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                                                                  Govind Armstrong adores the variety of heady spices in his aromatic brine, which includes cloves, juniper and mustard seeds. He often uses them to flavor a whole rack of pork, which he finds easier to cook than individual chops. He also likes to finish the rack on a grill to add smoky flavor.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup juniper berry
                                                                  • Yes No 1/4 cup fennel seed
                                                                  • Yes No 2 tbsp coriander seed
                                                                  • Yes No 1 tbsp cloves, whole
                                                                  • Yes No 1/4 cup coarsely chopped dried red chili pepper
                                                                  • Yes No 1/4 cup black mustard seed
                                                                  • Yes No 6 bay leaf
                                                                  • Yes No 1/2 cup thyme leaves, dried
                                                                  • Yes No 5 qt water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No kosher salt
                                                                  • Yes No one 5 1/2 lb pork rib roast
                                                                  • Yes No black pepper
                                                                  • In a large saucepan, combine the juniper berries, fennel seeds, coriander seeds and cloves and cook over moderately high heat, shaking the pot frequently, until the spices are toasted and fragrant, 3 minutes. Add the chiles, mustard seeds and bay leaves and toast for 30 seconds longer. Stir in the thyme, add 1 quart of water to the saucepan and bring to a boil. Remove from the heat and whisk in the sugar and 3/4 cup of salt until dissolved. Transfer the mixture to a stockpot and let cool to room temperature. Stir in the remaining 4 quarts of cold water, then add the pork roast. Cover and refrigerate for 24 hours.
                                                                  • Preheat the oven to 375°. Remove the pork from the brine; discard the brine. Rinse the roast and pat dry with paper towels. Season well with salt and pepper.
                                                                  • Heat a very large ovenproof skillet over moderately high heat. Add the pork, fat side down, and brown all over, about 5 minutes per side. Transfer the skillet to the oven and cook for about 1 hour and 15 minutes, or until the roast is well browned and an instant-read thermometer inserted in the center registers 145°. Transfer the roast to a cutting board and let rest for 15 minutes. Carve the pork roast into 8 chops. Serve with Sweet Onion Puree and Crisp Sage Tempura.
                                                                  Yields: 8
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    puree
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Smoked beer is the result of infusing a weightier style of beer, such as brown ale, porter, or stout, with smoking agents. It has ancient roots in Germany but has been recently revived by American brewers aiming to put their own twist on the old style. This recipe combines the fireside flavor with a classic chili. What to buy: Look for smoked chicken and apple sausage at better grocery stores. We used Aidells brand. Chili powder is available in the spice section of grocery stores or you can make your own with this recipe. Smoked beer is available at many gourmet markets and liquor stores. We used Schlenkerla Smokebeer. Game plan: The kidney beans need to soak overnight, so plan accordingly.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 12 oz ground beef
                                                                  • Yes No 4 oz ground pork
                                                                  • Yes No 3 oz smoked apple and chicken sausage
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No 2 tbsp coarsely chopped red chili pepper
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp fennel seeds
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 22 oz smoked beer
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1/2 cup dried kidney beans
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 6 medium scallions, white and light green parts only
                                                                  • Yes No sour cream
                                                                  • Heat the oil in a large Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering. Add the beef, pork, and sausage and cook, stirring to break up the meat with a wooden spoon, until the meat is browned and no bits of pink remain, about 5 to 6 minutes.
                                                                  • Stir in onion, fennel, chiles, garlic, chili powder, cumin, 1 teaspoon of the salt, fennel seed, cayenne pepper, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes. Add the beer and bring to a boil. Simmer until the beer flavor is cooked off, about 5 minutes. Stir in the remaining 1 teaspoon salt, tomatoes, kidney beans, and sugar.
                                                                  • Bring the chili to a boil, cover, reduce heat to low, and simmer until beans are tender, about 1 1/2 hours. Taste and season with salt as needed.
                                                                  • Serve the chili garnished with the scallions, sour cream, and, of course, a glass of smoked beer.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings
                                                                  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
                                                                    smoked
                                                                  Ingredients
                                                                  • Yes No 1 lb chicken liver
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 white onion
                                                                  • Yes No 2 sage
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 1 anchovy
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup cognac
                                                                  • Yes No 1 large baguette
                                                                  • Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.
                                                                  • Preheat the oven to 350°. In a large skillet, melt the butter in 1 tablespoon of the olive oil. Add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the minced anchovy and capers and cook over low heat until the onion is lightly browned, about 8 minutes longer. Scrape the mixture into a medium bowl.
                                                                  • Add the remaining 3 tablespoons of olive oil to the skillet. Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes. Flip and cook the chicken livers for 1 minute longer. Stir in the onion mixture. Add the cognac and carefully ignite it with a long match. Cook the livers until the flames subside.
                                                                  • Discard the herb sprigs and scrape the contents of the skillet into a food processor; let cool slightly. Pulse until chunky, then season with salt and pepper.
                                                                  • Place the baguette slices on a large baking sheet and toast them for about 15 minutes, until they are golden and crisp. Spread the baguette toasts with the chicken liver and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 32crostini
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    Minute

                                                                  Use this homemade hot sauce from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" in their Barbecue Sauce or as a delicious way to add extra spice to any dish.

                                                                  Ingredients
                                                                  • Yes No 3 cup distilled white vinegar
                                                                  • Yes No 3 yellow habanero chiles, to taste
                                                                  • Yes No 2 tbsp coarse salt
                                                                  • Yes No 1 lb carrot
                                                                  • In a large nonreactive saucepan, combine vinegar, chiles, and salt. Bring to a boil over medium-high heat. Remove from heat and let cool. Transfer mixture to the jar of a blender; blend until smooth and strain.
                                                                  • Place carrots in another large saucepan; add enough water to cover. Bring to a boil over medium-high heat and immediately reduce heat to a simmer. Simmer until very tender but not overcooked, about 10 minutes. Drain and transfer carrots to the jar of blender; blend until smooth. Stir into strained chile mixture. If mixture is too spicy, add a little water to minimize the heat.
                                                                  • Use hot sauce immediately or store in a sterilized airtight container, refrigerated, for up to 1 year.
                                                                  Yields: 4cups
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate

                                                                  . But because the flavor was so good, and because we were determined not to let the jam win, we gave it another try...

                                                                  Ingredients
                                                                  • Yes No 2 dozen small yellow plums
                                                                  • Yes No 4 medium peach
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Cut the plums away from their pits and into chunks. Pit and peel the peaches and cut into chunks. You should have about four cups of fruit. Add fruit and the rest of the ingredients to a large sauce pan.
                                                                  • Heat the mixture over medium-high heat until it comes to a boil. Continue to boil, stirring constantly, mashing the fruit into small pieces as it softens and cooks. (We actually got a potato masher in there at one point, since our chunks were too big.) Cook until a candy thermometer reaches 220 degrees, about 20 to 25 minutes.
                                                                  • Remove from heat, cool, and store in an airtight container in the refrigerator.
                                                                  • *This happened to be what we had. You could certainly try this recipe with other kinds of plums or even all peaches.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cook

                                                                  This delicious guiso, or stew, has pieces of tender pork, cumin and other seasonings, sweet potatoes, and raisins. The sweet and mildly spicy flavors come together beautifully for a simple one dish meal. Serve pork and sweet potato stew over South American-style rice, with a side of arepas. Leftovers make an excellent filling for empanadas.

                                                                  Ingredients
                                                                  • Yes No 1 lb pork shoulder
                                                                  • Yes No 1 teapsoon cumin
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 2 sweet potato
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1 sazon goya
                                                                  • Yes No 3/4 cup raisin
                                                                  • Yes No salt and pepper
                                                                  • In a heavy, deep-sided skillet, heat 1 tablespoon of vegetable oil with 1 tablespoon butter. Add the onions and cook over medium low heat, stirring occasionally, until soft and golden brown (about 10 minutes). While the onions are cooking, toss the cubed pork with the cumin, flour, sazon Goya (if using) and salt and pepper. Heat the remaining 2 tablespoons of oil in a separate skillet, add pork pieces, and sauté until well-browned on all sides (work in batches if necessary). Remove pork to a plate and set aside. Add 1 cup chicken broth to the skillet and deglaze, scraping up any pieces of pork from the pan with a wooden spoon. Add chicken broth to onion mixture. Add the pork to onion mixture, along with enough chicken broth to cover. Simmer gently for 1 hour. Peel the sweet potatoes and cut into 1-inch cubes. Add the sweet potatoes to the stew with the raisins and simmer until the pork and the sweet potatoes are tender, about 45 minutes more. Season with salt and pepper to taste.
                                                                  Cuisine:YesNosouth american
                                                                  Yields: 5.
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    goya
                                                                    Brands:
                                                                  • Yes No
                                                                    Goya

                                                                  Greek immigrants who settled in the Midwest brought this classic fresh salad to America's tables. A Greek salad is a perfect recipe to enjoy sweet, ripe cherry tomatoes, along with the traditional cucumbers, onions and feta cheese. Makes 8 Greek Salad with Fresh Tomatoes and Feta

                                                                  Ingredients
                                                                  • Yes No 1 pint ripe red cherry tomatoes
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tsp dried greek oregano
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 romaine heart
                                                                  • Yes No 8 oz feta cheese
                                                                  • Toss all ingredients, except for the romaine and feta cheese, in a bowl until combined. Cover and chill for 1 hour in the fridge. Remove and toss well again, taste for seasoning, and adjust if needed. Divide lettuce on 8 cold salad plates, top with salad, and then feta. Serve immediately.
                                                                  Cuisine:YesNogreek
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  , we question whether it's worth the labor. And then, as soon as we take that first bite, we remember: yes, of course. They're buttery, nutty, and so fantastically green in both flavor and color. Toss them with tender potatoes, crisp fennel, and a bright, lemony dressing for a spring salad that's richly satisfying in taste and texture.

                                                                  Ingredients
                                                                  • Yes No 1 lb fava bean pods
                                                                  • Yes No 1 1 cup small fennel bulb
                                                                  • Yes No 2 tbsp chopped fennel fronds
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Halve or quarter the potatoes and place them in a large bowl. Whisk together the olive oil, lemon juice, and lemon zest, pour over the potatoes, and toss. Add the fava beans, sliced fennel, fennel fronds, and chives to the bowl and toss. Season with salt and pepper.
                                                                  • Serve at room temperature or cover and chill in the refrigerator.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 4 lb fingerling potatoes
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 tbsp ancho chile powder
                                                                  • Yes No 1 tbsp hot pimentón de la vera
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup unsalted roasted pumpkin seeds
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • In a large pot of boiling salted water, cook the potatoes over high heat for 5 minutes. Drain and let cool slightly, then halve the potatoes lengthwise.
                                                                  • In a large saucepan, combine the tomatoes, garlic, shallot, ancho chile powder, pimentón and water and bring to a boil. Simmer over moderate heat for 25 minutes, then transfer to a food processor. Add the pumpkin seeds and 1/4 cup of the oil and puree. Season the romesco with salt.
                                                                  • Meanwhile, preheat a large cast-iron griddle on the grill. In a bowl, toss the potatoes with the remaining 1/4 cup of oil and season with salt. When the griddle is very hot, add half of the potatoes in a single layer, cut sides down. Cook them over high heat until browned, 10 minutes. Turn the potatoes and cook until the skins are browned in spots, 5 minutes longer. Transfer the potatoes to a platter. Cook the remaining potatoes. Alternatively, preheat the oven to 425°. Arrange the potatoes cut side down on 2 baking sheets. Roast for about 25 minutes, switching the position of the pans halfway through, until the potatoes are browned.
                                                                  • Drizzle the potatoes with some of the romesco sauce and serve, passing the remaining sauce at the table.
                                                                  Cuisine:YesNola vera
                                                                  Yields: 10
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 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
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                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Cutting in the butter makes for flaky, delicate biscuits. Be sure to stop cutting in the butter while there are still pebble-sized pieces. If you work it longer, the biscuits will be tough.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 cup pureed sweet potato
                                                                  • Yes No 1/3 cup non-fat milk
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.
                                                                  • Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough. Roll to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet. Discard any remaining scraps.
                                                                  • Bake at 400° for 15 minutes or until lightly browned. Remove from pan; cool 5 minutes on wire racks. Serve warm or at room temperature.
                                                                  Yields: 16servings (serving size: 1 biscuit)
                                                                    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
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 tbsp kosher salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp mustard seed
                                                                  • Yes No 1/4 tiny cup shallot
                                                                  • Yes No 1 1/4 cup white wine vinegar
                                                                  • Yes No 1 1/2 cup dry white wine
                                                                  • Yes No 24 small tarragon
                                                                  • Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, mustard seeds, sliced shallots, vinegar and white wine and shake until the salt and sugar dissolve. Add 1 cup of water and pour the brine over the vegetables. Tuck the tarragon sprigs between the vegetables. Add enough water to cover the vegetables and keep them submerged. Close the jars and refrigerate overnight or for up to 1 month.
                                                                  Yields: 2quarts
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Rich in fiber and heart-healthy omega-3s, these recipes have 20 percent to 30 percent fewer calories and 30 percent to 60 percent less fat than most store-bought brands. Recipes created by wellness coach, dietitian, and cookbook author Gayle Reichler.

                                                                  Ingredients
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 1/4 cup regular rolled oats
                                                                  • Yes No 1/8 cup flax meal
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 cup apple juice
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tbsp brown sugar when adding dried fruit
                                                                  • Preheat oven to 325 degrees. Lightly grease baking sheet with canola oil (you may also use cooking-oil spray or line baking sheet with nonstick foil). In a medium bowl, combine the oats, flax meal, cinnamon, and salt. Mix well. In a small bowl combine the apple juice, maple syrup, honey, and optional brown sugar. Mix well.
                                                                  • Add the wet ingredients to the dry ingredients, stirring until the mixture is fully combined and moist. Spread the mixture on the greased baking sheet and bake for 15 minutes.
                                                                  • Remove from the oven and stir, breaking the large chunks into smaller pieces. Bake for an additional 8 minutes or until crisp. Remove from oven and allow to cool. While still warm, stir to break up any remaining chunks. When completely cool, store the granola in an airtight container.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The distinct flavor of lamb stands up to assertive feta cheese in this Mediterranean—inspired meal. Prepare the couscous and lamb while the eggplant roasts.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup couscous
                                                                  • Yes No 1 lb lean lamb
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/3 cup crumbled feta cheese
                                                                  • Yes No rosemary
                                                                  • Yes No roasted eggplant
                                                                  • Prepare couscous according to package directions, omitting salt and fat. Keep warm.
                                                                  • Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add lamb; cook 5 minutes or until browned, turning after 3 minutes. Stir in couscous, tomatoes, cheese, and rosemary, if desired; cook 1 additional minute or until thoroughly heated. Serve over Roasted Eggplant.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: about 2/3 cup lamb mixture and 3/4 cup eggplant slices)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 lb chicken liver
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 4 thyme
                                                                  • Yes No twenty thick baguette
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • In a large skillet, melt 2 tablespoons of the butter. Season the livers with salt and pepper. Cook over high heat until browned, 2 minutes per side. Transfer to a plate.
                                                                  • Melt 2 tablespoons of the butter in the skillet. Add the onion and thyme and cook over moderate heat, stirring, until the onion is softened, 10 minutes. Add the livers and cook, stirring, until heated through, 2 minutes; let cool. Discard the thyme. In a food processor, puree the livers and the remaining 6 tablespoons of butter until smooth. Strain through a fine sieve and season well with salt. Press plastic wrap onto the surface and refrigerate until chilled.
                                                                  • Brush the warm toasts with oil, rub with garlic and spread the liver mousse on top. Garnish with the Shallot Jam and serve.
                                                                  Yields: 10servings
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  This banana bread starts as a thick, tangy batter full of mashed banana, and emerges from the oven with a golden-brown crust and a moist, almost cakelike texture. Game plan: We tested this recipe using a stand mixer, but it could easily be made by just stirring all the ingredients together in a large bowl. This recipe was featured as part of our Cooking with Winter Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 4 medium, 1 1/4 cup ripe banana
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess. Whisk together the measured flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.
                                                                  • Place the sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add the bananas and sour cream and mix until just combined. Scrape down the sides of the bowl, add the flour mixture, and mix until just combined.
                                                                  • Turn the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
                                                                  • Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1(9-inch) loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  This recipe goes with Opposing-Sides Two-Bean Dip

                                                                  Ingredients
                                                                  • Yes No 6 6 inch pita bread
                                                                  • Yes No butter flavored cooking spray
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Preheat oven to 425°.
                                                                  • Coat one side of each pita with cooking spray; sprinkle with garlic powder. Cut each pita into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 425° for 6 minutes or until golden.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  In sizzling tropical summers, spicy foods have a paradoxically cooling effect. This aromatic soup is traditionally served hot, but we've chilled our version.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb tomato
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 1 cup reduced fat coconut milk
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Dip tomatoes in a pan of boiling water until skins pull off easily with a knife tip, 15 seconds. Cool, peel, core, quarter, and seed.
                                                                  • Warm oil in a frying pan over medium heat. Add spices and stir until fragrant, 1 minute. In a blender, purée onion, garlic, chile, ginger, 1 cup coconut milk, the tomato paste, and spice mixture.
                                                                  • Add half of tomatoes and their juices and whirl until very smooth. Pour into a stainless steel bowl. Set aside 2 tomato pieces. Purée remaining tomatoes and stir into bowl with the lemon juice, sugar, and salt.
                                                                  • Nest bowl in ice water; stir often until cold, 15 minutes. Stir in chopped cilantro and more coconut milk if you like. Chop reserved tomato. Garnish bowls with tomato and cilantro leaves.
                                                                  • Note: Nutritional analysis is per 1-cup serving.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  , we tried out a no-knead recipe for challah. The authors of the book have kindly agreed to let us to share this recipe with you.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 1 1/2 tbsp granulated yeast
                                                                  • Yes No 1 1/2 tbsp salt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 7 cup unbleached all purpose flour
                                                                  • Yes No 1 tbsp egg
                                                                  • Yes No sesame seed
                                                                  • Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container.
                                                                  • Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
                                                                  • Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
                                                                  • The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.
                                                                  • On baking day, butter or grease a cookie sheet or line with parchment paper, or a silicone mat. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
                                                                  • Divide the ball into thirds, using a dough scraper or knife. Roll the balls between your hands (or on a board), stretching, to form each into a long, thin rope. If the dough resists shaping, let it rest for 5 minutes and try again. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and braid from the center out to the remaining end. This produces a loaf with a more uniform thickness than when braided from end to end.
                                                                  • Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).
                                                                  • Twenty minutes before baking time, preheat the oven to 350-degrees F. If you're not using a stone in the oven, 5 minutes is adequate. Brush the loaf with egg wash and sprinkle with the seeds.
                                                                  • Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown, and the braids near the center of the loaf offer resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust.
                                                                  • Allow to cool before slicing or eating.
                                                                  Cuisine:YesNojewish
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Mole is a rich, reddish brown sauce usually made with onion, garlic, chiles, and cocoa or bitter chocolate. Our quick version contains tomatoes and simmers only 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/3 cup minced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 14.5 oz mexican style stewed tomatoes
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tsp espresso powder
                                                                  • Yes No 2 tsp cocoa powder, unsweetened
                                                                  • Yes No 1/2 chipotle chile, canned in adobo sauce
                                                                  • Yes No 4 tsp salt free mexican seasoning
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 3/4 lb pork tenderloin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Heat 2 teaspoons canola oil in a 2 1/2-quart saucepan over medium heat. Add onion and garlic; sauté 3 minutes or until mixture begins to brown. Transfer onion mixture to a blender; add tomatoes, 1/4 cup water, espresso powder, cocoa, chile, 1 teaspoon Mexican seasoning, sugar, and 1/4 teaspoon salt. Process until smooth, scraping down sides if necessary.
                                                                  • Return tomato mixture to pan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until thick, stirring often.
                                                                  • Preheat broiler.
                                                                  • While tomato mixture simmers, place pork on a broiler pan coated with cooking spray; brush with remaining 1 tablespoon oil. Combine 1 tablespoon Mexican seasoning, kosher salt, and red pepper; rub over pork. Broil 16 minutes or until a thermometer registers 160° (slightly pink), turning once. Remove from pan; cover with foil, and let stand 10 minutes before slicing. Serve pork with sauce.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 3 ounces pork and 1/4 cup sauce)
                                                                  • Prep Time: 18 minutes
                                                                  • Cook Time: 22 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  An untraditional take on a traditional German main dish, this ragout recipe uses just 7 ingredients. If you like your food spicy, Jalapeño-Tequila Ragout delivers. Serve this Geschnetzeltes recipe with rice and a soothing beer. Serves 4

                                                                  Ingredients
                                                                  • Yes No 1 tbsp oil
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 lb boneless, skinless chicken meat, cut into long, thin strips
                                                                  • Yes No 4 tbsp tequila
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Notes:
                                                                  • Heat the oil in a pan, add the jalapeño pepper slices and cook, stirring, for 3 minutes. Remove peppers from pan to a small bowl. Add the meat and sauté until no longer pink. Deglaze the pan with 2 tablespoons of tequila (or one shotglass full), add the cream and the peppers and boil gently until cream is reduced by half. Taste the sauce and add salt, pepper and more tequila, as necessary.
                                                                  • Serve over rice or noodles.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 tsp coriander seeds, finely ground
                                                                  • Yes No 4 tsp anise seeds, finely ground
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1 1/2 lb boneless sirloin steak, fat
                                                                  • Yes No 20 10 oz small button mushroom
                                                                  • Yes No 12 3 oz red pearl onions
                                                                  • Yes No black pepper
                                                                  • Preheat a grill or grill pan until hot. Place ground coriander and anise seeds in a medium bowl. Add garlic, paprika, cayenne pepper, and 1/4 cup olive oil. Season marinade with salt, and stir until combined. Add sirloin cubes, and stir to coat.
                                                                  • In a medium bowl, combine mushrooms, onions, and remaining 1/4 cup olive oil. Season with salt and pepper; toss to coat.
                                                                  • Divide steak among four skewers; thread, leaving 1/2 inch between each cube. Divide vegetables among another four skewers; thread.
                                                                  • Grill the sirloin kebabs until well browned and medium rare, and grill the vegetable kebabs until glistening, tender, and slightly charred, 5 to 7 minutes for both. Serve on the skewers.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This recipe produces a sweeter, less bitter marmalade than what's commonly sold.

                                                                  Ingredients
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 large navel orange
                                                                  • Yes No 2 medium red grapefruit
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Split vanilla bean lengthwise, and scrape out seeds.
                                                                  • Grate zest from oranges to equal 1 Tbsp. Repeat with grapefruit. Grate zest from lemon to equal 1 tsp.
                                                                  • Peel and section oranges, grapefruit, and lemon, holding fruit over a bowl to collect juices.
                                                                  • Stir together vanilla bean and seeds, orange and grapefruit zest, fruit segments, sugar, kosher salt, 1/3 cup fruit juices, and 1 3/4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer, stirring occasionally, 50 minutes or until a candy thermometer registers 225° and mixture is slightly thickened. Cool completely (about 1 hour; mixture will thicken as it cools). Discard vanilla bean; pour marmalade into 2 (8-oz.) jars or airtight containers, and chill 24 hours. Store marmalade in refrigerator up to 3 weeks.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2cups
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  The classic flavors of a salade niçoise were made to go on top of a slice of bread. Between bites of seared tuna and briny caper mayonnaise you’ll be wondering why you never thought of this before. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tbsp diced gherkin
                                                                  • Yes No 1 1/2 tsp diced brined capers
                                                                  • Yes No 1 6 oz ahi tuna fillet
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup salad greens
                                                                  • Yes No 2 tbsp pitted kalamata olive
                                                                  • Yes No 1 thin slice red onion
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No 2 slice sweet batard, toasted
                                                                  • Yes No 1 egg
                                                                    For the mayonnaise:
                                                                  • Combine all ingredients in a small bowl and stir until fully incorporated; set aside.
                                                                    For the sandwich:
                                                                  • Season the tuna generously with salt and pepper on both sides. Heat 1 teaspoon of the oil in a medium frying pan over high heat until smoking. Add the tuna and sear until lightly browned on one side, about 1 to 2 minutes. Turn and sear on the other side, about 1 minute more for rare. Remove to a cutting board and let rest while preparing the remaining ingredients.
                                                                  • Placee the greens, olives, onion, remaining 1 teaspoon oil, and vinegar in a medium, nonreactive bowl. Season with salt and pepper and toss to combine. Slice the cooked tuna on the bias into 1/2-inch-thick pieces.
                                                                  • Divide the mayonnaise between the slices of bread and spread evenly. Top one slice of toast with half of the salad mixture, then half of the sliced tuna, then half of the egg slices. Repeat with the second piece of toast and serve open-faced.
                                                                  Yields: 2open-faced sandwiches
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Fresh mango blends deliciously with tequila and Cointreau in this margarita recipe. For best flavor and texture, chill ingredients before preparing.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1 large mango
                                                                  • Yes No 1/4 cup key lime juice
                                                                  • Yes No 1/3 cup tequila
                                                                  • Yes No 1/4 cup Cointreau
                                                                  • Yes No 1/4 cup simple syrup
                                                                  • Yes No ice cube
                                                                  • Combine first 6 ingredients in a blender, cover with lid, and process until smooth. Add ice to make 4 cups; process until smooth.
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover

                                                                  The secret's in the breading: Only one side of the chicken has it; plus, whole-wheat bread subs in for white, and an egg white replaces a whole one.

                                                                  Ingredients
                                                                  • Yes No 2 slice wheat sandwich bread
                                                                  • Yes No 1 tbsp grated parmesan cheese
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 4 6 to 8 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1 28 oz peeled tomatoes, in puree
                                                                  • Yes No 1 garlic clove
                                                                  • Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
                                                                  • Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
                                                                  • Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 lb spinach
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 2/3 cup tomato purée
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1/16 tsp cayenne pepper, ground
                                                                  • Yes No 3 tbsp flour
                                                                  • In a large frying pan, heat 1 tablespoon of the oil over moderately low heat. Add half the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the spinach and 1 teaspoon of the salt. Cook, stirring, until no liquid remains in the pan, about 10 minutes. Drain and press all remaining liquid from the spinach.
                                                                  • In the same pan, heat the remaining tablespoon of oil over moderately low heat. Add the remaining onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Stir in the tomato puree, water, pepper, and the remaining 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, for 15 minutes. Stir in the butter and basil and cover to keep warm.
                                                                  • Meanwhile, bring a medium pot of salted water to a simmer. In a medium bowl, combine the cooked spinach, ricotta, Parmesan, eggs, lemon zest, nutmeg, cayenne, and flour. Using two tablespoons, drop walnut-size dumplings into the simmering water. Cook until firm, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve with the tomato sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use goat cheese as a gourmet substitution for cream cheese in a carrot cake frosting. The sweetened cheese adds an amazing depth of flavor and complements the richness of the cake.

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 1/4 tsp baking soda
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 2 tsp cocoa powder, unsweetened
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 cup packed carrot
                                                                  • Yes No 1 1/2 cup packed tart apple
                                                                  • Yes No 1 cup coarsely chopped walnut
                                                                  • Yes No 10 oz fresh, mild chèvre
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Preheat oven to 350°. Grease three 9-in. round cake pans and set aside. In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and 1 cup walnuts.
                                                                  • Divide batter among pans and bake until cakes pull away from pan sides and a cake tester inserted in each center comes out clean, 25 minutes. Transfer cakes to cooling racks and let cool 10 minutes. Turn out onto racks and let cool completely.
                                                                  • Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
                                                                  • Once cakes are cool, arrange first layer on a large plate or platter. Spread some frosting over it, then top with second layer. Frost second layer and top with the third. Generously frost top and sides of cake with remaining frosting. Chill cake at least 1 hour. Before serving, press walnuts lightly into sides of cake.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Any thick, beefy fish will work with this dish, such as sea bass, bluefish or tuna; I make it here with swordfish. The fish is cooked at low temperature in an aromatic broth spiked with tomato, garlic and oregano, allowing it to absorb the rich flavors while still remaining moist and succulent.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 16 oz whole tomatoes in can
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No four 6 oz, 1 inch thick swordfish steak
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No pinch oregano leaves, dried
                                                                  • Preheat the oven to 325°. In a large, ovenproof skillet, flameproof clay pot or enameled cast-iron baking dish, melt the butter. Add the garlic and poblano, season with salt and pepper and cook over moderate heat until the poblano starts to soften, about 5 minutes. Stir in the chopped tomatoes, water and cream and bring to a simmer.
                                                                  • Season the swordfish steaks with salt and pepper and nestle them in the tomato mixture. Cover with foil and bake in the oven for about 20 minutes, turning the steaks once, until just cooked through.
                                                                  • Using a slotted spatula, transfer the swordfish to plates. Stir the vinegar and oregano into the sauce and season with salt and pepper. Pour the sauce over the fish and serve with Turkish Ridged Flat Bread.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp white wine vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 12 1/2 thick inch baguette
                                                                  • Yes No 6 oz goat cheese (chèvre)
                                                                  • Yes No 1 lb spinach
                                                                  • Yes No 1 3/4 lb, 2 1/4 qt large radicchio
                                                                  • Yes No 1/2 lb smoked trout fillets, flesh
                                                                  • In a large glass or stainless-steel bowl, whisk together the vinegar, Dijon mustard, salt, and 1/4 teaspoon black pepper. Add the 1/3 cup oil slowly, whisking.
                                                                  • Heat the broiler. Put the baguette slices on a baking sheet and brush the tops with the remaining 1 1/2 tablespoons oil. Broil until lightly browned, about 2 minutes. Remove the baking sheet from the oven. Turn the slices over and top each one with a slice of goat cheese. Broil until the cheese is soft and warm, about 2 minutes. Sprinkle a little pepper over each croûte.
                                                                  • Meanwhile, toss the spinach and radicchio into the dressing. Put the salad on plates. Top with the trout and the goat-cheese croûtes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle

                                                                  Most fish can be grilled to perfection over a fairly hot fire. Moist, fresh halibut, in particular, stands up well to medium-high heat, which sears the surface and cooks the flesh through. If there is any sticking when you turn the fish, recoat the grill rack with cooking spray.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp olive or avocado oil
                                                                  • Yes No 4 6 oz halibut fillet
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 4 lemon
                                                                  • Prepare grill to medium-high heat.
                                                                  • Combine first 3 ingredients; rub over halibut fillets. Cover and let stand at room temperature 10 minutes. Sprinkle fish with salt.
                                                                  • Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.
                                                                  Yields: 4servings (serving size: 1 fillet and 1 lemon wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Garlic, tomatoes, and olive oil permeate Provençale cuisine. Here, they combine in a dish that pairs tender roasted tomatoes with a crisp breadcrumb topping.

                                                                  Ingredients
                                                                  • Yes No 8 8 oz tomato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 oz slice sourdough bread
                                                                  • Yes No 6 tbsp chopped parsley
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No thyme
                                                                  • Preheat oven to 400°.
                                                                  • Cut tops off tomatoes; discard. Carefully seed tomatoes, leaving shells intact. Sprinkle the cut sides of tomatoes with 1/4 teaspoon salt. Place tomatoes, cut sides down, on several layers of paper towels; drain for 15 minutes.
                                                                  • Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, 6 tablespoons parsley, cheese, and garlic in a small bowl.
                                                                  • Heat the oil in a large nonstick skillet over medium-high heat. Place the tomatoes, cut sides down, in pan, and saute for 5 minutes. Remove pan from heat; turn the tomatoes over. Spoon about 2 tablespoons breadcrumb mixture over each tomato. Spray the breadcrumb mixture with cooking spray, and sprinkle with 1/4 teaspoon salt and pepper. Wrap the handle of the pan with foil. Bake at 400° for 30 minutes or until the breadcrumb mixture browns. Garnish with thyme leaves, if desired.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This is a quick and easy soup to make with canned tomatoes and milk, but sauteed chopped onion and celery give it a homemade touch.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1/4 cup chopped celery
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 a little tsp black pepper
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No basil
                                                                  • In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery; cook, stirring, until tender. Stir flour into the vegetable mixture, stirring until well incorporated. Gradually stir in milk and add the sugar, salt, and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil. Dice tomatoes smaller or puree in a blender or processor, if desired. Heat tomatoes in a separate saucepan then gradually add them to the first mixture, stirring constantly. If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves. Serves 6. More Tomato Recipes and Related Tomato Bisque Tomato Rice Soup Zesty Tomato Peanut Soup Fresh Tomato Soup Recipe Slow Cooker Tomato Vegetable Soup Stewed Tomatoes Crockpot Stewed Tomatoes Tomato Pie II Tomato Pudding Broiled Tomatoes with Parmesan Cheese Tomato Cheddar Bake Tomatoes Vinaigrette Dot's Tomato Pie Fire and Ice Tomatoes Stuffed Cherry Tomatoes Soup and Stew Index Tomato Recipe Index Fish and Seafood Soups Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake

                                                                  Roasting potatoes in a bed of rock salt produces evenly cooked spuds with buttery-soft flesh and firm skin. We used fingerlings, but any small potato will work, including Alex, Pink Fir Apple, Baby Red, or German Butter. You don't want the potatoes to touch when baking, so the rock salt should fill in spaces between the potatoes, as well as bury them. -Recipe by Jason Vickers

                                                                  Ingredients
                                                                  • Yes No 1 coarse, 4 lb food grade rock salt
                                                                  • Yes No 3 lb potato
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp black pepper
                                                                  • Preheat oven to 350°.
                                                                  • Place 1/2-inch layer of rock salt in bottom of a shallow roasting pan. Arrange potatoes in a single layer on top of salt; pour remaining rock salt around and over potatoes. Bake at 350° for 50 minutes or until tender. Remove from oven; let stand 10 minutes. Rub excess salt from potatoes. Combine thyme, oil, and pepper in a bowl. Add potatoes; toss gently to coat.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb hot italian sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1 cup homemade stock
                                                                  • Yes No 2 tbsp dry vermouth
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 3/4 lb wheat spaghetti
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 8 minutes. Remove. When the sausage is cool enough to handle, cut it into 1/2-inch slices.
                                                                  • Add the onion, peppers, and 3/4 teaspoon of the salt to the pan. Cook, stirring frequently, until the vegetables begin to brown, about 5 minutes. Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer. Add the garlic and cook, stirring, for about 30 seconds. Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley, and the remaining 1 teaspoon salt and bring to a simmer.
                                                                  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sausage-and-pepper mixture and the Parmesan. Serve with additional Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  This soul-satisfying risotto is cooked in the microwave, but no one would ever guess. Prep: 3 minutes; Cook: 20 minutes; Other: 5 minutes

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup arborio rice
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 12 oz frozen butternut squash
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 tbsp grated parmesan cheese
                                                                  • Yes No parmesan cheese
                                                                  • Yes No thyme
                                                                  • Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.
                                                                  • Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
                                                                  • While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb butternut squash
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 turns black pepper
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 qt low-sodium chicken stock
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 turns black pepper
                                                                  • Set a large heavy based pot or dutch oven over medium heat and add oil, thyme and cinnamon stick. As the oil heats up the cinnamon stick will unfurl and infuse the oil.
                                                                  • Add squash to the pot along with diced onion and sauté for 7-8 minutes until you have a little caramelization on the squash. Season with salt and pepper.
                                                                  • Pour in chicken stock, bring to a boil then reduce to a simmer and cook for 20 minutes until squash is very tender. Discard cinnamon stick and thyme stems then puree with in a blender (use an immersion blender if you have one). Give it a final taste and season once more with salt and pepper to taste.
                                                                  • Meanwhile, in a small mixing bowl combine sour cream, honey, cinnamon and black pepper. Stir well with a whisk. Serve soup in shallow bowls with a spoonful of crema swirled into each. Garnish with fresh thyme buds, a splash of olive oil and a sprinkle of ground cinnamon if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 4 oz gorgonzola cheese
                                                                  • Yes No 2 tsp diced onion
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup bacon
                                                                  • Yes No slice apple and pear slices
                                                                  • Yes No grape
                                                                  • Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
                                                                  • Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with apple and pear slices and grapes.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 6appetizer servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, whole
                                                                  • Yes No pinch salt
                                                                  • Yes No one 15 oz pumpkin purée
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Preheat the oven to 350°. On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.
                                                                  • Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.
                                                                  • In a medium bowl, whisk the eggs, sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Transfer 1 cup of the filling to a bowl and whisk in the melted chocolate. Working near the oven, pour the rest of the pumpkin filling into the crust. Dollop the chocolate filling on top and swirl it in with a butter knife. Bake the pie for about 45 minutes, until the custard is set. Cover the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 1/2 1 teaspoon canned chipotle chile in adobo
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tbsp cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz ham
                                                                  • Yes No two 15 oz cans white beans
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 12 corn tortilla
                                                                  • Yes No 1 dozen large egg
                                                                  • Yes No sour cream
                                                                  • In a medium saucepan, heat 2 tablespoons of the oil. Add the garlic and half of the onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the tomatoes, chipotle and adobo sauce and cook over low heat, stirring, until the tomatoes have broken down but are still slightly chunky, about 20 minutes. Stir in the lime juice and cilantro and season with salt and pepper; keep warm.
                                                                  • Meanwhile, in a medium skillet, heat 2 tablespoons of the oil until shimmering. Add the remaining onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the ham and cook, stirring, until browned, about 5 minutes. Add the beans and water, season with salt and pepper and cook over moderately low heat, mashing, about 10 minutes.
                                                                  • Preheat the broiler. Spoon the bean mixture into 6 ovenproof shallow bowls and top with 2 folded tortillas. Set the bowls on a sturdy baking sheet.
                                                                  • In a large nonstick skillet, heat 1 tablespoon of the oil. Crack 4 eggs into the skillet and cook over moderate heat until the bottoms are just set, about 2 minutes. Transfer 2 eggs to each bowl. Repeat 2 more times with the remaining oil and eggs.
                                                                  • Sprinkle the queso fresco over the eggs. Broil the eggs 6 inches from the heat for about 1 minute, until the cheese is lightly browned and the egg yolks are just set. Spoon the warm tomato salsa on top and serve with sour cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Rich and comforting, sweet potatoes are an ideal soup ingredient. Pairing them with tempeh and warm spices makes for an even heartier nutrition-packed meal. With a dollop of tangy yogurt and sprinkle of toasted pumpkin seeds, this stew can be served on its own or ladled over grains like quinoa for a satisfying fall dinner.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 6 cardamom pods
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 lb sweet potato
                                                                  • Yes No 3 cup vegetable stock
                                                                  • Yes No 8 oz tempeh
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No salt and pepper
                                                                  • Yes No pumpkin seed
                                                                  • Heat oil in a large, heavy saucepan. Sauté onion and garlic until onion is translucent.
                                                                  • Add ginger, cardamom pods, coriander seeds, red pepper flakes, and 1/4 teaspoon salt and sauté for another minute.
                                                                  • Add sweet potatoes and water or broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
                                                                  • Add tempeh and simmer for about 10 more minutes, until tempeh is cooked through and potatoes are tender.
                                                                  • Remove from heat, season to taste, and stir in 1/2 cup yogurt. Serve garnished with the remaining yogurt and pumpkin seeds.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sesame seed
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp tahini
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No black sesame seed
                                                                  • In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.
                                                                  • Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3-inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.
                                                                  • Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a metal spatula, transfer the tuiles to a rack to cool completely; if the tuiles stick to the pan and become too brittle to transfer, simply reheat them in the oven until pliable. Repeat with the remaining batter and black sesame seeds.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 32tuiles
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is from Aldo Santini’s La Cucina Maremmana; he got it from Donatella Cinelli, who may be better known for the Brunello she makes in Montalcino, but is also a superb cook. To make it you will need to cozy up to a butcher or delicatessen owner who has a prosciutto bone; in its absence substitute for it with the bone from a well seasoned and cured ham, such as one from Smithfield. It’s a slow-simmering soup that’s perfect for warming the whole house.

                                                                  Ingredients
                                                                  • Yes No one the bones from one prosciutto
                                                                  • Yes No 3/4 350 gram lb chard
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 parsley
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 3/4 350 gram lb dried white beans
                                                                  • Yes No 3 tomato
                                                                  • Yes No 1/2 200 gram lb day old tuscan bread
                                                                  • Yes No 1 50 gram cup grated parmesan cheese
                                                                  • Begin the day before you plan to serve the soup, by picking over the bones to remove any gristle or fat you may see. Bring a pot of water to boil, turn off the burner, immerse the bones, and leave them to soak over night. Soak the beans too, in cold water. The next day put the bones in a pot of cold water; bring it to a boil and simmer them for an hour, then change the water and return the pot to the fire. Meanwhile, simmer the beans for about a half hour, and finely chop the remaining vegetables. Once the prosciutto-bone water comes back to a boil stir in the chopped vegetables and the beans. Simmer over low heat for 3-4 hours; you should aim to have about 1.5 quarts of soup when you're done. Fish out the bones, pick away the meat and set it aside. Thinly slice the bread and lay it down in a heat-proof dish, alternating it with layers of soup and prosciutto pickings, and sprinkling everything generously with the Parmigiano. This will serve 4-6 as a one course meal, with a tossed salad and a zesty red or a rosé.
                                                                  Cuisine:YesNosmithfield
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Before grilling, marinate chicken tenders in a paste made with cilantro, garlic, olive oil and lemon juice then serve on ciabatta bread topped with garden fresh carrot and tender pea shoots.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 2 tsp smoked spanish paprika
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 5 francese sandwich rolls
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 4 to 5 inch pieces qt tender pea shoots, 4 to 5 in, pieces
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Stir together oil, lemon juice, salt, pepper, cumin, paprika, garlic, and cilantro in a medium bowl to make charmoula. Transfer 6 tbsp. to a small bowl.
                                                                  • Pull off tenders (the long, small, tenderloin muscles) from chicken. Add chicken (including tenders) to charmoula in medium bowl and turn to coat. Chill chicken and extra charmoula, covered, about 1 hour and up to 1 day, turning chicken once.
                                                                  • Heat grill to high (450° to 550°). Grill chicken, covered, turning once, until cooked through, 4 to 10 minutes; discard marinade. Transfer chicken to a board, let rest briefly, then slice diagonally. Grill rolls, cut sides down, until toasted, 1 minute.
                                                                  • Spoon 2 tbsp. reserved charmoula into a clean medium bowl, add carrot and pea shoots, and toss gently. Spoon 1 1/2 tbsp. more charmoula into a small dish and set aside. Whisk mayonnaise into charmoula remaining in the small bowl and spread over cut sides of the rolls.
                                                                  • Fill rolls with pea shoot salad and arrange chicken on top. Spoon about 1 tsp. reserved charmoula (from small dish) over chicken on each sandwich.
                                                                  • *Find at farmers' markets or Asian markets.
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4or 5
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: To top the panna cotta, choose brightly colored liqueurs or flavored syrups such as blue curaçao, crème de menthe, framboise, cassis, pomegranate, berry, mango, mandarin orange, or coffee. The panna cotta can also be served in larger martini glasses for a full-size dessert. You can assemble either form up to 2 days ahead; chill airtight. PREP AND COOK TIME: About 35 minutes, plus at least 3 hours to chill.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp gelatin
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup liquor
                                                                  • In a 1- to 1 1/2-quart pan, mix 6 tablespoons sugar and 1 teaspoon gelatin. Stir in whipping cream; let stand to soften gelatin, 1 to 2 minutes.
                                                                  • Stir cream mixture over medium heat until sugar and gelatin are completely dissolved and mixture feels smooth, 3 to 4 minutes. Pour into a 2- to 4-cup glass measure and stir in vanilla. Let mixture stand until just warm, stirring occasionally, 10 to 15 minutes. Pour into 12 shot glasses (3- to 4-tablespoon size). Chill until firm, 1 1/2 to 2 hours.
                                                                  • When panna cotta is firm, make toppings: In a 1- to 2-quart pan, mix remaining 1 teaspoon sugar and 1/2 teaspoon gelatin. Add 1/4 cup water; let stand 1 minute. Stir over high heat until mixture is simmering, 1 to 2 minutes. If making only one flavor, stir flavored syrup or liqueur into mixture; if making four, pour gelatin mixture equally into four small bowls and stir 2 tablespoons syrup or liqueur into mixture in each bowl. Let cool to room temperature, 2 to 5 minutes.
                                                                  • Spoon about 1/4 inch of the cool topping over each firm panna cotta shot. Chill until firm, at least 1 1/2 hours.
                                                                  • Note: Nutritional analysis is per shot.
                                                                  Yields: 12shots (serving size: 1 shot)
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Herb Stuffing
                                                                   55 m

                                                                  There's nothing like the savory flavor of homemade stuffing. This version gets moisture and texture from sauteed mushrooms. It's great on post- Thanksgiving day sandwiches, too.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 3 medium onion
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp dried sage and thyme leaves
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 10 oz, 4 cup button mushrooms
                                                                  • Yes No 3 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 14 to 16 oz herb seasoned stuffing cubes
                                                                  • Heat butter in a 4 to 5 quart pot over moderate heat, until melted; cook onion, celery, dried herbs and pepper, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook, stirring, over moderately high heat, until water mushrooms give off is evaporated and mushrooms are tender, about 5 minutes. Add broth and bring to a boil.
                                                                  • Preheat oven to 425F. Remove pan from heat and stir in the package of stuffing. Stir with a fork and let stand, covered, for 5 minutes. Reserve 4 to 5 cups to stuff turkey with and spoon remaining stuffing, about 7 to 8 cups, into a 3-quart buttered, shallow baking dish. Cover dish with aluminum foil and bake in middle of oven for 15 minutes. Uncover stuffing and bake for an additional 25 minutes or until stuffing is golden brown on top.
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup black pepper
                                                                  • Yes No 2 qt strawberry
                                                                  • Yes No 1 1/4 10 oz cup lime juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 wedge lemon
                                                                  • Yes No crushed ice
                                                                  • In a medium saucepan, combine 2 cups of the sugar with the warm water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat, stir in the 1/2 cup of coarsely cracked black pepper and let cool. Cover with plastic and refrigerate for 3 hours. Pour the black pepper syrup through a fine-mesh strainer into a large measuring cup.
                                                                  • In a large pitcher, muddle the halved strawberries. Add 2 1/4 cups of the black pepper syrup, the tequila and fresh lime juice (reserve the remaining black pepper syrup for another cocktail). Refrigerate until chilled, about 1 hour.
                                                                  • On a small plate, mix the remaining 1/4 cup of sugar with the finely ground black pepper and the salt. Moisten half of the outer rims of 10 rocks glasses with the lemon wedge and coat lightly with the pepper-and-salt mixture. Fill the rocks glasses with ice. Stir the drink well, then pour or strain into the prepared rocks glasses and serve at once.
                                                                  Yields: 10drinks
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Stuffed with smoked mozzarella cheese and then coated with crisp bread crumbs, these pleasingly rich, creamy textured rice cakes make a big flavor impact with little effort. Inside each crisp, golden brown cake is a smoky, oozy surprise for your guests.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb smoked mozzarella cheese
                                                                  • Yes No 2 1/2 basic risotto, 2 1/2 cups
                                                                  • Yes No canola oil
                                                                  • Yes No 1/2 all purpose flour, 1/2 cup
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 panko bread crumbs, 1 cup
                                                                  • Cut the cheese into 10 thin, 2-inch-square pieces. Scoop up 1/4 cup of the cold risotto and shape it into ball between your palms. Make an indentation in the ball with a fingertip and press a piece of the cheese into the cavity. Bring the rice over the cheese to cover it completely, and then flatten the rice into a cake 3 inches in diameter and 1/2 inch thick. Repeat with the remaining risotto and cheese to make 10 cakes.
                                                                  • Preheat the oven to 200°F. Line a large baking sheet with paper towels and place a wire rack on top. Pour the oil into a large, heavy frying pan to a depth of 1/2 inch and warm over high heat until very hot.
                                                                  • While the oil is heating, place the flour, egg, and bread crumbs in 3 separate bowls; lightly beat the egg. One at a time, dip the risotto cakes in the flour, coating both sides and shaking off the excess. Next, coat both sides of the cakes with the egg, allowing the excess to drip off. Finally, coat the cakes with the bread crumbs, again shaking off the excess. Set the coated cakes aside on a plate as you work.
                                                                  • Working in batches to avoid crowding the pan, fry the coated cakes in the hot oil until golden brown and crisp on the first sides, about 2 minutes. Using a slotted spatula, turn the cakes over and fry on the second sides until golden brown, about 2 minutes longer. Transfer the cakes to the rack to drain and keep warm in the oven. Cook the remaining cakes in the same way, adding more oil to the pan as needed.
                                                                  • Arrange the cakes on a warmed platter and serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10cakes; 4–5 servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 lb boneless skinless chicken thigh
                                                                  • Yes No 1 lb smoked sausage
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1 tbsp creole spice mix
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 extra large lb shrimp
                                                                  • Yes No 1 3/4 cup long grain rice
                                                                  • Yes No parsley
                                                                  • Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
                                                                  • Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 5 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 5 tbsp 5 tablespoons milk
                                                                  • Yes No 2 vanilla pods, and seeds
                                                                  • Yes No 1 lemon
                                                                  • Yes No 11/2 cups heavy cream
                                                                  • Yes No 11/2 sheets of gelatin, in water
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No rhubarb
                                                                  • Yes No 2 tbsp 2 tablespoons granulated sugar
                                                                  • Yes No 1 thumb sized piece of fresh ginger
                                                                  • Yes No 1 inch 1 1 inch cinnamon
                                                                  • Yes No v cup champagne, prosecco
                                                                  • Put the milk, vanilla pods, vanilla seeds, lemon zest and half the cream into a small pan and slowly simmer for 10 minutes or until reduced by a third. Remove from the heat and stir in the soaked gelatin leaves until dissolved. Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pods.Whip together the powdered sugar with the remaining cream. Mix the two cream mixtures together. Divide into 4 serving molds (I use little molds, espresso cups or small glass- es). Cover and chill for at least an hour.Meanwhile chop the rhubarb into 1V inch pieces, sprin- kle with the granulated sugar and broil until lightly browned. Gently heat together the ginger, cinnamon and champagne or Prosecco, then pour over the roasted rhubarb, cover, and leave for about 30 minutes for the flavors to do their bit.To serve, sometimes I’ll dip the mold or cup into some simmering water to loosen the pannacotta a little, then turn it out on to a plate next to some rhubarb with its juice (remove the cinnamon). Or you can just put the rhubarb on top of your cups or glasses of pannacotta and serve from there. Both ways are cool. Also gorgeous served with fresh figs and honey or caramelized blood oranges.P.S. Nice with a little basil.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    juice

                                                                  Most crab cakes are unappetizing pucks made of breadcrumbs, Old Bay Seasoning, eggs, and hardly any crabmeat. Our crab cakes, on the other hand, contain no filler—just crabmeat bound with a light aioli, with a light coating of panko for a crispy coating. What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. Game plan: The crab cakes can be prepared ahead of time and reheated just before serving. To freeze, cook them as instructed, let them cool completely, then freeze uncovered until solid. Wrap the frozen cakes well and return them to the freezer. To reheat, set the frozen crab cakes on a baking sheet in a 350°F oven and cook until heated through. This dish was featured as part of our Valentine’s Day All-Star Recipes

                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup minced celery
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup panko bread crumb
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 medium lemon
                                                                    For the aioli:
                                                                  • Mix all the measured ingredients in a small bowl until combined. Season to taste with salt and pepper; set aside.
                                                                    For the crab cakes:
                                                                  • Place 1/4 cup of the aioli, the celery, chives, and cilantro in a medium bowl and stir to combine. Fold in the crabmeat and season with salt and pepper as desired.
                                                                  • Using a 1/4-cup measuring cup, scoop 10 portions of the crabmeat mixture and place on a large plate or baking sheet. Wet your hands with warm water and gently pack each portion into 3/4-inch-thick disks (about 2 1/2 inches in diameter).
                                                                  • Place the flour, eggs, and panko in 3 separate shallow bowls for dredging the cakes. (Keep in mind that without a binder, the cakes will fall apart as you work with them. But don’t worry; do your best to re-form them as you go.) First coat the cakes in flour, shaking off any excess. Next coat them with egg, and finally coat them with panko, placing each back on the baking sheet as it is dredged.
                                                                  • Line a plate with paper towels; set aside. Heat a large frying pan over medium-high heat. Add enough oil to just coat the bottom of the pan. Place half of the cakes in the pan and cook until golden brown and crisp, about 2 to 3 minutes per side. Transfer to the prepared plate. Repeat with the remaining cakes, adding more oil to the pan as needed.
                                                                  • Place 1 or 2 cakes on a plate and top with a spoonful of the remaining aioli. Serve immediately with a lemon wedge.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10(2-1/2-inch) crab cakes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 cup coarsely chopped carrot
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Cook carrot in boiling salted water to cover 5 minutes or until al dente. Drain.
                                                                  • Toss carrot with remaining ingredients. Serve warm or at room temperature.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings
                                                                  • Prep Time: 6 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb lean ground beef
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/2 cup barbecue sauce
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 2 tbsp chopped pickled jalapeño pepper
                                                                  • Yes No 1 tbsp liquid from pickled jalapeño peppers
                                                                  • Yes No 1 11.25 oz frozen garlic texas toast
                                                                  • Yes No 1/2 cup shredded sharp cheddar cheese
                                                                  • Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes.
                                                                  • Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 28 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 4 semiripe bartlett pears
                                                                  • Yes No powdered sugar
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3/4 cup moscato d'asti
                                                                  • Yes No 1/2 cup poire williams
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1 large fuji apple
                                                                  • Yes No cinnamon
                                                                  • Yes No whipping cream
                                                                  • Preheat the oven to 400°. Quarter and core the pears; dust generously with confectioners' sugar. In a large, ovenproof nonstick skillet, melt the butter. Add the pears, cut sides down, and cook over high heat until richly browned, 10 minutes.
                                                                  • Turn the pears skin sides down. Pour in the Moscato. Roast the pears in the oven until the pears are tender and the wine has reduced to a syrup, about 18 minutes. Transfer the pears to a platter.
                                                                  • Meanwhile, add the Poire Williams to the skillet and boil for about 3 minutes, scraping up any browned bits from the bottom. Add the cider and bring to a boil. Add the apple slices, cover and simmer over low heat, turning once, until the apple slices are translucent, about 5 minutes. Uncover and simmer until the cider has reduced to a syrup. Spoon the apples into shallow bowls and top them with the pear wedges. Dust with cinnamon and serve with whipped cream.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Expose your children to vegetarian sausage with this fun finger food that's good for breakfast or lunch. There's no need to thaw the sausage. Kids can help by cutting the dough with safety scissors. They can also roll dough around the sausages and make the dipping sauce.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz reduced fat crescent roll dough
                                                                  • Yes No 16 meatless breakfast links
                                                                  • Yes No 3/4 cup honey
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Preheat oven to 375°.
                                                                  • Unroll dough; divide along perforations into triangles. Cut each dough triangle in half to form 2 triangles. Wrap one dough triangle around center of each breakfast link, starting at wide end of triangle. Arrange wrapped breakfast links on a baking sheet. Bake at 375° for 15 minutes or until browned.
                                                                  • Combine honey and mustard; serve with piglets.
                                                                  Yields: 8servings (serving size: 2 piglets and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3 shallot
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 6 oz halibut
                                                                  • Yes No 2 1 lb spinach
                                                                  • In a saucepan, over medium-low heat, combine 1/2 cup of the oil and the shallots. Simmer until the shallots are light golden brown, about 12 minutes. Transfer to a bowl and stir in the capers, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the fish with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until opaque, about 4 minutes per side. Divide among plates. Wipe out the skillet and heat the remaining oil over medium heat. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until wilted, 2 to 3 minutes. Serve with the striped bass, drizzling the vinaigrette over the top.
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Celebrate red, white, and blue all summer long with these patriotic ice pops. The secret ingredient is a blue sports drink, along with cranberrry juice and lemonade.

                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry juice
                                                                  • Yes No 1 cup lemonade
                                                                  • Yes No 1 cup blue sports drink
                                                                  • Arrange 8 3-oz. paper or plastic cups on a baking sheet and divide cranberry juice evenly among them. Place baking sheet in freezer and freeze until juice is almost firm, about 1 hour.
                                                                  • Insert craft sticks into center of slightly frozen juice. (If sticks won't quite stand up straight, you can repositions them when the next layer starts to solidify.)
                                                                  • Divide lemonade evenly among cups to make a second layer. Freeze until hard, about 2 hours. Pour Gatorade over lemonade layer and freeze until solid, about 3 hours. Gently pull each ice pop out of its cup (it helps to squeeze the cup lightly from bottom) and serve immediately.
                                                                  Yields: 8ice pops
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    gatorade
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Gatorade

                                                                  Ham and blue cheese give a piquant bite to this rich casserole, which comes from Crabtree?s Kittle House, a restaurant in Chappaqua, New York.

                                                                  Ingredients
                                                                  • Yes No 11 tbsp unsalted butter
                                                                  • Yes No kosher salt
                                                                  • Yes No 12 oz rigatoni pasta
                                                                  •  Heat oven to 400°. Melt remaining butter in a 6-qt. pot over medium heat. Add thyme and onions; cook until soft, 6–8 minutes. Whisk in flour; cook 2–3 minutes. Whisk in milk and cream. Increase heat to medium-high; cook, whisking, until thick, 10–12 minutes. Whisk in salt, cheddar, ham, blue cheese, parsley, hot sauce, scallions, pepper, and nutmeg. Stir in pasta; add to pan; sprinkle with bread crumbs. Bake until bubbly, 30–40 minutes.
                                                                  • SERVES 8 – 10
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried hibiscus blossoms
                                                                  • Yes No 3 cup water
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 cup tequila
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/3 cup triple sec
                                                                  • Yes No 8 slice lime
                                                                  • Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.
                                                                  • Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 8servings (serving size: 1/2 cup margarita and 1 lime slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil