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                                                                  The reserved watermelon flesh from the Pickled Watermelon Rind is perfect for this recipe.

                                                                  Ingredients
                                                                  • Yes No 4 cup and red watermelon
                                                                  • Yes No 4 cup and yellow watermelon
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp lime zest
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 cup pickled watermelon rind
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 1/4 cup coarsely chopped basil
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp jalapeño chili pepper
                                                                  • Yes No 1 tbsp thinly sliced shallot
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup crumbled cotija cheese
                                                                  • Combine first 5 ingredients in a large glass bowl. Stir in Pickled Watermelon Rind and next 6 ingredients. Drizzle with oil; sprinkle with cheese. Serve immediately, or cover and chill up to 2 hours.
                                                                  • *Feta cheese may be substituted.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 9servings
                                                                  • Total Time: 3 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 12 oz fettuccine
                                                                  • Yes No 1 6 oz portobello mushrooms
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 4 oz cup shredded parmesan cheese
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp chopped fresh italian flat leaf parsley
                                                                  • Yes No garnish, italian flat leaf parsley sprigs
                                                                  • Prepare pasta according to package directions; drain.
                                                                  • Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
                                                                  • Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and sauté 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablespoons parsley. Serve over hot cooked pasta. Garnish, if desired.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook

                                                                  Inspiration for these spicy herbed nuts goes to the late author Lori Colwin, who shared her rosemary walnut recipe with Gourmet magazine many years ago. Every time I make these, they disappear faster than any other nibble.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 1/2 tbsp chopped thyme
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 3 cup pecans
                                                                  • Preheat oven to 350F.
                                                                  • Melt butter in a small saucepan over medium-low heat and stir in thyme, salt, and cayenne.
                                                                  • Pour over pecans in a bowl and toss well to evenly coat.
                                                                  • Spread out pecans in a rimmed baking sheet and bake in middle of oven until golden and fragrantly toasty, 10 to 12 minutes.
                                                                  • Make ahead: Pecans can be roasted 2 days ahead and kept at room temperature. Re-warm in a low oven before serving.
                                                                  Yields: 3
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  The flavors of the vinaigrette are mirrored in the marinade, so there's a double dose of the refreshing combination of the lemon and mint.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup diced mint
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 6 oz yellowfin tuna steaks
                                                                  • Yes No 2 1/4 cup water
                                                                  • Yes No 1 cup pearl barley
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 3/4 cup chopped scallion
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 tbsp chopped pitted kalamata olive
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine 1/2 cup mint, lemon rind, 4 teaspoons lemon juice, 1/4 teaspoon salt, pepper, and garlic in a shallow dish; add tuna, turning to coat. Cover and refrigerate 30 minutes.
                                                                  • Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed. Remove from heat; cover and let stand 5 minutes. Spoon barley into a large bowl; cool slightly. Add remaining 1/4 cup mint, tomato, green onions, capers, and olives; stir well to combine. Combine remaining 1/4 teaspoon salt, remaining 2 tablespoons lemon juice, and oil, stirring well with a whisk. Drizzle over barley mixture; toss gently to coat. Set aside.
                                                                  • Prepare grill or broiler.
                                                                  • Place tuna steaks on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side until tuna steaks are medium-rare or until desired degree of doneness. Spoon about 1 1/2 cups barley mixture onto each of 4 plates; top each serving with 1 tuna steak.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Braised Leeks
                                                                   40 m

                                                                  The earthy flavor of fall vegetables is a delicious addition to the dinner table.

                                                                  Ingredients
                                                                  • Yes No 4 2 1/2 to 3 lb leek
                                                                  • Yes No 4 cup reduced sodium chicken broth
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No coarse salt
                                                                  • Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
                                                                  • Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.
                                                                  • Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt

                                                                  Taylor Boetticher, founder of the Napa charcuterie company Fatted Calf, roasts this bone-in pork loin the best way possible: by cutting the loin off the rib bones (which any butcher should be able to do), rubbing the meat with a bright mix of fresh herbs and garlic, then tying the bones back on. The ribs themselves help to keep the meat moist in the oven. They also become especially crisp and succulent; pass them alongside the roast for guests to eat with their hands.

                                                                  Ingredients
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/2 cup chopped herbs
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No one 5 1/2 lb bone in pork loin roast
                                                                  • Yes No salt and pepper
                                                                  • In a small bowl, combine the chopped garlic with the herbs and olive oil. To remove the loin in one piece while keeping the rib rack intact, run a long, sharp knife along the bones to release the meat. Season the loin and ribs with salt and pepper and coat them with the herb mixture. Using kitchen twine, tie the loin to the rack of ribs. Set the pork in a roasting pan, meat side up. Cover and refrigerate overnight or for up to 2 days. Bring the pork to room temperature before roasting.
                                                                  • Preheat the oven to 375°. Roast the pork in the upper third of the oven for 30 minutes. Reduce the oven temperature to 300° and roast for about 1 hour and 15 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 140°.
                                                                  • Transfer the pork to a work surface. Raise the oven temperature to 400°. Untie the loin and let it rest for 15 minutes.
                                                                  • Meanwhile, return the ribs to the pan. Roast the ribs in the oven for about 15 minutes, until browned and crisp on the outside and still moist within.
                                                                  • Carve the loin into 1/2-inch-thick slices. Cut the rack into individual ribs. Transfer the pork slices, along with the ribs, to plates and serve.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Prep: 10 min., Cook: 5 min., Chill: 30 min., Freeze: 6 hr.

                                                                  Ingredients
                                                                  • Yes No 1 cup low fat vanilla yogurt
                                                                  • Yes No 1 banana
                                                                  • Yes No 3 cup frozen raspberry
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No craft sticks
                                                                  • Process yogurt and banana in a blender 30 seconds or until smooth. Bring raspberries and honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, using back of spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill raspberry mixture 30 minutes. Pour yogurt mixture evenly into 10 (2-oz.) pop molds. Top with raspberry mixture, and swirl, if desired. Top with lid of pop mold, and insert craft sticks, leaving 1 1/2 to 2 inches sticking out of pop. Freeze 6 hours or until sticks are solidly anchored and pops are completely frozen.
                                                                  • Tip: For a different taste, substitute 3 cups fresh or frozen blueberries or halved strawberries.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10pops
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 cup organic vegetable broth
                                                                  • Yes No 1 1/2 cup cubed butternut squash
                                                                  • Yes No 1 28 oz no salt added tomatoes, and chopped
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 1 15 oz red kidney beans
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
                                                                  • Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: about 1 1/2 cups)
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 1 roasted jalapeño pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1 1/2 lb grouper fillets
                                                                  • Yes No caribbean salsa
                                                                  • Combine first 5 ingredients; set cilantro mixture aside.
                                                                  • Coat a grill tray with cooking spray, and place on food rack. Heat, covered with grill lid, over hot coals (400° to 500°) 10 minutes. Place fish on hot grill tray.
                                                                  • Cook, covered with grill lid, 10 minutes. Turn fish, and spread with cilantro mixture. Cook, covered, 10 minutes or until fish flakes easily when tested with a fork. Serve with Caribbean Salsa.
                                                                  • Note: To roast jalapeños, place on a foil-lined baking sheet. Broil 5 inches from heat 5 minutes on each side or until blistered. Place in a heavy-duty plastic bag; let stand 10 minutes. Peel and seed peppers.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This simple gravy is all you’ll need to take your roasted turkey from good to great. Game plan: This recipe requires the roasting pan (with the drippings) of a just-roasted turkey. To make the gravy without the bird, follow the technique in our Smoked Turkey recipe, omitting the pan juices. This recipe was featured as part of our Thanksgiving for Beginners menu.

                                                                  Ingredients
                                                                  • Yes No pan drippings, vegetables, and turkey neck from our basic roasted turkey
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/3 cup flour
                                                                  • Yes No 2 1/2 cup chicken stock
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Pour off the drippings from the roasting into a small heatproof bowl. Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard; set drippings aside.
                                                                  • Place the roasting pan across two burners over medium heat. Put the onion and celery from inside the roasted turkey, along with the roasted turkey neck, in the pan. Scrape up any browned bits from the bottom of the pan with a flat spatula.
                                                                  • Add the wine or sherry while scraping the bottom of the pan, and simmer until reduced by half. Add the reserved drippings back to the pan. Pour the mixture through a strainer set over a medium heatproof bowl and set aside. Discard the solids from the strainer.
                                                                  • Melt the butter in a medium saucepan over medium heat. When it foams, sprinkle the flour evenly over it.
                                                                  • Whisk the flour and butter together and cook, stirring occasionally, until the mixture (known as a roux) turns the color of peanut butter, about 5 to 7 minutes.
                                                                  • While whisking continuously, slowly add the chicken stock or broth and the strained pan juices. Bring the mixture to a simmer and cook, being sure to whisk at the edges of the pan, until the gravy thickens slightly. Add salt and pepper to taste.
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook

                                                                  Many of us are in love with good old roast lamb with all the trimmings ? mint sauce, roast potatoes, you know the story! But life is too short to be eating the same thing all the time, so I wanted to show you a fantastic, classic Italian way of cooking lamb with eggplants. The lamb bit is dead simple; what I want you to concentrate on is the seasoning of the eggplants and you?ll be laughing.

                                                                  Ingredients
                                                                  • Yes No leg of lamb
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 3 round purple eggplants
                                                                  • Yes No onions
                                                                  • Yes No 1 tbsp 1 tablespoon dried oregano
                                                                  • Yes No a of fresh rosemary
                                                                  • Yes No 2–3 cloves of garlic
                                                                  • Yes No large a of fresh flat leaf parsley
                                                                  • Yes No olive oil 2 x14oz
                                                                  • Yes No cans good quality plum tomatoes sea salt and freshly ground black pepper
                                                                  • Yes No red wine vinegar
                                                                  • Yes No 1 dried red chilli
                                                                  • Yes No 3 good quality anchovy fillets in oil
                                                                  • Yes No good quality extra virgin olive oil
                                                                  • Many of us are in love with good old roast lamb with all the trimmings – mint sauce, roast potatoes, you know the story! But life is too short to be eating the same thing all the time, so I wanted to show you a fantastic, classic Italian way of cooking lamb with eggplants. The lamb bit is dead simple; what I want you to concentrate on is the seasoning of the eggplants and you’ll be laughing.Preheat the oven to 425°F. Rub your leg of lamb all over with olive oil and salt and pepper and place in a roasting pan. Roast for 30 minutes in the preheated oven. While it’s cooking, cut the eggplants in half and then into 2 inch erratic wedges. Toss them with the onion wedges in a little olive oil with a sprinkling of salt and pepper and the dried oregano.When the lamb has come out of the oven, pour away most of the fat and sprinkle the chopped rosemary on to the lamb. Scatter the eggplant and onion pieces around the lamb in the tray and put it back in the oven for an hour.Meanwhile, make your tomato sauce. In a saucepan, fry the garlic and chopped parsley stalks in a splash of olive oil for a minute, then add the tomatoes, a pinch of salt and pepper, a good swig of vinegar, the dried chilli and the anchovy fillets. Simmer for 30 minutes. Make a point of checking the veg and lamb after 20 minutes. Turn the lamb over and stir the veggies, making sure they don’t go dry – add a splash of water if you need to. Look after them and they’ll be fantastic.When the lamb is cooked, remove the pan from the oven, put the lamb on to a platter with a carving knife and fork and cover loosely with aluminum foil. Leave to sit for 10 to 15 minutes. Pour away any excess fat and then pour your tomato sauce over the roasted eggplants and onions. Place the baking pan on a medium heat, and using a wooden spoon, scrape loose all the sticky bits at the bottom but try not to break up the veg too much. You want it to be a chunky sauce, not a pulp. Add most of your parsley leaves and simmer for a couple of minutes on a gentle heat.Now taste the sauce – it should be slightly sweet and slightly sour, so it may need another little swig of vinegar. Take a little bit of time and you’ll get it just perfect. When you’re really happy with the eggplants and you have the same sauce consistency as in the picture opposite, pour the sauce either on to a separate platter or on to the same one as the lamb. Chop your remaining parsley leaves, drizzle with extra virgin olive oil and sprinkle over the parsley. Serve the lamb at the table as is, with delicious warm bread and a little salad.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chervil’s delicate anise flavor pairs with butter and fleur de sel to add richness to spring’s first baby potatoes. What to buy: Chervil is available at gourmet grocery stores and farmers’ markets. If you can’t find it, substitute a mixture of Italian parsley and tarragon. Fleur de sel is a hand-harvested sea salt that is moister than other salts and has a nice crunch and a distinct mineral taste—all qualities that stand out in this dish. It can be found at gourmet grocery stores.

                                                                  Ingredients
                                                                  • Yes No 2 lb new potato
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 cup coarsely chopped chervil
                                                                  • Yes No 1 tbsp fleur de sel
                                                                  • Fill a medium pot with 1 inch of heavily salted water. Bring to a boil over high heat and set a steamer basket inside. Reduce heat to low so the water is simmering.
                                                                  • Place potatoes in the steamer basket. Cover the pot and steam potatoes until they are fork tender, about 40 minutes to 1 hour. Remove the steamer basket from the pot, drain remaining water, and place potatoes back in the pot to steam dry, about 5 minutes.
                                                                  • Add butter and season with freshly ground black pepper. Gently stir until potatoes are coated in butter. Transfer potatoes to a serving tray or a large plate, sprinkle with chervil and fleur de sel, and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  The Bordelaise-style sauce is made with red wine and beef broth, along with mushrooms and seasonings. Use a meat thermometer or instant-read thermometer to keep a close eye on this roast's temperature.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb beef tenderloin
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1 1/2 cup dry red wine
                                                                  • Yes No 1 10 1/2 oz condensed beef broth
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 400°. Rub roast all over with the garlic clove halves; sprinkle with salt and pepper. Roast the tenderloin in an open shallow pan for about 30 to 35 minutes, to about 125° to 130° for medium rare to medium. If the roast is very cold, count on more time. Remove from oven and remove roast to a warm platter and let rest. Add oil, mushrooms, chopped shallot or green onion, and minced garlic to pan drippings; place over medium heat and sauté until tender. Stir in flour until well blended; add the red wine and broth. Simmer until reduced by about 1/4 to 1/3. Add thyme and salt and pepper to taste. Serve alongside sliced tenderloin. Serves 4. More Beef Roast Recipes Rib Roast with Herbs Roast Beef Tenderloin Beef Tenderloin Sandwich Grilled Beef Tenderloin Recipe Bourbon Beef Tenderloin Recipe Tenderloin for Two with Peppercorn Cream Roast Beef Poor Boy Roast Beef with Garlic and Thyme Pot Roasts Oven Roasts Crockpot Beef Recipes Beef Recipes Index Ground Beef Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 2 tbsp 2 tablespoons patak’s korma paste
                                                                  • Yes No 4 x coley fillets, skin on
                                                                  • Yes No olive oil
                                                                  • Yes No 4 spring onions
                                                                  • Yes No x tin low fat coconut milk
                                                                  • Yes No a sprigs of fresh coriander, stalks
                                                                  • Yes No to 1 fresh red chilli
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No sea salt
                                                                  • There’s loads of coley (which is also known as saithe and coalfish) in the sea. Looks-wise it’s more of an ivory colour than the snow white you’re used to but it’s beautiful, absolutely delicious, sweet, meaty, and melts in the mouth. Funnily enough cats have been enjoying it for years – lucky things – and sadly a lot of it is thrown overboard as bycatch. Coley is really versatile. Coley is often half the price of cod so you can feed twice as many people, or just save yourself loads of money. Normally you’d start cooking a fillet of fish skin-side down, but I’ve gone flesh-side down here to really encrust the fish and get those flavours going. Korma is mild enough for kids to eat too and when something tastes this good, you’d be mad not to try it. Add the rice to a small pan with 2 cups of boiling water and a pinch of salt. Bring to the boil on a high heat, then turn the heat down to low, cover and leave for 7 to 8 minutes. Put a large frying pan on a medium heat. Use the back of a spoon to spread 1 heaped tablespoon of the korma paste all over the flesh side of the fish fillets. Add a lug of olive oil to the hot pan, then add the coley, flesh-side down. Cook for about 10 minutes, turning halfway when you’ve got some colour. Check your rice – all of the water should have been absorbed by now so fluff it up with a fork and take it off the heat. Pop the lid back on so it stays warm. Turn the heat under the fish up to high and throw in the greener half of your sliced spring onions. Stir in the remaining korma paste, coconut milk, coriander stalks and most of the fresh chilli. Let it bubble away for a couple of minutes until the fish is starting to flake apart. Taste your sauce and add a squeeze of lemon juice if it needs it. Divide the rice between your plates then top each portion with a piece of coley. Pour the sauce over the top, then scatter over the reserved spring onions, chilli and coriander leaves. Serve with lemon wedges on the side for squeezing over.Visit the Jamie Oliver Patak's page
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No a of fresh rosemary, and very
                                                                  • Yes No 10 good quality anchovy filets in oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 4 x salmon fillets, pinboned
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No purple sprouting broccoli
                                                                  • Pan-roasting is one of my favorite ways to cook salmon and trout because it really brings out their incredible flakiness and richness. It goes well with the delicate steamed broccoli and intense zingy sauce I’ve served it with here.Apart from salmon being a pleasure to eat, it’s also high in omega oils, so it’s very healthy for you too. A wild salmon lives only on natural food, of course, and is an amazing athlete that has to work very hard to make its way from the deep sea all the way up the rivers. If you ever see it on a restaurant menu, please order it because it’s very different from farmed salmon both in flavor and texture. But farmed salmon has come a long way in the last five to ten years and it is probably going to be the more accessible and affordable option for you. If you’re going to buy farmed salmon, always go for organic if you have the choice.Preheat your oven to 200ºC/400ºF/gas 6, then make your anchovy-rosemary sauce. Pound the rosemary in a pestle and mortar until you have a paste. Add the anchovy filets and pound again until the paste is dark green. Now add the lemon juice, a couple of glugs of olive oil and some pepper, and mix together until you have a sauce with a good drizzling consistency.Get a large, ovenproof, non-stick frying pan hot. Pat the salmon filets with a little olive oil, season them with salt and pepper and cook them in the pan, skin-side down, for 2 minutes. Flip them over, then place the pan in the preheated oven for another 3 to 4 minutes, depending on the thickness of the filets and the way they’ve been sliced.Just after the salmon goes into the oven, put your broccoli into some boiling, salted water for 3 to 4 minutes until perfectly cooked.To check if the fish is cooked all the way through, you can pull the filets apart a little bit and look inside. Salmon goes from being an orangey color to an opaque pink, so that’s what you’re looking for. Please do not overcook them, because, as simple as this dish sounds, it’s your mission to ‘just’ cook the fish so you’re rewarded with a soft inside and a slightly crispy outside – heaven!When the broccoli’s perfectly done, drain it, toss it in a little of the anchovy-rosemary sauce and divide it between your plates. Place a salmon filet on top of each and drizzle with some more sauce.• from Cook With Jamie
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain

                                                                  While the yeasty pizza dough rises, prepare the savory topping.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp active dry yeast
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp yellow cornmeal
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 cup thinly sliced fennel bulb
                                                                  • Yes No 2 cup thinly sliced onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup tomato basil pasta sauce
                                                                  • Yes No 1 4 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/4 cup coarsely chopped pitted kalamata olive
                                                                  • To prepare dough, dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 3/4 cups flour and salt, and beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, dough has risen enough.) Punch dough down; knead 5 times, and let rest for 15 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
                                                                  • To prepare the topping, heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the fennel and the next 5 ingredients (fennel through black pepper), and cook for 20 minutes or until golden, stirring frequently.
                                                                  • Preheat oven to 450°.
                                                                  • Spread sauce over crust, leaving a 1/2-inch border; sprinkle with fennel mixture, cheese, and olives. Bake at 450° for 18 minutes or until browned.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No dry bread crumb
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 3 lime
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 lime
                                                                  • Yes No 1/2 pint raspberry
                                                                  • Yes No 4 fig
                                                                  • Yes No powdered sugar
                                                                  • Preheat the oven to 350°. Butter a 9-inch springform pan and coat with bread crumbs. In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest. At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
                                                                  • Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs. Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
                                                                  • Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 19-inch cake
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Time: 25 minutes. With pasta added, this gives a nice twist to the typical Greek salad. Be sure to use good-quality feta cheese, as it really makes a difference in flavor and creaminess.

                                                                  Ingredients
                                                                  • Yes No 8 oz orzo
                                                                  • Yes No 2 cup cherry tomato
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1/2 cup greek olives
                                                                  • Yes No 4 oz feta cheese
                                                                  • Yes No 2 cup baby spinach
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Cook orzo according to package directions.
                                                                  • Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.
                                                                  • In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 12(serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Randy Zweiban of Chicago’s Nacional 27 gave us this recipe. He serves it as a part of his Cuban Christmas menu, but it’s great anytime of year. What to buy: Calabaza is also called West Indian pumpkin and can be found in some specialty produce markets. Canned pumpkin is a fine substitute.

                                                                  Ingredients
                                                                  • Yes No 1 lb pumpkin purée
                                                                  • Yes No 1/4 1 tbsp cup unsalted butter, melted1 tablespoon ground cinnamon
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 1/8 tsp mace, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 7 large egg yolk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 cup water
                                                                    For the pumpkin:
                                                                  • Heat oven to 325°F. In a large mixing bowl, combine the calabaza, butter, and spices. Turn onto a baking sheet and cook until the calabaza is fork tender, about 20 minutes.
                                                                  • Purée the calabaza mixture and set aside. (If using the canned pumpkin, combine all the ingredients in a mixing bowl and set aside.)
                                                                    For the flan base:
                                                                  • Whisk the egg yolks and eggs together until frothy; set aside. In a large heavy-bottomed saucepan over medium heat, combine the cream, milk, sugar, scraped vanilla beans, vanilla pod and salt and bring to a boil.
                                                                  • Temper by whisking a portion of the cream mixture into the beaten eggs. Add the combined mixture back into the boiled cream and whisk thoroughly.
                                                                  • Add the calabaza mixture and whisk to combine. Prepare an ice water bath by filling a bowl halfway with ice and water. Strain mixture through a fine mesh sieve and cool over ice water bath.
                                                                    For the caramel:
                                                                  • Combine sugar, lemon juice, and 1 cup water in a medium saucepot over medium heat. With a wet pastry brush, wipe down the sides of the saucepan.
                                                                  • Cook the caramel until it achieves an amber color. Remove from heat immediately.
                                                                    To assemble:
                                                                  • Preheat oven to 300°F. Set a medium pot of water over high heat to boil.
                                                                  • Pour the caramel into 1/2-cup or 1-cup ramekins and immediately pour the caramel out so the cups are lined with caramel.
                                                                  • Let the caramel harden in the ramekins, then fill the ramekins to three-quarters height with the flan.
                                                                  • Create a water bath by putting the ramekins into a glass baking dish and then adding enough of the boiling water to two-thirds height of the ramekins.
                                                                  • Cover the flan and bake until the flan sets (i.e., it will not jiggle), about 45 minutes. Serve in the cups with whipped cream.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Pot au Feu Recipe
                                                                   4 h 40 m

                                                                  This pot au feu recipe is a classic French comfort dish. It takes the better part of an afternoon to prepare, but is low maintenance and makes the house smell absolutely wonderful. No doubt it’s the perfect recipe to use when entertaining guests. Cook’s note: The addition of cloves and cinnamon give this pot au feu a complex, yet very subtle, flavor.

                                                                  Ingredients
                                                                  • Yes No 2 lb beef shank
                                                                  • Yes No 2 lb beef chuck
                                                                  • Yes No 2 lb beef rib
                                                                  • Yes No 2 large lb beef marrowbones
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 1 bouquet garni
                                                                  • Yes No 1 small cinnamon stick
                                                                  • Yes No 1 tsp black and pink peppercorns
                                                                  • Yes No 1 coarse tbsp sea salt
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 5 stalk celery
                                                                  • Yes No 12 medium carrot
                                                                  • Yes No 8 leek
                                                                  • Yes No 1 1/2 lb turnip
                                                                  • Yes No 1 1/2 small lb new potato
                                                                  • Yes No 1 day old baguette, and toasted croûtes
                                                                  • Yes No coarse sea salt
                                                                  • Yes No gherkin
                                                                  • Yes No mustard
                                                                  • Yes No prepared horseradish
                                                                  • Yes No large stockpot
                                                                  • Yes No string
                                                                  • Yes No large platter
                                                                  • Tie the beef shank, chuck, and ribs into a tight bundle with the string and place it in the stockpot. Wrap the marrowbones in the cheesecloth, secure it tightly with the string, and place it in the stockpot. Pour enough cold water into the stockpot to cover the ingredients.
                                                                  • Bring the mixture to a boil, skimming often. As soon as the water boils, turn it the heat down so that it is just at a low simmer. Push the cloves into the onion and place it into the stockpot, along with a separate cheesecloth bundle containing the bouquet garni, cinnamon stick, peppercorns, and bay leaves. Season the mixture with the salt and continue simmering it, uncovered, for 2 1/2 hours. Add water, if needed, to keep the meat and marrowbones covered. Do not allow the mixture come to a boil.
                                                                  • Wrap the celery, carrots, leeks, turnips, and potatoes each in a separate cheesecloth bundle, securing them tightly with string. Add the celery, carrots, leeks, and turnips to the pot and continue simmering for 40 minutes. Check the vegetables for doneness, and then remove any that have turned tender and cooked through. Add the potato bundle to the pot and continue simmering for an additional 20 to 25 minutes, until the potatoes are cooked through. Remove each vegetable and meat bundle from the pot, unwrap it, and arrange the vegetables in groups around the meat on the serving platter.
                                                                  • Discard the clove-studded onion and strain the broth through a fine-mesh sieve. Return the broth to a clean saucepan and bring it to boil for about 10 to 15 minutes, until it has reduced in volume and has a good, strong flavor. Season it with additional salt, if needed. Transfer the hot broth to a serving bowl alongside the meat and vegetable platter.
                                                                  • Scoop the soft marrow from the bones and spread it on the toasted croûtes. Serve the croûtes, along with the coarse sea salt, cornichons, mustard, and horseradish as a garnish to the pot au feu.
                                                                  • This classic pot au feu recipe makes 8 to 10 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 4 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 1 6 oz sun dried tomatoes packed in oil
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 15 1/2 oz black beans in can
                                                                  • Yes No 1 15 oz whole tomatoes in can
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Pour 1 tablespoon of oil from the sun-dried tomatoes into a large skillet; discard the remaining oil. Chop the sun-dried tomatoes and set aside.
                                                                  • Sauté the onion and jalapeño in the skillet over medium heat until the onion is translucent. Stir in the beans, canned tomatoes, salt, and sun-dried tomatoes. Reduce heat to low; simmer 10 minutes. Garnish with the cilantro.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer

                                                                  Parsnip and pancetta together are slightly unusual but make a bloody good combo. Since discovering how well they work I've been using them in soups, risottos, roasts and casseroles.

                                                                  Ingredients
                                                                  • Yes No dry cured smoked streaky bacon
                                                                  • Yes No summer savory
                                                                  • Yes No 4 good knobs of butter
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 2 parsnips, and lengthways
                                                                  • Yes No dried tagliatelle
                                                                  • Yes No 3 good handfuls of parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Parsnip and pancetta together are slightly unusual but make a bloody good combo. Since discovering how well they work I've been using them in soups, risottos, roasts and casseroles.In a large, non-stick frying pan, fry your pancetta and herbs in half the butter for 2 minutes, then add the garlic and parsnips. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely. Cook your tagliatelle in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the rest of your butter and the Parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste. • from Happy Days with the Naked Chef
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir

                                                                  You don't have to worry about eating uncooked eggs with this recipe for Key Lime Pie.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup key lime juice
                                                                  • Yes No 14 oz sweetened condensed milk
                                                                  • Yes No 8 oz non dairy whipped topping
                                                                  • Yes No green and yellow food coloring
                                                                  • Yes No graham cracker pie crust
                                                                  • Combine lime juice, sweetened condensed milk, whipped topping and a few drops of food colorings. (Note: Key Limes are actually more yellow than green so color accordingly.) Stir until smooth. Pour into graham cracker crust and refrigerate for several hours.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 5-inch pie
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe for tulumbe is a very sweet and popular dessert in the Balkans. The batter is similar to a French pate a choux dough, and the appearance is similar to an unfilled, unglazed eclair. Tulumbe are traditionally fried and then soaked in simple syrup overnight. I prefer to bake mine as I've done here. Here's a larger photo of tulumbe. Makes about 12 Balkan Tulumbe Pastries

                                                                  Ingredients
                                                                  • Yes No 6 1/4 cup organic sugar, granulated
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 tbsp organic pure vanilla extract
                                                                  • Yes No 1 tsp organic lemon juice
                                                                  • Yes No 6 oz organic unsalted butter
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup organic all purpose flour
                                                                  • Yes No 6 large organic egg
                                                                  • To make the syrup: In a large saucepan, bring the syrup ingredients to a boil. Reduce heat and cook down for 10-15 minutes. Let cool completely and then divide into two large bowls. To make the dough: Heat oven to 425 degrees. In a medium saucepan, melt butter in water. Add salt and flour, and stir until dough forms a mass that cleans the sides of the pan. Beat in the eggs, one at a time, until the batter is smooth. Line a sheet pan with parchment paper. Fill a pastry bag fitted with a large star tip with dough and pipe 12 (5-inch) lengths onto the prepared pan. Bake about 20 minutes, until the tolumbe puff up and turn golden brown. Place hot tulumbe into two bowls of syrup, pushing down lightly. Soak overnight and serve cold the next day.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Mario Batali loves to drizzle giant, juicy T-bone steaks with a peppery olive oil just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No one 3 3/4 lb, 3 inch thick t bone steak
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 4 lb spinach
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Preheat the oven to 350° and preheat a grill pan. In a small bowl, combine the rosemary, sage and thyme with 2 tablespoons each of salt and pepper. Rub the steak with 2 tablespoons of the oil and then rub with the herb mixture. Grill the steak over moderately high heat until lightly charred all over, about 10 minutes. Transfer to a small roasting pan and roast for about 40 minutes, or until an instant-read thermometer inserted into the thickest spot registers 120°. Let rest for 10 minutes before slicing.
                                                                  • Meanwhile, in a large, deep skillet, heat the remaining 1/4 cup of oil until smoking. Add the garlic and cook over high heat until lightly browned, about 20 seconds. Add the spinach in large handfuls and cook, tossing, until wilted, 5 minutes. Season with salt and pepper and stir in the lemon juice. Serve the spinach with the steak.
                                                                  Yields: 4 ½
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 cup cranberry
                                                                  • Yes No 3/4 cup caster sugar
                                                                  • Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
                                                                  • Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
                                                                  • Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.
                                                                  Yields: 9servings (serving size: about 1/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  Chestnuts, in season through February, are perennially associated with the holidays. Bottled chestnuts are a time-saver.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup thinly sliced onion
                                                                  • Yes No 3/4 cup red bell pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp caraway seed
                                                                  • Yes No 3 lb brussels sprout
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 8.5 oz chestnuts
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 8 ingredients in a large bowl, tossing to coat. Spread onto a large roasting pan coated with cooking spray. Bake at 400° for 25 minutes, stirring occasionally. Add chestnuts; stir well. Bake 8 minutes or until vegetables are tender. Serve immediately.
                                                                  Yields: 12servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Nothing tastes better than homemade whipped cream. For unique flavor, try this maple cinnamon whipped cream recipe as a perfect topper for holiday pies, beignets, and pastries. For a special treat, use it on coffee or brioche for a sweet, flavorful breakfast.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic heavy whipping cream
                                                                  • Yes No 2 tbsp organic maple syrup
                                                                  • Yes No 1 tbsp organic sugar, granulated
                                                                  • Yes No 1/2 tsp organic vanilla extract
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Beat the cream on high speed until it begins to thicken and get slightly stiff. Add the maple syrup, sugar, vanilla extract, and cinnamon to the cream. Continue whipping the cream until it forms stiff peaks.
                                                                  • This maple cinnamon whipped cream recipe makes enough whipped cream to cover 1 pie or to serve with 6 to 8 desserts.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Time: 20 minutes. What a crowd-pleaser: This combination of warm, tangy cheese, aromatic honey, and salty nuts is ridiculously delicious and addictive. Even better, the dish takes just a few minutes to make. Wine Pairing: Foxen Chenin Blanc 2007 (Santa Maria Valley).

                                                                  Ingredients
                                                                  • Yes No 11 oz goat cheese (chèvre)
                                                                  • Yes No 2 tbsp half and half
                                                                  • Yes No 3 tbsp orange blossom honey
                                                                  • Yes No 1/3 cup coarsely chopped salted and roasted pistachio
                                                                  • Yes No flatbread
                                                                  • Preheat oven to 350°. In a bowl, whisk goat cheese and half-and-half until smooth. Spoon into a small, shallow gratin dish, spreading level. Bake until cheese is hot in center and beginning to firm up at edges, about 15 minutes.
                                                                  • Drizzle cheese with honey and sprinkle with pistachios. Serve with crackers.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 oz boneless skinless chicken thigh
                                                                  • Yes No 3/4 cup celery
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/8 tsp thyme leaves, dried
                                                                  • Yes No 3 parsley
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 1/4 oz all purpose flour
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup 1% low-fat milk
                                                                  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Dark, leafy greens like kale are incredibly good for you, so don't feel guilty about the bacon!

                                                                  Ingredients
                                                                  • Yes No 5 bacon strips
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 1/2 cup vegetable broth
                                                                  • Yes No 1/3 cup apple cider vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 lb kale
                                                                  • Yes No hot sauce
                                                                  • Cook bacon in a Dutch oven or stockpot until crisp. Remove strips, crumble, and drain on paper towels.
                                                                  • Melt butter with drippings over medium-high heat. Add onion and next 5 ingredients, and cook 5 minutes or until tender.
                                                                  • Stir in chicken broth, cider vinegar, and sugar. Gradually add kale, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 30 minutes or until completely tender.
                                                                  • Stir in reserved bacon; season with hot sauce, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 58 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Making a good bolognese sauce is a labor of love. Sure we could just add some hamburger to a tomato sauce and call it good (and we often do!), but sometimes we really want that silky, deeply-flavored sauce that can only come from all-day cooking...

                                                                  Ingredients
                                                                  • Yes No makes 6 cups
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 2 28 oz whole peeled tomatoes in can
                                                                  • Yes No 1 cup tomato juice
                                                                  Cuisine:YesNoitalian

                                                                  The classic combination of rich peanut butter and milk chocolate in this no-bake dessert evokes a favorite childhood candy, but its grown-up size and delicate texture will make your guests feel like sophisticated trick-or-treaters. Crushed graham crackers pressed into a tart pan form the easy-to-make crust, followed by a layer of thick chocolate ganache. The sweet peanut butter filling, whisked to a fluffy consistency, is topped with dollops of whipped cream and garnished with chocolate shavings.

                                                                  Ingredients
                                                                  • Yes No ten 4 3/4 by 2 1/2 inch graham cracker
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3 oz milk chocolate
                                                                  • Yes No 1 3/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup creamy peanut butter
                                                                  • Yes No 1/2 4 oz cup cream cheese
                                                                  • Yes No 1/3 cup sweetened condensed milk
                                                                  • Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.
                                                                  • Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
                                                                  • Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl.
                                                                  • Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
                                                                  • Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.
                                                                  Yields: 113 3/4-by-4 1/4-inch tart
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

                                                                  Ingredients
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 coarse tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 medium organic zucchini
                                                                  • Preheat grill pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
                                                                  • PARMIGIANO-CRUMBED: Prepare base recipe. Chop 1 1/2 ounces ciabatta bread. Place bread and 1/2 teaspoon thyme in a food processor; pulse 10 times. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil. Add bread mixture; cook 5 minutes, stirring frequently. Combine zucchini, bread mixture, and 2 tablespoons grated fresh Parmigiano-Reggiano. Serves 4 CALORIES 94; FAT 5.9g (sat 1.2g); SODIUM 241mg
                                                                  • CAPRESE "SALSA": Prepare base recipe. Combine 1/3 cup diced tomato, 2 ounces sliced fresh mozzarella cheese, 3 tablespoons chopped fresh basil, and 1 minced garlic clove in a bowl. Add 1 tablespoon extra-virgin olive oil and 1 teaspoon red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato mixture. Serves 4 CALORIES 106; FAT 8.1g (sat 2.3g); SODIUM 246mg
                                                                  • MINT GREMOLATA: Prepare base recipe. Combine 1/4 cup finely chopped fresh flat-leaf parsley, 1/4 cup finely chopped fresh mint, 1 1/2 tablespoons grated lemon rind, 1 tablespoon olive oil, and 2 minced garlic cloves. Divide zucchini evenly among 4 plates; top evenly with gremolata. Serves 4 CALORIES 72; FAT 5.9g (sat 0.8g); SODIUM 133mg
                                                                  Yields: 4(serving size: about 4 slices)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir

                                                                  Germans don’t cook very many turkeys, for festive occasions it’s goose or duck. We don’t see the Christmas goose very often anymore, which is a shame because it is so simple to make. Like other fowl, onions, thyme and fruit are great seasoning choices. This recipe makes 4 servings and gravy. Larger photo

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb goose
                                                                  • Yes No 1 apple
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 14 oz homemade stock
                                                                  • Pre-heat oven to 350°F.
                                                                  • Wash and dry the goose, like you would a chicken or turkey. Salt and pepper and sprinkle thyme inside the cavity, and fill with apple quarters and onions. If they don’t all fit, you can cook them alongside the goose in a small, buttered dish.
                                                                  • Mix 1 tablespoon salt with 1 cup of water and pour that into the bottom of the roasting pan. Place the roasting rack on top. Pierce the goose skin in several places to let the fat drip out as it cooks. Put the goose, breast-side down, on the roasting rack and place in oven for 50 minutes. Use the salt water mixture to baste the goose several times during this period. Add more water to drip pan if necessary. Turn the goose over onto its back and cook, basting as needed, for 50 minutes.
                                                                  • Let the goose rest for 5 minutes as you make the gravy.
                                                                  • To make the gravy: Mix 2 tablespoons of the fat drippings with 2 tablespoons flour in a saucepan and cook for 1 minute. Gradually add the chicken broth, stirring well after each addition. Salt, pepper and add thyme to taste. Keep warm.
                                                                  • Serve with canned peach halves decorated with current jelly, buttered Brussel sprouts, potato croquettes (or mashed potatoes) and the cooked apples and onions.
                                                                  • Tip: If you can’t find current jelly, cranberry sauce is a fine substitute.
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
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                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Our fresh ricotta is so easy to prepare, you'll want to use it all the time. It's cooked in the microwave and takes less than 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup plain greek yogurt
                                                                  • Yes No 2 tsp apple cider vinegar
                                                                  • Yes No 1 1/2 tsp grated lemon rind
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 8 oz linguine
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 small yellow squash
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 small cup mint
                                                                  • Combine first 3 ingredients in a microwave-safe 1-quart liquid measuring cup; microwave at HIGH for 4 minutes. Stir to form small curds. Strain through a sieve lined with a double layer of cheesecloth; let stand for 5 minutes. Discard liquid. Scrape cheese mixture into a small bowl; stir in rind and 1/4 teaspoon salt.
                                                                  • Cook pasta according to package directions, omitting salt and fat, and drain. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add squash and zucchini to pan; sauté 1 minute. Add 1/4 teaspoon salt, tomatoes, and garlic; sauté 4 minutes. Add broth and pasta to pan, and cook for 2 minutes or until thoroughly heated, tossing to combine. Place 2 cups pasta mixture in each of 4 shallow bowls; sprinkle each serving evenly with remaining 1/2 teaspoon salt and pepper. Top each serving with 2 tablespoons cheese mixture and 1 tablespoon mint. Serve immediately.
                                                                  Yields: 4servings
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Dense, bone-in chicken leg quarters benefit from long, slow cooking over indirect heat. The less intense heat also prevents the sweet glaze from burning. Customize the glaze according to what you have on hand; try pineapple preserves or apple jelly in place of mango jam, for example, or hot pepper sauce instead of Sriracha. Serve with a simple slaw of cabbage, carrots, lime juice, and sugar.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup mango jam
                                                                  • Yes No 2 tbsp diced chives
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp sriracha
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 12 oz bone in chicken leg thigh
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
                                                                  • Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside.
                                                                  • Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.
                                                                  • Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place chicken on grill rack over unheated part. Brush chicken with about 2 tablespoons remaining mango mixture. Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.
                                                                  • Wine note: This dish's tropical fruit flavors and spicy heat are ideal for gewürztraminer, a popular grape of Germany and France. The mango and apricot flavors of the highly aromatic Hugel gewürztraminer 2006 ($20) echo those of the glaze, while a slightly sweet lychee nut character helps to balance the heat. —Jeffery Lindenmuth
                                                                  Cuisine:YesNotropical
                                                                  Yields: 4servings (serving size: 1 leg-thigh quarter and 1 tablespoon mango mixture)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil

                                                                  Jeremy Wolf never makes these burgers the same way twice, but he always seasons them with Dijon mustard and soy sauce. He serves them on toasted artisan-style bread with spinach leaves, sliced tomato, and more mustard.

                                                                  Ingredients
                                                                  • Yes No 1 lb firm tofu
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup fine dry bread crumb
                                                                  • Yes No 1/2 cup raw cashew nuts
                                                                  • Yes No 1/2 cup sunflower seeds
                                                                  • Yes No 1/2 cup sliced button mushroom
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 12 slice italian bread
                                                                  • Whirl all ingredients except olive oil and bread in a blender or food processor.
                                                                  • Pour 1/2 tablespoon olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, drop about 3/4 cup tofu mixture into pan. Spread into a patty about 4 inches wide and 1 inch thick. Repeat to form two more patties in pan.
                                                                  • Lower heat to medium and cook, turning once, until well browned on both sides and firm to the touch, 10 to 12 minutes total. Transfer patties to a pan in a 200° oven. Add remaining oil to pan and cook remaining patties.
                                                                  • Serve burgers between slices of toasted bread (see note, above).
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6burgers (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  , I found some duck legs. What a treasure! Most frozen meat, including duck legs from an unknown date, is best slated for a stew or sauce, so duck ragu called out to me. I made it Thursday night, let it sit in its own juices Friday, then served it to a hungry crowd on Saturday night. I snapped that photo on the first take — but not on the first glass of wine — only to discover later it didn't show enough sauce! Trust me, this is a saucy one.

                                                                  Ingredients
                                                                  • Yes No 2 duck legs and thighs
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 1 cup liquid
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 1 1/2 lb pasta
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • Yes No 1/4 cup chopped flat leaf parsley

                                                                  This cake is best made using a food processor, as you can simply add everything and blitz it up together, but you can easily make it by hand if you buy ground almonds and grate the chocolate into the mix. Like most desserts, this isn?t exactly the healthiest thing in the world, but it?s absolutely gorgeous. Just make sure you enjoy it as it?s meant to be enjoyed ?a special treat every now and then

                                                                  Ingredients
                                                                  • Yes No 200g good quality dark chocolate
                                                                  • Yes No butter
                                                                  • Yes No soft brown sugar
                                                                  • Yes No almonds
                                                                  • Yes No 2 tbsp 2 tablespoons cocoa powder
                                                                  • Yes No a pinch a pinch of salt
                                                                  • Yes No large 4 eggs
                                                                  • Yes No self raising flour
                                                                  • Yes No fudge
                                                                  • Yes No vanilla ice cream
                                                                  • This cake is best made using a food processor, as you can simply add everything and blitz it up together, but you can easily make it by hand if you buy ground almonds and grate the chocolate into the mix. Like most desserts, this isn’t exactly the healthiest thing in the world, but it’s absolutely gorgeous. Just make sure you enjoy it as it’s meant to be enjoyed –a special treat every now and thenTo make your cake• Preheat the oven to 160°C/320°F/gas 2 • Break up the chocolate, put it into a food processor with the butter, sugar, almonds, 1 tablespoon of the cocoa powder and the salt, and whiz until smooth • Crack your eggs, one at a time, into the food processor and add the flour • Whiz again until smooth To bake your cake• Get a deep baking dish roughly 25 x 25cm in size • Butter the dish really well and sprinkle the remaining tablespoon of cocoa powder over it • Shake it around a bit so it lightly coats the whole surface of the dish • Pour the cake mixture into the dish, using a spatula to scrape it all out of the processor • Break the fudge into pieces and sprinkle these over the top of the cake mix, pushing any larger pieces down into the mixture • Pop the baking dish into the preheated oven and cook for 18 to 20 minutes • Take the cake out of the oven and stick a fork into the middle of it • If there’s a little bit of cake mixture on the fork when you pull it out, that’s okay – you want the cake to still be a little moist inside so that it’s nice and squidgy • However, if it seems a bit wobbly, pop it back into the oven for another 3 to 5 minutes to firm up a bitTo serve your cake• Let your cake cool slightly and serve it warm and gooey • Lovely with a dollop of crème fraîche, a scoop of vanilla ice cream or a bit of double cream• from Jamie's Ministry of Food
                                                                  Cuisine:YesNoworld
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Most children adore chicken nuggets. This healthful version begins with a soak in buttermilk to tenderize the lean meat and make it juicy.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3 3/4 cup corn flakes
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup prepared mustard
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/2 tsp grated ginger
                                                                  • To prepare chicken, combine buttermilk and chicken. Marinate in refrigerator 30 minutes; drain.
                                                                  • Preheat oven to 375°.
                                                                  • Place cornflakes, paprika, sugar, and salt in a food processor; process until cornflakes are finely chopped. Combine chicken and cornflake mixture, tossing well to coat. Place the chicken on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until done.
                                                                  • To prepare sauce, combine mustard, honey, and ginger. Serve with chicken.
                                                                  Yields: 8servings (serving size: 5 nuggets and 1 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup cubed rutabaga
                                                                  • Yes No 2 cup cubed turnip
                                                                  • Yes No 2 cup fennel bulb
                                                                  • Yes No 2 cup sliced parsnip
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 5 ingredients in a large bowl. Add oil, salt, nutmeg, and pepper; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 400° for 45 minutes or until tender and lightly browned, stirring occasionally. Remove from oven; add parsley and thyme, tossing well.
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

                                                                  This easy casserole is best served hot and fluffy right from the oven. It will fall a little flatter as it cools, but is no less delicious.

                                                                  Ingredients
                                                                  • Yes No 1 jiffy cornbread mix
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 12 to 15 oz whole grain dijon mustard
                                                                  • Yes No 1 15 oz cream style corn
                                                                  • Grease a 2-quart baking dish. Mix all ingredients until well blended. Bake at 350° for 45 to 50 minutes, until lightly browned. Serves 6. Similar Corn Casserole Recipes: Corn Casserole Cheddar Corn Casserole Cheddar Chile Corn Casserole Beaumont Inn Corn Pudding Recipe
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    jiffy
                                                                    Brands:
                                                                  • Yes No
                                                                    Jiffy

                                                                  Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.

                                                                  Ingredients
                                                                  • Yes No 2 6 oz canned white (albacore) tuna in water
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp minced basil
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 ciabatta rolls
                                                                  • Yes No dijon mustard and mayonnaise
                                                                  • Yes No 8 1/4 thick, 6 oz inch cheddar cheese
                                                                  • Yes No sixteen thick kosher dill pickle
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
                                                                  • Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
                                                                  • Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 7 oz chocolate sandwich cookie
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup strong coffee
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 1 tbsp unflavored gelatin
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup cocoa powder
                                                                  • Yes No 1 8 oz large semisweet chocolate
                                                                  • Make crust: Preheat oven to 350°F. Finely grind cookies in a food processor. Mix in butter and press evenly into a 9-inch pie pan or 4 (5-inch) mini pans. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Cool on a rack.
                                                                  • Make filling: In a bowl, mix espresso, 1/2 cup boiling water and 1/3 cup sugar until sugar is dissolved. Sprinkle gelatin over mixture; stir until dissolved. Chill until slightly thickened but not set, about 1 hour.
                                                                  • In a bowl, whip 1 cup cream until thickened. Add 1/3 cup sugar and cocoa; beat until soft peaks form. Fold in espresso mixture. Pour filling into crust; smooth top. Chill until set, at least 1 hour or up to 1 day.
                                                                  • Before serving, whip 1 cup cream with 1 Tbsp. sugar. Spread on pie. Using a peeler, shave chocolate curls onto pie.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    shave

                                                                  Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 8 ear corn
                                                                  • Make chive butter: In a food processor, blend butter, chives, and pepper until smooth. (Or mix in a bowl with a flexible spatula.)
                                                                  • Line a 6-ounce ramekin or custard cup with plastic wrap; fill with butter mixture, smoothing top. Cover with plastic; refrigerate until firm, at least 2 hours (or freeze 30 minutes).
                                                                  • In a pot of boiling salted water, cook corn until kernels are tender, 6 to 8 minutes. Drain; serve with chive butter.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 15236 days 5 hours 44 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and generally good value for money. This method of cooking is really quick and easy and I would recommend serving the whole tray at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.

                                                                  Ingredients
                                                                  • Yes No lemon soles
                                                                  • Yes No 2 handfuls of red and yellow cherry tomatoes
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No basil
                                                                  • Yes No a of spring onions
                                                                  • Yes No 1 tbsp 1 tablespoon balsamic vinegar
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 lemons
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a of black olives
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and generally good value for money. This method of cooking is really quick and easy and I would recommend serving the whole tray at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out. Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, •then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail. Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread

                                                                  You can keep the polenta warm over very low heat for up to 30 minutes; stir in a little water or milk if it gets too thick. Have a guest serve the polenta while you're carving the lamb.

                                                                  Ingredients
                                                                  • Yes No 6 cup cherry tomato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 cup sliced shallot
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup 1% low-fat milk
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup dry polenta
                                                                  • Yes No 1/2 2 oz cup parmesan cheese
                                                                  • Preheat oven to 425°.
                                                                  • Cut several slits in the bottom of each tomato; place, stem sides down, in a shallow roasting pan coated with cooking spray. Bake at 425° for 20 minutes. Reduce oven temperature to 375° (do not remove tomatoes from oven); bake 45 minutes or until browned. Cover and let stand 10 minutes.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 5 minutes or until browned. Add sugar; sauté 5 minutes. Add wine; reduce heat, and simmer for 5 minutes. Add 1/2 teaspoon salt and pepper. Remove from heat; stir in tomatoes. Cover; set aside.
                                                                  • Combine the milk and water in a large saucepan; bring to a boil. Remove from heat, and gradually add the polenta, stirring constantly with a whisk. Cover and cook over medium-low heat 2 minutes. Add 1 teaspoon salt; cover and let stand 5 minutes or until thick, stirring occasionally. Top the polenta with the tomato compote and Parmesan cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1/2 cup polenta, 1/3 cup tomato compote, and 1 tablespoon parmesan cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  Ingredients
                                                                  • Yes No 3 1/2 tsp gelatin
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 qt milk
                                                                  • Yes No one 15 oz pumpkin purée
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 1 lb mascarpone cheese
                                                                  • Yes No 3 tbsp calvados
                                                                  • Yes No 1 1/4 1/4 lb lb gingersnap cookie
                                                                  • In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
                                                                  • In a small microwave-safe bowl, microwave the Calvados with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
                                                                  • Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2-inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one-third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisù. Freeze overnight.
                                                                  • Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve.
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The difference with this recipe for Apple Brown Betty is that it is made with fresh bread crumbs and not a oat/granola topping.

                                                                  Ingredients
                                                                  • Yes No 4 cup fresh bread crumbs
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 apple
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 3 tbsp apple schnapps
                                                                  • Yes No crushed ice
                                                                  • Heat oven to 375° F. Lightly butter a 2-quart casserole or baking dish. Stir together bread crumbs and butter; set aside. Combine apples, brown sugar, lemon juice, ginger, and cinnamon, mixing until well blended. To assemble brown Betty, spread 1 cup of buttered bread crumbs in bottom of casserole; top with one third of apple mixture. Sprinkle 1 tablespoon sherry over apple layer. Spread another cup bread crumbs and top with half of remaining apples and another tablespoon sherry. Make third layer of one cup of bread crumbs and top with remaining apples and sherry. Spread remaining bread crumbs on top of apples. Cover with foil and bake 30 minutes; uncover and bake 30 minutes longer. Serve with some decadent Royal Crown Vanilla Ice Cream or whipped cream. BACK to Bettys, Buckles, Crisps, Cobblers and more
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 6 oz baby spinach
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 4 lb mussel
                                                                  • Yes No 1 1/2 tbsp unsalted butter
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No one 8 oz clam juice
                                                                  • Yes No 2 tsp tomato paste
                                                                  • Yes No pinch saffron
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No salt and white pepper
                                                                  • In a saucepan of boiling water, cook the spinach until just wilted, 30 seconds. Drain and spread on a baking sheet to cool, then gently squeeze out the excess water.
                                                                  • In a large pot, bring the wine and water to a boil with the bay leaves. Add the mussels, cover and cook over high heat, shaking the pot a few times, until the mussels open, about 5 minutes. Transfer the mussels to a large, rimmed baking sheet to cool. Carefully pour the mussel cooking liquid into a glass measuring cup, stopping before you reach the grit at the bottom; discard the bay leaves. Remove the mussels from their shells.
                                                                  • In a large saucepan, melt the butter. Add the shallots and cook over moderate heat until softened, about 5 minutes. Stir in the flour. Gradually whisk in the reserved mussel cooking liquid and the clam juice. Bring to a boil, whisking. Whisk in the tomato paste and the saffron and simmer over low heat, whisking occasionally, until no floury taste remains, about 10 minutes. Stir in the milk and cream and simmer for 5 minutes. Stir in the spinach and mussels and season with salt and pepper. Ladle into bowls and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 8 slice rye bread
                                                                  • Yes No 4 1 oz slice reduced fat, reduced sodium swiss cheese
                                                                  • Yes No 8 oz smoked turkey
                                                                  • Yes No 2/3 cup sauerkraut
                                                                  • Yes No 1/4 cup fat free thousand island dressing
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.
                                                                  • Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook

                                                                  The Garbo Gargle is one of a variety of cocktails named for film luminaries. Movie stars have celebrated the merits of the cocktail as well as lamented its abuses. Ginger Rogers and Fred Astaire helped to immortalize the cocktail. The first words Greta Garbo uttered on screen were “Gimme a whiskey, ginger ale on the side, and don’t be stingy, baby.” Asked about how she was mixed up in a delicate situation, Mae West replied, “Like an olive in a dry martini.” These celebrities all have cocktails named after them. Thinking about those who played alcoholics in movies, however, there is no Ray Milland, Jack Lemmon, or Nicolas Cage, which shows that it pays to be respectful to your cocktail on screen. Game plan: To float liquid in a cocktail, place the tip of a spoon perpendicular to the inside edge of the glass, turn the curve of the spoon toward the ceiling, and slightly angle the spoon downward. Slowly pour the liquid to be floated down the spoon toward the inside of the glass and, so long as the liquid is less dense than the other liquids in the glass, it will float atop the other liquids.

                                                                  Ingredients
                                                                  • Yes No 1 oz brandy
                                                                  • Yes No 1/4 oz orange juice
                                                                  • Yes No 1/4 oz grenadine
                                                                  • Yes No 1/4 oz dry vermouth
                                                                  • Yes No dash crème de menthe
                                                                  • Yes No dash port wine
                                                                  • Shake the brandy, orange juice, grenadine, vermouth, and crème de menthe with ice; then strain into a chilled cocktail glass. Float the port on top.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  This easy recipe for Czech black-and-white cookies or linecke testo dvoubarevne (lih-NETS-keh TAYS-toh dvaw-oo-bah-RREV-nay) can be made into zavitky (pinwheel), sachovnice (checkerboard), kolecka s obrouckou (wheel), rezy ze cytr pruhu (square), and salam (salami) shapes. These mildly sweet cookies are often served at Christmas when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. They look best if left light with just a little browining around the edges. Here's a larger black-and-white cookies photo. And here's how to make checkerboards.

                                                                  Ingredients
                                                                  • Yes No 8 oz organic butter
                                                                  • Yes No 3/4 cup organic sugar, granulated
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1 1/2 tsp organic pure vanilla extract
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 2 tbsp organic cocoa powder
                                                                  • In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix thoroughly. Add the flour and work into a smooth dough. Divide dough in half and mix cocoa powder into half the dough. You may roll immediately between waxed or parchment paper but refrigerate before cutting for more even strips. For Checkerboard Cookies: Roll out each portion of dough between waxed or parchment paper into a 1/2-inch-thick rectangle. Refrigerate dough on a flat surface for 30 minutes or so to make cutting easier. Cut each rectangle horizontally into 1/2-inch-wide strips. Lay 5 strips of alternating color on a piece of waxed or parchment paper, making sure they touch each other. Then over the first layer, place a second layer of strips, alternating the colors, and then a third layer on top of this, alternating the colors (you can add a fourth layer, if you like). Wrap in plastic wrap and refrigerate 2 to 3 hours. Heat oven to 350 degrees. Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan and bake 10-15 minutes. For Pinwheel Cookies: Roll out each portion of dough between waxed or parchment paper into a 1/8- to 1/4-inch rectangle. Lightly brush one rectangle with egg white. Lay the contrasting color rectangle of dough on top and roll up. Wrap in plastic wrap and referigerate 2 to 3 hours. Heat oven to 350 degrees. Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan and bake 10-15 minutes. For Wheel Cookies: On waxed or parchment paper, roll light or dark dough into a 1-inch-thick cylinder. Roll out contrasting-colored dough 1/4-inch thick. Lightly brush with egg white and wrap around the cylinder of dough. Wrap in plastic wrap and refrigerate 2 to 3 hours. Heat oven to 350 degrees. Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan and bake 10-15 minutes. For Square Cookies: Roll out each portion of dough between waxed or parchment paper into a 3/4-inch-thick rectangle. Refrigerate dough on a flat surface for 30 minutes or so to make cutting easier. From each rectangle, horizontally cut 2 strips 3/4-inch-wide. Place a light and dark strip next to each other. Lightly brush with egg white and and place remaining 2 strips in reverse order on top. If desired, reserve some dough (either color) and roll 1/4-inch thick and wrap around the length of the square, giving it a border. Wrap in plastic wrap and refrigerate 2 to 3 hours. Heat oven to 350 degrees. Slice into 1/4-inch cookies and place on a parchment-lined baking sheet pan and bake 10-15 minutes. For Salami Cookies: Press small leftover scraps of light- and dark-colored dough together and roll into a 2-inch-thick cylinder. Wrap in plastic wrap and refrigerate 2 to 3 hours. Heat oven to 350 degrees. Slice cylinder into 1/4-inch cookies and place on a parchment-lined baking sheet pan and bake 10-15 minutes.
                                                                  Cuisine:YesNoczech
                                                                  Yields: 12cookies
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 15 min., Chill: 4 hr., Grill: 25 min. Depending on where you live in the South, it may be 85° on January 1 or chilly. If it's the latter, our team says to "bundle up, and do it." The results are worth a brief shiver.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 5 lb chicken drumettes
                                                                  • Yes No scallion
                                                                  • Yes No white barbecue sauce
                                                                  • Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal bag, and chill 4 to 24 hours. Remove chicken from bag, discarding bag.
                                                                  • Preheat grill to 350° to 400° (medium-high) heat. Grill chicken, covered with grill lid, 20 to 25 minutes or until done, turning once. Garnish, if desired. Serve with White Barbecue Sauce.
                                                                  • Grilled Herbed Chicken Drumsticks: Substitute 10 to 12 drumsticks for drumettes. Proceed with recipe as directed, increasing grilling time to 25 to 30 minutes or until done, turning once. Makes 10-12 drumsticks. Prep: 15 min., Chill: 4 hr., Grill: 30 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue

                                                                  We bet that after one taste of this rich, creamy King Ranch casserole recipe, you'll be hooked too. It also travels well, making it a great choice to take to a covered-dish dinner.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 1 10 3/4 oz cream of chicken soup
                                                                  • Yes No 1 10 3/4 oz cream of mushroom soup
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No 2 8 oz cup shredded cheddar cheese
                                                                  • Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
                                                                  • Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
                                                                  • Bake at 350° for 30 to 35 minutes.
                                                                  • Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze

                                                                  , I was in the mood for a savory pie. I had some stew meat in the fridge, some red wine, some vegetables, and a bag of frozen artichoke hearts. An idea formulated!

                                                                  Ingredients
                                                                  • Yes No pie crust
                                                                  • Yes No 1 cup lean stew meat
                                                                  • Yes No 1 cup vegetables of your choice, peas, carrots, onions, garlic, parcooked potatoes, parcooked rutabaga, celery, parcooked turnip, mushrooms, corn, golden beets
                                                                  • Yes No 1 1 1/2 cup trader joe's frozen artichoke hearts