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                                                                  Ingredients
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No 8 oz fresh mozzarella cheese
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 cup jarred pimiento
                                                                  • Yes No 1/4 cup pitted green olive
                                                                  • Yes No 1/4 cup pitted black olive
                                                                  • Yes No 2 tbsp parsley
                                                                  • Yes No 2 tsp italian seasoning
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Slice pieces of cheese in half lengthwise and then into 12 slices crosswise. Alternate slices on a platter.
                                                                  • Combine remaining ingredients in a bowl. Pour over cheese. Refrigerate for 2 hours or overnight. Serve with French bread or crackers.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  A simple salt "massage" cleans the shrimp and makes them crisper.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 lb shrimp
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 slice ginger
                                                                  • Yes No 3 tbsp minced garlic
                                                                  • Yes No 3 tbsp chinese rice cooking wine
                                                                  • Yes No 4 scallion
                                                                  • In a bowl, sprinkle 1 1/2 teaspoons salt over shrimp and mix gently with your hands, about 1 minute. Pour shrimp into a colander and rinse well with cool water.
                                                                  • Pour oil into a large frying pan over medium-high heat. Add ginger and garlic and stir until they sizzle, about 30 seconds.
                                                                  • Add shrimp and rice wine; stir constantly until shrimp are almost all pink on the outside, about 2 minutes. Add green onions and stir just until shrimp are opaque in the center (cut to test), about 1 minute longer.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 1/2 tbsp butter
                                                                  • Yes No 5 cup sliced granny smith apple
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 3/4 cup fat free buttermilk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Preheat oven to 325º.
                                                                  • To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
                                                                  • To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
                                                                  • To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.
                                                                  • Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  Pan-fried correctly, this snapper will develop an outrageously crispy skin. Start with a very hot, well-oiled pan, Douglas Keane says. To prevent the skin from sticking, gently shake the skillet so the fish glides on the oil "like a car glides on water when it hydroplanes."

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 small celery rib
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No one 1 inch ginger
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 6 cardamom pods
                                                                  • Yes No 1/2 star anise
                                                                  • Yes No 1/4 tsp black peppercorn
                                                                  • Yes No 10 cilantro
                                                                  • Yes No 2 basil
                                                                  • Yes No 2 bai makrut (kaffir lime leaves)
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup asian fish sauce
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 cup water
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 1/2 tsp cumin seed
                                                                  • Yes No 1 tsp cardamom pods
                                                                  • Yes No 1/4 tsp coriander seed
                                                                  • Yes No 1/4 tsp fennel seed
                                                                  • Yes No 1 star anise
                                                                  • Yes No 5 tbsp vegetable oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/2 lump lb crabmeat
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No six 5 oz red snapper fillet
                                                                  • MAKE THE LIME-CORIANDER BROTH Melt the butter in a large saucepan. Add the onion, celery, garlic and ginger and cook over moderate heat until softened, about 5 minutes. Add the coriander seeds, crushed red pepper, cardamom, star anise, peppercorns, cilantro and basil sprigs and lime leaves and cook for 1 minute. Add the wine and cook over moderate heat until reduced by half, about 5 minutes. Add the fish sauce, lime juice and water and bring to a boil. Simmer over moderately low heat for 15 minutes. Strain the broth into a small saucepan, season with salt; keep warm.
                                                                  • PREPARE THE SNAPPER AND SPICED CRAB In a small skillet, combine the cumin, cardamom, coriander, fennel and star anise and toast over moderately high heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then grind to a fine powder.
                                                                  • In a medium skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Add the ground spices and cook over low heat for 1 minute. Fold in the crabmeat, cilantro and lemon and lime juices and remove from the heat. Season with salt and pepper.
                                                                  • In each of 2 large nonstick skillets, heat 1 1/2 tablespoons of the remaining oil until shimmering. Season the snapper with salt and pepper; add to the skillets, skin side down. Cook over high heat, gently shaking the skillet, until the skin is golden brown and crisp, 5 minutes. Flip the fillets and cook for 2 minutes longer.
                                                                  • Mound the spiced crab mixture in warmed shallow bowls and top with the snapper fillets, skin side up. Spoon the broth all around and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute

                                                                  Humitas are an early, pre-Hispanic food that is still popular today in Chile, Peru, Ecuador, Bolivia and Argentina - a traditional recipe passed down through many generations. They are similar to Mexican tamales. Fresh corn is ground and mixed with salt and lard (and seasoning and cheese in this case), and the mixture is wrapped in corn husks and steamed. They are delicious and fun to make (see step by step guide to making humitas ). Serve them with salsa criolla.

                                                                  Ingredients
                                                                  • Yes No 8 ear corn
                                                                  • Yes No 1/4 cup lard
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1 tbsp aji amarillo paste
                                                                  • Yes No 4 tbsp lard
                                                                  • Yes No 4 oz cream cheese
                                                                  • Cut the ends off of the ears of corn, and then carefully remove the layers of husk, trying to preserve big pieces of the husk. Scrape the corn kernels off the cob into a bowl. Cover the bottom of a large pot with some of the corn cobs. They will serve as the "steamer rack" for the humitas. Place about an inch of water in the pot. Place the corn kernels in a blender or food processor with the salt, and process until smooth. If the corn is too dry and won't blend well, you can add a little bit (1-2 tablespoons) of milk. The corn mixture should not be too liquid - you should be able to form a mound with it, without it losing its form. Melt the lard or vegetable shortening in a skillet over medium heat. Sauté the chopped onion in the vegetable oil until soft and fragrant. Add the cumin and aji paste and sauté a few minutes more. Season with salt and pepper to taste. Stir the corn mixture in with sautéed onions and cook mixture for 2-3 minutes more. Remove from heat and let cool slightly, then stir in the cream cheese. (This mixture can be refrigerated at this point for up to 24 hours). Bring the pot of water and corn cobs to a gentle boil. Place the corn husks in boiling water for a couple of minutes to soften them. Take one husk, or two small husks overlapped, and lay them flat, with the wider cut edges lined up together. Spoon about 3 tablespoons of the corn mixture onto the wide end of the husk. Fold one side of the husk over the corn mixture. Fold the pointy end of the husks down and tuck in while you fold the other side over. Place husks, seam side down, in the pot of boiling water, on top of the cobs. Layer the humitas in a criss cross fashion over the corn cobs. The humitas should not touch the boiling water. Cover the humitas with some of the unused husks, then cover with the lid of the pot. Steam for 20 -30 minutes, adding a little water if necessary to prevent the pot from boiling dry. Remove from heat. Let cool slightly and serve.
                                                                  • Makes 10 -12 humitas
                                                                  Cuisine:YesNosouth american
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 10 1/2 mini oz miniature marshmallow
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 8 cup homemade granola
                                                                  • Butter a 9-inch-square baking pan; set aside. In a large saucepan over medium heat, melt butter. Add marshmallows; stir until melted, about 4 minutes. Remove from heat.
                                                                  • Stir in peanut butter and granola until well combined. Transfer mixture to prepared pan. Dampen your hands, and press mixture into prepared pan, distributing mixture evenly. Set aside to cool. Invert pan, releasing bars. Cut into 16 squares.
                                                                  Yields: 16squares
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  Never thought of topping a pizza with eggs? Well, after you taste this amazing pizza, you may never eat it any other way! The soft yolks, running over the cheese and sausage, topped with the cool greens, makes for a very memorable pizza experience. It is called a breakfast pizza, but this is wonderful anytime of the day. Makes 4 Slices of Sausage and Egg Breakfast Pizza

                                                                  Ingredients
                                                                  • Yes No 1 large, 12 to 16 oz prepared pizza dough
                                                                  • Yes No 2 tbsp cornmeal
                                                                  • Yes No 3/4 cup pizza sauce
                                                                  • Yes No crushed red chili pepper
                                                                  • Yes No 6 oz fontina cheese
                                                                  • Yes No 6 oz Italian sausage
                                                                  • Yes No 4 whole egg
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 2 cup baby arugula
                                                                  • Preheat oven to 475 degrees F. On a lightly floured surface, roll, or stretch dough to about 1/8-inch thick. Sprinkle cornmeal over the dough and lightly press in with your hands. Flip dough over, cornmeal side down, on a perforated pizza pan, or baking sheet. Spread the sauce evenly over the dough (shouldn't be a thick layer of sauce). Shake on pepper flakes to taste. Top evenly with 3/4 of the shredded fontina cheese. Scatter the sausage pieces evenly on top. Sprinkle on the rest of the fontina. Bake for 10-12 minutes and remove. Using the back of a spoon, lightly make 4 indentations around the pizza, not too close to the crust. Carefully crack an egg into each depression (use fresh eggs since older eggs tend to have watery whites). Grind black pepper on each egg, and top with the Parmesan. Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft. Remove, break the yolks with a fork, so they run over the pizza. Top with arugula if desired.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread

                                                                  If you're from the South, you know all about the deliciously sweet Vidalia Onion, Georgia's official state vegetable. Since the discovery of Vidalias in the 1930's, Southerners have come up with all sorts of tasty ways to show them off.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 vidalia onion
                                                                  • Yes No 1/2 cup light sour cream
                                                                  • Yes No 1/2 cup light mayonnaise
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp garlic powder
                                                                  • Yes No bacon crumbles
                                                                  • Yes No 1 tbsp bacon fat
                                                                  • Cut onion in half, pole to pole, and then cut off root and tip. Split each half in half again, and then thinly slice into semi-half moons.
                                                                  • Heat butter in a large saute pan over medium heat. Add onions and sweat until tender, approximately 10 minutes. Reduce heat to medium-low and caramelize onions, stirring occasionally, approximately 20 - 30 minutes. Remove from heat and allow to cool.
                                                                  • In a medium bowl, combine sour cream, mayonnaise, worcestershire sauce, salt, and garlic powder. Add bacon fat and bacon crumbles, if desired. Chill for 2 hours or more. Serve in a bread bowl with toasted bread slices or with potato chips.
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  You can substitute catfish, salmon, tuna, or tilapia for trout.

                                                                  Ingredients
                                                                  • Yes No 6 6 oz trout fillets
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No italian style salsa
                                                                  • Yes No slice garnish, lemon slices
                                                                  • Sprinkle fillets with salt and pepper.
                                                                  • Cook 3 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork. Repeat with remaining fillets and oil. Top fish with salsa. Garnish, if desired, and serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 large sweet onion
                                                                  • Yes No 1/2 cup oil cured black olives
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1/4 cup demerara sugar
                                                                  • Yes No 1/4 cup veal demiglace
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3 1/2 tbsp red wine vinegar
                                                                  • Yes No salt
                                                                  • Preheat the oven to 325°. Peel off the outer layers of the onions until each one is about 3 inches in diameter. Trim the root ends so the onions stand upright. Arrange the onions on a large rimmed baking sheet and cover with foil. Bake for about 4 hours, until they are partially softened.
                                                                  • Remove the foil and bake the onions in the upper third of the oven for 2 hours longer, rotating them occasionally, until they are very tender and richly browned outside. If the onions start to pop out of their skins, push them back in.
                                                                  • Meanwhile, spread the chopped olives on a microwave-safe plate. Microwave at high power for 12 minutes until the olives are dehydrated but still plump; transfer to a food processor and pulse until finely chopped. Transfer the olives to a medium bowl and wipe out the food processor.
                                                                  • Pulse the almonds in the food processor until finely ground; transfer to a rimmed baking sheet and toss with the demerara sugar. Bake in the same oven as the onions for about 6 minutes, stirring a few times, until golden and toasted. Let cool. Add the almonds to the olives and toss well.
                                                                  • In a saucepan, bring the demiglace to a boil. Transfer to a blender. Add the oil and vinegar and blend well. Season with salt.
                                                                  • Using a serrated knife, cut off the top fourth of each onion. Transfer the onions to plates. Spoon the vinaigrette on top and garnish with the almond-olive mixture. Serve right away.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This dish was inspired by the delicious local grouper Jacques Pépin picks up at the beach when the fishermen return with their catch. Here, the skinned fillets are steamed over a bed of simmering local vegetables, including a dice of juicy jicama, which Jacques usually adds raw to salads for a cool crunch.

                                                                  Ingredients
                                                                  • Yes No 1 cup black beans
                                                                  • Yes No 2 tbsp cilantro
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 1/2 cup diced jicama
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/2 poblano chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz red snapper fillet
                                                                  • Yes No 1/4 cup cilantro
                                                                  • MAKE THE SAUCE In a food processor, combine the black beans, cilantro, olive oil and lime juice and process until pureed. Scrape the puree into a small saucepan and bring to a simmer. Season with salt and pepper and remove from the heat.
                                                                  • PREPARE THE FISH In a large skillet, combine the olive oil with the wine, scallions, jicama, tomato and poblano and season with salt and pepper. Boil for 1 minute. Season the grouper fillets with salt and pepper and arrange them in the skillet, skinned side down. Cover and simmer over moderate heat until the fish is just cooked, 5 to 6 minutes.
                                                                  • Reheat the black bean sauce. Transfer the grouper to a platter. Strain the cooking liquid into the sauce, reserving the vegetables. Spoon the sauce onto plates and top with the grouper and reserved vegetables. Garnish with the cilantro and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  With the exception of fresh basil, all the ingredients for this dynamite no-cook topping for the grilled tuna come out of a can, bottle, or tin, keeping prep time down to just a few minutes.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped niçoise olives
                                                                  • Yes No 1/4 cup diced roasted red pepper
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 2 tbsp thinly sliced basil
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp anchovy paste
                                                                  • Yes No 4 6 oz ahi tuna fillet
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine first 6 ingredients in a small bowl, stirring well. Set aside.
                                                                  • Brush tuna with olive oil; sprinkle with salt and pepper. Grill over medium-high heat 3 minutes on each side or to desired degree of doneness. Serve immediately with olive mixture.
                                                                  • POUR: A glass of Chardonnay makes a fine pairing with meaty fish such as tuna. Try a full-bodied New World (think Pacific Coast) wine such as Geyser Peak. In the mood for red? Pour Calera Pinot Noir from California's Central Coast.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  This recipe for Polish mazurka, or mazurek in Polish, is topped with almond paste and meringue. The dough base uses hard-cooked sieved eggs and is called a "crumbly dough" in Polish or kruche ciasto Polskie. Read More About Mazurek. Here's a larger photo of Polish Meringue-Topped Almond Mazurka.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 cup ground almonds
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 tbsp heavy whipping cream
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 12 oz almond paste
                                                                  • Yes No 4 oz sliced, almonds
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • In a large bowl, whisk together flour and 1 cup confectioners' sugar. Add the sieved eggs and mix well. Add ground almonds, 1 teaspoon vanilla and cream, and mix well. Beat in butter 2 tablespoons at a time. Form into a smooth ball, cover with plastic and refrigerate 1 hour. Heat oven to 375 degrees, and coat a 15x11-inch jellyroll pan with cooking spray. On a lightly floured surface, roll dough to 1/4-inch thickness and large enough to cover the bottom of the prepared pan. Spread surface with almond paste, then sprinkle evenly with sliced almonds, pressing them into the almond paste. Make the meringue in a medium bowl by beating the egg whites until stiff. Gradually add 1 cup confectioners' sugar and vanilla, beating constantly. Spread meringue over almond-topped dough and bake 20-25 minutes or until pastry is golden. Remove from oven. While still warm, cut into squares. Let cool completely before removing from pan.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  The combination of brown sugar and browned butter gives this rich dessert an intense caramel flavor.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1 piece vanilla bean pod
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 1/2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 4 1/2 tbsp butter
                                                                  • Yes No 1 1/4 cup non-fat milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Pour 1/2 cup milk into a medium saucepan over medium heat. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook 6 minutes (do not boil); discard bean. Combine 2 tablespoons granulated sugar and egg in a bowl. Gradually add hot milk mixture to bowl, stirring constantly with a whisk. Return the mixture to pan. Cook over medium heat for 4 minutes or until mixture coats the back of a spoon, stirring constantly. Immediately pour into a bowl. Cover and chill.
                                                                  • Place a baking sheet in oven. Preheat oven to 425°.
                                                                  • Lightly coat 6 (8-ounce) ramekins with cooking spray. Sprinkle evenly with 2 1/2 tablespoons granulated sugar, tilting and turning dishes to coat sides.
                                                                  • Combine brown sugar, flour, and salt. Place butter in a medium heavy saucepan over medium heat; cook for 3 minutes or until butter browns slightly. Stir in flour mixture and 1 1/4 cups milk; bring to a boil. Cook for 2 minutes or until slightly thick, stirring constantly, and remove from heat. Let stand 5 minutes. Stir in vanilla extract and egg yolk.
                                                                  • Combine egg whites and cream of tartar in a large bowl; let stand at room temperature 15 minutes. Beat with a mixer at high speed until medium peaks form. Gently stir one-fourth of egg whites into milk mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter. Place dishes on preheated baking sheet, and return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 30 minutes or until puffy and golden. Serve immediately with sauce.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 1 soufflé and 2 tablespoons sauce)
                                                                  • Total Time: 1 hour 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  While dining at the Little Owl, a fantastic shoebox of a restaurant in Manhattan’s West Village, former CHOW

                                                                  Ingredients
                                                                  • Yes No 2 oz new zealand sauvignon blanc
                                                                  • Yes No 2 oz lillet blanc
                                                                  • Yes No 2 oz apple juice
                                                                  • Yes No crushed ice
                                                                  • Pour all of the ingredients into a collins glass filled with ice. Stir gently with a bar spoon or swizzle stick and enjoy.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir

                                                                  All you dark meat lovers take note: these are now sold separately in supermarkets and are very inexpensive. So how to cook them? Here they get the same oven- roasting as the whole bird so expect crisp beautifully browned skin. The vegetables create a bed for the drumsticks and with the addition of wine and water make a lovely gravy that will be ready when the meat is.

                                                                  Ingredients
                                                                  • Yes No 2 2 lb turkey drumsticks
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 cup coarsely chopped onion
                                                                  • Yes No 1 cup coarsely chopped carrot
                                                                  • Yes No 1 cup coarsely chopped celery
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No a a inch bouquet garni of 4 parsley sprigs, 3 thyme sprigs and a bay in a
                                                                  • Preheat oven to 450°F with rack in middle position.
                                                                  • Pat drumsticks dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
                                                                  • Heat oil in an oven-proof 12-inch skillet or shallow pot over medium-high heat until it shimmers. Brown drumsticks on all sides, 8 to 10 minutes, then transfer to a plate.
                                                                  • Add onions, carrots, celery and butter to skillet and cook over medium heat, stirring, until slightly softened, about 3 minutes.
                                                                  • Add 1 cup wine and bouquet garni and bring to a simmer. Make a bed with the vegetables and put the drumsticks on top.
                                                                  • Transfer skillet to oven and roast drumsticks, uncovered, 30 minutes. Turn drumsticks over and add 1/2 cup water to skillet. Reduce oven temperature to 375°F and continue to roast drumsticks 1 1/4 hours more, turning drumsticks and adding ½ cup water to skillet twice (after each half hour).
                                                                  • Transfer drumsticks to a cutting board or platter. Strain pan juices through a fine mesh sieve into a bowl, pressing on and discarding solids. Season with salt and pepper to taste.
                                                                  • Slice meat from drumsticks and serve with sauce.
                                                                  Yields: 4
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve

                                                                  What a classic this dish is. Most of my mates love the chickpeas, but butter beans or even cubed potatoes will work well in their place. Feel free to pep up this dish with more chili depending on your taste. This will make enough for six portions, so simply freeze the extra if you?re only cooking for four ? it?s so damn good the next day, even on a jacket potato!

                                                                  Ingredients
                                                                  • Yes No medium 2 onions
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 2 carrots
                                                                  • Yes No celery
                                                                  • Yes No peppers
                                                                  • Yes No olive oil
                                                                  • Yes No 1 tsp 1 teaspoon chili powder
                                                                  • Yes No 1 tsp 1 teaspoon
                                                                  • Yes No ground cumin
                                                                  • Yes No 1 tsp 1 teaspoon ground cinnamon
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 400g 1 x tin of chickpeas
                                                                  • Yes No 1 x tin of red kidney beans
                                                                  • Yes No 400g 2 x tins of chopped tomatoes
                                                                  • Yes No good quality beef
                                                                  • Yes No 1 of fresh coriander
                                                                  • Yes No 2 tbsp 2 tablespoons balsamic vinegar
                                                                  • Yes No basmati rice
                                                                  • Yes No 500g 1 x of natural yoghurt
                                                                  • Yes No 1 x of guacamole
                                                                  • Yes No 1 lime
                                                                  • What a classic this dish is. Most of my mates love the chickpeas, but butter beans or even cubed potatoes will work well in their place. Feel free to pep up this dish with more chili depending on your taste. This will make enough for six portions, so simply freeze the extra if you’re only cooking for four – it’s so damn good the next day, even on a jacket potato!To make your chilli• Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine • Halve the red peppers, remove the stalks and seeds and roughly chop • Place your largest casserole-type pan on a medium high heat • Add 2 lugs of olive oil and all your chopped vegetables • Add the chili powder, cumin and cinnamon with a good pinch of salt and pepper • Stir every 30 seconds for around 7 minutes until softened and lightly colored • Add the drained chickpeas, drained kidney beans and the tinned tomatoes • Add the minced beef, breaking any larger chunks up with a wooden spoon • Fill one of the empty tomato tins with water and pour this into the pan • Pick the coriander leaves and place them in the fridge • Finely chop the washed stalks and stir in • Add the balsamic vinegar and season with a good pinch of salt and pepper • Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catchingTo serve your chilli• This is fantastic served with fluffy rice • Just divide the rice and chili into big bowls or serve in the middle of the table and let everyone help themselves • If you don’t fancy rice it’s equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous • Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chili with the coriander leaves • I love to add a nice green salad to round it off• from Jamie's Ministry of Food
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  A good tiramisu is an extraordinarily lascivious dessert that is perfect for almost every situation, from the family get-together through the romantic occasion. However, most Italian recipes for Tiramisu call for raw egg, which is potentially dangerous. Leonardo Romanelli gets around this by making his tiramisu with zabaione, a delicate creamy custard made from egg yolks. Considerable enjoyment and no risk! To make a tiramisu for 4-8 (depending upon portion size; expect people to ask for more) you'll need:

                                                                  Ingredients
                                                                  • Yes No a baking chocolate
                                                                  • Yes No 2 egg
                                                                  • Yes No 9 250 gram oz mascarpone cheese
                                                                  • Yes No coffee, either espresso
                                                                  • Yes No 1/3 80 gram cup sugar, granulated
                                                                  • Yes No half cup cocoa powder
                                                                  • Yes No 2 tbsp sweet wine
                                                                  • Yes No 3/4 200 milliliter cup heavy whipping cream
                                                                  • Yes No savoiardi
                                                                  • Yes No powdered sugar
                                                                  • Begin by making coffee to soak the savoiardi in. You'll need about a cup, and you can use either espresso, diluted with water, or black drip coffee (undiluted). While the coffee's brewing set a pot with an inch of water in it to boil. Next, separate the eggs. You'll only need the yolks here, and you should put them in a pot that will fit into the pot of water on the stove. Add the sugar to the egg yolks, and the liqueur, if you're using it. Leonardo chose to use Armagnac in this case, but says you could also use brandy or bourbon, or use a sweet wine such as Vinsanto or a Moscato Passito. Or you could use a little coffee, or, if you're making the tiramisu for kids, water. Stir the mixture with a whisk to combine the ingredients. By now the pot of water will be bubbling. Set the pot with the yolks over it, and continue to whisk briskly for 3-5 minutes, until the zabaione thickens and becomes creamy. At this point you could (and many people do) serve it in little cups, with a spoon or wafers. But we'll be using it to make the tiramisu. Put the Mascarpone cheese into a bowl. When I asked Leonardo what he might substitute for Mascarpone he shook his head and said "it's essential." However, if you cannot find it, you could make do with 6 ounces of mild cream cheese diluted with a 3 tablespoons sour cream and 2 tablespoons unwhipped heavy cream. Or you could make some; I have found a number of recipes on the web. Whisk the zabaione into it, a bit at a time, because if you add it all at once it will overheat the cheese. Put the coffee in a bowl, diluting it some if you used espresso. Some people also add a shot of brandy or similar to the coffee; you can or not as you prefer. Briefly dip the savoiardi in the coffee mixture and use them to line a baking dish (you'll be serving the tiramisu from it, so use a pretty one). When you have finished lining the dish, spread half the mascarpone cream over the savoiardi. Shred the baking chocolate (the easiest way to do this is to put it on a cutting board and chop it as if you were chopping an onion, by walking the knife across it). Sprinkle half the chocolate over the mascarpone cream. Put down a second layer of savoiardi, soaking them as you did the first. When you are done, spread the remaining mascarpone cream over them. Next, whip the heavy cream until fluffy, adding a couple of tablespoons of powdered sugar to sweeten it some, or more to taste. Dust the tiramisu liberally with powdered cocoa, using a strainer to lay down a uniform layer and catch lumps of cocoa. Chill your tiramisu thoroughly in the refrigerator, and enjoy!
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 medium baking potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No assorted fresh herb sprigs
                                                                  • Yes No 1/2 tsp salt
                                                                  • Preheat oven to 400°.
                                                                  • Set mandoline on thinnest slicing setting. Cut each potato lengthwise into 28 slices using mandoline. Arrange potato slices in a single layer on several layers of paper towels; cover with additional paper towels, and press lightly. Let stand 5 minutes.
                                                                  • Arrange 14 potato slices in a single layer on each of 2 baking sheets coated with cooking spray. Place a small herb sprig on each potato slice; cover with another potato slice. Press gently to adhere. Coat potato stacks with cooking spray. Sprinkle evenly with salt. Working with one sheet at a time, cover potato stacks with parchment paper. Place an empty baking sheet on top of parchment paper; set a cast-iron or heavy ovenproof skillet on second baking sheet. Bake at 400° for 25 minutes.
                                                                  • Remove skillet. Remove baking sheets from oven; remove top baking sheet and parchment paper. Remove browned potato chips from pan; place on a wire rack. Turn any unbrowned potato chips over on sheet. Replace parchment paper and top baking sheet; return pan to oven. Replace skillet on top of baking sheet. Bake 5 minutes or until browned. Cool chips on wire racks. Repeat procedure with remaining potatoes. Store chips in an airtight container up to 2 days.
                                                                  Yields: 7servings (serving size: 4 chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 cup unbleached all purpose flour
                                                                  • Yes No 3/4 cup whole wheat flour
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tbsp olive oil
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 large yellow bell pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 6 oz fresh mozzarella cheese
                                                                  • Yes No 8 basil
                                                                  • In a large bowl, stir together yeast, 1 tablespoon all-purpose flour, and 1/4 cup warm water and let stand until surface appears creamy (5 minutes). Add whole wheat and remaining all-purpose flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Add a bit more flour if necessary for dough to begin to pull away from side of bowl.
                                                                  • Knead dough on a floured surface until smooth, soft, and elastic (about 8 minutes). Form into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm area until doubled (about 1 hour). Forty-five minutes before baking pizza, put a (12- x 17-inch) baking sheet on oven rack in lower third of oven and preheat to 500°.
                                                                  • Heat 1 tablespoon olive oil in a small nonstick skillet over medium-high heat. Sauté pepper strips with salt until just tender (6-8 minutes).
                                                                  • Once dough has risen, dust with flour (do not punch dough down), and divide into 4 equal pieces. Place one portion of dough in center of a piece of 8-inch-wide parchment paper. Pat dough evenly with your fingers and stretch into a 7-inch round, reflouring if necessary. Repeat with remaining 3 pieces of dough, each on its own piece of parchment. Place 2 pizza rounds on a large baking sheet. Top each with 1/4 of the tomato slices, onion, pepper strips, then cheese.
                                                                  • Carefully slide pizzas on parchment onto hot baking sheet in oven. Bake until dough is crisp and browned and cheese is golden (about 12 minutes). Transfer pizzas on parchment to cutting board (leave hot baking sheet in oven). Cool 5 minutes. Sprinkle with some basil. Make last 2 pizzas with remaining ingredients.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 pizza)
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Yes, pancakes can be improved upon, by cooking up some sweet potato and folding it into the batter with a hint of nutmeg. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 3/4 tsp grated nutmeg
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 1/2 cup sweet potato
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • In a medium bowl, whisk together flour, salt, baking powder, and grated nutmeg until evenly combined; set aside.
                                                                  • In a large bowl, whisk together milk, 1/2 cup of the oil, eggs, sugar, and vanilla extract until eggs are foamy. Add flour mixture to milk mixture and stir until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.
                                                                  • Meanwhile, heat remaining 2 teaspoons vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Add shredded sweet potato and cook until browned, about 3 minutes. Stir in ground nutmeg and then fold sweet potato mixture into prepared batter.
                                                                  • Return the pan to medium heat and ladle pancake batter into the pan in 1/3-cup portions. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately.
                                                                  Yields: 12pancakes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Chef John Besh says, "This is the only dish worthy of both Thanksgiving and Christmas dinner at our house." Why? Because it's unbelievably delicious—a bready dressing that's spicy, crispy and nicely briny.

                                                                  Ingredients
                                                                  • Yes No 2 oz slab bacon
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 green bell pepper
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 2 tbsp sweet paprika
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 1 lb, 12 cup large baguette
                                                                  • Yes No 4 dozen 2 cup oyster
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Preheat the oven to 350°. Butter a 10-by-14-inch shallow baking dish. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter and let melt, then add the celery, green pepper, onion and minced garlic and cook until softened, about 8 minutes. Add the paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally.
                                                                  • Put the diced baguettes in a large bowl. Spoon the bacon mixture on top. Add the oysters and their liquor along with the scallions and parsley.
                                                                  • In a small bowl, beat the eggs with the hot sauce and salt. Pour the eggs into the bowl and mix everything together. Scrape the dressing into the prepared baking dish and bake in the upper third of the oven for about 45 minutes, until heated through and crisp on top. Serve hot.
                                                                  Yields: 12
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -- even if the picnic table is right in your kitchen. A sweet cream-cheese filling goes in the middle. Print these nifty labels onto adhesive paper or attach with double-sided tape.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 cup finely grated zucchini
                                                                  • Yes No 1 cup old fashioned oats
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
                                                                  • Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
                                                                  • Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
                                                                  • Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with
                                                                  • remaining filling and cookies.
                                                                  Yields: 14
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread

                                                                  This Asparagus and Sliced Ham dish is traditionally made with Serrano ham, but tastes great with any deli thin sliced ham, chicken or turkey.

                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1/4 lb serrano ham
                                                                  • Cut the thick ends off the asparagus. If you can't find young and tender asparagus, you can peel the skin of older, larger stalks.
                                                                  • In a large skillet, pour the oil and water. Turn heat to medium.
                                                                  • Place the asparagus in the skillet and cook until the water is evaporated and the asparagus is fork tender (3 to 5 minutes depending on the thickness of the asparagus).
                                                                  • Add the minced shallots and toss to coat the asparagus.
                                                                  • Remove the asparagus to a serving platter. Using the same skillet heat the Serrano ham or sliced deli meat for about 45 seconds.
                                                                  • Arrange the ham/deli meat around the asparagus on the serving platter and serve immediately.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup fat-free evaporated milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 12 oz french bread
                                                                  • Yes No 1/2 cup strawberry preserves
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp chopped pecan
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • To prepare sauce, combine granulated sugar and water in a medium, heavy saucepan. Cook over medium-low heat 3 minutes or until the sugar dissolves. Cover and cook over medium heat 1 minute. Uncover and cook 5 minutes or until light golden (do not stir).
                                                                  • Remove from heat, and let stand 1 minute. Add butter; stir until melted. Add evaporated milk; stir constantly. Place pan over medium heat; cook 3 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in vanilla and salt.
                                                                  • To prepare French toast, pour sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange 8 bread slices in dish. Spread preserves evenly over bread; top with remaining bread.
                                                                  • Combine fat-free milk and next 6 ingredients (through eggs). Pour milk mixture over bread; sprinkle with pecans.
                                                                  • Preheat oven to 350°.
                                                                  • Bake, uncovered, at 350° for 35 minutes or until top is golden. Let cool 5 minutes. Sprinkle with powdered sugar.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup great northern bean
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/4 small lb squid, bodies
                                                                  • Yes No 12 large sage
                                                                  • Yes No one 6 oz italian plum tomatoes in can
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No country style bread
                                                                  • In a large saucepan, cover the beans with 2 quarts of water and add the garlic. Bring to a boil, then cook the beans over moderate heat until barely tender, 30 minutes. Season with salt. Continue cooking until tender, about 10 minutes. Drain the beans; reserve 1 1/2 cups of their cooking liquid. Discard the garlic.
                                                                  • Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the squid and sage and cook over moderate heat, stirring, until the squid whitens, about 5 minutes. Add the tomatoes and crushed red pepper and season with salt. Cook over moderately low heat, stirring occasionally, until the sauce is slightly thickened, 20 minutes. Add the beans and their reserved cooking liquid and simmer until the squid is tender and the sauce becomes a thick gravy, about 10 minutes longer. Stir in the parsley.
                                                                  • Spoon the salad onto plates, drizzle with olive oil and serve with the garlic bruschetta.
                                                                  Yields: 8
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No one 14 oz extra firm tofu
                                                                  • Yes No 3 tbsp hot paprika
                                                                  • Yes No 1 tbsp korean pepper paste
                                                                  • Yes No 1 tbsp finely grated garlic
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 cup corn starch
                                                                  • Yes No 2 cup vegetable oil
                                                                  • Yes No 5 inch flour tortilla
                                                                  • Yes No hoisin sauce, kimchi, asian pear, scallions and honey roasted peanuts
                                                                  • Place the tofu on a rack lined with paper towels and drain for 15 minutes. Meanwhile, in a large bowl, combine 1 tablespoon of the chile powder with the pepper paste, garlic, ginger and sesame oil and season with salt. In another large bowl, whisk the cornstarch with the remaining 2 tablespoons of chile powder and 1 tablespoon of salt.
                                                                  • In a medium, deep skillet, heat the oil until it reaches 365°. Add the tofu to the chile sauce and stir gently to coat. Scrape the tofu into the cornstarch mixture and toss to coat. Transfer the coated tofu to a colander to tap out the excess cornstarch. Fry the tofu in one batch, stirring occasionally, until golden and crunchy, 3 to 3 1/2 minutes; maintain the heat near 360°. Using a slotted spoon, transfer the crunchy tofu to a paper towel-lined rack and sprinkle with salt. Serve the tofu right away with the tortillas, hoisin sauce, kimchi, Asian pear, scallions and peanuts.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12tacos
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                    paper

                                                                  Four pounds of black kale (also known as Lacinato or dinosaur kale) may take up an entire shelf of your refrigerator when fresh, but wilted it becomes the perfect amount for a family gathering. Keeping the rest of the ingredients simple leaves cleaning the kale the only major task to tackle here. This recipe was featured as part of our Christmas Day Feast, Italian Style menu.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 4 lb black kale
                                                                  • Heat olive oil in large saucepan or Dutch oven over medium heat until shimmering. Add onion, garlic, salt, and red pepper flakes (if using) and cook until vegetables have softened, about 4 to 5 minutes.
                                                                  • Increase heat to medium high, add orange juice, and bring to a simmer. Add a few handfuls of kale and, as it wilts, continue to add a handful at a time, stirring constantly, until all the kale is in the pan, about 10 minutes. Continue to cook, stirring occasionally, until all the kale is wilted, about 2 minutes more. Season with salt and freshly ground black pepper. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                    Steps:
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                                                                  It?s crucial to salt the cabbage before cooking in order to extract some of its moisture.

                                                                  Ingredients
                                                                  • Yes No 1 green cabbage
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 2 tsp black mustard seed
                                                                  • Yes No 2 tsp asafoetida
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 10 curry leaf
                                                                  • Yes No 2 tsp turmeric, ground
                                                                  • Yes No 3 plum tomato
                                                                  • Yes No 3 italian frying peppers
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 5 tbsp coarsely chopped cilantro
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
                                                                  • Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes. Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6–7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3–5 minutes.
                                                                  • SERVES 6 – 8
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 2 carrots
                                                                  • Yes No celery
                                                                  • Yes No 2 onions
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No olive oil
                                                                  • Yes No vegetable stock cubes
                                                                  • Yes No 1x tins of plum tomatoes
                                                                  • Yes No 3 ripe tomatoes
                                                                  • Yes No small a of fresh basil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • I bet you didn't know it was so easy to make your own tomato soup – this basic recipe won’t take more than 45 minutes, depending on how fast you chop so it’s a great one to have up your sleeve. Give it your own twist by adding some of your favourite herbs and spices; try making it thick or thin, chunky or smooth – the possibilities are endless To make your soup:1. Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and a couple lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.2. Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.3. Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves To serve your soup:4. Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.• from Ministry of Food
                                                                  Yields: 7
                                                                    Steps:
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                                                                    wooden pick

                                                                  Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy soup recipe. Serve with a grilled cheese sandwich for a simple supper.

                                                                  Ingredients
                                                                  • Yes No 4 cup cubed butternut squash
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 large shallot
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 2 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp sliced chives
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 375°.
                                                                  • Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
                                                                  • Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
                                                                  Yields: 6servings (serving size: 2/3 cup soup and 1 teaspoon chives)
                                                                    Steps:
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                                                                  Orange-Walnut Buche De Noel How-to

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup walnut
                                                                  • Yes No 6 large egg
                                                                  • Yes No 10 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No confectioners’ sugar
                                                                  • Yes No orange mascarpone filling
                                                                  • Yes No chocolate bark
                                                                  • Yes No fig and marzipan acorns
                                                                  • Yes No tuile leaves
                                                                  • Preheat oven to 300 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper. Spray and flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts and flour until coarsely ground; set aside.
                                                                  • In the bowl of an electric mixer, whisk egg yolks with 5 tablespoons sugar until thick and pale. Beat in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks form. Gradually add remaining 5 tablespoons sugar, beating until stiff glossy peaks form. Fold egg whites into yolk mixture in three equal batches, and add walnut mixture with last batch.
                                                                  • Spread batter evenly on prepared baking sheet. Bake until top is golden and springs back when touched, about 30 minutes. Run a small sharp knife around edges of cake; invert cake onto a clean kitchen towel dusted with confectioners' sugar. Peel off parchment paper. Starting at a short side, gently roll the cake into a log, incorporating towel. Transfer to a wire rack, and let cool completely, about 1 hour.
                                                                  • Reserve 1 1/2 cups mascarpone filling. Unroll cake and spread remaining filling on top, leaving a 1/2-inch border on all sides. Carefully reroll cake (without towel). Arrange, seam-side down, on a parchment-lined baking sheet. Using a serrated knife, trim end of log. Spread reserved filling over log. Working quickly, arrange chocolate bark all over log, overlapping pieces slightly. Refrigerate until firm, at least 1 hour. Garnish with acorns and leaves, if desired; dust with confectioners' sugar before serving.
                                                                  Yields: 112-inch log
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                                                                    paper
                                                                  Chicken Pot Pie
                                                                   1 h 5 m

                                                                  When you serve chicken pot pie for dinner, your kids may not even notice that they’re eating veggies when the spoon into in the creamy chicken mixture topped with tender biscuits. The budget-friendly feature of this recipe is that you make your own biscuits from pantry basics instead of buying canned or frozen biscuits.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 cup low sodium, nonfat chicken broth
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 2 carrot
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Make filling: Warm oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and cook, stirring often, until softened, about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to a boil, scraping browned bits from bottom of skillet, until mixture is thick and creamy.
                                                                  • Reduce heat to medium-low and stir in milk. Add chicken and cook, stirring, until firm and opaque, about 7 minutes. Stir in peas and carrots. Season with salt and pepper. Pour into a 2-quart baking dish.
                                                                  • Make topping: Preheat oven to 425°F. In a food processor, pulse flour, baking powder and salt. Add butter and pulse until mixture resembles coarse meal. With processor on, add oil and 1 cup milk. Process just until dough forms a ball. Turn out onto floured work surface; knead for 10 seconds. Roll dough to 1/2-inch thickness. Use a 2-inch cookie cutter to form 16 biscuits. Place biscuits on top of filling and brush with remaining milk.
                                                                  • Bake pot pie until filling is bubbling and biscuits are lightly browned on top, about 25 minutes. Serve hot.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
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                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a cracker of a dish to cook at home. It will really get your taste buds going as it fills the house with the most fantastic smells.

                                                                  Ingredients
                                                                  • Yes No 1kg potatoes
                                                                  • Yes No 4 lemons
                                                                  • Yes No handful a of fresh flat leaf parsley
                                                                  • Yes No 1 x 2kg free range organic chicken
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No good chorizo sausage
                                                                  • Yes No olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • This is a cracker of a dish to cook at home. It will really get your taste buds going as it fills the house with the most fantastic smells.First preheat your oven to 220ºC/425ºF/gas 7, then place your potatoes with 2 of your lemons into a small pan of water and boil for 5 minutes. Drain, and then prick the lemons all over with a knife. (The reason for doing this is that you are going to put them inside the chicken and their wonderful juices will be released while cooking. They will burst with flavor and fragrance, and the heat from the lemons will help the chicken to cook quicker from the inside as well as making it taste and smell amazing.) Remove the parsley leaves from the stalks and put to one side. Stuff the chicken with your hot lemons and the parsley stalks. Then season the chicken and the potatoes with a little salt and freshly ground black pepper, and slice your chorizo at an angle, 0.5cm/¼ inch thick.Get yourself an appropriately sized baking tray. Take a piece of greaseproof paper and wet it under a tap so it becomes flexible, then shake it out and lay it into the baking tray. Place the potatoes into the center of the greaseproof paper, then place the chicken on top and sprinkle with the chorizo and a little of your chopped parsley. Drizzle with a little olive oil. Cook in the preheated oven for around 1 hour 20 minutes.While the chicken and potatoes are cooking you can make what the Italians call gremolata, by finely chopping the zest of your 2 remaining lemons and mixing it with the chopped parsley and garlic. Season lightly and toss together to create a really fragrant seasoning-type garnish. Remove the tray from the oven, take the chicken out and put to one side to rest. Give the potatoes a shake about and put them back in the oven for a few minutes to crisp up.Carve the chicken and divide between 4 plates, with the potatoes. The potatoes will have taken on the smoky paprika flavor from the chorizo, so if there is any juice left over in the tray, pour every last drop over the plates. When you sprinkle over the gremolata it will hit the hot juice and smell fantastic. You're going to love this one! A rocket salad goes really well with it.• from Jamie's Dinners
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                    Steps:
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                                                                    paper
                                                                  Emeril's Caribbean Chicken
                                                                   15236 d 8 h 6 m

                                                                  Sweet spices and hot chiles give the flavor of the islands to this chicken dish.

                                                                  Ingredients
                                                                  • Yes No 4 scallions, ends
                                                                  • Yes No 2 jalapeno chiles, stems
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 3 inch ginger
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp pumpkin pie spice
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No vegetable oil
                                                                  • Yes No coarse salt
                                                                  • In a food processor, combine scallions, chiles, garlic, ginger, lime juice, soy sauce, sugar, pumpkin-pie spice, and thyme; puree into a thick paste. Set aside.
                                                                  • To butterfly chicken: Using a knife or poultry shears, cut out the backbone. With a heavy pot, crack breastplate so the bird lays flat. Place butterflied chicken in a gallon-size resealable plastic bag. Rub reserved paste over chicken, and seal bag. Refrigerate for 12 hours (or up to 1 day).
                                                                  • Heat grill to medium-low; lightly oil grates. Wipe chicken with paper towels to remove excess paste, and season with 1 tablespoon coarse salt. Place, skin side down, on grill and cook, turning occasionally, until lightly charred and an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 35 to 40 minutes (if browning too quickly, move to a cooler part of grill). Let rest 5 minutes before serving.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 15236 days 8 hours 6 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 1 1/2 tbsp chopped organic dill weed
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp organic sugar, granulated
                                                                  • Yes No 1 1/4 cup organic heavy whipping cream
                                                                  • Preheat the oven to 400°. Line a large baking sheet with parchment paper. In a large bowl, whisk the 2 cups of flour with the dill, baking powder, salt and sugar. Add the cream and mix with a wooden spoon just until a dough forms.
                                                                  • On a lightly floured work surface, gently knead the biscuit dough just until it comes together and pat it into a 3/4-inch-thick disk. Using a floured 2 1/4-inch round cookie cutter, stamp out as many biscuits as possible. Combine the scraps and repeat to make more biscuits.
                                                                  • Transfer the biscuits to the prepared baking sheet and bake for about 22 minutes, rotating the pan halfway through, until lightly golden on top. Serve hot or warm.
                                                                  Yields: 12biscuits
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
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                                                                  A frappé is a combination of almost any kind of liqueurs served over crushed or shaved ice. As its name implies, a frappé is a dessert drink. It also makes an ideal finale to a meal in lieu of the usual ice cream or cake. To make a perfect frappé, you must think outside the box of cookies. The skillful balance of liqueurs provides a dessert in and of itself. If you are watching some calories but not all of them, the frappé may be the start of your new diet regimen. Frappé glasses, also known as parfait glasses, are available, but you may also use a deep-saucer champagne glass. You may mix frappés fresh, but Thomas Mario, in his Playboy’s Host and Bar Book, suggests swizzling them and placing them in the freezer beforehand.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz anisette
                                                                  • Yes No 1/4 oz white crème de menthe
                                                                  • Yes No 1/2 oz white crème de cacao
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Variations:
                                                                  • Mixed Mocha Frappé: Substitute 3/4 ounce coffee liqueur for the anisette, and 1/4 ounce triple sec for the lemon juice.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 1 oz ranch dressing mix
                                                                  • Yes No 1 1/2 cup light sour cream
                                                                  • Yes No 2 tsp diced chipotle peppers in adobo sauce
                                                                  • Yes No 1 tsp adobo sauce from
                                                                  • Yes No assorted raw vegetables
                                                                  • Whisk together first 4 ingredients. Cover and chill 30 minutes. Serve with chips or assorted raw vegetables.
                                                                  • Barbecue Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 2 Tbsp. barbecue sauce. Serve with roasted red new potatoes.
                                                                  • Lime-Cilantro Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lime juice and 1 Tbsp. chopped cilantro. Serve with quesadillas, tacos, or chili.
                                                                  • Lemon-Parsley Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lemon juice and 1 Tbsp. chopped fresh parsley. Serve with steamed asparagus.
                                                                  • Horseradish Ranch Spread: Omit chipotle peppers and adobo sauce. Stir in 2 tsp. prepared horseradish. Spread on dinner rolls, and top with thinly sliced deli roast beef.
                                                                  Yields: 1 ½cups
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  “I love apple desserts,” says Chef Traci Des Jardins of San Francisco, “and the Apple Ice is easy and delicious.” Her classical training comes through in the frangipane paste, traditional in French tarts. What to buy: Frangipane is a pastry cream that has ground almonds, almond paste, or almond flour added. It can be found in gourmet grocery stores or specialty baking stores. If you are having a hard time finding frangipane, you can substitute almond paste. Look for pure almond paste in the baking aisle of most grocery stores. We prefer Odense brand.

                                                                  Ingredients
                                                                  • Yes No 1 lb frozen puff pastry dough
                                                                  • Yes No 7 granny smith apple
                                                                  • Yes No 3/4 cup lemon juice
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 4 oz pure almond paste
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No powdered sugar
                                                                  • Yes No caramel sauce
                                                                  • Yes No apple ice
                                                                  • Heat the oven to 400°F. Roll the puff pastry to a thickness of 1/4 inch (the store-bought variety will most likely already be this thickness). With a 5-inch cookie cutter, or using a dish and a knife, cut the dough into 8 circles, 5 inches in diameter, and place on a baking sheet lined with parchment paper. Poke a few holes in each pastry round with a fork, and place the baking sheets in the refrigerator so that the dough can rest.
                                                                  • Peel and core the apples. Cut each apple in half and slice very thinly with a knife. Brush each slice with lemon juice and set aside. Make an egg wash by whisking together the egg yolk and 2 teaspoons of water in a small bowl.
                                                                  • Remove the pastry rounds from the fridge and brush the surface of each with egg wash. Roll a teaspoon of almond paste into a ball, flatten it like a coin, and place it in the center of a pastry round; repeat with the other rounds. Using about 3/4 of an apple per tart, layer apple slices around the almond paste, creating a circular fan of apples around the tart and leaving most of the almond paste center exposed. Place tarts in the fridge to rest for 20 minutes.
                                                                  • Remove the tarts from the refrigerator and sprinkle each with 1 tablespoon granulated sugar. Bake 15 minutes or until golden brown. Dust each tart with powdered sugar and drizzle with Caramel Sauce. Serve some Apple Ice with each tart.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 8servings
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 cup orange juice
                                                                  • Yes No 1 cup frozen raspberry
                                                                  • Yes No 1 1/2 cup semisweet sparkling wine
                                                                  • Yes No 3 slice orange
                                                                  • Place orange juice and raspberries in a blender; process until smooth. Pour juice mixture into a pitcher; stir in wine. Serve over ice. Garnish with orange slices, if desired.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Lemonade Pie
                                                                   15 m

                                                                  For a homemade look, freeze crust for five minutes, and then slip it into your favorite pie plate before adding filling.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 2 3.4 oz lemon instant pudding mix
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 12 oz frozen lemonade concentrate
                                                                  • Yes No 1 9 inch ready made graham cracker piecrust
                                                                  • Yes No frozen whipped topping
                                                                  • Yes No garnish, lemon drop candies
                                                                  • Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until mixture is thickened.
                                                                  • Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm. Dollop each slice with whipped topping. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Chicken, tomatoes, onions and peppers create this flavorful Splenda® chicken dish that’s perfect over pasta or rice.

                                                                  Ingredients
                                                                  • Yes No 8 4 oz chicken breast (bone-in, skin-on)
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 medium green bell pepper
                                                                  • Yes No 2 tbsp cumin seed
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 2 28 oz whole peeled tomatoes in can
                                                                  • Yes No 1/2 cup feta cheese
                                                                  • Yes No 3 tbsp splenda no calorie sweetener, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • BROWN both sides of chicken in oil over medium-high heat in a large sauté pan. Remove from pan and keep warm.
                                                                  • ADD onion and green peppers and sauté until soft. Add spices and cook until aromatic (about 30 seconds). Add tomatoes, cheese, and SPLENDA® Granulated Sweetener to the pan and allow to simmer for 15 minutes.
                                                                  • RETURN chicken back to the pan and simmer 20 minutes, stirring occasionally. Stir in butter and cilantro and serve.
                                                                  Yields: 8(1 chicken breast and about 1 cup sauce)
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    splenda
                                                                    Brands:
                                                                  • Yes No
                                                                    Splenda
                                                                  Ingredients
                                                                  • Yes No 1 large poblano chili pepper
                                                                  • Yes No 1/2 lb plum tomato
                                                                  • Yes No 1/4 lb tomatillo
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 red chili pepper
                                                                  • Yes No 1 large scallion
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No salt
                                                                  • Yes No 4 confit duck legs
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Yes No 8 corn tortilla
                                                                  • Yes No cilantro
                                                                  • Roast the poblano directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel, seed and chop the poblano.
                                                                  • Preheat a cast-iron skillet. Add the tomatoes, tomatillos and garlic and cook over moderate heat, turning, until charred. Peel the garlic; transfer to a food processor. Add the tomatoes, tomatillos, poblano, red chile and scallion and pulse until chunky. Add the lime juice and season the salsa with salt.
                                                                  • Microwave the duck at high power for 1 1/2 minutes, until the skin is warm. Remove the skin from the legs in 1 piece. Line a plate with paper towels and lay the skins on top. Microwave at high power for about 5 minutes, until the skin is browned and sizzling. Remove the skin from the paper towels and let cool completely. Cut the crisp skin into thin strips.
                                                                  • Shred the duck meat. In a skillet, simmer the broth, soy sauce and five-spice powder. Add the duck and toss until heated through.
                                                                  • Serve the tortillas with the salsa, duck, cracklings and cilantro.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 20 min.; Bake: 1 hr., 10 min.; Stand: 30 min.; Cool: 1 hr.; Chill: 4 hrs.

                                                                  Ingredients
                                                                  • Yes No 2 cup crushed chocolate graham crackers
                                                                  • Yes No 1/3 cup reduced fat butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 8 oz reduced fat cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup coffee-flavored liqueur
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp instant coffee
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 1 oz bittersweet baking chocolate squares
                                                                  • Yes No mocha sauce
                                                                  • Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
                                                                  • Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
                                                                  • Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
                                                                  • Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
                                                                  • Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
                                                                  • Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
                                                                  • Remove sides of springform pan. Serve with Mocha Sauce.
                                                                  • Note: For testing purposes only, we used Kahlúa for coffee liqueur.
                                                                  Yields: 10servings (serving size: 1 slice cheesecake and about 1 tbsp. mocha sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No two 2 by 1 inch lemon zest
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No pine nut
                                                                  • Yes No summer berries
                                                                  • MAKE THE PASTRY In a food processor, combine the flour, sugar, baking powder, lemon zest and salt. Add the butter in clumps and pulse until the mixture resembles coarse meal. Add the whole eggs and egg yolks and pulse a few times, until the dough just comes together. Turn the pastry dough out onto a lightly floured work surface and knead it 2 or 3 times, just until it comes together. Divide the pastry dough into 2 pieces, 1 slightly smaller than the other. Pat the pastry dough into disks, wrap each disk in plastic and refrigerate for at least 30 minutes.
                                                                  • MEANWHILE, MAKE THE PASTRY CREAM In a medium saucepan, heat the milk with 1/4 cup of the sugar, the vanilla bean and vanilla seeds and the lemon zest until the mixture is hot to the touch. In another medium bowl, whisk the egg yolks with the remaining 1/4 cup of sugar until blended. Stir in the flour until incorporated. Whisk in the hot milk in a thin stream.
                                                                  • Set a fine-mesh strainer over a medium bowl. Pour the pastry cream mixture back into the saucepan and cook over moderate heat, whisking, until thick and bubbling, about 2 minutes. Immediately strain the pastry cream into the bowl, scraping the strainer with a rubber spatula. Press a sheet of plastic wrap directly onto the surface of the pastry cream and refrigerate until chilled, 1 to 2 hours.
                                                                  • Preheat the oven to 350°. Butter and flour a 10-inch fluted tart pan with a removable bottom. On a lightly floured work surface, roll out the larger disk of pastry to an 1/8-inch-thick round. Ease the pastry into the tart pan, pressing the dough into the corners. Don't trim the overhang.
                                                                  • Spread the chilled pastry cream in the tart shell in an even layer. Roll out the remaining pastry disk to an 1/8-inch-thick round and set it over the tart; gently press out any air bubbles. Carefully roll the rolling pin over the tart pan rim to cut off the overhanging dough. Gently press the edge together to seal the tart.
                                                                  • Bake the tart in the lower third of the oven for about 40 minutes, rotating the tart pans halfway through baking, until the crust is golden brown. Let the tart cool completely in the tart pan. Unmold the tart and transfer it to a large serving plate. Sprinkle the tart with pine nuts, cut into wedges and serve with berries.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Try serving these mouthwatering nachos, courtesy of chef Emeril Lagasse, at your game-day party (or any gathering fit for delicious finger foods).

                                                                  Ingredients
                                                                  • Yes No crispy tortilla chips
                                                                  • Yes No 4 cup slow cooker pulled pork
                                                                  • Yes No 2 1/2 cup shredded pepper jack cheese
                                                                  • Yes No 2/3 cup thinly sliced banana pepper
                                                                  • Yes No emeril's queso
                                                                  • Yes No 1/4 cup diced scallion green tops
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No chipotle salsa
                                                                  • Preheat oven to 400 degrees.
                                                                  • Layer half of the chips, pork, cheese, and banana peppers in a large baking dish; repeat with a second layer of each. Transfer to oven and bake until cheese is melted and pork is warmed through, 8 to 10 minutes.
                                                                  • Remove from oven and top with warmed queso. Garnish with scallions and cilantro; serve immediately with salsa.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    emeril's
                                                                    Brands:
                                                                  • Yes No
                                                                    Emeril's

                                                                  This tasty apple galette looks impressive but is easy to make and is guaranteed to taste just like Mom's. Serve with vanilla ice cream for the perfect after dinner treat.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 2 lb granny smith apple
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 large egg
                                                                  • In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour.
                                                                  • Meanwhile, spread walnuts in a baking pan and bake in a 375° oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts.
                                                                  • Peel and core apples; cut each into eight wedges. In a 10- to 12-inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it's foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat.
                                                                  • Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet).
                                                                  • Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.
                                                                  • Bake in 375° oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes (35 to 40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  This lentils and rice recipe, adapted from Secrets of Colombian Cooking, by Patricia McCausland-Gallo, makes a tasty meatless meal. The coconut milk adds an unusual and delicious touch to what's normally an ordinary dish.

                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 cup lentil
                                                                  • Yes No 2 cup cooked rice
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 coconut milk
                                                                  • Yes No 1 1/2 cup water
                                                                  • Sauté the onion in the oil until soft and golden (5-8 minutes). Add the lentils and 1 cup of water, and cook, covered, for about 30 minutes. Stir in the rice and the salt. Stir in the coconut milk. Cover and simmer for about 20 minutes more, until rice is tender and the liquid has been absorbed.
                                                                  • Serves 6 - 8 as a side dish.
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1 lb frozen edamame
                                                                  • Yes No 1/2 lb bean sprout
                                                                  • Yes No 1/4 cup japanese pickled ginger
                                                                  • Yes No 3 tbsp liquid from jar of japanese pickled ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp wasabi powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 scallion
                                                                  • Heat a large pot of lightly salted water to boiling. Drop in the green beans and cook, stirring occasionally, for 5 minutes. Add the edamame. Place the bean sprouts in a colander in the sink. When the water returns to a boil, drain the green beans and edamame over the sprouts in the colander. Rinse with cold water to stop the beans from cooking. In a large bowl, whisk together the pickled ginger, pickled-ginger liquid, garlic, canola oil, soy sauce, wasabi, and salt. Add the green beans, edamame, bean sprouts, and scallions and toss well.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse

                                                                  Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled.Return to Healthy Spinach Menu.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp bread crumb
                                                                  • Yes No 10 oz spinach
                                                                  • Yes No 4 tsp unsalted butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup non-fat milk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 whole egg
                                                                  • Yes No 1 2 oz cup grated parmesan cheese
                                                                  • Yes No 2 large egg white
                                                                  • Yes No pinch cream of tartar
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400 degrees. Position rack in the center of the oven. Coat a 2-quart souffle dish or 6 individual (8-ounce) dishes with cooking spray. Coat with bread crumbs. Tap out excess; set aside.
                                                                  • Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
                                                                  • Melt the butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
                                                                  • In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
                                                                  • Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth.
                                                                  • Using a rubber spatula, transfer one- third of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into prepared dish or dishes.
                                                                  • Place souffle in oven, and reduce heat to 375 degrees. Bake until puffed and golden, 20 to 30 minutes. Serve.
                                                                  Cuisine:YesNofrench
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This Thai take on Chicken Fried Rice is SO good and so easy. Very aromatic, this fried rice recipe features fresh basil and lime leaf for an exquisite Thai taste that is a big step above ordinary. I have learned two secrets to great fried rice: first, use old, slightly dried-up rice whenever possible, and second, it's important to keep the wok hot and well-oiled, but otherwise DRY for the frying of the rice. If you do these two things, you'll have wonderful Thai Chicken Fried Rice that is delicious enough to serve the King of Siam himself. ENJOY!

                                                                  Ingredients
                                                                  • Yes No serves 2 to 3
                                                                  • Yes No 6 cup cooked rice
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 shallot
                                                                  • Yes No 5 kaffir ime leaves
                                                                  • Yes No 3 tbsp chicken stock
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 scallion
                                                                  • Yes No big handful basil
                                                                  • Yes No 3 tbsp oil
                                                                  • Yes No 4 tbsp chicken stock
                                                                  • Yes No 3 tbsp fish sauce
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1 tsp thai chili sauce
                                                                  • Place cold rice in a large mixing bowl. Drizzle over 1/2 to 1 Tbsp. oil and work it through with your fingers, breaking apart any clumps and turning the rice back into individual grains. Set aside.
                                                                  • Mix all Stir-fry Sauce ingredients together in a cup. Set aside.
                                                                  • Place 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the garlic and shallot and stir-fry 30 seconds to release the fragrance.
                                                                  • Add the chicken and lime leaf strips and stir-fry 3-4 minutes, or until chicken is cooked. When the wok or pan becomes dry, add a little of the extra chicken stock, 1-2 Tbsp. at a time, to keep ingredients frying nicely.
                                                                  • Push ingredients to the sides of the wok/pan, and drizzle a little oil into the center. Crack the egg into this space and quickly stir-fry to scramble it (this only takes a few seconds). When the egg is cooked, combine it with the other ingredients.
                                                                  • Now add the rice and pour over the stir-fry sauce. Using a scooping motion (scooping up from the bottom of the wok), stir-fry the rice together with the other ingredients. Tip: The wok should be hot and dry at this stage - medium-high heat. You will hear the rice making "popping" sounds (like rice cereal in milk).
                                                                  • Continue stir-frying in this way until the rice is hot and of a consistent color (5-7 minutes). Remove from heat.
                                                                  • Add the spring onion and toss. Now do a taste-test for salt and flavor, adding more fish sauce (instead of salt) until desired flavor is reached.
                                                                  • Take the basil leaves and place them in a pile on top of one another. Roll them up together and slice into thin strips (it's best to do this right before serving, otherwise the basil will wilt). Sprinkle some over each portion of fried rice. If desired, sprinkle over a little fresh-cut red chili, or serve with Thai chili sauce on the side. (For a homemade version, see my: Thai Chili Sauce Recipe ) ENJOY!
                                                                  Cuisine:YesNothai
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  The really important thing to remember when you are stewing fruit is that it?s best to decide for yourself how much sugar to add ? I?ll give rough amounts here to guide you but if, for example, if your fruit is really ripe and sweet, you?ll need less than I?m suggesting. Just have a taste as you go along and add more if you think you need to.

                                                                  Ingredients
                                                                  • Yes No seasonal fruit
                                                                  • Yes No pear
                                                                  • Yes No a 2.5cm piece of fresh ginger
                                                                  • Yes No caster sugar, to taste
                                                                  • The really important thing to remember when you are stewing fruit is that it’s best to decide for yourself how much sugar to add – I’ll give rough amounts here to guide you but if, for example, if your fruit is really ripe and sweet, you’ll need less than I’m suggesting. Just have a taste as you go along and add more if you think you need to.To make your stewed fruit:1. Chop up all the fruit, discarding any stones. 2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.To serve your stewed fruit:Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast

                                                                  This recipe is based on an American-style streusel-topped coffee cake. Han Feng gives this homey dessert a Chinese twist by adding roasted chestnuts. She bakes the cakes in oversize teacups, but ramekins are perfect substitutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup coarsely chopped walnut
                                                                  • Yes No 2/3 cup golden brown sugar
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 cup turbinado sugar
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 large granny smith apple
                                                                  • Yes No 1 cup roasted chestnuts
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat the oven to 350°. Place eight 8-ounce ramekins on a large rimmed baking sheet. In a bowl, toss the walnuts with the light brown sugar and cinnamon.
                                                                  • In a medium bowl, whisk together the flour, baking powder and baking soda. In a large bowl, blend the butter with the turbinado sugar, dark brown sugar and eggs. Gently stir in the flour mixture and buttermilk until blended, then fold in the apples and chestnuts.
                                                                  • Spoon the batter into the ramekins and sprinkle the walnut mixture on top. Bake for about 40 minutes, until the topping is browned and a cake tester inserted in the center of the cakes comes out clean. Let cool for 5 to 10 minutes, then serve with a scoop of ice cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Good cornbread is a great accent: neutral enough to avoid overwhelming the main dish, yet tasty enough to have you asking for seconds. Our version is prepared Southern style: not too sweet, and cooked in a cast iron skillet. What to buy: Hominy is dried corn from which the hull and germ have been removed. It can be found in most grocery stores and is usually sold canned, which is what we used in this recipe. Game plan: If you want to be even more traditional, use lard or bacon drippings in place of the butter and go for white cornmeal instead of yellow. We combine hominy and jalapeño in our version, but feel free to change it up with any number of ingredients like onions, cheese, or bell peppers. This recipe was featured as part of our Cast Iron Cooking story.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 2 cup drained golden hominy
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 cup stone ground yellow cornmeal
                                                                  • Heat the oven to 425°F and arrange a rack in the middle.
                                                                  • Heat a cast iron skillet over medium-low heat and melt butter until foaming; remove the skillet from heat and reserve butter.
                                                                  • Combine eggs, milk, salt, sugar, baking powder, and baking soda in a large bowl and mix until smooth. Add hominy, jalapeño, flour, 1 cup of the cornmeal, and all but 1 tablespoon of the melted butter and stir until the mixture becomes liquid (it should resemble pancake batter).
                                                                  • Sprinkle remaining 2 tablespoons cornmeal over the bottom of the still-warm skillet, pour in the batter, and bake until a toothpick inserted into the center of the bread comes out clean, about 25 to 35 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Saffron adds a hint of color and exotic flavor.

                                                                  Ingredients
                                                                  • Yes No 2 cup fava bean
                                                                  • Yes No 1/2 cup green pea
                                                                  • Yes No 4 cup homemade chicken stock
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 cup chopped shallot
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 1/8 tsp saffron
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 8 oz thin asparagus
                                                                  • Yes No 1 4 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook beans in boiling water 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins. Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.
                                                                  • Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
                                                                  • Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice and saffron; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt, and pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute