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                                                                  Ingredients
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 24 large pitted dates
                                                                  • Yes No sugar, granulated
                                                                  • Place almonds on a baking sheet, and bake at 250° for 8 to 10 minutes or until warm. Slowly feed almonds through a food grinder fitted with a coarse plate. Switching to a fine grinding plate, feed almonds through grinder 3 or 4 times until smooth. Transfer to a bowl, and stir in lemon rind.
                                                                  • Combine 2 tablespoons water and 6 tablespoons sugar in a small saucepan; bring to a boil. Reduce heat to medium-high. Add butter and ground almonds, stirring vigorously until mixture leaves sides of pan. Transfer mixture to a small bowl. Cover and let cool 5 minutes.
                                                                  • Cut a lengthwise slit down center of each date to (but not through) the bottom, leaving ends intact. Mold a heaping teaspoonful of almond paste into a football shape; stuff inside date. Gently press sides until paste pushes up slightly above top of date. Pour a layer of sugar on a small plate. Roll each stuffed date in sugar. Serve immediately.
                                                                  • *One 7-ounce tube of almond paste may be substituted for fresh almond mixture. Knead lemon rind into paste, and proceed with recipe. You may also use a food processor or blender for grinding almonds, but results will not be as smooth. Any leftover almond paste should be covered and chilled up to 3 months. Bring to room temperature before using.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate

                                                                  Extremely healthy and naturally fat-free, sweet mango ice provides both vitamins A and C from the mangoes and orange juice. Enjoy this simple, make-ahead dish as a warm weather dessert or afternoon snack.

                                                                  Ingredients
                                                                  • Yes No 3 cup coarsely chopped mango
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Combine all the ingredients in a blender or food processor, and process until smooth (the ingredients may need to be processed in 2 batches).
                                                                  • Press mango mixture through a fine sieve over a bowl; discard solids. Pour mixture into an 8-inch square baking dish; cover and freeze 4 hours or until firm. Place mixture in a food processor, and process until slushy. Freeze for 3 hours. Soften slightly in the refrigerator for 30 minutes before serving.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Guava and ginger are a tasty match. For best results, don't allow the milk mixture to boil.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup non-fat powdered milk
                                                                  • Yes No 1 12 oz evaporated fat free milk
                                                                  • Yes No 7 oz guava paste
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 1/4 cup diced crystallized ginger
                                                                  • Yes No crystallized ginger
                                                                  • Yes No mint
                                                                  • Combine dry milk, evaporated milk, and guava paste in a medium saucepan over low heat. Cook 15 minutes or until guava paste dissolves, stirring constantly.
                                                                  • Combine vanilla, salt, and yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 10 minutes or until mixture thinly coats the back of a spoon or registers 160° on a thermometer, stirring constantly with a whisk (do not boil). Remove from heat, and stir in reduced-fat milk. Immediately pour mixture into a bowl. Cover and chill 3 hours. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir chopped ginger into mixture. Spoon gelato into a freezer-safe container. Cover and freeze 2 hours or until firm. Garnish with additional ginger and mint, if desired.
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    chop

                                                                  Prep: 30 min., Bake: 45 min., Stand: 10 min. We used half of one of the Herb-Roasted Chickens in this recipe.

                                                                  Ingredients
                                                                  • Yes No 18 jumbo pasta shells (conchigglie)
                                                                  • Yes No 2 10 oz frozen chopped spinach
                                                                  • Yes No 2 cup chopped herb roasted chickens
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 16 oz low fat cottage cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 16 oz alfredo sauce
                                                                  • Prepare pasta shells according to package directions.
                                                                  • Meanwhile, drain chopped spinach well, pressing between paper towels.
                                                                  • Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.
                                                                  • Spread half of jarred Alfredo sauce in a lightly greased 13- x 9-inch baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.
                                                                  • Bake, covered, at 350° for 40 to 45 minutes or until filling is hot and sauce is bubbly. Remove from oven, and let stand 10 minutes.
                                                                  • Note: To make ahead, prepare recipe as directed through Step 4. Cover and freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, covered, for 1 hour and 20 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ojai resident Claud Mann, chef and cohost of the TBS show Dinner and a Movie and a regular contributor to Edible Ojai, makes this dish constantly during the summer. His wife's father, who grew up in Acapulco, invented it and called it Perlita, or "little pearl," for daughter Perla. The title also refers to the bright bits of fish in the ceviche. Notes: The citric acid in lime juice firms fish and makes it opaque, so ceviche looks and tastes cooked but isn't. As with sushi, if you want to be extra careful, shop at a trusted market, tell the fishmonger that you plan to eat the fish raw, and always use safe kitchen practices.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb sea bass
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 tbsp pickled jalapeños (sometimes labeled
                                                                  • Yes No 1/2 medium sweet white onion
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/2 cucumber
                                                                  • Yes No 4 oz pitted green olive
                                                                  • Yes No 1/2 cup feta cheese
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 firm ripe avocado
                                                                  • Yes No coarse kosher salt
                                                                  • Yes No thick tortilla chip
                                                                  • Yes No mexican hot chile sauce
                                                                  • In a medium bowl, combine fish and 2 tbsp. each of lime and lemon juice. Cover and refrigerate at least 3 hours and up to 6, stirring occasionally.
                                                                  • Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled jalapeño juice in a large bowl.
                                                                  • Drain fish in a colander, discarding juices, and add to olive-oil mixture. Toss to coat.
                                                                  • Add pickled jalapeños, onion, tomatoes, cucumber, olives, cheese, serrano, and cilantro. Peel avocado, cut into 1/2-in. cubes, and toss gently with remaining 1 tbsp. lemon juice; add to bowl and toss ceviche gently and thoroughly. Season to taste with salt and remaining 1 tbsp. lime juice. Serve with tortilla chips and hot chile sauce.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 9appetizer servings
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for The Ultimate Snickerdoodles makes the tastiest cinnamon cookies.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 2 tsp cream of tartar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tsp cinnamon extract
                                                                  • Yes No 10 1/2 oz cinnamon chips
                                                                  • Yes No 4 tsp cinnamon, ground
                                                                  • Yes No 1/4 cup sugar in the raw
                                                                  • In a large bowl combine 1st set of ingredients with a wire whisk. Set aside. In a mixing bowl, cream butter and sugars. Add eggs one at a time. Once combined, add extract and stir. While mixing slowly add flour mixture until cookie dough is formed. Hand stir-in chips. Place cookie dough in refrigerator to rest while oven is heating. May either make that day or the next. Also, dough may be kept for 3 months in freezer in an airtight container. Preheat oven to 400 degrees F. Lightly grease cookie sheet. Mix last 2 ingredients in shallow bowl. Take 1 tablespoon at a time of dough and roll into balls. Roll in cinnamon-sugar mixture and place on cookie sheet. Bake for 6 to 8 minutes. Cool in pan on rack for 2 minutes. Remove cookies to wire rack to cool completely. Makes 44 cookies.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 4 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 1 cup 1% low-fat milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 5 cup thinly sliced yukon gold potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Combine 2 tablespoons half-and-half with flour in a large bowl, stirring with a whisk. Add the remaining half-and-half, cheese, and next 5 ingredients (cheese through garlic), stirring with a whisk. Arrange half of the potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Pour half of the milk mixture over potato slices, stirring the milk mixture immediately before adding. Repeat procedure with remaining potato slices and milk mixture. Bake at 400° for 1 hour and 10 minutes or until potatoes are tender and golden brown.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 9servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour

                                                                  Tres leches cake is usually served in a sheet cake pan, because it's sponge cake that has been drenched with a mixture of condensed milk, evaporated milk, and cream. The pan allows the extra liquid to pool at the bottom and eventually soak up into the cake. But if you make the cake a day ahead of time, and the milk mixture is allowed to soak into the cake overnight, you can serve it as a beautiful layer cake with fluffy meringue icing. This delicious coconut version has coconut milk in both the cake itself, and in the "three milk" mixture that moistens the cake.

                                                                  Ingredients
                                                                  • Yes No white cake mix
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 4 oz sour cream
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp rum
                                                                  • Yes No 1 tsp coconut flavoring
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 5 oz evaporated milk
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No 1/3 cup coconut milk
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tbsp corn syrup
                                                                  • Yes No pinch salt
                                                                  • Yes No sweetened flaked coconut
                                                                  • Preheat the oven to 350 degress. Add the cake mix to the mixing bowl of a standing mixer. (Or a large bowl, if you are going to mix it by hand with a whisk). Add the eggs and ½ cup water, and mix on low speed for 30 seconds. Add the softened cream cheese, melted butter, 1 teaspoon vanilla, coconut flavoring, and 2 tablespoons rum (optional) and mix on medium speed for 1 – 2 minutes, until well-blended. Pour into 2 9-inch cake pans lined with wax paper. Bake for about 20 minutes, just until a toothpick inserted into the middle comes out clean. Let cake cool for 15 minutes. While cake cools, make the milk ‘syrup’ that will soak into the cooled cake. In a bowl, whisk together the condensed milk, the evaporated milk, the whipping cream (those are the three kinds of milk, or ‘tres leches’), the coconut milk, 1 teaspoon vanilla, and a pinch of salt. Remove the cakes from the pan, and peel the wax paper off of the bottom. Place the wax paper back into the pan. Flip the cakes over and place them back into the pans upside down, with the porous sides facing up. Slowly drizzle half of the milk mixture over each cake. It will not soak in immediately, and may pool in the sides and the bottom at first. Tilt pan around some to help distribute the milk mixture. Cover cakes with saran wrap and chill for 3-4 hours or overnight. To make the meringue topping, place egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk. Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil. When the temperature of the sugar syrup reaches about 240 degrees Fahrenheit (after about 3 minutes), turn on the mixer and start beating the egg whites. When the temperature reaches 250 degrees Fahrenheit (117 degrees Celsius), remove the syrup from the heat. (The total cooking time is about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened.) The egg whites should be forming stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue until it cools, about 5 minutes. Place one layer of the cake onto a plate, and spread a layer of icing over the top. Top with other layer. Spread sides and top of cake with icing. Sprinkle top with shredded coconut.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 cup cubed mango
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 6 oz skinless yellowtail snapper fillets
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp jerk seasoning
                                                                  • Combine mango and next 4 ingredients in a bowl. Cover and chill until ready to serve.
                                                                  • Brush snapper with melted butter, and coat both sides with seasoning.
                                                                  • Heat a large cast-iron or heavy-bottom skillet until hot. Cook fish 2 minutes on each side or until opaque. Serve with mango salsa.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Sticky sweet replaces blazing buffalo with these tasty wings. Serve them as finger food appetizers for an outdoor party or as the main course for a family dinner when paired with seasonal sides.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp asian chili paste
                                                                  • Yes No 2 lb chicken wings, at joint
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1 1/2 tsp hoisin sauce
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1 scallion
                                                                  • In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.
                                                                  • Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.
                                                                  • In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.
                                                                  • Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 7appetizer servings or 2 main course servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  This recipe never fails to enchant anyone who makes it. Have it for breakfast, lunch, or dinner. Prep and Cook Time: about 30 minutes. Notes: Use best-quality potato chips—medium-thick and not too brown (otherwise the dish will taste burned).

                                                                  Ingredients
                                                                  • Yes No a 1/2 tbsp tbsp mixture of, vegetable oil and, butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 tsp finely shredded ginger
                                                                  • Yes No 3 serrano chili pepper
                                                                  • Yes No 1/2 cup coarsely chopped cilantro
                                                                  • Yes No 4 big handful plain potato chips from a just
                                                                  • Yes No 4 egg
                                                                  • Yes No sea salt
                                                                  • Heat butter in a sturdy, well-seasoned medium frying pan, preferably cast iron, over medium heat. Add onion and cook, stirring occasionally, until softened and just beginning to brown. Stir in garlic paste, ginger, and chiles. Stir for a moment or two, then add cilantro. Crumble in chips, tossing or stirring the contents of the pan to combine them thoroughly.
                                                                  • Make 4 “nestsâ€� in the surface of the potato-chip mixture—they don't need to be perfect hollows—and crack an egg into each. Pour 1 tbsp. water down the inside edge of the pan to generate some steam. Cover skillet tightly and reduce heat to low. Let eggs steam just long enough to set whites (6 to 8 minutes; gently touch one with a spoon to see if it's done the way you'd like). Season to taste with salt and turn out onto waiting plates.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  We call these "power" muffins because they're loaded with B vitamins from whole wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil. You can freeze the muffins for up to a month, then thaw them at room temperature, or microwave each muffin at HIGH 15 to 20 seconds.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup vanilla low fat yogurt
                                                                  • Yes No 1/2 cup 2% reduced fat milk
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup slivered almond
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 400°.
                                                                  • To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, granulated sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of 30 muffin cups coated with cooking spray.
                                                                  • To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.
                                                                  Yields: 15servings (serving size: 2 muffins)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No yellow butter cupcakes
                                                                  • Yes No royal icing
                                                                  • Yes No thin fruit leather
                                                                  • Dip tops of cupcakes in royal icing, letting excess drip off, then let stand until set. Unroll fruit leather, and cut strips 1 1/4 inches wide and 6 inches long. Fold ends in toward the center, forming a 3-inch piece. Cut another strip 1/4 inch long and 1/2 inch wide. Wrap strip around center of folded piece, scrunching to form a bow. Press on top of cupcake, seam side down. Repeat.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dip

                                                                  These tangy glazed nuts go perfectly with a glass of sherry. Return to Healthy Almond Menu

                                                                  Ingredients
                                                                  • Yes No 10 oz almond
                                                                  • Yes No 1/4 cup reduced sodium tamari
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.
                                                                  • In a medium bowl, combine tamari and maple syrup. Add almonds, and toss until thoroughly coated. Lightly cover the baking sheet with cooking spray, and spread almonds evenly on sheet.
                                                                  • Roast in oven until deep brown, stirring once, 15 to 17 minutes. Immediately transfer to a clean baking sheet, and spread out almonds, separating so nuts don't touch. Let cool before serving.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast in oven
                                                                  • Yes No
                                                                    serve

                                                                  With only a few ingredients, you can transform shredded wheat cereal into these whimsical holiday wreaths. Let the kids help shape and decorate them.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz vanilla candy coating
                                                                  • Yes No green paste food coloring
                                                                  • Yes No 2 1/2 mini cup coarsely crushed wheat cereal biscuits
                                                                  • Yes No morsels, mini candy coated chocolate pieces, red cinnamon candies, swirled holiday white
                                                                  • Microwave vanilla candy coating in a medium bowl at MEDIUM (50% power) 3 minutes, stirring after every minute. Stir in desired amount of food coloring. Add cereal, stirring gently to coat. Drop cereal mixture by heaping tablespoonfuls onto wax paper; shape each spoonful into a wreath. Decorate with assorted candies. Let cookies stand about 30 minutes until firm.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 18
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 3 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 lb crimini mushroom (baby portobello)
                                                                  • Yes No 1/2 cup kasha
                                                                  • Yes No 2 1/2 cup low-sodium chicken broth
                                                                  • Yes No all purpose flour
                                                                  • Yes No 2 two lb rock cornish game hen
                                                                  • Yes No 1/4 cup white wine
                                                                  • Yes No 1/2 lb orechiette pasta, cooked
                                                                  • Yes No 1/3 cup loosely packed parsley
                                                                  • Preheat oven to 425 degrees. place a roasting pan in it. Melt 2 tablespoons butter in a skillet over medium heat. Add onions, cook 10 to 12 minutes; add mushrooms, cook until tender. Add kasha and 2 cups stock. Cook until kasha is tender, about 20 minutes. Set aside.
                                                                  • Melt 1 1/2 tablespoons butter in a cast-iron skillet over medium-high heat. Flour hens and cook, skin side down, with backbones, until golden brown, 6 to 8 minutes. Turn, and cook 3 to 5 more minutes. Transfer hens to roasting pan; roast for about 20 minutes.
                                                                  • Pour grease from skillet. Over high heat, add wine, and use a wooden spoon to scrape up brown bits. Lower heat, add remaining stock, and cook until reduced by a third, 5 minutes. Stir in remaining butter.
                                                                  • Stir cooked pasta and parsley into kasha. Season, and heat through. Serve hens over kasha pilaf, and spoon sauce over hens.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 heaping tbsp kosher salt
                                                                  • Yes No 1 tsp crushed crushed red chili pepper
                                                                  • Yes No 24 egg roll wrappers
                                                                  • Yes No 2 qt peanut oil
                                                                  • Prepare the chili-garlic salt (this can be done ahead of time). Place rough chopped garlic and oil in a small sauté pan and cook over medium-high heat for 2-3 minutes until garlic is golden and crispy. Drain on a paper towel. In a mortar and pestle crush salt, chili and garlic together - it should be well combined but still have some texture. Set aside.
                                                                  • Heat about 2-inches of vegetable oil to 375 degrees F. Stack your egg roll wrappers on top of each other neatly and slice into long 1/2-inch wide strips. Loosely separate and fry in batches for 20-25 seconds until golden and crispy. Using a wire strainer or slotted spoon, drain and dump into a large metal mixing bowl. While still hot, season with chili-garlic salt and toss to coat (just like french fries ).
                                                                  • Serve crispy strips standing up in a glass as a fun appetizer or serve as a tasty snack alongside a cold beer watching the game!
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A 9-by-13-in. pan makes flat rectangles ideally sized for the Ultimate S'more, but you could also use a 9-in. square pan--the marshmallows will be thicker, though. The recipe comes from Cindy Pawlcyn, chef-owner of Mustards Grill in Napa as well as Cindy's Backstreet Kitchen and Go Fish (both in St. Helena, California).

                                                                  Ingredients
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 2 unflavored gelatin
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Coat a 9- by 13-in. pan with cooking-oil spray. Stir cornstarch and powdered sugar together in a large bowl, then dust pan with half of mixture, tipping to coat. Set remaining cornstarch mixture aside.
                                                                  • Put egg whites in the large bowl of a mixer. Stir 1/4 cup cool water and the gelatin in a glass measuring cup; let stand to soften while you make syrup.
                                                                  • Stir granulated sugar, corn syrup, and 2/3 cup water in a small saucepan. Insert a candy thermometer. Boil over high heat, tipping pan occasionally to cover thermometer bulb, until 240°, 6 to 10 minutes. Immediately microwave gelatin mixture until it dissolves, about 30 seconds, and also beat egg whites on high speed into soft peaks. Stir steaming gelatin into hot syrup.
                                                                  • Pour about 3 tbsp. syrup at a time into egg whites (stop mixer if needed to keep syrup from flying up onto inside of bowl), beating on high speed 20 to 30 seconds after each addition. Continue to beat until meringue holds soft peaks and underside of bowl is completely cool, 5 to 7 minutes. Beat in vanilla.
                                                                  • Spread marshmallow mixture in coated pan, using an oiled metal spatula. Let stand until firm enough to cut, 2 hours. Sprinkle with 2 tbsp. reserved cornstarch mixture, then cut with a pizza cutter or scissors into 12 rectangles to fit graham crackers; you may have leftover marshmallows.
                                                                  • Toss marshmallows in bowl with remaining cornstarch mixture to coat.
                                                                  • Make ahead: Up to 4 days, chilled airtight with plastic wrap between layers; coat with more cornstarch mixture if they get sticky.
                                                                  • Note: Nutritional analysis is per marshmallow.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 12
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 2 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate

                                                                  Coat the fillets and prepare the batter for hush puppies while you wait for the oil to come up to temperature. You can also make the tartar sauce up to two days ahead and keep it refrigerated. If you don't like catfish, use halibut, tilapia, or another flaky white fish.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup organic canola mayonnaise
                                                                  • Yes No 1 tbsp dill pickle relish
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tsp prepared horseradish
                                                                  • Yes No 3/4 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 8 cup peanut oil
                                                                  • Yes No 6 6 oz catfish fillet
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 9 oz all purpose flour
                                                                  • Yes No 1 1/4 cup cornmeal
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 2/5 oz all purpose flour
                                                                  • Yes No 1/3 cup cornmeal
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp grated onion
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 large egg
                                                                  • To prepare tartar sauce, combine first 6 ingredients. Cover and chill.
                                                                  • To prepare catfish, clip a candy/fry thermometer to a Dutch oven; add oil to pan. Heat oil to 385°.
                                                                  • Sprinkle fillets evenly with 1/2 teaspoon salt. Place 4.5 ounces (1 cup) flour in a shallow dish. Combine remaining 4.5 ounces (1 cup) flour, cornmeal, and black pepper in a shallow dish. Combine 2 cups buttermilk and 2 eggs in a shallow dish. Dredge fillets in flour; dip in buttermilk mixture. Dredge in cornmeal mixture; shake off excess breading. Place 2 fillets in hot oil; cook 5 minutes or until done, turning occasionally. Make sure oil temperature does not drop below 375°. Remove fillets from pan using a slotted spoon; drain on paper towels. Return oil temperature to 385°. Repeat procedure twice with remaining fillets.
                                                                  • To prepare hush puppies, weigh or lightly spoon 3.4 ounces (3/4 cup) flour in dry measuring cups; level with a knife. Combine 3.4 ounces flour and remaining ingredients. Drop batter 1 tablespoonful at a time into pan; fry at 375° for 5 minutes or until browned, turning frequently. Remove hush puppies from pan using a slotted spoon; drain on paper towels.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 1 fillet, 2 hush puppies, and 4 teaspoons tartar sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup whole wheat flour
                                                                  • Yes No 3/4 cup yellow cornmeal
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup frozen corn kernel
                                                                  • Yes No 1/3 cup minced red onion
                                                                  • Yes No 2 tbsp minced jalapeño chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 425°.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Make a well in center of mixture. Combine milk, oil, honey, and egg. Add to flour mixture, stirring just until moist. Fold in corn, onion, and jalapeño.
                                                                  • Place a cast-iron cornstick pan in a 425° oven for 5 minutes. Remove from oven; immediately coat with cooking spray. Spoon batter into pan. Bake at 425° for 18 minutes or until lightly browned. Remove from pan immediately; serve warm.
                                                                  Yields: 12(serving size: 1 cornstick)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Tuna is a wonderfully rich, slightly fatty fish. Using grapefruit to sear it gives a really nice contrast of flavours. It's quick to prepare and it will definitely be a talking point when you have guests round for dinner. The noodles are a great part of this dish, but can be an optional extra.

                                                                  Ingredients
                                                                  • Yes No grapefruits
                                                                  • Yes No 1 tbsp 1 tablespoon fish sauce
                                                                  • Yes No piece of sustainably sourced tuna
                                                                  • Yes No 1 tbsp 1 tablespoon sesame oil
                                                                  • Yes No 6 tbsp 6 tablespoons olive oil
                                                                  • Yes No 3 red chili pepper
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 of fresh coriander
                                                                  • Yes No 1 of fresh mint
                                                                  • Yes No cellophane noodle
                                                                  • Yes No 4 spring onions, at an angle
                                                                  • Tuna is a wonderfully rich, slightly fatty fish. Using grapefruit to sear it gives a really nice contrast of flavours. It's quick to prepare and it will definitely be a talking point when you have guests round for dinner. The noodles are a great part of this dish, but can be an optional extra.Squeeze the grapefruit juice and pour into a sandwich bag with the fish sauce. Add the piece of tuna. Tie up the bag, squeezing out most of the air so the tuna is completely covered in the juice. Leave for 40 minutes, after which time the outside of the tuna will be pale and "cooked". Now carefully pour the grapefruit juice from the bag into a bowl, dry off the tuna and put to one side.For the dressing, mix the sesame oil, olive oil and chillies into the grapefruit juice. Use as much chilli as you like, and season to taste. Tear off a good handful of coriander and mint from the bunches and put to one side to use for garnish later. Finely chop the remaining herbs and really pat these around the tuna to encrust it. Wrap in cling film and place in the fridge until needed.Boil the noodles for 1 minute until they are slightly flexible, drain and allow to steam dry and cool. Add a little olive oil to a hot non-stick pan, add your noodles and leave them until they are nice and crisp on one side. Now flip them over and do the same on the other side – it doesn't matter if some stick to the pan, just scrape them up and turn them over. Divide the crispy noodles between 4 plates. Slice your tuna up about 0.5cm thick – in Japan it's a sign of generosity to have nice thick slices of tuna, but I like them a little thinner as they are more delicate in the mouth.Place the tuna on the noodles, sprinkle over the torn-up herbs that you put to one side earlier, sprinkle with the spring onions and then drizzle a couple of spoonfuls of the dressing over the tuna. Before your eyes you will see the cut sides of the slices of fish begin to change colour and "cook". Serve straight away.• from Jamie's Kitchen
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We flipped for this ice cream in our Test Kitchen--the recipe got our highest rating--because it captures the taste of summer. Prep: 10 minutes; Cook: 20 minutes; Chill: 8 hours; Stand: 30 minutes; Freeze: about 2 hours.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 3/4 cup half and half
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 4 3 cup large peach
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tbsp peach preserves
                                                                  • Combine 3/4 cup sugar, egg yolks, and whole egg in a medium bowl. Scrape seeds from vanilla bean, and add seeds, pod, and half-and-half to saucepan. Warm over medium-high heat 8 minutes or until mixture begins to steam. Do not boil. Slowly whisk into egg mixture. Return to saucepan, and cook over medium heat, stirring constantly, 10 minutes or until mixture coats back of a spoon. Whisk in butter and cream. Let cool, and chill 8 hours.
                                                                  • Toss peaches with remaining 1/2 cup sugar and salt; let stand at least 30 minutes in a glass or stainless bowl.
                                                                  • Puree peaches and peach preserves in a blender until well combined but not completely smooth. Combine peach and custard mixtures, and freeze in an ice-cream maker according to manufacturer's instructions.
                                                                  Yields: 1quart
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No medium 8 sized globe artichokes
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No handful 1 of almonds
                                                                  • Yes No 2 handfuls of bread crumbs
                                                                  • Yes No handful 1 of fresh mint
                                                                  • Yes No handful 1 of fresh parsley
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 wineglasses of white wine
                                                                  • To prepare the artichokes (see pictures opposite), simply trim 2 inches below and above the base of the choke. Now what you need to do is trim back your artichoke leaves one by one, clicking them off until you get to the lovely paler yellow and more tender leaves. Using a pointed teaspoon, insert it right into the center of the artichoke flower and slowly turn it to remove the fluffy choke. Have a little peer in and try to remove most of the choke. Rub the artichoke with lemon to stop it from discoloring. You’ll get the hang of it when you do the rest. You’ll be left with 8 whole trimmed artichokes.Preheat the oven to 400°F. Toss the garlic, almonds, bread crumbs and herbs into a bowl, season, and loosen with a little olive oil. Scrunch together with your hands and stuff this mixture into the middle of each artichoke, really packing it in. You want to fit these snugly side by side in an appropriately sized baking dish. Sprinkle any excess filling over the top, drizzle generously with extra virgin olive oil and pour in your wine. Rip off a big enough piece of wax paper, wet and scrunch it under a tap, then tuck it over the artichokes and round the edges of the dish. Bake in the preheated oven for 30 minutes, then remove the wax paper and bake for a final 10 minutes. Serve in the middle of the table with seafood or any white meat.
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 1 1/2 oz heavy whipping cream
                                                                  • Fill a cocktail shaker with ice. Add the gin, Licor 43 and cream and shake well. Strain the drink into a chilled rocks glass and garnish with the bitters. note To caramelize bitters (which makes the drink more fragrant), add a small amount to a small, clean spray bottle (widely available at drugstores). Spray the bitters over the drink 3 times, simultaneously flaming the vapor by holding a lit match over the drink.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    flame

                                                                  Beets and potatoes roast alongside each other in the same pan. Wait until they're cooked to toss them together, though, or you'll end up with bright-pink potatoes. A fillet of salmon roasts at the same oven temperature, and a drizzle of creamy horseradish sauce tops them all.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb beet
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp dill, dried
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 1 1/2 lb skinless salmon fillets, about 1 inch thick
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp drained horseradish
                                                                  • Heat the oven to 450'. In a large roasting pan, toss the beets with 1 tablespoon of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the dill, and 1/8 teaspoon pepper. Cook in the upper third of the oven, stirring once, for 20 minutes.
                                                                  • Remove the pan from the oven and push the beets to one side. Add the potatoes to the pan, next to the beets, and toss them with the remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Return the pan to the oven and cook for 10 minutes. Stir the potatoes and beets, keeping them separate; return the pan to the oven.
                                                                  • Meanwhile, oil a baking sheet. Put the salmon on the baking sheet and sprinkle with 1/4 teaspoon of the salt, the remaining 1/4 teaspoon dill, and 1/8 teaspoon pepper. Put the pan in the oven with the vegetables (after you stir them at the end of Step 2). Cook until just done, about 10 minutes for 1-inch fillets.
                                                                  • Meanwhile, in a small saucepan, bring the cream just to a simmer. Remove from the heat and whisk in the horseradish, the remaining 1/4 teaspoon salt, and a pinch of pepper.
                                                                  • Stir the beets and the potatoes together. Serve the vegetables topped with the salmon and the horseradish sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  This recipe, which appeared in Executive Editor Dana Bowen?s feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine.

                                                                  Ingredients
                                                                  • Yes No 2 cup self-rising flour
                                                                  • Yes No 4 tbsp lard
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 4 oz cooked
                                                                  • Yes No country ham
                                                                  • Heat oven to 425°. Sift flour into a large bowl; mix in lard until the mixture has the consistency of cornmeal. Using a wooden spoon, stir in buttermilk to form a dough. Transfer dough to a floured work surface; knead briefly until smooth.
                                                                  • Roll dough into a 1/4"-thick rectangle. Cut dough into twelve 4" x 3" rectangles; transfer to a baking sheet. Bake until golden brown, about 15–20 minutes. Cool slightly. To serve, slice biscuits and stuff with ham.
                                                                  • MAKES 12 BISCUITS
                                                                  Cuisine:YesNovirginia
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  For her elegant interpretation of fruit danish, Grace Parisi tosses wedges of big purple plums with sugar and cardamom, then pinches them into neat little puff pastry pockets and bakes them.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No one 14 oz all butter puff pastry
                                                                  • Yes No 5 large purple plums
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1 large egg
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat the oven to 375° and line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry 1/8 inch thick. Cut the pastry into six 6-inch squares and transfer to the baking sheet; freeze for 5 minutes.
                                                                  • In a bowl, toss the plums with the 1/4 cup of sugar and the cornstarch and cardamom. Spoon the fruit and juices onto the center of each puff pastry square. Working with 1 square at a time, bring up all 4 corners and pinch them together in the center. Pinch the seams closed at the bottom corners to trap any juices, leaving the tops open to vent steam. Brush the pastries with the egg and sprinkle with sugar. Bake in the center of the oven for about 30 minutes, until puffed and golden. Let cool slightly and serve with scoops of vanilla ice cream.
                                                                  Cuisine:YesNodanish
                                                                  Yields: 6
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.

                                                                  Ingredients
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • /3 cup capers, drained
                                                                  • tbsp. packed oregano leaves
                                                                  • tbsp. white wine vinegar
                                                                  • /2 tsp. crushed red chile flakes
                                                                  • anchovy filets in oil, drained
                                                                  • cloves garlic
                                                                  • Kosher salt and freshly ground black pepper, to taste
                                                                  • Process oil, parsley, capers, oregano, vinegar, chile flakes, anchovies, and garlic in a food processor until a smooth sauce forms; season with salt and pepper.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    drain

                                                                  Dress up your favorite storebought mayonnaise with fresh parsley, chives, basil, dill, and oregano for a delicious herb mayonnaise spread.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic mayonnaise
                                                                  • Yes No 2 tbsp chopped organic parsley
                                                                  • Yes No 2 tbsp chopped organic chives
                                                                  • Yes No 1 tbsp chopped organic basil
                                                                  • Yes No 1 tbsp chopped organic dill weed
                                                                  • Yes No 1 tbsp chopped organic oregano
                                                                  • Stir together 2 cups mayonnaise, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives, 1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh dill, and 1 tablespoon chopped fresh oregano. Make a simple salad with boiled new potatoes and sliced green onions, or dollop on grilled chicken and pasta. Add to deviled eggs, or use as a dip for fresh vegetables.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    dip

                                                                  Use your favorite salad greens for this tasty first course. We liked the spiciness of arugula, but any other greens will work.

                                                                  Ingredients
                                                                  • Yes No 1 cup grape
                                                                  • Yes No 1/4 cup maple balsamic dressing
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 cup loosely packed spinach
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 2 tbsp crumbled goat cheese (chèvre)
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 350°.
                                                                  • Combine the tomatoes and 2 tablespoons Maple-Balsamic Dressing; toss well to coat. Arrange tomatoes, cut sides up, on a jelly-roll pan coated with cooking spray. Bake at 350° for 30 minutes or until tomatoes soften. Cool completely.
                                                                  • Combine tomatoes, baby arugula, and onion in a large bowl. Drizzle with the remaining 2 tablespoons Maple-Balsamic Dressing; toss gently to coat. Sprinkle evenly with cheese and pepper.
                                                                  Yields: 6servings (serving size: about 1 1/3 cups salad and 1 teaspoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  In this contemporary take on a classic, barley replaces noodles and a sprinkle of lemon zest and parsley brightens the broth.

                                                                  Ingredients
                                                                  • Yes No 10 cup water
                                                                  • Yes No 3 chicken drumsticks and bone in chicken breast
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 6 sprig thyme
                                                                  • Yes No 12 sprig flat leaf parsley
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 cup pearl barley
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 2 tsp grated lemon zest
                                                                  • Yes No 2 tsp olive oil
                                                                  • Bring water, chicken, onion, whole garlic cloves, bay leaves, thyme and parsley sprigs, peppercorns, carrots, and celery to a boil in a pot, skimming foam from surface as necessary. Reduce heat, and gently simmer until broth turns deep gold, about 1 1/2 hours. Let cool, then skim fat from surface.
                                                                  • Meanwhile, cook barley according to
                                                                  • package instructions.
                                                                  • Strain stock, reserving chicken breasts
                                                                  • and discarding all other solids. Remove
                                                                  • meat from bone, and shred into 2-inch
                                                                  • pieces. Reheat stock and chicken in a
                                                                  • saucepan, and stir in salt.
                                                                  • Just before serving, finely chop remaining
                                                                  • parsley with the lemon zest until
                                                                  • combined. Heat oil in a skillet over
                                                                  • medium-high heat. Add sliced garlic,
                                                                  • and cook, stirring, until fragrant but not
                                                                  • browned, about 30 seconds.
                                                                  • Divide barley, stock, and chicken
                                                                  • among 6 bowls. Garnish with sliced garlic
                                                                  • and parsley-lemon mixture.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No large 2–3 eggs
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No a of butter
                                                                  • Yes No a small handful cheddar cheese
                                                                  • Omelets are tasty and super-quick to knock together. A simple omelet is delicious, whether you’re eating it for breakfast, lunch, or even dinner on those nights when you don’t want to be in the kitchen for long.To make your simple, basic omeletCrack the eggs into a mixing bowl with a pinch of salt and pepper • Beat well with a fork • Put a small frying pan on a low heat and let it get hot • Add a pat of butter • When the butter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly • When the omelet begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (I sometimes grate mine directly on to the omelet) • Using a spatula, ease around the edges of the omelet, then fold it over in half • When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plateThis recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate

                                                                  Chimichurri - an Argentine condiment - is a thick herb sauce packed with flavor. Roasted potatoes are the perfect accompaniment. You can also prepare this recipe with a pork tenderloin or pork loin.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat-free low-sodium chicken broth
                                                                  • Yes No 1 canned chipotle chile in adobo sauce
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1/4 cup fat-free low-sodium chicken broth
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup shredded carrot
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • To prepare pork chops, combine 3/4 cup chicken broth and chipotle chile in a blender; process until smooth. Combine chile mixture and pork chops in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Remove chops from bag; discard marinade.
                                                                  • To prepare Chimichurri Sauce, combine parsley and next 7 ingredients (parsley through garlic) in a blender; process until smooth. Pour into a bowl; stir in carrot and onion. Set aside.
                                                                  • Prepare grill.
                                                                  • Place the chops on grill rack coated with cooking spray; cook 5 minutes on each side or until done. Serve with Chimichurri Sauce.
                                                                  Yields: 4servings (serving size: 1 pork chop and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 2/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 1/2 cup homemade stock, more
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
                                                                  • In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
                                                                  • Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
                                                                  • Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This is an absolutely genius combination. It's not very often that mozzarella gets cooked in a credible way but this is one time it does. I love the whole idea of putting the bread, mozzarella and smoky bacon together because when cooked they complement each other so well ? the bread goes really crisp and soaks up all the lovely juices, the milky mozzarella starts to melt and go really gooey, and served with a fresh herb salad it's lovely. Great for a starter or a snack, and I've even made little mini ones as canapés (dare I say that word?!).

                                                                  Ingredients
                                                                  • Yes No 1 of ciabatta bread
                                                                  • Yes No pancetta
                                                                  • Yes No 2 lemons
                                                                  • Yes No large 4 buffalo mozzarella cheeses
                                                                  • Yes No fresh rosemary
                                                                  • Yes No 1 of garlic
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No handful 3 handfuls of mixed fresh herbs
                                                                  • Yes No 1 good of nice black olives
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 5 tbsp 5 tablespoons lemon juice
                                                                  • Yes No 5 tbsp 5 tablespoons extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • This is an absolutely genius combination. It's not very often that mozzarella gets cooked in a credible way but this is one time it does. I love the whole idea of putting the bread, mozzarella and smoky bacon together because when cooked they complement each other so well – the bread goes really crisp and soaks up all the lovely juices, the milky mozzarella starts to melt and go really gooey, and served with a fresh herb salad it's lovely. Great for a starter or a snack, and I've even made little mini ones as canapés (dare I say that word?!).Remove the crusts from the ciabatta and tear up into rough 2.5cm/1 inch pieces. Throw into a bowl with the bacon and lemon zest. Divide each mozzarella into 8 similar-sized pieces and add to the bowl. Keeping the leaf tips on the rosemary sticks, remove the lower leaves and then smash these up in a pestle and mortar with the garlic. Stir in 8 tablespoons of olive oil, then pour this mixture over the bread, cheese and bacon. Marinate for anything from 15 minutes to an hour.Thread your mozzarella and bread on to your rosemary sticks, weaving the bacon in and around. Line up the kebabs on a wire rack and place under the grill on a very high heat until the bread and bacon are golden and crisp and the mozzarella is nice and gooey. While this is grilling make sure you keep an eye on it, as it can turn into a charred kebab very quickly. To make the dressing, chop up the olives and mix with the chilli, 5 tablespoons of the lemon juice and the same of olive oil. Season to taste.To serve the kebabs, dress the herbs with half of the olive dressing right at the last minute so the leaves stay nice and fresh, then use the other half of the dressing drizzled over the kebabs.Try this: Do exactly the same as above but swap the mozzarella for cubes of fresh white fish such as haddock, cod or monkfish.• from Jamie's Kitchen
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Stand: 15 min. We adapted this recipe from one on the Jolly Time Popcorn Web site (www.jollytime.com) called Glitterrazzi Popcorn. Find the edible gold dust at cake or party supply stores.

                                                                  Ingredients
                                                                  • Yes No 1 3.3 oz butter flavored microwave popcorn
                                                                  • Yes No 1 cup salted mixed nuts
                                                                  • Yes No 1 cup dried cranberry
                                                                  • Yes No 1 12 oz white chocolate morsels
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No edible gold dust
                                                                  • Place popcorn in a large bowl, discarding unpopped kernels. Stir in nuts and cranberries.
                                                                  • Microwave white chocolate morsels in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Pour over popcorn mixture, stirring until evenly coated.
                                                                  • Spread mixture in a 15- x 10-inch jelly-roll pan. Sprinkle evenly with cinnamon. Let stand 15 minutes or until chocolate hardens. Sprinkle with gold dust. Break into pieces; serve immediately, or store in an airtight container up to 3 days.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Olive oil helps to keep the fish moist, as well as adding a delicate flavor. Plan on cooking the fish 10 minutes per inch of thickness.

                                                                  Ingredients
                                                                  • Yes No 4 1 to 1 1/2 inch thick halibut fillets, each about 1 to 1 1/2 inches thick
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 thin slice lemon
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Preheat an oven to 425°F.
                                                                  • Place the fish in a shallow baking dish. Drizzle with half the olive oil and sprinkle with half the salt and pepper. Turn and drizzle with the remaining oil, and sprinkle with the remaining salt and pepper. Place a slice of lemon on top of each fillet.
                                                                  • Place in the oven and roast until the fish flakes easily with a fork, 10 to 15 minutes. Remove to a warm platter, sprinkle all with the minced chives and garnish with several stems of chives.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mince

                                                                  The essence of sweet, just-picked summer corn. Serve it hot or cold. Prep and Cook Time: about 1 hour, plus at least 2 hours to chill if served cold. Notes: Trombetta zucchini is pale green and curvaceous. Queso fresco is a mild, Mexican-style cheese.

                                                                  Ingredients
                                                                  • Yes No 3 large poblano chili pepper
                                                                  • Yes No 10 ear corn
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 2 tsp sea salt
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 medium regular zucchini
                                                                  • Yes No 8 small zucchini blossoms
                                                                  • Yes No 1 cup mild feta cheese
                                                                  • Turn on broiler. Put poblanos on a foil-lined rimmed baking sheet and roast 4 in. from heat, turning once, until blackened, 10 to 15 minutes total. Put poblanos in a bowl, cover, and let sit 30 minutes to loosen skins; then peel, stem, and seed. Cut poblanos into 1/2-in. dice and set aside.
                                                                  • Meanwhile, slice corn kernels from cobs. Heat olive oil in a large, wide pot over medium heat and add onion, serranos, and 2 tsp. salt. Cook, stirring occasionally, until softened, 5 minutes. Stir in garlic and corn kernels and cook 3 minutes more.
                                                                  • Pour just enough water into pot to cover corn. Bring to a simmer, covered, and simmer 15 minutes.
                                                                  • Put diced zucchini in a small saucepan with just enough salted water to cover. Bring to a simmer and cook until tender-crisp, about 2 minutes. Drain.
                                                                  • In batches, whirl corn soup in a blender until very smooth. Strain through a fine-mesh colander into a bowl, mashing to press out liquid. (If too thick, add some water.) Season with salt. To serve the soup hot, return to pot and reheat gently (do not boil); to serve cold, chill at least 2 hours.
                                                                  • Divide among 8 bowls. Top each bowl with 2 tbsp. diced poblanos, 2 tbsp. diced zucchini, and 2 zucchini blossom halves. Sprinkle each with 1 tbsp. cheese and serve the extra on the side.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Inspired by the farm-fresh avocados and lemons of California.

                                                                  Ingredients
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 lb halibut fillet
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 12 5 to 6 inch corn tortilla
                                                                  • Yes No 3 cup iceberg lettuce
                                                                  • Yes No avocado and salted lemon salad
                                                                  • Yes No yogurt sauce
                                                                  • Heat grill to high (450° to 550°). Mix seasonings in a small bowl. Put halibut on a rimmed baking sheet; coat with oil. Sprinkle with seasonings. Thread fish on 6 to 8 slender metal skewers. Oil cooking grate, using tongs and a wad of oiled paper towels.
                                                                  • Grill fish, covered, turning once, until just cooked through, 3 to 4 minutes total. Fill tortillas with lettuce, fish, and salad. Serve with yogurt sauce.
                                                                  • *If tortillas are very thin, buy double the amount and stack 2 per taco.
                                                                  • Note: Nutritional analysis is per taco with 1 tbsp. sauce.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 13
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Garnish these miniature crab cakes with chives for a savory appetizer. Serve with lemon wedges.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup fat-free mayonnaise
                                                                  • Yes No 2 tsp chopped chives
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup diced red bell pepper
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 3 tbsp reduced fat mayonnaise
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 cup panko bread crumb
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • To prepare aioli, combine first 5 ingredients in a small bowl; set aside.
                                                                  • To prepare crab cakes, combine bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk. Add panko and crabmeat; toss gently. Divide the crab mixture into 12 equal portions, shaping each into a 1-inch-thick patty.
                                                                  • Heat oil in a large ovenproof skillet coated with cooking spray over medium-high heat. Add patties; cook 2 minutes. Carefully turn patties over. Place pan in oven; bake at 350° for 6 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 2 crab cakes and about 1 tablespoon aioli)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  This recipe was created by Brownie, of Blondie & Brownie, for Peanut Butter & Co. Click here to buy the Crunch Time peanut butter. "I love Massaman Curry because it’s super easy to make and it just gets more flavorful with time. Sometimes I’ll make an extra big batch to ensure that I’ll have leftovers that I can whip into a pot pie. Traditional Massaman Curry has potato chunks, but with this recipe the potatoes take the form of a hearty mashed potato topping. The creamy mashed potatoes and richly peanutty curry make for a great twist on a classic cold-weather meal that’s both quick and intensely satisfying." -- Brownie

                                                                  Ingredients
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 lb potato
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp non-fat sour cream
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1 tbsp massaman curry paste
                                                                  • Yes No 1/4 cup peanut butter of your choosing
                                                                  • Yes No 1 1/2 cup canned light cocnut milk
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 cup mixed vegetables
                                                                  • Yes No 1/4 cup chopped peanut
                                                                  • Yes No 1/2 tbsp tamarind paste
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 tsp fish sauce
                                                                  • Yes No sriracha sauce, to taste
                                                                  • Yes No 1 pie crust
                                                                  • Preheat oven to 350°F.
                                                                  • Bring salt and 4 quarts of water to a rolling boil. Add potatoes and cook until tender, approximately 10 to 12 minutes. Drain potatoes and mash with sour cream and butter. Set aside.
                                                                  • In a small bowl or ramekin, dissolve tamarind paste with warm water. Once paste has dissolved, add cornstarch to mixture and stir until cornstarch is dissolved. Set aside.
                                                                  • In a large saucepan, heat the oil over medium heat. Add the onion and cook until translucent, stirring when needed, about 5 minutes. Add garlic, ginger, and shallots. Stir and sauté about 1 minute. Add in Massaman curry paste and stir to coat onion mixture. Once curry paste is incorporated add in peanut butter, mixing thoroughly. Stir in 1 cup of coconut milk and bring to a light boil. Add in chopped chicken and stir in additional ½ cup of coconut milk. Cook chicken until tender, approximately 10 to 15 minutes. Add mixed vegetables and peanuts. Stir in tamarind and cornstarch mixture, lime juice, fish sauce. Cook until vegetables are just tender. Add Sriracha sauce, to taste, if you like your curry spicy. Remove from heat and transfer to a large bowl to cool slightly before adding to pie crust.
                                                                  • Roll out your pie crust and lay it in an 8- or 9-nch pie plate. Fill pie shell with curry and top with mashed potatoes. Place pie plate on top of a baking sheet covered in aluminum foil (this will catch any drippings from the pie, if necessary). Bake in the center of the oven for 30 minutes or until crust is golden brown and tender. Remove from oven and cool for 10 minutes before serving. Cover and store any leftovers in the refrigerator.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  "Wow" your guests at your next gathering with this super easy and delicious spicy black bean hummus. Category Winner: Starters & Drinks. "I created this recipe three years ago based on a popular appetizer my friends ordered at a pizzeria in Greenville, South Carolina. I researched the ingredients and added my own variations to suit my preference for spicy flavors. I received glowing feedback from my husband and friends, and now I keep this recipe on hand for parties and tailgates." —Maureen Redmond, Easley, SC

                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp tahini
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 2 tbsp small jalapeño chili pepper
                                                                  • Yes No dash crushed red chili pepper
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 1 6 oz pita chips
                                                                  • Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 8servings (serving size: about 2 1/2 tablespoons hummus and 4 chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  The Douglas Fairbanks is one of a variety of cocktails named for film luminaries. Movie stars have celebrated the merits of the cocktail as well as lamented its abuses. Ginger Rogers and Fred Astaire helped to immortalize the cocktail. The first words Greta Garbo uttered on screen were “Gimme a whiskey, ginger ale on the side, and don’t be stingy, baby.” Asked about how she was mixed up in a delicate situation, Mae West replied, “Like an olive in a dry Martini.” These celebrities all have cocktails named after them. Thinking about those who played alcoholics in movies, however, there is no Ray Milland, Jack Lemmon, or Nicolas Cage, which shows that it pays to be respectful to your cocktail on screen. Like sandwiches, drinks have been regularly baptized for stars, and the Mary Pickford, named for the early motion picture icon, is one of the earliest. It was so popular in its time that Douglas Fairbanks, who later married Pickford, asked a bartender in Cuba to name a cocktail after him. The bartender did. Wouldn’t you? Most of the stars have faded into history, and so have their drinks. Presented here is one of the dusty relics.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 1 oz sweet vermouth
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No lemon peel
                                                                  • Shake the gin, brandy, and lime juice with ice; then strain into a chilled cocktail glass. Garnish with lemon peel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 cup vegetable broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 whole lemongrass
                                                                  • Yes No six thick fresh ginger
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No white pepper
                                                                  • Yes No 4 oz rice vermicelli
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 small lb eggplant
                                                                  • Yes No 1/4 lb shiitake mushroom cap
                                                                  • Yes No salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb firm tofu
                                                                  • Yes No 1/2 lb napa cabbage
                                                                  • Yes No 1/2 cup bean sprout
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 2 tbsp mint
                                                                  • Yes No lime and hot sauce
                                                                  • In a medium soup pot, combine the vegetable broth, water, lemongrass, sliced ginger and soy sauce and season generously with white pepper. Bring to a simmer, cover and cook over low heat until flavorful, about 20 minutes. Strain the broth into a heatproof bowl, pressing on the solids. Discard the solids.
                                                                  • Meanwhile, bring a medium saucepan of water to a boil. Cook the rice vermicelli until al dente, about 5 minutes. Drain and cool under running water.
                                                                  • Wipe out the soup pot and heat the vegetable oil. Add the eggplant and shiitake mushrooms, season with salt and white pepper and cook the vegetables over high heat, stirring occasionally, until softened and browned, about 8 minutes. Stir in the chopped ginger and garlic and cook until fragrant, about 1 minute. Add the tofu and cook, stirring gently once or twice, until lightly browned, about 4 minutes. Add the vegetable broth along with the cabbage and noodles and simmer just until the cabbage is wilted, about 2 minutes longer. Stir in the bean sprouts, cilantro and mint and season the soup with salt and white pepper. Serve the soup in deep bowls, passing lime wedges and hot sauce at the table.
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup orange juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 8 large navel orange
                                                                  • Yes No 2 tbsp orange liqueur
                                                                  • Yes No 1 pint sorbet
                                                                  • In a small, heavy saucepan, whisk the egg yolks with the eggs, orange juice, sugar and cornstarch. Cook over moderate heat, whisking constantly, until the mixture thickens and reaches 180° on a candy thermometer, about 5 minutes. Strain the custard through a fine sieve set over a bowl. Let cool to room temperature, stirring a few times. Press a sheet of plastic wrap directly on the custard and refrigerate until very cold, about 1 hour.
                                                                  • Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Cut in between the membranes to release the sections. Cut the orange sections into 1/2-inch dice.
                                                                  • Spoon the oranges into glasses or bowls and top each serving with 1 teaspoon of the orange liqueur, 1/4 cup of the orange custard and a scoop of the ice cream. Serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  The recipe for the make-ahead tomato sauce came from a Neapolitan farmer. He readies it before dawn to "cook" before heading out to the fields; throughout the day, the flavors of the garlic, tomatoes, olive oil, and basil all meld together.

                                                                  Ingredients
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No 2 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 cup loosely packed basil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb pasta
                                                                  • Yes No parmesan cheese
                                                                  • Make chile oil: Stir together 1/2 cup oil and 2 teaspoons red pepper flakes. Let stand at room temperature at least 2 hours or up to 2 days.
                                                                  • Make sauce: Core tomatoes and tear into bite-size pieces directly into a serving bowl. Add garlic, remaining 1/2 teaspoon red pepper flakes, the oregano, basil, 1 1/2 teaspoons salt, and remaining 1/2 cup oil. Lightly crush together using a wooden spoon. Let stand at room temperature 1 to 8 hours.
                                                                  • Bring a large pot of water to a boil; add salt to taste. Add pasta; cook until al dente. Drain. Add hot pasta to tomato mixture. Discard garlic cloves. Serve with Parmesan cheese for grating and with the chile oil for drizzling.
                                                                  Yields: 6as a first course
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate

                                                                  Margarita purists may need to sit down and take a few deep breaths before reading this post. We know, this is an unconventional recipe for margaritas. But we promise it's good — and, it turns out, the idea is not really that uncommon.

                                                                  Ingredients
                                                                  • Yes No 6 oz frozen limeade
                                                                  • Yes No 6 oz tequila
                                                                  • Yes No 6 oz light beer
                                                                  • Yes No crushed ice
                                                                  • See? We told you it was easy. Combine limeade, tequila, and beer in a blender, fill with ice, and blend until smooth.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend

                                                                  Definitely not a salad green, broccoli rabe needs cooking to round out its flavors. This rustic soup is an excellent way to do so. But before you add the greens to the pot, clean them thoroughly. After cutting broccoli rabe as indicated in the recipe below, place it in a large bowl of cold water and agitate it to loosen dirt. Lift the broccoli rabe from the bowl (leaving dirt and silt behind) and repeat if necessary.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 14 1/2 oz diced tomatoes in juice
                                                                  • Yes No 2 14 1/2 oz chickpeas in can
                                                                  • Yes No 1 1 lb broccoli rabe
                                                                  • Yes No 4 thick slice rustic whole wheat bread
                                                                  • Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
                                                                  • Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
                                                                  • Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
                                                                  • To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Thread various combinations of fruit, fresh small mozzarella cheese balls, and herbs on 6-inch wooden skewers up to three hours ahead.

                                                                  Ingredients
                                                                  • Yes No basil
                                                                  • Yes No small fresh mozzarella cheese balls
                                                                  • Yes No blackberry
                                                                  • Yes No mint
                                                                  • Yes No raspberry
                                                                  • Yes No strawberry
                                                                  • Yes No blueberry
                                                                  • Blackberry Skewers: 2 basil leaves, 2 fresh small mozzarella cheese balls, 2 to 3 blackberries
                                                                  • Raspberry Skewers: 2 mint leaves, 2 fresh small mozzarella cheese balls, 4 raspberries
                                                                  • Strawberry Skewers: 1 large basil leaf, torn in half; 2 strawberries; 1 fresh small mozzarella cheese ball
                                                                  • Blueberry Skewers: 1 large basil leaf, torn in half; 6 blueberries; 2 fresh small mozzarella cheese balls
                                                                  Cuisine:YesNosouthern
                                                                  Choucroute Garnie
                                                                   2 h 40 m

                                                                  Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish.; Jacques Pépin has adapted the recipe to make it quicker and easier—calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. He always serves two or three types of mustard with the choucroute—a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup kosher salt
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 3 lb baby back ribs
                                                                  • Yes No 6 lb sauerkraut
                                                                  • Yes No 1/4 cup peanut oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 20 juniper berry
                                                                  • Yes No 3 large bay leaf
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 1 1/2 cup pinot gris
                                                                  • Yes No 2 lb polish kielbasa
                                                                  • Yes No 10 skinless hot dogs
                                                                  • Yes No one 2 lb, 3 to 4 inch piece of boneless ham
                                                                  • Yes No 2 medium lb potato
                                                                  • Yes No assorted mustards
                                                                  • In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar. Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings. Seal the bag and refrigerate the ribs overnight or for up to 24 hours.
                                                                  • The next day, preheat the oven to 300°. Rinse the sauerkraut in cold water and squeeze dry. Set a large roasting pan over 2 burners on high heat and melt the duck fat. Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes. Stir in the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock and wine and bring to a rolling boil over high heat.
                                                                  • Meanwhile, rinse the pork ribs under cold water and pat dry. Nestle the pork ribs in the sauerkraut and bring back to a boil over moderately high heat. Cover tightly with foil and bake for 1 1/2 hours.
                                                                  • Remove the pork ribs from the sauerkraut. Cut down in between the ribs. Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs and ham. Cover and bake until the meats are hot, about 25 minutes. Discard the bay leaves.
                                                                  • Meanwhile, in a large saucepan, cover the potatoes with cold water, add salt and bring to a boil over high heat; cook the potatoes until tender when pierced. Drain the potatoes and cover to keep warm.
                                                                  • To serve, mound the hot sauerkraut in the center of very hot dinner plates and partially tuck in the pork ribs and the kielbasa. Arrange the hot dogs and ham around the sauerkraut. Alternatively, pile the sauerkraut on a large heated platter and garnish with the meats. Serve the choucroute with the boiled potatoes and assorted mustards.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 4 oz low fat smoked turkey sausage
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 1 1/2 cup quartered mushroom
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 14.5 oz cajun stewed tomatoes
                                                                  • Yes No 2 tbsp dry red wine
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup long grain rice
                                                                  • Coat a Dutch oven with cooking spray; place over medium-high heat. Add chicken, and cook 2 minutes, stirring frequently. Add sausage and onion; sauté 1 minute. Add bell pepper, mushrooms, and garlic; cook 4 minutes, stirring frequently. Add tomatoes and next 4 ingredients; cook 15 minutes or until bell pepper is very tender. Remove from heat, and stir in parsley and salt. Let stand, uncovered, 5 minutes before serving. Serve over rice.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 cup ragoût and 1/2 cup rice)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 22 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Homemade Lemon Curd delivers a burst of bright citrus flavor to this simple-to-fix pie, and--sweeter still--it can be made up to 2 weeks ahead!

                                                                  Ingredients
                                                                  • Yes No 2 pint vanilla ice cream
                                                                  • Yes No vanilla wafer crust
                                                                  • Yes No 1 1/2 cup homemade lemon curd
                                                                  • Yes No 16 vanilla wafer
                                                                  • Yes No meringue topping
                                                                  • Let ice cream stand at room temperature 5 minutes or just until soft enough to spread. Spoon 1 pt. ice cream into Vanilla Wafer Crust. Top with 3/4 cup lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and curd with a knife or small spatula. Insert vanilla wafers around edge of pie. Cover and freeze 8 hours.
                                                                  • Spread Meringue Topping over pie. If desired, brown meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth. (If you do not have a torch, preheat broiler with oven rack 8 inches from heat; broil 30 to 45 seconds or until golden.) Serve immediately, or cover loosely with plastic wrap, and freeze 4 hours or up to 1 week.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 11 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.

                                                                  Ingredients
                                                                  • Yes No 15 oz milk chocolate
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No salt
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 20 graham cracker sheets
                                                                  • Yes No 5 ripe banana
                                                                  • Yes No garnish, cream
                                                                  • Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
                                                                  • Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
                                                                  • Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
                                                                  • Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.
                                                                  Yields: 15-by-10-inch cake
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 15236 days 5 hours 59 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve

                                                                  . Like several of you, my thoughts turned to Asian-style sweet mung bean soup.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried mung beans, for at least 4 hours
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Drain and rinse the soaked mung beans.
                                                                  • Place beans and 5 cups water in a large saucepan. Bring to a boil, add sugar, and stir. Reduce heat to low and simmer until beans are tender, about 45 minutes to an hour.
                                                                  • Turn off heat and stir in coconut milk.
                                                                  • Let cool, then refrigerate for at least an hour.
                                                                  • • Check out these wonderful images of chè street vendors over at the blog noodlepie.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate

                                                                  Most Chinese markets and take-out restaurants sell some form of cooked Peking or barbecued duck. It's easy to call ahead and pick it up on the way home. Then just serve it with a flavorful homemade broth and fresh noodles.

                                                                  Ingredients
                                                                  • Yes No 1 qt reduced sodium chicken broth
                                                                  • Yes No 2 size coins fresh ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 roasted duck breasts
                                                                  • Yes No 8 thick oz fresh wheat udon noodles
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 2 cup coarsely chopped bok choy
                                                                  • Yes No 2 tsp asian sesame oil
                                                                  • Preheat oven to 350°. In a medium saucepan, simmer broth, ginger, and garlic, covered, 15 minutes to develop flavor.
                                                                  • Meanwhile, set duck on a baking sheet and bake until warm. Using a slotted spoon, remove ginger and garlic from broth and discard. Add noodles and soy sauce and let simmer until warmed through, about 5 minutes. Add bok choy and let cook just until wilted, about 2 minutes. Ladle soup into 4 bowls and drizzle each with 1/2 tsp. sesame oil. Set a few pieces of duck on top of each bowl of soup.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Did you know that cod used to be a very highly prized, valuable trading commodity? Wars and battles were won on salt cod because, of course, in the old days ships were sailing for weeks or months and the sailors would have a very unhealthy diet. Having salt cod on board as a source of protein kept them going, and it meant they could jump off the boat with enough energy for a bit of fighting when it was required! All kinds of cultures began to salt fish ? I suppose Iberian and Nordic countries are particularly well known for still doing it today. And certainly the Italians are more than partial to their fair share of it. Hundreds of years ago the only way to get fish into the center of Italy would have been to use preserved fish like salt cod. It might sound obvious, but this is why Tuscan cooking is predominantly meat- and bean-based. In the old days the only common fish recipes would have used either preserved or fresh lake fish.

                                                                  Ingredients
                                                                  • Yes No 600 gram monkfish fillets
                                                                  • Yes No 1 white onion
                                                                  • Yes No small 2 carrots
                                                                  • Yes No celery, pale green inner leaves
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a of fresh flat parsley, stalks and leaves
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 dried red chilli
                                                                  • Yes No 2 400g plum tomato in can
                                                                  • Yes No 425 milliliter light chicken stock
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lemon
                                                                  • Did you know that cod used to be a very highly prized, valuable trading commodity? Wars and battles were won on salt cod because, of course, in the old days ships were sailing for weeks or months and the sailors would have a very unhealthy diet. Having salt cod on board as a source of protein kept them going, and it meant they could jump off the boat with enough energy for a bit of fighting when it was required! All kinds of cultures began to salt fish – I suppose Iberian and Nordic countries are particularly well known for still doing it today. And certainly the Italians are more than partial to their fair share of it. Hundreds of years ago the only way to get fish into the center of Italy would have been to use preserved fish like salt cod. It might sound obvious, but this is why Tuscan cooking is predominantly meat- and bean-based. In the old days the only common fish recipes would have used either preserved or fresh lake fish.Unless you live in a country where it’s prevalent, like Portugal or Spain, salt cod can only be bought in good delis. Try to hunt out the real baccalà, but if you can’t find any then simply buy some fresh fish which can be salted overnight. As salt cod is preserved using copious amounts of salt, avoid seasoning this soup at all or do it right at the very end.If using fresh cod, haddock or monkfish, pack it in a few handfuls of sea salt overnight and rinse it before using. If using proper salt cod, soak the filets in cold water for 24 hours, changing the water a few times during this period. This way, the fish will rehydrate and the saltiness will be removed before cooking. (If the fish is more than 2cm thick it might need up to 36 hours’ soaking.) Chop the onion, carrots, celery, garlic and parsley stalks. Heat a splash of olive oil in a saucepan, and add the chopped vegetables, parsley stalks and dried chilli. Sweat very slowly with the lid ajar for 15 to 20 minutes until soft, but not brown. Add the tomatoes and simmer for 10 minutes, then add the stock and bring back to the boil.Break up any larger pieces of tomato with a wooden spoon and drop the salt cod filets into the hot soup. Simmer gently for 15 minutes, just until the fish has poached and flakes apart when prodded with a fork. Pick out any bits of skin. Gently fold the flakes of fish through the soup, taste and season with pepper, salt (if needed) and a little lemon juice. Chop the parsley and celery leaves and scatter over the soup. Drizzle with plenty of extra virgin olive oil.• from Jamie's Italy
                                                                  Cuisine:YesNotuscan
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    hunt
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Hunt
                                                                  Ingredients
                                                                  • Yes No 1 15.5 oz canned cannellini bean
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a food processor puree all ingredients until smooth. Transfer to serving bowl and chill for at least 1 hour to allow flavors to develop. Serve with crudités.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate