a small saucepan; crush with a wooden spoon. Stir in tangerine juice, orange juice, cornstarch, and salt, stirring well. Bring to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon juice and butter. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill.
                                                                  • Place cream in a bowl; beat with a mixer at high speed until stiff peaks form. Fold half of cream into pudding. Spoon 1/2 cup pudding into each of 4 dessert bowls or glasses; top each serving with 1 tablespoon whipped cream.
                                                                  Yields: 4servings (serving size: 1/2 cup)
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 16 squid
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1 1 cup onion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1 cup fine dry bread crumb
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 8 oz clam juice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 cup baby spinach
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Remove tentacles from calamari; set tubes aside. Chop tentacles to measure 1 cup.
                                                                  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Add onion and 1 tablespoon garlic; sauté 4 minutes or until tender. Stir in reserved tentacles, 2 tablespoons oil, breadcrumbs, and next 3 ingredients. Remove from heat; let cool.
                                                                  • Fill calamari tubes about three-fourths full with breadcrumb mixture, and secure the tubes with wooden picks.
                                                                  • Heat remaining 2 tablespoons oil in a large skillet or Dutch oven. Add stuffed calamari; sauté over medium-high heat 1 minute or just until calamari start to brown. Add remaining 1 tablespoon garlic; sauté 1 minute. Stir in clam juice and wine. Bring broth to a boil; add tomato and next 4 ingredients. Cook 2 minutes (do not overcook). Remove broth from heat; add butter, stirring until butter melts. Remove wooden picks.
                                                                  • Place 4 calamari in each of 4 individual bowls. Pour broth evenly over calamari; sprinkle with cheese.
                                                                  • Note: If calamari are large, prepare 12 and count 3 to a serving.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You can easily shave thin slices of cheese in a snap using an inexpensive kitchen tool: a vegetable peeler. This is a perfect technique for many hard cheeses like Gruyère.

                                                                  Ingredients
                                                                  • Yes No 1 8.5 oz oil packed sun dried tomatoes
                                                                  • Yes No 12 pitted kalamata olive
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 8 1 oz slice multigrain bread
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 8 large slice tomato
                                                                  • Yes No 2 oz gruyère cheese
                                                                  • Remove 4 sun-dried tomatoes and 2 tablespoons oil from jar. Reserve remaining tomatoes and oil for another use. Set 1 tablespoon oil aside. Combine tomatoes, 1 tablespoon oil, olives, and garlic in a mini food processor; process until mostly smooth, scraping sides of bowl once.
                                                                  • Brush one side of each bread slice with remaining 1 tablespoon olive oil. Spread 1 1/2 tablespoons olive mixture on each of 4 bread slices, oil side down. Top each bread slice with 1 tablespoon cheese, 2 tomato slices, and 1/2 ounce Gruyère. Top each with remaining 4 bread slices, oil side up.
                                                                  • Heat a skillet over medium-high heat. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches (leave cast-iron skillet on sandwiches while they cook). Cook 2 minutes on each side or until cheese melts and bread is toasted.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4(serving size: 1 sandwich)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 3/4 cup long grain rice
                                                                  • Yes No 4 poblano chili pepper
                                                                  • Yes No 1 1/2 cup corn kernel
                                                                  • Yes No 1 15 oz kidney beans in can
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Adjust oven rack to the highest position; heat broiler. Cook the rice according to the package directions. Meanwhile, cut the poblanos in half lengthwise. Scoop out and discard the seeds. Place the poblanos skin-side up on a foil-lined baking sheet. Broil until the skin is charred black, 2 to 3 minutes. Remove from oven and let cool. In a large bowl, combine the corn, beans, cooked rice, oil, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Using your fingers or a paring knife, peel the poblanos and discard the skins. Divide the poblano halves among individual plates. Spoon the rice mixture over the tops and sprinkle with the cheese. Serve at room temperature. Tip: Poblanos (mild green peppers with a sturdy flesh that's perfect for stuffing) are available in many supermarkets. But if you can't find them, try small green bell peppers instead.
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The first nationally branded barbecue sauces were likely based on a Kansas City-style sauce like this one--thick, tomatoey,and sweet,with just a hint of hot.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup chili sauce
                                                                  • Yes No 2 tbsp chopped onion
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Stir together all ingredients in a medium saucepan over medium heat; bring to a boil. reduce heat; simmer, stirring occasionally, 40 minutes.
                                                                  • Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate leftover table sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1 ¼cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate

                                                                  You may need to make these in batches. If not serving immediately, poke a small hole in each to release steam. The popovers hold up surprisingly well; reheat just before serving.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 6 large egg
                                                                  • Yes No unsalted butter
                                                                  • Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)
                                                                  • Heat two 6-cup popover pans ( fantes.com ) in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes.
                                                                  • Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/4 tsp plain gelatin
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 pink grapefruit
                                                                  • Yes No 2 orange
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp minced mint
                                                                  • Pour 1/4 cup cold water into a bowl; sprinkle gelatin on top. Let stand 10 minutes. In a pan over medium heat, mix cream and sugar. Cook just until mixture begins to bubble. Add gelatin; stir until dissolved. Stir in buttermilk and lemon juice. Divide custard among 6 6-oz. glasses. Cover with plastic wrap; chill for at least 8 hours.
                                                                  • Make salad: Cut off top and bottom of grapefruit. Slice off peel and white pith. Working over a bowl, cut in between membranes to extract segments. Repeat with oranges. Add sugar and mint. Let stand 10 minutes; drain. Uncover panna cotta, top with citrus salad; serve.
                                                                  Yields: 6
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Marinate lamb 1 day ahead, and cook a few hours before your guests arrive. Slice and top with Mint Gremolata for an easy make-ahead entrée. Boneless leg of lamb can be butterflied by your local butcher; call ahead so you won't have to wait. Watch for flare-ups when grilling over direct heat.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb boneless leg of lamb
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 3 tbsp chopped oregano
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No safflower oil
                                                                  • Yes No mint gremolata
                                                                  • Yes No garnish, fresh mint leaves
                                                                  • Make about 10 small incisions on fatty side of lamb, and insert a garlic clove half and several mint leaves into each slit. Combine remaining garlic, olive oil, and next 4 ingredients. Rub marinade on both sides of lamb. Cover and chill 8 hours or overnight.
                                                                  • Remove from marinade, and drain slightly. Let stand 30 minutes.
                                                                  • Brush grill lightly with safflower oil. Grill lamb over medium-high heat for 15 minutes per side, basting frequently with marinade. Move lamb over indirect heat, and grill 10 to 15 minutes more or until meat thermometer inserted into the thickest portion of the meat registers 130° to 135° for medium-rare, turning once.
                                                                  • Remove from grill, and let stand on a carving board, lightly covered, at least 20 minutes. Carve into 1/4-inch slices, and serve with Mint Gremolata. Garnish, if desired.
                                                                  Yields: 9servings
                                                                  • Prep Time: 1 hour 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  In addition to broad egg noodles, you can make this heavenly soup with angel-hair pasta broken into short lengths or other shapes, such as alphabet pasta or pastina, or add cooked grains like rice.

                                                                  Ingredients
                                                                  • Yes No 3 qt low-sodium chicken broth
                                                                  • Yes No 3 carrot
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 medium oz egg noodle
                                                                  • Yes No cooked chicken meat
                                                                  • Yes No 1 tbsp dill, dried
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.
                                                                  • Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of stock, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir

                                                                  This is a good nondairy dessert with a nice creamy texture. The first time I made this at [the now-defunct San Francisco restaurant] Monsoon, I watched a hostess’s eyes light up as she tasted a spoonful and blurted out with abandon, “This is better than a Mounds bar!” I consider that a compliment.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 2 cup canned thai coconut milk
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Heat the water and sugar until the sugar has completely dissolved.
                                                                  • Coarsely chop the chocolate, add it to the syrup, and whisk until the chocolate has completely melted. Remove from the heat and stir in the coconut milk and rum.
                                                                  • Chill thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 1quart
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  Anyone who's outgrown the kiddie classic will love this version—gooey-sweet melted marshmallow tempered by bittersweet chocolate cookies and salty roasted peanuts. Prep Time: 5 minutes

                                                                  Ingredients
                                                                  • Yes No 1 tbsp peanut butter
                                                                  • Yes No 2 thin, crisp chocolate wafers
                                                                  • Yes No 1 marshmallows, regular sized
                                                                  • Spread peanut butter onto one of the wafers. Slide marshmallow off skewer onto peanut butter. Top with remaining wafer and squish down gently. Eat, licking fingers.
                                                                  • More s'mores for grown-ups
                                                                  • Thin peanut-butter cookies with Nutella, sliced banana, and marshmallow.
                                                                  • Thin peanut-butter cookies with bittersweet chocolate, caramel sauce, and marshmallow.
                                                                  • Graham crackers with a Reese's Peanut Butter Cup (or Nutella), sliced banana, and marshmallow.
                                                                  • Gingersnaps with a caramel-filled chocolate square and marshmallow.
                                                                  • Graham crackers with plain dark chocolate, marshmallow, and strawberry slices.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1s'more
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    nabisco
                                                                  • Yes No
                                                                    reese's
                                                                    Brands:
                                                                  • Yes No
                                                                    Nabisco
                                                                  • Yes No
                                                                    Reese's

                                                                  This recipe for flaky pie dough is courtesy of chef Paul Bergeron.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/2 cup ice water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp sugar, granulated
                                                                  • Yes No 9 tbsp unsalted butter
                                                                  • Yes No 6 tbsp lard
                                                                  • Mix together salt and water in a small bowl until salt has dissolved; set aside.
                                                                  • Add flour and sugar to the bowl of a food processor; pulse to combine. Add butter and lard; continue pulsing until butter and lard form pea-sized pieces. Add the salted water and pulse until dough just comes together. Divide dough into two equal pieces, wrap tightly with plastic wrap, and refrigerate overnight before using.
                                                                  Yields: 1pumpkin pecan-praline pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 12 oz wide egg noodles
                                                                  • Yes No 1 4 cup unsalted butter
                                                                  • Yes No 2 large leek
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 4 cup shredded gruyčre cheese
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 5 to 5.5 oz canned tuna in oil
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Cook egg noodles until al dente according to package directions. Drain, rinse with cold water, and drain again.
                                                                  • Melt butter in a medium saucepan over medium heat. Add leeks and cook, covered, 7 minutes or until tender but not browned. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
                                                                  • Remove from heat, and whisk in cheese and next 3 ingredients. Fold in tuna and egg noodles. Pour into a greased 3-quart baking dish.
                                                                  • Combine olive oil, garlic, and panko; sprinkle over casserole. Bake at 375° for 30 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 3/4 cup clam juice
                                                                  • Yes No 1/2 cup ice water
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No jumbo lump crabmeat
                                                                  • Yes No crème fraîche, tortilla strips and chives
                                                                  • In a blender, puree the Guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice. Season the soup with salt and pepper. Pour the soup into 4 bowls and top with the jumbo lump crab meat. Garnish each bowl of soup with crème fraîche, fried tortilla strips and finely chopped chives.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 3/4 oz grapefruit juice
                                                                  • Yes No 1/4 oz lemon juice
                                                                  • Yes No 1 grapefruit
                                                                  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the twist and shake well. Strain the drink into a chilled coupe and garnish with the grapefruit twist.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe combines antioxidant-packed summer berries with an easy-to-make, protein-rich meringue. A touch of cumin gives the meringues an exotic earthiness, but they're equally delicious without the spice.

                                                                  Ingredients
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No 1/8 tsp finely ground cumin
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 cup mixed berries
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Preheat the oven to 200°. Line a large cookie sheet with parchment paper. In a medium stainless steel bowl, using a handheld mixer, beat the egg whites at medium speed until frothy. Add the kosher salt, cream of tartar and cumin and beat until the egg whites hold soft peaks. Gradually add the sugar, 1 tablespoon at a time, and continue to beat until firm, glossy peaks form. Drop the egg white mixture in evenly spaced 2-tablespoon-size mounds on the parchment paper-lined baking sheet.
                                                                  • Bake the meringues for 4 hours, until they are crisp but not browned. Let cool completely at room temperature. Serve the cumin meringues with the mixed berries and crème fraîche.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  The simple syrup needed for this beverage may be made up to 1 week ahead and stored in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 cup mint
                                                                  • Yes No 2 cup lemon lime soft drink
                                                                  • Yes No 1 cup lime juice
                                                                  • Yes No 1/2 cup tequila
                                                                  • Yes No slice garnish, fresh mint sprigs, lime slices
                                                                  • Bring 1 cup water and sugar to a boil in a medium saucepan. Boil, stirring often, until sugar dissolves. Remove from heat; add mint sprigs, and let stand 2 hours or until mixture is completely cool.
                                                                  • Pour mixture through a wire-mesh strainer into a pitcher, discarding mint. Stir in lemon-lime soft drink, lime juice, and tequila. Serve over ice. Garnish, if desired.
                                                                  Yields: 5cups
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Notes: To pit olives, crush slightly with the flat side of a knife blade, then remove pit. Prep and Cook Time: about 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 cup dry vermouth
                                                                  • Yes No 1/2 cup fish stock
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1/3 cup chopped pitted picholine olives
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 3 lb salmon fillet
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No thyme
                                                                  • In a 6- to 8-inch frying pan over high heat, boil garlic and shallot in vermouth until mixture is reduced by about half, 5 to 8 minutes. Add broth and bring to a boil again.
                                                                  • Add cream, olives, and chopped thyme. Boil, stirring occasionally, until sauce is thick enough to coat the back of a spoon and is reduced to about 1 1/4 cups, about 5 minutes. Add salt and pepper to taste. Cover and set aside.
                                                                  • Rinse salmon fillet and pat dry. With tweezers, pull out pin bones. Lay fillet in a buttered 12- by 17-inch baking pan. Dot the fillet with butter, drizzle with wine, and sprinkle with tarragon. Sprinkle lightly with salt and pepper.
                                                                  • Bake in a 400° oven until salmon is barely opaque but still moist-looking in center of thickest part (cut to test), 13 to 18 minutes. Slide salmon onto a platter.
                                                                  • If sauce is cool, stir over medium-high heat until hot. Drizzle fish with some of the sauce; serve remaining to add to taste. Garnish fish with thyme sprigs.
                                                                  • Wine pairing: A white with forward fruit and good acid in the finish, such as an Oregon Pinot Gris--we liked WillaKenzie and Adelsheim, both 2003--or a minerally French white Burgundy.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 6servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish

                                                                  After you rinse and drain the chard, there should be just enough water clinging to the leaves for it to wilt.

                                                                  Ingredients
                                                                  • Yes No 10 cup coarsely chopped swiss chard
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Rinse Swiss chard with cold water; drain chard well.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute or until slightly golden. Add chard. Cover and cook 1 minute or until chard begins to wilt. Stir in oregano, salt, and pepper. Cover and cook 5 minutes or until tender, stirring occasionally. Remove from heat; stir in vinegar.
                                                                  Yields: 2servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Roasting grape tomatoes with olive oil and garlic produces a quick base for a pasta dish rounded out with Parmesan cheese and basil.

                                                                  Ingredients
                                                                  • Yes No 6 cup grape tomato
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 lb penne pasta
                                                                  • Yes No 4 cup boneless, skinless, rotisserie chicken pieces
                                                                  • Yes No 1 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2/3 cup chopped basil
                                                                  • Preheat oven to 450 F. with rack in lower third.
                                                                  • Put tomatoes, garlic and a pinch of salt in one layer in a large shallow baking pan, then combine with oil and roast in oven until browned and softened, 20 to 25 minutes. Meanwhile, cook pasta in a pasta pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta. Toss pasta with tomato mixture, chicken, cheese, basil and salt and pepper to taste. Add reserved cooking water (a little at a time) as needed if mixture seems a bit sticky.
                                                                  Yields: 6
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast in oven
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/4 cup cocoa powder
                                                                  • Yes No 2 cup flour
                                                                  • Yes No fudge frosting
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Combine first four ingredients. Stir in sour cream and beaten eggs. Melt butter in saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to boil, whisking constantly. Remove from heat. Stir cocoa mixture into flour mixture. Pour into lightly greased 15x10" jellyroll pan. Bake at 325 degrees 20-25 min or til toothpick comes out clean. Spread fudge frosting over warm cake.
                                                                  • Fudge Frosting:
                                                                  • /2 cup butter/margarine
                                                                  • /3 cup milk
                                                                  • /4 cup cocoa
                                                                  • one pound package powdered sugar
                                                                  • tsp. vanilla extract
                                                                  • Melt butter in saucepan over medium heat. Whisk in milk and cocoa and bring to boil. Remove from heat. Gradually add powdered sugar, stirring til smooth. Stir in vanilla extract.
                                                                  • Peanut Butter Version:
                                                                  • Omit sour cream and substitute 1.5 cups creamy peanut butter and 1/2 cup buttermilk. Garnish with halved Reese's if desired.
                                                                  Cuisine:YesNotexas
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    reese's
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Reese's

                                                                  Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup cubed eggplant
                                                                  • Yes No 1/2 lb pork breakfast sausage
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 6 cup penne pasta
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
                                                                  • Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook

                                                                  Though one generally thinks of pasta when one hears the word lasagna, they can be made with other ingredients as well. In this case, with testaroli, thin bread rounds that in some ways resemble crepes, and may be a precursor to modern pasta. They do well with rich thick sauces, for example wild boar sauce. If you do not have wild boar, this will also work well with other game, in particular venison or mountain goat. To serve 6:

                                                                  Ingredients
                                                                  • Yes No several testaroli
                                                                  • Yes No 2 900 gram lb wild boar
                                                                  • Yes No 2 carrot
                                                                  • Yes No a celery rib
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No a 10 inch, 25 centimeter rosemary
                                                                  • Yes No a small bunch sage, 7 to 8 leaves
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 2 hearty, well aged red wine
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No the leaves from a of rosemary
                                                                  • Yes No a small onion
                                                                  • Yes No a leek
                                                                  • Yes No 2 chili pepper
                                                                  • Yes No a sprig sage
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1 lb canned chopped tomatoes
                                                                  • Yes No 2/3 300 gram lb dried ricotta
                                                                  • Yes No a similar cheese that is not too salty
                                                                  • Yes No salt
                                                                  • Dice the wild boar, coarsely chop the vegetables, and marinate the boar in the vegetables, herbs and wine for at least 12 hours, stirring the mixture occasionally. Come cooking time, remove the meat from the marinade and bring the marinade to a boil; while it's heating pat the meat dry and sauté it until brown in olive oil. At the same time, heat a little oil in a second pot and sauté the garlic and other minced herbs. When the onion becomes translucent stir in the wild boar and simmer everything for about 10 minutes; in the meantime filter the marinade. Stir the marinade into the meat and simmer the pot for about an hour, by which time the sauce will have thickened. Stir in the tomatoes and continue cooking everything for 10 minutes more. Then fish out the pieces of boar, shred them coarsely, and return them to the sauce. Preheat your oven to about 380 F (190 C). Take an oven-proof dish the diameter of the testaroli, and lay down a thin layer of the sauce. Follow it with a testarolo, more sauce, some of the grated cheese, another testarolo, and so on until all is used up. Bake the lasagna for 10-15 minutes and serve. Yield: 6 servings testarolo lasagna with wild boar sauce.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 2 hours
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 oz white chocolate
                                                                  • Yes No 2 1/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Yes No 1 tsp raspberry liqueur
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 1/2 pint chocolate ice cream
                                                                  • Yes No 2 cup mixed berries
                                                                  • Put the white chocolate in a microwavable bowl and heat at high power for 30 seconds at a time until half melted. Alternatively, put the white chocolate in the top of a double boiler over barely simmering water and stir until half melted, about 2 minutes.
                                                                  • In a small saucepan, combine 1/4 cup of the heavy cream with the corn syrup and raspberry liqueur and bring just to a simmer. Pour the hot cream mixture over the white chocolate and whisk gently until smooth. Add the butter and whisk vigorously until slightly thickened and fudgelike, about 1 minute.
                                                                  • Pour the remaining 2 cups of heavy cream into a large chilled bowl. Sift the confectioners' sugar and cocoa over the heavy cream. Beat at medium speed until soft peaks form.
                                                                  • Scoop the chocolate ice cream into bowls and top with the hot white chocolate fudge sauce and a generous dollop of the cocoa whipped cream. Garnish with the berries and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you like super-chocolatey, fudgy brownies, then these are for you. Prep and Cook Time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened, natural
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Preheat oven to 350°. In a double boiler over simmering water, melt chocolate and butter (see "Melting Chocolate the Easy Way," below, for another method). Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly. Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.
                                                                  • Pour batter into an 8-inch square pan. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20 to 25 minutes.
                                                                  • Melting chocolate the easy way: Double boilers are great for gently melting chocolate, but we've found an even easier method that uses common kitchen equipment. Put chopped chocolate in a small metal bowl along with any other ingredients you need to melt, such as butter. In a large frying pan over high heat, bring about an inch of water to a low boil. Take pan off the heat and set the bowl in the water. Let sit, stirring occasionally, until chocolate is melted, 5 to 10 minutes.
                                                                  • Note: Nutritional analysis is per 2-inch brownie.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No orange bitters
                                                                  • Yes No 6 tbsp lemon liqueur
                                                                  • Yes No sparkling wine
                                                                  • Yes No garnish, lemon rind twists
                                                                  • Place 2 to 3 dashes of orange bitters in each of 6 Champagne flutes or glasses. Add 1 Tbsp. lemon liqueur to each, and stir. Top each with Champagne or sparkling wine; garnish with lemon rind twist, if desired.
                                                                  • Tip: No lemon liqueur? Whisk together 1/3 cup fresh lemon juice and 1/4 cup powdered sugar instead.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  In pandowdy, a spiced fruit filling is topped with mounds of biscuit dough and then baked, similar to cobblers. Traditionally made with apples, this version of the dessert features pears; dried cranberries add a tart note. The name is believed to refer to its rather old-fashioned appearance.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup cake flour
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Sift together flours, salt, and baking powder into a medium bowl, and set aside. In the bowl of an
                                                                  • electric mixer fitted with the paddle attachment,
                                                                  • cream the butter, sugar, lemon zest, and vanilla on medium speed until mixture is light and fluffy.
                                                                  • Add the eggs and yolk, one at a time, beating until well incorporated after each addition. Add flour mixture, and beat on low speed until just combined. Turn out onto plastic wrap; pat into a square about
                                                                  • inch thick. Wrap well in plastic; refrigerate until firm, at least 2 hours.
                                                                  • Turn out dough onto a lightly floured work surface; roll out to 1/4 inch thick. Cut into 2-inch squares with a paring knife, transfer squares to a parchment-lined
                                                                  • baking sheet. Cover with plastic wrap; refrigerate until firm, at least 30 minutes.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover

                                                                  On the Ecuadoran coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and sprinkled with popcorn. In Quito, where fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice. What to buy: We found deveined frozen shrimp at our local market, and they worked great in this recipe. If you use fresh shrimp, they will take slightly less time to cook, so start checking them after a few minutes. Look for avocados that are ripe but not mushy. If they are too soft, they will fall apart when you fold them into the shrimp mixture. Game plan: A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This dish can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel and dice the avocado, sprinkle it over top, and serve. This recipe was featured as part of our Spicy Holiday Cocktail Party menu.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 small lb shrimp
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/4 cup loosely packed prepared horseradish
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 tsp loosely packed orange zest
                                                                  • Yes No 3 medium avocados
                                                                  • Yes No 1 cup red onion
                                                                  • Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring it to a simmer over medium heat. Add shrimp and poach until they are pink and firm, about 7 minutes. Drain and cool the shrimp, then peel and devein them; set aside.
                                                                  • Combine ketchup, orange juice, horseradish, lemon juice, hot sauce, and orange zest in a large, nonreactive bowl and stir until combined.
                                                                  • Halve avocados lengthwise and remove the pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice. Fold diced avocado, onion, and poached shrimp into the sauce. Adjust the seasoning as desired, cover, and chill in the refrigerator until ready to serve.
                                                                  Yields: 12servings as an hors d'oeuvre (about 5 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 1 head broccoli
                                                                  • Yes No 12 oz wheat penne
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 cup parmesan cheese
                                                                  • Bring a pot of salted water to boil. Add broccoli; cook until just tender, 3 minutes. Scoop out broccoli with a slotted spoon; transfer to a bowl. Add pasta and cook until tender, about 10 minutes.
                                                                  • Warm oil in a large skillet over medium-high heat. Add garlic and crushed red pepper; sauté until fragrant, about 1 minute. Add chickpeas, reserved broccoli and 1/2 tsp. salt and cook, stirring, until heated through.
                                                                  • Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot and stir in chickpea and broccoli mixture and lemon juice. Stir in reserved cooking liquid, 1 Tbsp. at a time, until pasta is lightly moistened. Spoon pasta into bowls, sprinkle with Parmesan and serve.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you want to make the soup ahead of time, prepare through step 3. Reheat and stir in the greens just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 leeks
                                                                  • Yes No 4 1/2 cup chicken stock
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 3 1/2 lb white potato
                                                                  • Yes No 1 arugula
                                                                  • Heat oil and butter in a large, heavy saucepan over low heat. Add leeks and stir well. Cover and cook until soft, about 5 minutes.
                                                                  • Add stock and bring to a simmer over medium-high heat. Add salt and pepper to taste. Add potatoes and bring back to a simmer. Cook until tender but not mushy, 10 to 15 minutes. Turn off heat.
                                                                  • Ladle about 3 cups of soup into a blender (don't fill more than half full). Hold the lid on with a dish towel to prevent splattering, and blend until smooth. Return pureed soup to saucepan, stir to combine, and bring back to a simmer. Season to taste.
                                                                  • Stir in greens. Cook for 2 to 3 minutes, until wilted and bright green, and serve immediately.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 lb kimchi
                                                                  • Yes No 4 scallion green tops
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1/2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tbsp soy sauce
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 36 gyoza wrappers
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 cup water
                                                                  • MAKE THE SAUCE In a small skillet, toast the sesame seeds over moderately high heat for 30 seconds, shaking the pan, until lightly browned. In a small bowl, stir the soy sauce with the vinegar, water, garlic, scallion and toasted sesame seeds.
                                                                  • MAKE THE DUMPLINGS Line a large baking sheet with parchment paper. In a large bowl, combine the ground pork with the kimchi, scallions, egg, cornstarch, sugar, soy sauce, salt and pepper. Using your hands, mix the dumpling ingredients thoroughly.
                                                                  • Place 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Lightly moisten the edges of the gyoza wrappers with water. Place a level tablespoon of the ground pork and kimchi filling on one side of each wrapper and fold in half to form half-moons. Press the edges of the wrapper firmly to seal, making pleats for decoration. Lift each dumpling by the pleated edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the pleat side up on the baking sheet. Repeat with the remaining gyoza wrappers and pork and kimchi filling.
                                                                  • In a large, nonstick skillet, heat 1 tablespoon of the oil. Add half of the pot stickers to the skillet, flattened side down. Pour in 1/2 cup of the water, cover and cook over moderately high heat until the water has evaporated, the filling is cooked through and the bottoms are browned, 8 to 10 minutes. Transfer to a serving platter and keep warm. Wipe out the skillet and repeat with the remaining oil, pot stickers and water. Serve with the dipping sauce on the side.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 36dumplings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Coffee and coconut are both important ingredients in South American cuisine. They also happen to be my daughter's two favorite flavors, so she suggested that I combine them for her birthday cake this year. The result was quite successful. The yellow cake has a touch of coconut flavoring, and the filling is dulce de leche (the same one that goes into these chocolate dulce de leche whoopie pies ) with sweetened dried coconut. The frosting is rich coffee buttercream.

                                                                  Ingredients
                                                                  • Yes No 1 yellow cake mix
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tsp coconut flavoring
                                                                  • Yes No 1/2 cup coffee ice cream
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup marshmallow creme
                                                                  • Yes No 1/2 cup dulce de leche
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 tbsp cream
                                                                  • Yes No 4 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No flaked coconut
                                                                  • Preheat the oven to 350 degrees. Butter 2 9-inch cake pans and line bottom of pans with a circle of wax paper or parchment. Place the cake mix in large mixing bowl with the sour cream, vegetable oil, melted ice cream, brown sugar, eggs, and coconut flavoring, and mix well. Divide cake batter between the two cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cakes cool completely, then flip out of the pans. Make the filling: Beat the vegetable shortening, dulce de leche, and marshmallow cream until smooth. Slowly beat in the vanilla, cinnamon and powdered sugar. Separate 1/2 cup of the filling and set aside. Stir the coconut into the remaining filling. Place one cake layer on a plate, and spread the coconut filling mixture over the top. Place the second cake layer on top of the filling. Make the frosting: Dissolve the instant coffee in the hot water. Beat the butter until fluffy. Gradually beat in the 1/2 cup reserved filling, cream, vanilla, coffee mixture and 4 cups confectioners sugar. Beat until fluffy and smooth, adding more confectioners sugar if icing is too soft, or a little bit more cream if it's too stiff. Spread the frosting over the sides and top of the cake. Press flaked coconut around the sides of the cake if desired.
                                                                  Cuisine:YesNosouth american
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 2 cup mashed banana
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1 cup flaked coconut
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1 20 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1 16 oz maraschino cherries
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No long garnishes, flaked coconut, maraschino cherries, milk chocolate, pecans, hot fudge sauce
                                                                  • Combine first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.
                                                                  • Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.
                                                                  • Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.
                                                                  • Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(10-inch) cake
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  Kids will love this easy cheese pizza that uses bottled pizza sauce and two kinds of cheese. The homemade pizza crust makes it special.

                                                                  Ingredients
                                                                  • Yes No basic pizza dough
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup fat free pizza sauce
                                                                  • Yes No 2 8 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°.
                                                                  • Remove plastic wrap from Basic Pizza Dough; discard plastic. Brush olive oil over dough. Remove preheated baking sheet from oven, and close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes. Remove from oven.
                                                                  • Spread sauce in an even layer over crust, leaving a 1/4-inch border. Top with mozzarella and Parmesan cheeses. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Cut into 12 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread

                                                                  For Thanksgiving, I wanted to bake a Blackberry Pie for a dear friend and neighbor. Unfortunately, I was in a hurry and was only able to find one 1/2 pint of blackberries. Since she loves all berries, I was able to improvise and came up with this multi-berry Fruits of the Forest Berry Pie.

                                                                  Ingredients
                                                                  • Yes No 9 inch double 9 inch pie crust pastry
                                                                  • Yes No 1/2 pint blackberry
                                                                  • Yes No 1/2 pint raspberry
                                                                  • Yes No 1/2 pint blueberry
                                                                  • Yes No 1 oz strawberry pie filling
                                                                  • Yes No milk
                                                                  • Yes No sugar, granulated
                                                                  • Preheat oven to 425 degrees F. Wash and drain berries. Press bottom pie dough into glass pie plate. Place berries in pie crust in even amounts. Pick strawberries out of pie filling. Spread out strawberries amoung other berries. Fill pie shell with rest of can filling. Only fill to just under inside rim of pie plate. (Save remaining filling for other uses.) Cover with either latticed or vented top crust. Paint pie crust with milk and sprinkle with sugar. Bake Fruits of the Forest Berry Pie for 40-45 minutes. Tent edges of pie crust if necessary.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  La Rioja is a small region in the north of Spain, most famous for its high quality wines. The cuisine of La Rioja may not be as famous as its wines, but there are some fabulous-tasting classic dishes from the area. One of them is this potato recipe, "patatas riojanas." It is a relatively simple soup that has chunks of potatoes, fresh Spanish chorizo sausages, onion, garlic and Spanish paprika. This is guaranteed to satisfy your hunger and warm you from the inside out.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb potato
                                                                  • Yes No 2 1/2 lb, 1/4 kg chorizo
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 4 tbsp virgin olive oil
                                                                  • Yes No 16 500 milliliter oz beef broth
                                                                  • Yes No 6 178 milliliter oz white wine
                                                                  • Yes No 1 tbsp spanish paprika
                                                                  • Important Note re Spanish Chorizo: This sausage is very different than Mexican or Caribbean chorizo. Spanish chorizo is a firm, dry sausage where most Mexican chorizo is fresh and soft, not cured. It also has different spices than Spanish Chorizo, so it is not a good substitute for this recipe. If you need a substitute, use Portuguese Linguica sausage, which is very similar to Spanish Chorizo and should be easy to find in your local supermarket. Introduction to Spanish Chorizo explains the differences in the varieties of the classic Spanish chorizo sausages.
                                                                  • Peel potatoes and cut into 1 to 1 1/2 inch chunks. Cut chorizo into 1-inch pieces. Peel and chop the onion. Peel and slice the garlic.
                                                                  • Pour olive oil into a large heavy bottom frying pan. Sauté the chopped onion and chorizo in a few tablespoons of olive oil until onions are translucent, then add garlic slices for 1 minute. Remove pan from heat.
                                                                  • Pour broth and white wine into the onion and chorizo mixture. Add the rest of the ingredients and stir. Heat to a boil, then reduce heat and simmer on low until potatoes are cooked. Be sure to check liquid level, adding more broth if needed.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4 ½servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Although the tomato mixture and tangy lemon marinade complement the full-flavored chicken thighs, you can use this same preparation with tuna steaks. Roast the tomatoes while the chicken marinates. Garnish with fresh parsley.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 8 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Prepare grill.
                                                                  • To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 15 minutes, turning the bag occasionally.
                                                                  • Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
                                                                  • Preheat oven to 425°.
                                                                  • To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining ingredients, stirring gently. Serve with chicken.
                                                                  • Wine note: Chicken on its own is a flexible partner for wine, but the capers, lemon, and parsley in this dish call for a varietal that can handle the briny, tart, and herbal qualities of these ingredients: sauvignon blanc. Try Dry Creek Vineyard Fume Blanc 2006 from Sonoma County, California ($14.50). —Karen MacNeil
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4servings (serving size: 2 chicken thighs and 1/4 cup tomato mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Mache, or lamb's lettuce, is a tender, nutty green. If it's unavailable, try watercress as a delicious substitute.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp champagne vinegar
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 lb baby carrot
                                                                  • Yes No 1/2 10 oz medium fennel bulb
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 3 1 1/4 cup small oranges, and, carved using a sharp knife
                                                                  • Yes No 4 cup mache
                                                                  • Make the dressing: Whisk together lemon juice, vinegar, salt, and sugar in a medium bowl; season with pepper. Add oil in a slow, steady stream, whisking constantly until emulsified.
                                                                  • Make the salad: Toss carrots and fennel in bowl with dressing to coat. Let stand until softened, about 15 minutes. Using a slotted spoon, transfer carrot-fennel mixture to a large bowl; discard excess dressing. Add shallot, orange segments, and mache; toss to combine. Divide salad among 4 serving plates.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Chicken Curry
                                                                   15 m

                                                                  Whip up this 30-minute chicken curry recipe and enjoy Indian cuisine in the comfort of your own home.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp curry powder
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No white rice
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 1/4 1 oz cup almond
                                                                  • Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds. Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This refreshing, simple dessert is a delicious twist on a summer standby, and it's great to have on hand for hot afternoons. For a frozen mint iced tea, add several fresh mint sprigs with the lemon juice and sugar mixture; discard mint before freezing.

                                                                  Ingredients
                                                                  • Yes No 3 family sized tea bags
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp light colored corn syrup
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No slice lemon
                                                                  • Yes No mint
                                                                  • Place tea bags in a large bowl. Pour boiling water over tea bags; steep 10 minutes. Remove and discard tea bags.
                                                                  • Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat. Remove from heat; let stand 5 minutes. Add sugar mixture and fresh lemon juice to tea; stir to combine. Let cool to room temperature. Pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for at least 6 hours or until firm. Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy. Spoon into a container; cover and freeze for up to 1 month. Garnish with lemon slices and mint sprigs, if desired.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze

                                                                  Smoking ears of corn, in the husks, over wood chips for 30 minutes creates an amazingly rich, smoky flavor. After the corn is smoked, top it with thyme butter for a fresh herb note.

                                                                  Ingredients
                                                                  • Yes No hickory wood chips
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 8 ear corn
                                                                  • Soak wood chips in water at least 30 minutes.
                                                                  • Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
                                                                  • Stir together butter and thyme.
                                                                  • Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Rub corn with butter mixture. Pull husks back over corn.
                                                                  • Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line. Place corn on upper food rack; cover with smoker lid.
                                                                  • Cook 30 to 40 minutes. Remove from smoker, and let stand 10 minutes. Pull husks back, and serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8ears corn
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal