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                                                                  Ingredients
                                                                  • Yes No 3 tbsp diced scallion
                                                                  • Yes No 2 tbsp miso
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 4 4 oz beef tenderloin steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 7 ingredients in a large zip-top plastic bag. Add steaks to bag; turn to coat. Let stand at room temperature for 20 minutes, turning occasionally.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Remove steaks from bag; discard marinade. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp ice water
                                                                  • Yes No 2 lb rhubarb stalks
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 3 large egg white
                                                                  • Yes No pinch salt
                                                                  • MAKE THE PASTRY In a food processor, combine the flour with the sugar and salt. Add the butter and pulse just until it is the size of peas. In a small bowl, whisk the egg with the ice water. Drizzle the egg mixture over the dough and pulse just until evenly moistened; do not let it form a ball. Turn the dough out onto a work surface, gather it together and shape into a disk. Wrap in plastic and refrigerate until firm, at least 30 minutes.
                                                                  • MAKE THE FILLING In a medium bowl, toss the rhubarb with 1/2 cup of the sugar; transfer to a strainer. Set it over the bowl and refrigerate overnight to drain.
                                                                  • Preheat the oven to 375°. On a lightly floured surface, roll out the pastry to a 14-inch round. Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhanging pastry.
                                                                  • Line the pastry with foil and fill with pie weights, dried beans or rice. Bake the tart shell in the lower third of the oven for about 20 minutes, or until the pastry is set. Carefully remove the foil and weights and bake the shell for about 10 minutes, or until cooked and the bottom is lightly golden.
                                                                  • Press on the rhubarb to extract as much liquid as possible. In a bowl, toss the rhubarb with 1/3 cup plus 1 tablespoon of the sugar. Spread the rhubarb in the shell and bake in the center of the oven for 15 minutes, or until the rhubarb is just tender.
                                                                  • In a medium bowl, whisk the cream with the egg yolks and 3 tablespoons of the sugar. Pour the custard over the rhubarb and bake in the lower third of the oven for about 20 minutes, or until set.
                                                                  • Increase the oven temperature to 425° and position a rack in the upper third of the oven. In a large bowl, using a handheld electric mixer, beat the egg whites with the salt until firm peaks form. Gradually add the remaining 1/4 cup of sugar, beating until the whites are stiff and glossy. Spread the meringue over the tart all the way to the side. Bake in the upper third of the oven for 5 minutes, or just until the meringue is lightly browned. Let the tart cool, then remove the ring, slide the tart onto a cake plate and serve.
                                                                  Yields: 110-inch tart
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No
                                                                  • Yes No 1¼ cups water
                                                                  • Yes No 4½ cups all purpose flour
                                                                  • Yes No 1 tsp 1 teaspoon salt
                                                                  • Yes No large organic
                                                                  • Yes No handful, medium polenta
                                                                  • Yes No onion
                                                                  • Yes No olive oil
                                                                  • Yes No 4 skinless, boneless chicken thighs
                                                                  • Yes No organic
                                                                  • Yes No a butternut squash
                                                                  • Yes No
                                                                  • Yes No 1 carrot
                                                                  • Yes No ½ inch 1 potato, and ½ inch chunks
                                                                  • Yes No thyme
                                                                  • Yes No nutmeg
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1¼ cups chicken broth
                                                                  • Yes No 2 tbsp 2 tablespoons worcestershire sauce
                                                                  • Yes No 1 tbsp 1 tablespoon all purpose flour
                                                                  • Marcy Tatarka, an absolutely lovely cook I met in Wyoming, was full of all sorts of local food knowledge. She told me that people in this part of America are really into their pasties! Turns out that in the 1920s and ’30s, miners from Cornwall came over to work in Montana and it wasn’t long before the locals developed a taste for the good old Cornish pasty. Their recipes haven’t evolved radically since, but they do embrace local ingredients like chicken, squash, and sage. Pastry isn’t exactly health food, but a delicious pasty once in a while won’t hurt you. If you like, you can make a slightly “skinnier” pasty byreducing the butter to 1¾ sticks and adding 3 tablespoons of olive oil. But frankly, if I’m making these, I just go for it old-school style.Preheat the oven to 350°F. Bring your butter and water to a boil in a large saucepan, then take the pan off the heat. Stir the flour and salt into the mixture bit by bit with a spatula, until you’ve got a dough. Tip it onto a floured surface and use your hands to shape it into a smooth ball. Put the ball of dough into a floured bowl, dust the top with flour, then cover with plastic wrap and chill in the refrigerator for about 30 minutes while you make the filling.Meanwhile, get a large frying pan and fry your chopped onion in a lug of olive oil for 10 minutes or until softened. Add the diced chicken and fry for 5 minutes until brown, then add the rest of the chopped vegetables and herbs. Fry for another 5 minutes, then add 3 or 4 good gratings of nutmeg. Season well with salt and pepper, then pour in the chicken broth and Worcestershire sauce. Stir in the flour and simmer on a medium heat for 15 to 20 minutes, until most of the stock has cooked away and you’re left with nice thick gravy.Dust a clean surface and a rolling pin with flour, then divide your pastry dough in half and roll each half out until it’s slightly thinner than ¼ inch. Use a cereal bowl (about 6 inches in diameter) to cut 4 circles out of each half, so you end up with 8 circles. You may need to cut out 2 or 3 circles from each half first, then re-roll the remaining pastry to make the rest. Dust the circles with flour, and spoon your filling into the middle of each one. Brush the edges of the pastry with some of the beaten egg, then fold each circle in half over the filling and crimp the edges with your finger and thumb to seal them. If you want to see how this is done, check out the video on www.jamieoliver.com/how-to.Line 2 baking trays with parchment paper, scatter a handful of cornmeal or polenta over the paper, and place your pasties on top. Brush the pasties all over with more of the beaten egg and sprinkle over a little more cornmeal. Bake in the hot oven for 30 to 35 minutes, or until golden, and serve straight away with a fresh green salad. A taste of Cornwall in the Wild West – who’d have thought it!Wine suggestion:Italian red – a Barbera d’Alba
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Here is an easy yet hearty recipe for white bean soup that melds the flavors of navy beans, pork, onions, garlic and seasonings.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried white beans
                                                                  • Yes No 2 1/2 qt water
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 6 oz salt pork
                                                                  • Yes No 2 ham hock
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No salt
                                                                  • Yes No white pepper
                                                                  • Drain and rinsed the white beans that have been soaking overnight. 2. Place the beans, water, bay leaves, salt pork, and ham hocks in a soup pot and bring to a boil over medium heat. Reduce the heat to low. Cover and simmer for 1 1/2 hours. 3. Remove the salt pork and discard. Remove the ham hocks and shred the meat from the bones. Put the shredded meat back into the soup pot. 4. In a skillet, heat the olive oil. Sautee the onions and garlic until soft and translucent. Add to the soup pot. 5. Add the cumin, oregano, salt, and white pepper to the pot. Simmer for 15 minutes.
                                                                  Cuisine:YesNocuban
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 2 pint raspberry
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No ice cube
                                                                  • Yes No club soda
                                                                  • Yes No mint
                                                                  • Blend raspberries, lemon juice and sugar in a blender until smooth. Force mixture through a fine-mesh sieve into a bowl. Spoon 2 Tbsp. puree into each of 8 tall glasses. Fill glasses with ice cubes and pour in enough chilled seltzer to just cover ice. Stir well. Garnish with sprigs of fresh mint, if desired.
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Yes No 2 lb chicken wingettes and drumettes
                                                                  • Yes No 2 1/2 tbsp red hot sauce
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 canned chipotle pepper
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and sage. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
                                                                  • In a bowl, whisk the hot sauce, butter, chipotle pepper and maple syrup until combined. Add the chicken wings to the sauce and toss; serve.
                                                                  Yields: 3
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frank's
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Frank's

                                                                  This recipe for simple syrup can be used to make a Frizzante Mojito, POMtini, Bloody Scary Cocktail, Tooth Decay Cocktail, Marthatini, Red Basil Mojito, or other drinks.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely.
                                                                  Yields: 1cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook

                                                                  You can mix and match the listed ingredients to create your own version of this salad. We used store-bought roasted turkey, but chicken also works well.

                                                                  Ingredients
                                                                  • Yes No 4 4 oz slice bacon
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 large romaine lettuce
                                                                  • Yes No 8 oz roasted turkey breast
                                                                  • Yes No 1 avocado
                                                                  • Yes No 3 oz blue cheese
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 plum tomato
                                                                  • In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
                                                                  • In a large bowl, whisk together vinegar, mustard, salt, and
                                                                  • pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 lb lean ground lamb
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 cup marinara sauce
                                                                  • Yes No 1 lb ziti pasta
                                                                  • Yes No 3 cup ricotta cheese
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 3/4 cup grated parmigiano-reggiano cheese
                                                                  • Preheat the oven to 350°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the lamb, onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, until the lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until the sauce has reduced slightly, about 5 minutes.
                                                                  • Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.
                                                                  • Add the lamb ragù to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragù
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù
                                                                  Ingredients
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 tbsp chopped rosemary
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 lb yukon gold potato
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No 1 lemon
                                                                  • Preheat oven to 425° with rack in bottom third. Line the bottom of a (15 1/2- x 12-inch) roasting pan with foil.
                                                                  • Combine first 4 ingredients (through pepper) in a small bowl and mash into a paste. Transfer 1 tablespoon garlic-rosemary mixture to another bowl and stir in 1 1/2 tablespoons oil. Add potatoes to roasting pan with oil mixture and toss well. Arrange in a slightly overlapping layer in pan.
                                                                  • Add paprika and remaining 1/2 tablespoon oil to remaining garlic mixture. On a work surface with breast side of chicken up, tuck wings underneath. Loosen skin from top of breast and from thigh and leg. Work half of garlic mixture under skin, then rub remaining mixture over chicken. Place lemon inside cavity. Place chicken breast side up on top of potatoes.
                                                                  • Roast until a meat thermometer inserted into fleshy part of thigh registers 170°, 1 hour to 1 hour 10 minutes. Transfer to a cutting board and let stand 10 minutes before carving. Serve chicken with pan juices and potatoes alongside.
                                                                  • Flavor Twists!
                                                                  • Latin-style chicken: Leave the rosemary and paprika out of the rub and swap in 1 1/2 teaspoons each dried oregano and ground cumin. Use a quartered orange instead of the lemon in the cavity; serve with wedges of fresh lime.
                                                                  • Asian-style: Skip the olive oil, rosemary, paprika, and lemon. Instead, combine 2 tablespoons finely chopped fresh ginger with garlic and 1 1/2 tablespoons vegetable oil. Place a quartered orange in the cavity in place of the lemon. Melt together 1/3 cup apricot preserves with 2 tablespoons soy sauce and brush over chicken 20 minutes before roasting ends. Serve with brown rice in place of potatoes.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 4servings (serving size: 1/4 chicken (skin removed) plus 1/4 potatoes)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it in oil. "Usually, cooked eggplant absorbs so much oil and becomes full of fat," he says.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb eggplant
                                                                  • Yes No 3 medium tomatoes, on a grater
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp sweet hungarian paprika
                                                                  • Yes No 1/4 cup tomato purée
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp finely grated lemon zest
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Set the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover and steam the eggplant until tender, 12 minutes; drain well.
                                                                  • In a large skillet, combine the tomatoes with the garlic, cumin and paprika and simmer over moderate heat until thickened, 5 minutes. Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest, cilantro and parsley. Serve warm or at room temperature.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 3 ½cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Flavorful skirt steak is a favorite cut in Mexican cuisine. Because of its oblong shape, it may be difficult to fit the entire steak in your grill pan. If so, simply cut it in half across the grain and cook both halves at the same time. You can always substitute flank steak, if you prefer.

                                                                  Ingredients
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1 lb beef skirt steak
                                                                  • Yes No olive oil cooking spray
                                                                  • Combine first 5 ingredients in a bowl, stirring well. Lightly coat steak with cooking spray. Rub rind mixture evenly over steak. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand for 5 minutes; cut steak diagonally across grain into thin slices.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 3 ounces steak)
                                                                  • Prep Time: 36 minutes
                                                                  • Total Time: 36 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 7 anchovy
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 2 pinch saffron
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 1 1 inch medium cauliflower, and to pieces
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb dried rigatoni
                                                                  • Yes No 10 basil
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Cover raisins with warm water in a bowl. Cook garlic and oil in a skillet over medium-low heat until garlic begins to brown, 2 to 4 minutes. Add pepper flakes, anchovies, capers, saffron, and stock. Stir, cook until combined, 2 to 3 minutes. Stir in cauliflower and raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until cauliflower is tender. Uncover; let liquid reduce slightly over high heat, 1 to 2 minutes.
                                                                  • Meanwhile, cook rigatoni in salted boiling water until just tender. Drain; toss into warm cauliflower mixture. Just before serving, tear basil leaves, and toss into pasta along with pine nuts.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    tear
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  ! There was plenty of basil and the liquor was flowing easily last night, so we came up with another cocktail — this time with pineapple and a hint of lime...

                                                                  Ingredients
                                                                  • Yes No 3 to large medium basil leaves, rolled
                                                                  • Yes No quarter lime
                                                                  • Yes No 1/4 cup organic pineapple juice
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No crushed ice
                                                                  • Yes No club soda
                                                                  • Put the basil and lime in the bottom of a glass and muddle, either using a muddler or the handle of a wooden spoon. Add pineapple juice, gin, and ice cubes, and top with club soda. Garnish with a slice of pineapple, lime wedge, or a sprig of basil.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 2 cup lima bean
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup quartered grape tomato
                                                                  • Yes No 1/4 cup sliced kalamata olive
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Cook lima beans in simmering water 20 minutes or until tender. Rinse with cold water; drain. Combine olive oil, red wine vinegar, and salt. Add beans, grape tomatoes, olives, and parsley; toss well.
                                                                  Yields: 4servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 2 1/2 1/4 inch lb beef brisket
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Yes No 4 juniper berry
                                                                  • Yes No 2 tsp white peppercorn
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 large onion
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tart apple
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • In a large resealable plastic bag, combine the beef brisket with the red wine, red wine vinegar, juniper berries, white peppercorns, carrots, celery, garlic and 1 of the onions. Close the bag, pressing out any air and refrigerate the brisket overnight or for up to 2 days.
                                                                  • Preheat the oven to 275°. Strain the marinade, discarding the solids. Pat the brisket dry. In a large enameled cast-iron casserole, heat the oil. Season the brisket with salt and pepper and cook over moderate heat until browned all over, 8 to 10 minutes. Transfer the brisket to a large plate. Add the remaining 3 onions and the 2 finely chopped apples to the casserole and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
                                                                  • Return the brisket to the casserole and add the raisins, bay leaf, thyme and the strained marinade. Season with salt and pepper and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is very tender; turn the brisket halfway through cooking.
                                                                  • Carefully transfer the brisket to a plate; cover and keep warm. Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids. Wipe out the casserole and add the cooking liquid and chicken stock. Boil over moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket across the grain and garnish with the chopped apple. Serve with the sauce and Pretzel Dumplings.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup fresh bread crumbs
                                                                  • Yes No 1 cup diced flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 tbsp crème fraiche
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No four 6 oz sea bass fillets
                                                                  • In a large bowl, mix 1 1/2 cups of the bread crumbs with 1/2 cup of the parsley, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
                                                                  • In a small saucepan, melt 2 tablespoons of the butter. Add the shallot and cook over moderate heat until translucent, about 1 minute. Add the chicken stock and lemon juice and boil over high heat until reduced to 1 cup, about 15 minutes.
                                                                  • Whisk the crème fraîche into the sauce along with the remaining 1/2 cup of parsley and 1/4 cup of bread crumbs. Scrape the sauce into a blender and puree. Strain the sauce back into the saucepan and rewarm gently.
                                                                  • In a large skillet, melt the remaining 2 tablespoons of butter in the olive oil over moderate heat. Season the sea bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer. Transfer the fish to plates, spoon the sauce alongside and serve.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I love cooking with beer, and that’s no exception when it comes to desserts. Of all beers, Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for. This dish was featured as part of our St. Patty’s Day Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 1 11.2 oz guinness stout
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup natural unsweetened cocoa powder
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 1 lb powdered sugar
                                                                  • Yes No natural unsweetened cocoa powder
                                                                    For the cupcakes:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; alternatively, coat the wells with melted butter. Set the pans aside.
                                                                  • Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
                                                                  • Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.
                                                                  • Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.
                                                                    For the frosting:
                                                                  • Place the cream cheese and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. With the mixer on medium speed, gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.
                                                                  • Top each cupcake with a heap of frosting and dust with cocoa powder.
                                                                  Yields: 24cupcakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness
                                                                  • Yes No
                                                                    Minute
                                                                  Cappuccino Trifle
                                                                   1 h 15 m

                                                                  For a smooth, rich espresso cream, let the cream cheese come to room temperature before mixing.

                                                                  Ingredients
                                                                  • Yes No 1 cup non self rising cake flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 12 large egg white
                                                                  • Yes No 1 1/2 tsp cream of tartar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp finely crushed coffee bean
                                                                  • Yes No 2 lb strawberry
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp espresso powder
                                                                  • Yes No 2 8 oz less fat cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tsp espresso powder
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup non-fat sour cream
                                                                  • Yes No 1/2 cup egg white
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Heat oven to 350° with a rack in the lower third. Sift the flour and salt twice; set aside.
                                                                  • To make cake: In a bowl, beat the egg whites with an electric mixer at low speed until foamy (about 2 minutes). Add cream of tartar; beat at medium-high until fluffy and soft peaks form. Gradually add sugar, beating until eggs form a peak when beater is lifted out. Transfer egg whites to a large bowl; sift 1/3 of the flour mixture over the whites. Fold in, using a rubber spatula, scraping up from the bottom of the bowl. Continue to sift and fold in the flour mixture in batches; fold in lemon zest and crushed coffee beans. Transfer mixture to a dry, ungreased 10-inch tube pan. Run a knife through the mixture to remove air bubbles. Bake until top is just golden and a small knife inserted into the cake comes out clean (about 45 minutes). Invert the pan upside down to cool.
                                                                  • Run a knife around the edges and the middle of the pan; remove cake. Cut cake horizontally into thirds; set aside.
                                                                  • Cut 1/2 of the strawberries into thirds or halves, depending on their size. Transfer to a medium bowl and sprinkle with 1 tablespoon granulated sugar; toss and reserve. Chop the remaining strawberries into medium pieces; transfer to a second bowl, then sprinkle with 2 tablespoons granulated sugar and 1 tablespoon of the espresso powder mixture. Toss and reserve.
                                                                  • To make espresso cream: Beat cream cheese with an electric mixer on medium speed (preferably with paddle attachment) until smooth. Beat in powdered sugar at low speed, adding espresso powder and vanilla. Transfer cream cheese mixture to a medium bowl; stir in sour cream by hand. Reserve espresso cream at room temperature.
                                                                  • In a clean bowl, beat the egg whites on low until foamy (about 2 minutes). Increase speed to medium-high, and gradually add the remaining 3 tablespoons granulated sugar. Beat until egg whites are shiny and hold stiff peaks; reserve.
                                                                  • To assemble: Arrange 1/3 of the cut cake in the bottom of a large glass serving dish. Brush the cake well with the espresso powder mixture. Spread 1/3 of the espresso cream over the cake followed by 1/2 of the egg white mixture. Cover with 1/3 of the chopped strawberries and their liquid and 1/3 of the sliced strawberries; dust lightly with cocoa powder. Repeat with a second layer. For top layer, brush final cake layer with remaining espresso powder mixture, and top with remaining espresso cream mixture, chopped and sliced strawberries, and remaining liquid; dust with cocoa powder. (Trifle may be served right away or covered with plastic wrap and refrigerated, up to 6 hours.)
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings (serving size: 1/12 of the trifle)
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 tbsp minced sweet onion
                                                                  • Yes No 2 tbsp minced scallion
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 2 oz tbsp caviar
                                                                  • Yes No 1/2 lb salmon fillet
                                                                  • Yes No salt and pepper
                                                                  • Yes No 12 cherry tomato
                                                                  • Yes No 12 small chervil
                                                                  • Rinse the onion and scallions in a fine sieve and pat dry; transfer to a bowl. Add the chives, lime juice, sesame oil and the 1 tablespoon of olive oil and toss.
                                                                  • Roll out the caviar between two sheets of plastic wrap 1/8 inch thick. Transfer the caviar to a cutting board and cut into 1/8-inch dice. Add the caviar to the bowl. Fold in the fish and season with salt and pepper. Spoon the tartare onto plates (using a 3-inch ring mold as a guide, if desired). Drizzle with olive oil, garnish with the tomatoes and herb sprigs and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 large bartlett pear
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No 1/4 cup hazelnut
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Preheat the oven to 425°. In a medium saucepan, combine the sugar and water. Boil over moderately high heat, without stirring, washing down any crystals that form on the side of the pan, until a deep amber caramel forms, 6 to 8 minutes. Remove from the heat and stir in the cream; the sauce will bubble up. Pour the caramel into a heatproof cup and let cool slightly. Stir in the balsamic vinegar; keep warm.
                                                                  • Heat a rimmed baking sheet in the oven. In a bowl, toss the pears with the melted butter and salt. Spread the pears on the hot baking sheet and roast, stirring once, until golden around the edges and tender, 15 minutes; transfer to a plate to cool.
                                                                  • Reduce the oven temperature to 350°. Spread the hazelnuts in a pie plate and toast for 7 minutes; transfer to a cutting board and coarsely chop.
                                                                  • Spoon the pears into bowls and top with vanilla ice cream. Pour the balsamic-caramel sauce on top, sprinkle with the hazelnuts and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb pork loin
                                                                  • Yes No 8 small white onion
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp diced rosemary
                                                                  • Yes No 1/4 lb pancetta
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 1 tsp all purpose flour
                                                                  • Yes No 1 cup chicken stock
                                                                  • Preheat oven to 375 degrees. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
                                                                  • Rub pork with chopped rosemary; wrap with pancetta, overlapping strips slightly. Lay rosemary sprig on top; tie pork with kitchen twine. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145 degrees on a meat thermometer, 35 to 40 minutes. Remove from oven. Transfer pork and onions to a platter; cover with foil.
                                                                  • Make pan sauce: In a small bowl, combine butter and flour. Pour off fat from skillet; place over medium heat. Add stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce liquid slightly, about 2 minutes. Whisk in butter mixture; cook until thickened. Season with salt and pepper. Serve hot with pork and onions.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast in oven
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil

                                                                  The ability to pull off a meal in about 30 minutes is an enormous social asset—and it’s quite possible. This recipe is a pan pasta sauce for bucatini (hollow spaghetti) that doesn’t require endless simmering and can be turned out from a well-stocked pantry. What to buy: Look for the famed San Marzano tomatoes in Italian groceries. If you can’t find them, substitute regular canned whole tomatoes. Bucatini pasta works great here because the hollow centers get filled with sauce. You can substitute spaghetti if you can’t find bucatini. This recipe was featured in our How to Make Pancetta story.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 1 cup medium yellow onion
                                                                  • Yes No 3 slice pancetta
                                                                  • Yes No 1 28 oz san marzano tomatoes
                                                                  • Yes No 2 small dried red chili pepper
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No pecorino romano cheese
                                                                  • Heat olive oil and butter in a large frying pan over medium heat. When butter foams, add onion and cook, stirring occasionally, until golden, about 3 to 5 minutes. Add pancetta and cook, stirring rarely, until slightly crisp, about 3 minutes more.
                                                                  • Add tomatoes and their juices and a generous pinch of salt. Crumble in chile peppers, reduce heat to medium low, and simmer uncovered until sauce is slightly thickened, about 20 minutes.
                                                                  • While sauce simmers, bring a large pot of heavily salted water to a boil and cook bucatini according to the package directions. Reserve about 1/4 cup pasta cooking water, drain pasta but do not rinse, add to the frying pan, and toss to coat in sauce. Add reserved pasta water if needed to thin the sauce.
                                                                  • Transfer to serving plates, sprinkle with Pecorino Romano, and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Impossible Pie
                                                                   1 h 30 m

                                                                  This is Jennifer Nettles's great-grandmother Mildred's coconut pie, called "impossible" because it seems to miraculously form its own crust while baking. The toasty coconut around the edges is delicious.

                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup self-rising flour
                                                                  • Yes No 2 cup sweetened shredded coconut
                                                                  • Yes No 2 cup milk
                                                                  • Preheat the oven to 350° and butter two 9-inch glass pie plates.
                                                                  • In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut and milk. Divide the mixture between the pie plates and bake in the lower third of the oven for about 1 hour, until the pies are firm to the touch and golden. Transfer the pies to a rack and cool completely before serving.
                                                                  Yields: 29-inch pies
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  These plump veal chops are stuffed with truffled pecorino cheese and thin slivers of ham, then topped by a tangy-sweet Madeira sauce. The four chops in this recipe sear best if you split them between two pans, but if you have only one good, thick- bottomed sauté pan, brown them two at a time; if you crowd in all four chops at once, they won't brown properly.

                                                                  Ingredients
                                                                  • Yes No 4 3/4 lb veal rib chops
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 2 oz slice ham
                                                                  • Yes No 4 2 oz slice truffled pecorino cheese
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 5 2 tbsp tbsp unsalted butter 2 tablespoons, 3 tablespoons
                                                                  • Yes No 1/2 cup madeira wine
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Preheat the oven to 425°. Using a paring knife, cut a 3-inch-deep horizontal pocket in the center of each chop. Season the chops and pockets with salt and pepper. Tuck one slice each of ham and cheese into each pocket and seal with toothpicks.
                                                                  • In each of 2 large skillets, heat 2 tablespoons of the olive oil. Add 2 chops to each skillet and cook over moderately high heat for about 1 minute. Add 1 tablespoon of the room-temperature butter to each skillet and cook the chops, turning once, until browned, about 8 minutes. Transfer the chops to a large rimmed baking sheet and roast in the oven until the veal is pink and an instant-read thermometer inserted at the thickest point registers 130°, about 8 to 10 minutes. Discard the toothpicks.
                                                                  • Meanwhile, add 1/4cup of the Madeira to each skillet and swirl to deglaze the pans. Scrape the juices from 1 skillet into the other. Add the chicken broth and simmer over moderate heat until reduced to 1/2 cup. Remove from the heat and gradually whisk in the cold butter. Season the sauce with salt and pepper.
                                                                  • Transfer the veal chops to plates. Stir in any accumulated juices from the sheet pan to the sauce. Pour the sauce over the chops and serve at once.
                                                                  Cuisine:YesNomadeira
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Lettuce leaves line the tortillas, keeping the wraps fresh. Because of the generous amount of lime juice, the guacamole doesn't discolor.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1/2 cup chopped plum tomato
                                                                  • Yes No 4 greens
                                                                  • Yes No 4 8 inch fat free flour tortillas
                                                                  • Yes No 2 cup shredded skinless, boneless lemon herb chicken
                                                                  • Place first 3 ingredients in a medium bowl; mash with a fork until smooth. Stir in tomato.
                                                                  • Place 1 lettuce leaf on each tortilla; spread about 1/4 cup avocado mixture on each lettuce leaf. Top each serving with 1/2 cup Grilled Lemon-Herb Chicken. Roll up. Wrap in foil or parchment paper; chill.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup prepared low fat chocolate pudding
                                                                  • Yes No 8 mini phyllo shells
                                                                  • Yes No 1/2 tsp storebought light cream
                                                                  • Yes No cinnamon, ground
                                                                  • Spoon 1/4 cup prepared low-fat chocolate pudding into 8 packaged mini phyllo shells (such as Athen's); top each with 1/2 teaspoon storebought light whipped cream. Dust with ground cinnamon.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1mini pie
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  Ingredients
                                                                  • Yes No 6 oz bourbon
                                                                  • Yes No 6 oz blueberry
                                                                  • Yes No 4 oz lemon juice
                                                                  • Yes No 3 cup crushed ice
                                                                  • In a blender, combine all of the ingredients except the skewered blueberries and blend until smooth. Pour the drinks into chilled rocks glasses and garnish.
                                                                  Yields: 4drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  Notes: If desired, omit red wine in sauce and add 1/3 cup more beef broth in step 4. Serve meatballs and spaghetti with a crisp green salad.

                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 2 cup diced onion
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 3 tbsp fine dry bread crumb
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 28 oz tomatoes in can
                                                                  • Yes No 1/3 cup dry red wine
                                                                  • Yes No 1/3 cup fat skimmed beef broth
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 3/4 lb dried spaghetti
                                                                  • Yes No 1/4 cup shredded parmesan cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a covered 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
                                                                  • In a bowl, mix beef, 1/2 cup onions, egg white, bread crumbs, 1/2 tablespoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 12 equal balls (about 1 3/4 in. each).
                                                                  • Place meatballs in a single layer, without crowding, in an 11- to 12-inch nonstick frying pan over high heat; turn as needed to brown on all sides, about 5 minutes total per batch. As meatballs are browned, transfer to a plate with a slotted spoon.
                                                                  • Add remaining 1 1/2 cups onions and 1/2 tablespoon garlic to frying pan; stir often until onions begin to brown, about 5 minutes. Add tomato purée, wine, broth, basil, and sugar; stir until boiling.
                                                                  • Add browned meatballs to sauce; when sauce boils, cover, reduce heat, and simmer, stirring occasionally, until meatballs are no longer pink in the center (cut to test), 8 to 10 minutes.
                                                                  • Meanwhile, add spaghetti to boiling water and cook until barely tender to bite, 7 to 9 minutes; drain well.
                                                                  • Mound spaghetti in a wide bowl. Pour meatballs and sauce over pasta. Sprinkle with 1/4 cup cheese and parsley; serve with salt, pepper, and additional cheese to add to taste.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  On the streets of Mexico, people line up at vendor carts to buy giant ears of roasted corn dunked in rich crema Mexicana and sprinkled with chili powder and lime juice. Crema Mexicana is similar to sour cream and can be found in many large supermarkets. If you can't find it, use low-fat sour cream.

                                                                  Ingredients
                                                                  • Yes No 1 tsp chipotle chili powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 6 ear corn
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup crema mexicana
                                                                  • Yes No 6 lime
                                                                  • Prepare grill.
                                                                  • Combine first 3 ingredients.
                                                                  • Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chipotle mixture. Garnish with lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 ear)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  These spicy deviled eggs, stuffed with mayo, mustard, cumin, and pickled jalapeños and topped with cilantro, are sure to please anyone who loves a bit of heat. They're a terrific alternative to traditional deviled eggs, which are typically made with sweet pickles and paprika.

                                                                  Ingredients
                                                                  • Yes No 1 dozen large egg
                                                                  • Yes No 6 tbsp mayonnaise
                                                                  • Yes No 2 tbsp pickled jalapeño pepper
                                                                  • Yes No 1 tbsp mustard
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No garnish, fresh cilantro
                                                                  • Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Even folks who usually don't like okra enjoy the taste and texture of this highly seasoned dish. We left the seeds in the chile for moderate spice. Serve with grilled chicken or lamb.

                                                                  Ingredients
                                                                  • Yes No 3/4 tsp brown mustard seed
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp diced serrano chili pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp curry powder
                                                                  • Yes No 1 to medium, small lb okra pods
                                                                  • Cook mustard seeds in a large heavy skillet over medium-high heat for 30 seconds or until toasted and fragrant. Add canola oil and remaining ingredients; cook 1 minute, stirring occasionally. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Uncover and increase heat to high; cook an additional 2 minutes or until okra is lightly browned.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Years ago Rachel Klein worked in a fish store in Carroll Gardens, Brooklyn, that sold a smoked salmon-Parmesan quiche. The combination was clunky; Klein refines it for this silky custard, which she bakes in elegant egg cups, instead of a quiche crust, and tops with gravlax and peppery arugula.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No pinch white pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 2 by 1/2 inch oz gravlax, strips
                                                                  • Yes No 1/4 cup arugula
                                                                  • In a small saucepan, combine the cream with the milk, cheese, salt and pepper and cook over moderately high heat until bubbles appear around the edge. Remove from the heat, cover the pan and let the cream steep for 30 minutes.
                                                                  • Preheat the oven to 250°. Pour the cream into a measuring cup and slowly whisk in the egg and yolk. Pour the custard into twelve 1-ounce ovenproof egg cups.
                                                                  • Set the cups in a roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the cups. Transfer the pan to the oven and bake the custards for 1 hour, or until set. Remove the pan from the oven and let the custards cool in the water bath for 5 minutes. Remove the custards from the pan. Top them with gravlax and arugula and serve warm.
                                                                  Yields: 12
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Peach Pie Surprise combines the sweetness of peaches with the spiciness of red cinnamon candies.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 cup sliced peach
                                                                  • Yes No 3 tbsp red cinnamon candies
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No pastry shell
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No milk
                                                                  • Yes No sugar, granulated
                                                                  • Preheat oven to 425 degrees F. Combine sugar, flour, nutmeg, salt, and candies. Add to peaches; sprinkle on lemon juice and almond extract. Pour into pastry-lined 9" pie pan. Dot with butter. Put on top crust, flute edges and cut steam vents. Brush with milk and sprinkle with sugar. Bake for 40 to 45 minutes. *To substitute canned for fresh peaches: Use 2 - 29 ounce cans of peach slices, reserving 1/2 syrup. Add the syrup with the lemon juice and extract.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  Broccoli remains crisp-tender in this recipe, though you can substitute any leftover cooked vegetables. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning.

                                                                  Ingredients
                                                                  • Yes No 2 cup white rice
                                                                  • Yes No 6 1 1/2 oz tbsp grated parmesan cheese
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp dried fines herbes
                                                                  • Yes No 3 egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 2 oz cup shredded fontina cheese
                                                                  • Yes No 4 cup coarsely chopped broccoli floret
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/4 1 oz cup reduced fat extrasharp cheddar cheese
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 3/4 cup 1% low-fat milk
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1 oz slice firm white bread
                                                                  • Preheat oven to 400°.
                                                                  • Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle fontina evenly over rice mixture. Set aside.
                                                                  • Cook broccoli in boiling water for 4 minutes or until tender; drain well.
                                                                  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.
                                                                  • Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.
                                                                  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli. Bake at 400° for 23 minutes or until set.
                                                                  Yields: 6servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 cup jalapeño chili pepper
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 4 32 oz boxed roasted red pepper and tomato soup
                                                                  • Yes No 2 15.5 oz black beans in can
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/2 cup firm ripe avocado cilantro sprigs
                                                                  • Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeño; cook, stirring until softened (about 3 minutes). Stir in the garlic, chili powder, and cumin; cook 1 minute. Stir in soup and black beans; simmer 5 minutes. Stir in the chopped cilantro. 2. Ladle soup into bowls; top with 1 tablespoon of sour cream, avocado, and cilantro sprigs, if desired.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 4servings (serving size: 1 3/4 cups)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/4 cup semisweet chocolate minichips
                                                                  • Yes No 1/4 cup fat free hot fudge chocolate topping
                                                                  • Preheat oven to 350°.
                                                                  • Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan).
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine sugar and the next 8 ingredients (sugar through egg white) in a bowl. Add flour and minichips, stirring just until blended. Spread half of batter in bottom of prepared pan. Spread the chocolate topping over batter (topping will not completely cover batter). Spread remaining batter over topping. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
                                                                  Yields: 16servings (serving size: 1 brownie)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 cup lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 tbsp minced garlic
                                                                  • Yes No 1/2 tbsp oregano leaves, dried
                                                                  • Yes No 2 lb boneless skinless chicken thigh
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Combine first 4 ingredients in a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 3 hours or overnight, turning occasionally.
                                                                  • Preheat oven to 350°.
                                                                  • Remove chicken from bag; discard marinade. Place chicken in a single layer on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 350° for 45 minutes or until chicken is done.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 4servings (serving size: 2 thighs)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  No TV dinner or other midcentury American meal would be complete without the addition of peas and carrots. Made sweet with shallots and butter, and livened up with a bit of parsley, this is a side dish worth reviving. This recipe was featured as part of our DIY TV

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 7 3 cup medium carrot
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 lb frozen baby peas
                                                                  • Yes No 1 tbsp minced flat leaf parsley
                                                                  • Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes.
                                                                  • Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes.
                                                                  • Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground pepper, and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Pastry chef Maggie Leung's reimagined cheesecake is super-versatile: Its three components—the creamy, tangy cheesecake custard, the crunchy cornmeal shortbread and the fresh blueberry compote—are fantastic together, but each can be used in lots of other ways. Try the custard with any fresh fruit, serve the shortbread with sorbet or drizzle the compote over ice cream.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/4 cup cornmeal
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tsp finely grated orange zest
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 12 oz cup blueberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 2 1/2 tbsp corn starch
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • MAKE THE SHORTBREAD In a medium bowl, mix the flour with the cornmeal and salt. In a standing mixer fitted with the paddle, mix the butter with the confectioners' sugar at medium speed until creamy, about 2 minutes. Beat in the orange zest and vanilla extract. Add the flour mixture and beat at low speed until the dough just comes together. Pat the shortbread dough into a disk, wrap in plastic and refrigerate for 1 hour.
                                                                  • Preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment paper. Unwrap the chilled shortbread dough and roll it out between 2 sheets of parchment paper to an 8-inch round (1/2 inch thick). Cut the dough into 1/2-inch-wide strips and transfer the strips to the baking sheets; leave 1 inch between each strip. Refrigerate the dough strips for 30 minutes, until chilled.
                                                                  • Bake the shortbread for about 20 minutes, until golden; rotate the pans halfway through for even baking. While the warm shortbread strips are still on the baking sheet, cut them into 1/2-inch cubes. Let cool, about 30 minutes.
                                                                  • MAKE THE BLUEBERRY COMPOTE In a small saucepan, combine 1 cup of the blueberries with the sugar and water. Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes. Scrape the blueberry sauce into a blender, add the lemon juice and puree until smooth. Scrape the blueberry sauce into a bowl and fold in the remaining 1 cup of whole blueberries. Refrigerate until chilled, about 2 hours.
                                                                  • MEANWHILE, MAKE THE CHEESECAKE CUSTARD In a medium saucepan, bring 3/4 cup of the milk to a boil with 3 tablespoons of the sugar; remove from the heat. In a medium bowl, whisk the egg yolks with the cornstarch and the remaining 1/4 cup of milk and 2 tablespoons of sugar. Gradually whisk the hot milk into the egg yolks, then pour the mixture into the saucepan and whisk constantly over moderate heat until thickened, about 2 minutes. Over low heat, whisk in the cream cheese, lemon juice, grated lemon zest and vanilla extract until smooth, about 1 minute. Scrape the cheesecake custard into a bowl. Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 2 hours.
                                                                  • In a medium bowl, using an electric mixer, beat the cream to medium peaks. Fold the whipped cream into the chilled cheesecake custard until no streaks remain. Spoon the shortbread cubes and custard into bowls. Drizzle with the blueberry compote, garnish with the lemon zest strips and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb new potato
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 10 ramps
                                                                  • Yes No 1 cup thinly sliced radish
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 375°.
                                                                  • Place potatoes in a 13 x 9-inch glass or ceramic baking dish, and drizzle with 3 tablespoons water. Cover with foil and bake at 375° for 45 minutes or until tender. Remove the foil, and cool for 15 minutes. Halve potatoes.
                                                                  • Combine olive oil, vinegar, and mustard in a small bowl, stirring with a whisk. Cook bacon in a large nonstick skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan using a slotted spoon, reserving drippings in pan. Increase heat to medium-high. Place potatoes cut sides down in pan; cook for 5 minutes or until golden brown. Place potatoes in a medium bowl.
                                                                  • Remove and discard roots and outer leaves from ramps; rinse and drain ramps. Pat ramps dry. Thinly slice bulb ends and leaves crosswise to measure 1/2 cup. Add the ramps, bacon, and radishes to potatoes. Drizzle dressing over potato mixture, and sprinkle with salt and pepper. Toss.
                                                                  Yields: 6servings (serving size: 2/3 cup)
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This salty-sweet version of a shortbread cookie, packed with chocolate chips and brown sugar, is best when served warm. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

                                                                  Ingredients
                                                                  • Yes No 1 cup organic unsalted butter
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 2 1/4 cup organic all purpose flour
                                                                  • Yes No 1/3 cup walnut
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Preheat the oven to 350 degrees. Butter a 9 x 13-inch glass baking dish.
                                                                  • In a large bowl, beat together the butter, sugar, salt, and vanilla. Add the flour and mix well to combine. Stir in the walnuts and chocolate chips.
                                                                  • Press the dough into the prepared pan. Bake until golden and set, about 20 minutes. Cut into even squares while still warm.
                                                                  Yields: 16bars
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.

                                                                  Ingredients
                                                                  • Yes No 4 10 oz lamb shoulder chops
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 oz green bean
                                                                  • Yes No 8 oz okra
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 small eggplant
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Heat oven to 325°. Season lamb with salt and pepper; set aside.
                                                                  • Put green beans, okra, garlic, tomatoes, zucchini, onions, and eggplants into a large roasting pan. Add oil, season with salt and pepper, and toss to combine. Arrange lamb over top. Cover dish with foil and cook for 1 hour. Uncover and continue cooking until lamb is browned and tender, about 1 hour more. Remove dish from oven, sprinkle with parsley, and let rest for 10 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This quatre quarts cake recipe makes a tender loaf, and features small, moist crumbs that hold together nicely for easy slicing and serving. This is the classic version of French pound cake, using only a touch of vanilla for subtle flavor. Feel free to sprinkle chopped nuts and dried fruit into the batter for your own delicious, signature cake recipe.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No ¾ cup sugar, granulated
                                                                  • Yes No ¾ cup salted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 ¼ cup all purpose flour
                                                                  • Preheat oven to 350 degrees. Butter a 10-inch bundt cake pan and set aside. Beat the egg whites until stiff, glossy peaks form. In a separate bowl, cream together the egg yolks, sugar, butter, and vanilla. Stir in the vanilla and flour, and then carefully fold the egg whites into the batter. Spoon the batter into the prepared pan and bake for 45 – 50 minutes, until it tests done. Cool the pound cake in the pan for 10 minutes, shake it gently to loosen it, and then transfer the cake to a wire rack for complete cooling.
                                                                  • This classic quatre quarts cake recipe makes 10 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan. Whisk in milk and yolks. Cook over medium-low heat, whisking, until thickened, 8 to 10 minutes. Remove from heat. Add chocolate and butter; whisk until melted.
                                                                  • Pour pudding through a sieve into a heatproof bowl set in an ice-water bath. To prevent a skin from forming, press plastic wrap directly onto surface. Refrigerate, stirring occasionally, until cold and set, about 40 minutes (up to 2 days).
                                                                  • Whip cream and confectioners' sugar in a medium bowl until soft peaks form. Divide cold pudding among 4 bowls, and serve with whipped cream.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Lithuanian rye bread was adapted from "Popular Lithuanian Recipes" by Josephine J. Dauzvardis (Lithuanian Catholic Press, 2000). It requires no starter but, instead, is "seeded" with cubes of fresh rye bread. The sponge must stand overnight, so plan accordingly. Here's a larger photo of Lithuanian no-starter rye bread. Makes 2 (9x5-inch) loaves Lithuanian No-Starter Rye Bread - Elenukes Rugine Duona

                                                                  Ingredients
                                                                  • Yes No 3 cup cubed dark rye bread, crust left on
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 cup water
                                                                  • Yes No 10 1/2 cup all purpose flour
                                                                  • Yes No 3 active dry yeast
                                                                  • Yes No 2 tbsp caraway seed
                                                                  • Yes No 1 large egg white
                                                                  • Place bread cubes in a heatproof bowl. Add sugar and salt, and pour on 1 cup boiling water. Let stand, covered, for 15 minutes. Beat with an electric mixer. Add 2 cups warm water and 3 cups of the flour. Mix with a dough whisk or spoon. Mix in the dissolved yeast, cover and let stand overnight. Beat fermented dough with a dough whisk or wooden spoon. Add 2 1/2 cups flour and mix well. Transfer to a stand mixer fitted with the dough hook. Add caraway seeds and remaining 5 cups flour. Knead thoroughly until smooth. Transfer to an oiled bowl, turn once to coat both sides, cover and let rise until doubled. Coat 2 (9x5-inch) loaf pans with cooking spray. Heat oven to 375 degrees. Punch down dough and shape into 2 loaves. Place in prepared pans. Cover with greased plastic wrap and let rise until about 1 inch above the rim of the pan. slash the bread with a lame or razor blade. Brush with egg white. Bake 45-55 minutes or until instant-read thermometer registers 190 degrees. Remove from oven and immediately turn out of pans onto a wire rack. Cool completely before slicing. Source: Adapted from "Popular Lithuanian Recipes" by Josephine J. Dauzvardis (Lithuanian Catholic Press, 2000).
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  Serve with harissa, a hot sauce sold in Middle-Eastern markets.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp sweet hungarian paprika
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 lb boneless leg of lamb
                                                                  • Yes No olive oil cooking spray
                                                                  • Combine all ingredients except the cooking spray in a large bowl. Cover and marinate in refrigerator 2 hours.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Thread lamb pieces onto each of 8 (8-inch) skewers. Lightly coat lamb with cooking spray. Place brochettes on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 8servings (serving size: 1 brochette)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat

                                                                  San Francisco Bay Area chef and cookbook author Joanne Weir gave us this tender-crisp pickle. It's good served with raw vegetables alongside dips at a party.

                                                                  Ingredients
                                                                  • Yes No 10 2 lb medium carrot
                                                                  • Yes No 2 cup distilled white vinegar
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 3 ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 tbsp yellow mustard seed
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Peel carrots and cut into 1/4-in. matchsticks.
                                                                  • Bring 3 cups water and all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Add carrots and simmer until almost tender, 2 to 3 minutes.
                                                                  • Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.
                                                                  • Note: Nutritional analysis is per 1/4-cup serving.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 6cups
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 16 large egg
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 2/3 cup mayonnaise
                                                                  • Yes No 3 tbsp whole grain mustard
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 2 1/2 tbsp drained caper
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No two 10 oz bags of curly spinach
                                                                  • Yes No 20 slice brioche from a rectangular
                                                                  • In a large saucepan, cover the eggs with cold water and bring to a rapid boil over moderately high heat. Cover and remove the saucepan from the heat; let stand for 12 minutes.
                                                                  • Meanwhile, in a small bowl, combine the minced shallot with the vinegar and let soak for 10 minutes. Drain well and discard the vinegar.
                                                                  • Drain and rinse the eggs under cold water, shaking the pan vigorously to crack the shells. Let the eggs cool completely. Peel the eggs and pat dry, then coarsely chop.
                                                                  • In a large bowl, combine the mayonnaise, mustard, celery, capers, chives, lemon juice and vinegar-infused minced shallot. Add the eggs and mix gently with a wooden spoon. Season the egg salad with salt and pepper and refrigerate.
                                                                  • Heat the oil in a large skillet. Add the sliced shallot and cook over high heat, stirring, until golden, 2 to 3 minutes. Add the spinach and cook, stirring until wilted, 2 to 3 minutes. Drain the spinach and press out the water. Coarsely chop the spinach and transfer it to a bowl. Season with salt and pepper and refrigerate until chilled.
                                                                  • Arrange the toasted brioche slices on a work surface. Spoon the egg salad on half of the slices and top with the spinach. Close the sandwiches and cut in half. Serve right away.
                                                                  Yields: 20sandwich halves
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for cesnica differs from Cesnica Recipe #1 and Cesnica Recipe #2 in that the dough has a touch of sweetness. The common tie among them is the silver coin baked inside. Whoever finds it will have good luck in the coming year. Makes 1 large Cesnica or 12 servings

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 4 tsp active dry yeast
                                                                  • Yes No 4 tbsp sugar, granulated
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No sterilized silver coin
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No milk
                                                                  • In the bowl of a stand mixer or other large bowl, combine warm milk and yeast until dissolved. Add sugar and let stand 10 minutes. Add remaining ingredients and mix thoroughly. Knead 7 to 10 minutes by machine and 15 minutes by hand until a smooth, stiff dough forms and pulls away from the sides of the bowl and your fingers. Place dough in a bowl that has been lightly coated with cooking spray, turning once to coat both sides. Cover and let rise until doubled. If, when the dough is touched lightly in the center, it springs back, it needs to rise more. Lightly coat a deep round baking pan or the ceramic liner from a small slow cooker with cooking spray. Punch down dough and knead a few minutes to release any air bubbles. Transfer to prepared pan and tuck a sterilized silver coin in the dough. Cover and let rise until doubled. Meanwhile, make the sculpting dough (a nonrising dough that will retain its shape when baked) for the decorations. In a small bowl, mix flour, yolk and enough milk to make a pliable dough. Pinch off pieces and roll by hand to create the decorations. Heat the oven to 400 degrees. When the bread has risen, dip the decorations in the reserved egg whites and "glue" them on. Typically, the bread is divided into quadrants with a braided rope or flat piece of dough in the shape of a cross. Religious symbols, or shapes denoting the occupation or hobby of members of the household, are placed in the four quadrants. A braided rope or flat ribbon of dough around the circumference of the bread is the final touch. Brush the entire top of the bread lightly, sculptures and all, with egg white. Bake at 400 degrees for 10 minutes, then cover loosely with a foil tent and reduce the heat to 350 degrees and bake 50 to 60 minutes or until an instant-read thermometer registers 190 degrees. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. The bread takes a place of honor on the Christmas table along with sprouted wheat that was planted on St. Nicholas Day, walnuts, dried fruit, fresh fruit, and a lighted candle.
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                  • Yes No
                                                                    foil

                                                                  This chutney pairs well with pork or curry dishes. This recipe goes with Herbed Pork Tenderloin With Parmesan-Pepper Toasts

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb firm ripe pears
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No 1 cup raisin
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 1 cup crystallized ginger
                                                                  • Yes No 3 cup white vinegar
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1 3 oz liquid pectin
                                                                  • Bring first 12 ingredients to a boil in a large Dutch oven. Reduce heat, and simmer, stirring occasionally, 2 hours or until pear is tender. Stir in liquid pectin; return mixture to a boil, and boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
                                                                  • Pour hot chutney into hot, sterilized jars, filling each to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands.
                                                                  • Process jars in boiling-water bath 5 minutes.
                                                                  • Note: If chutney is not processed in a water bath, you may store sealed jars in refrigerator up to 1 week.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 11(6-ounce) jars (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Leek Mac and Cheese
                                                                   1 h 30 m

                                                                  Cooks usually reserve dark, tough leek greens for stock. Here, Grace Parisi sautés them until they're soft and supple, then folds them into a luscious macaroni and cheese made with nutty Manchego.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 1 1/2 lb leek greens
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 whole half and half
                                                                  • Yes No 10 oz manchego cheese
                                                                  • Yes No 1 lb elbow macaroni
                                                                  • Preheat the oven to 350°. Melt 2 tablespoons of the butter in a large skillet. Add the leeks and cook over high heat, stirring just until slightly wilted, 5 minutes; season with salt and pepper. Cook over low heat until very tender, about 20 minutes.
                                                                  • Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the flour and cook over moderately high heat, whisking, for 2 minutes. Add the half-and-half and bring to a boil, whisking until thickened, about 5 minutes. Remove from the heat. Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted.
                                                                  • In a large saucepan of salted boiling water, cook the macaroni until nearly al dente. Drain well. Add the macaroni and the cheese sauce to the leek greens and stir until combined.
                                                                  • Transfer the macaroni to an 8-by-11-inch baking dish and sprinkle with the remaining 1/2 cup of cheese. Bake for about 40 minutes, until bubbling. Turn the broiler on and broil the mac and cheese until golden brown on top, about 3 minutes. Let stand for 15 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Basting promotes browning, and hot drippings help seal the skin to hold in juices and keep the turkey moist. You'll have plenty of Rosemary Gravy to go over the stuffing and potatoes, and to use on open-faced turkey sandwiches later.

                                                                  Ingredients
                                                                  • Yes No 1 12 lb frozen turkey
                                                                  • Yes No 2 cup coarsely chopped onion
                                                                  • Yes No 1 cup coarsely chopped celery
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 5 cup homemade turkey stock
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Preheat oven to 325°.
                                                                  • Remove neck, heart, gizzard, and liver from turkey. Reserve neck, heart, and gizzard for Homemade Turkey Stock; discard liver. Rinse turkey thoroughly with cold water; pat dry. Trim excess fat. Combine onion, celery, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stuff body cavity with onion mixture. Tie ends of legs with twine. Lift wing tips up and over back; tuck under bird.
                                                                  • Place a roasting rack coated with cooking spray in a roasting pan. Place turkey, breast side up, on rack. Brush with butter; sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Pour 1 cup Homemade Turkey Stock in bottom of pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Cover turkey breast tightly with foil. Bake at 325° for 2 hours, basting with 1/3 cup Homemade Turkey Stock every 30 minutes (1 1/3 cups total). Remove foil; bake an additional 1 1/2 hours or until thermometer registers 180°, basting with 1/3 cup Homemade Turkey Stock every 30 minutes (2/3 cup total). Remove turkey from oven; let stand 30 minutes. Discard skin.
                                                                  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and snip off 1 bottom corner of bag. Drain pan drippings into a measuring cup, stopping before the fat layer reaches the opening. Reserve 2 tablespoons fat, and discard remaining fat. Combine the pan drippings with 2 cups Homemade Turkey Stock.
                                                                  • Heat 2 tablespoons reserved fat in bottom of roasting pan over medium heat. Add flour, stirring with a whisk. Cook 1 minute, stirring constantly. Stir in the pan drippings mixture. Combine water and cornstarch, stirring with a whisk. Add the cornstarch mixture to pan, stirring with a whisk. Bring to a boil, stirring frequently. Add 1 tablespoon rosemary. Reduce heat, and simmer 5 minutes or until sauce thickens. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve gravy with turkey.
                                                                  Yields: 12servings (serving size: 6 ounces turkey and 1/3 cup gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This refreshing drink was adapted from a popular cocktail at the Lake Placid Lodge. Prep: 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup tequila
                                                                  • Yes No 3 cup apple juice
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/2 cup triple sec
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Mix all ingredients together in a 4-quart pitcher until thoroughly blended. Chill until ready to serve.
                                                                  Yields: 6cups
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 3 cup frozen peas
                                                                  • Yes No 1/2 cup loosely packed mint
                                                                  • Yes No 1/2 cup ricotta salata
                                                                  • Yes No salt and pepper
                                                                  • Melt butter with oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add peas and stir until warmed through, about 3 minutes.
                                                                  • Before serving, add mint and ricotta salata to pea mixture. Toss to blend; season with salt and pepper. Serve warm or at room temperature.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 lb carrot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 rosemary
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No four 6 oz skinless striped bass fillets
                                                                  • In a nonreactive saucepan, boil the cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes. Remove from the heat and stir in the butter.
                                                                  • Meanwhile, in a nonstick skillet, heat the olive oil. Spread the carrots in an even layer and add the garlic and rosemary. Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes longer. Discard the garlic and rosemary. Season the carrots with salt and pepper. Stir in the parsley and half of the cider glaze.
                                                                  • In a nonstick skillet, heat the vegetable oil. Season the fish with salt and pepper and add to the skillet. Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer.
                                                                  • Transfer the caramelized carrots to plates and set the fish on top. Drizzle with the remaining cider glaze and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  Fall is prime cookie-baking time — especially for rustic, crowd-pleasing cookies. It is not time yet for the elaborate traditions of Christmas baking, but we want sweet pleasers for lunchboxes, bake sales, and munching with a cup of hot tea. Meet our latest favorite: Peanut butter oatmeal cookies with a dollop of chewy, melting chocolate fudge on top.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter, very soft
                                                                  • Yes No 1 1/2 cup creamy peanut butter
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 4 1/2 cup old fashioned oats
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup chocolate chip
                                                                  • Yes No one 14 oz sweetened condensed milk
                                                                  • Preheat oven to 350°F and line two large cookie sheets with parchment paper.
                                                                  • In a large bowl, mix the butter, peanut butter, and sugars. (You can use beaters, but it's easiest to just vigorously mix by hand.) Mix in eggs and vanilla until thoroughly incorporated. Add the oats, baking soda, and salt, and mix thoroughly. Refrigerate the dough while preparing the fudge topping.
                                                                  • Mix the chocolate chips and sweetened condensed milk in a small saucepan. Warm over low heat, stirring frequently, until the chocolate is completely melted. Stir vigorously to make sure the mixture is evenly mixed. Turn off the burner under the chocolate.
                                                                  • Remove the dough from the refrigerator and roll half of it into walnut-sized balls, pressing each one semi-flat on the cookie sheet. Top each ball of dough with a teaspoon of the warm chocolate mixture.
                                                                  • Bake the cookies for 10 minutes or until just golden around the edges. Remove from the oven and let cool on the sheets for a few minutes until they have firmed up enough to remove to wire racks. (You can remove the entire sheet of parchment paper and move the cookies to the rack in that way.)
                                                                  • Repeat with the remaining dough and fudge topping. (Warm and stir the chocolate over low heat if it has hardened too much to scoop.) Store the cooled cookies in an airtight container for up to 5 days.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 2 tbsp grated orange zest
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 lb chicken wings
                                                                  • Heat the oven to 400°. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.
                                                                  • On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook