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                                                                  If you like pimiento cheese, you'll enjoy this recipe. Keep the sandwiches well chilled so the cream cheese spread will remain firm. Sturdy, whole-grain bread works best.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced cucumber
                                                                  • Yes No 1 7 oz roasted red bell peppers
                                                                  • Yes No 3/4 6 oz cup less fat cream cheese
                                                                  • Yes No 1/3 cup style fat free cream cheese
                                                                  • Yes No 3 tbsp minced red onion
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 8 1 1/2 oz slice whole grain bread
                                                                  • Yes No 8 romaine lettuce
                                                                  • Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. Scrape into a medium bowl using a rubber spatula. Add the cheeses, onion, salt, and garlic; stir with a fork until well blended. Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Serve this dish with pinot noir. Briny olives, sweet grapes, and rich salmon match well with the wine's balance of earthiness and acidity. Substitute picholine or other green olives, if necessary.

                                                                  Ingredients
                                                                  • Yes No 1 3/8 inch alder wood grilling plank
                                                                  • Yes No 4 6 oz wild alaskan salmon fillets
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/3 cup chopped leek
                                                                  • Yes No 3 tbsp chopped shallot
                                                                  • Yes No 1 cup seedless red grape
                                                                  • Yes No 12 castelvetrano olives, pitted
                                                                  • Yes No 4 tsp red wine vinegar
                                                                  • Immerse and soak plank in water 1 hour; drain.
                                                                  • Preheat grill to medium-high.
                                                                  • Place plank on grill rack; grill 3 minutes or until lightly charred. Sprinkle fillets with pepper and salt. Carefully turn plank over using sturdy long-handled tongs. Place fillets, skin-side down, on charred side of plank. Grill 12 minutes or until desired degree of doneness.
                                                                  • Melt butter in a small skillet over medium-high heat. Add leek and shallots; sauté for 2 minutes. Stir in grapes and olives; remove from heat. Stir in vinegar. Serve with salmon.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 4servings (serving size: 1 fillet and about 1/3 cup relish)
                                                                  • Total Time: 1 hour 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    alder wood

                                                                  Add heat and smokiness to this robust chili with a hint of chipotle chili powder. This Southwestern seasoning is made by grinding smoke-dried jalapeños into a powder. Look for it in the spice aisle along with regular chili powder.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1 large poblano chili pepper
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tsp chipotle chili powder
                                                                  • Yes No 2 16 oz pinto beans
                                                                  • Yes No 1 16 oz mild salsa
                                                                  • Yes No cheddar cheese
                                                                  • Heat oil in a medium saucepan over medium-high heat. Add turkey and poblano pepper; cook 5 minutes or until turkey is browned; stir to crumble. Stir in water and next 3 ingredients. Cover and bring to a boil. Mash beans lightly with a potato masher until soup is slightly thickened; ladle evenly into 6 bowls. Garnish with cheddar cheese, if desired.
                                                                  • Serve with: Corn Muffins
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp paprika
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 3/4 lb penne rigate
                                                                  • Yes No 1 medium lb shrimp
                                                                  • In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
                                                                  • In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Sweet corn is a favorite ice cream flavor in Mexico, where the kernels are usually stirred in whole. We've grated them to extract their sweet, milky liquid and used the kernels and liquid as part of the custard base. Prep and Cook Time: 40 minutes, plus chilling and freezing time.

                                                                  Ingredients
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Set a box grater in a large bowl. Using the large holes, grate corn kernels (and their "milk") off the cobs. Discard cobs.
                                                                  • In a medium saucepan over medium heat, combine cream, milk, and corn. Bring to a simmer. Meanwhile, in a medium bowl, whisk sugar and egg yolks until pale and thick. When cream mixture reaches a simmer, slowly ladle 1/2 cup of it into egg mixture, whisking constantly. Repeat with another 1/2-cup ladleful. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about 5 minutes.
                                                                  • Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap (letting the wrap sit directly on the mixture's surface), and chill at least 2 hours and up to 1 day.
                                                                  • Freeze in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight plastic container and freeze up to overnight.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  A bubbling artichoke dip brings a sense of indulgence to any gathering. An assortment of winter-vegetable crudites adds unexpected freshness and crunch.

                                                                  Ingredients
                                                                  • Yes No 3 14 oz artichoke hearts in water
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 3 oz cup grated parmesan cheese
                                                                  • Yes No 1 3 oz cup grated pecorino romano cheese
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1/4 cup fresh bread crumbs
                                                                  • Yes No multiple ingredients in one line
                                                                  • Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.
                                                                  • Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
                                                                  • Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes. Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest. Transfer to an 8-cup baking dish. Top with reserved artichoke leaves. Sprinkle with breadcrumbs.
                                                                  • Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites.
                                                                  Yields: 6cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No four 6 oz, 1 1/4 inch thick hake fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb cockle
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup clam broth
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No pinch smoked sweet paprika
                                                                  • Preheat the oven to 375°. Season the fish with salt and pepper and dust lightly with the flour.
                                                                  • In a medium ovenproof skillet, heat 1 tablespoon of the olive oil until shimmering. Add the fish and cook over high heat until golden on the bottom, about 4 minutes. Flip the fish. Transfer the skillet to the oven and roast the fish for about 10 minutes, until the flesh flakes with a fork. Transfer the fish to bowls.
                                                                  • Meanwhile, in another large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the garlic and cockles and cook over high heat for 1 minute. Add the wine and cook, stirring, for 1 minute. Add the clam broth and cook, stirring, until the cockles open and the liquid is reduced to about 1/4 cup, about 7 minutes. Tilt the skillet so the liquid pools to one side. Add the butter to the skillet and swirl until melted. Toss the cockles in the sauce and add the parsley; spoon them over the fish, sprinkle with smoked paprika and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve this beef curry for the first dinner at camp. You can prep the ingredients at home and cook the rice later.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 4 tsp black pepper
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 1/2 lb boneless sirloin steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 cup chopped onion
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 red jalapeño peppers
                                                                  • Yes No 3 cup light coconut milk
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 3 inch lemon rind strips
                                                                  • Yes No 6 cup basmati rice
                                                                  • Cook coriander, cumin, fennel, and turmeric in a small saucepan over medium-low heat 7 minutes or until toasted, stirring occasionally.
                                                                  • Combine toasted spices, black pepper, salt, and beef in a large bowl. Cover and marinate in refrigerator 1 hour.
                                                                  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion, ginger, garlic, and jalapeños; sauté 3 minutes or until onions are tender. Remove onion mixture from pan. Recoat the pan with cooking spray. Add half of beef; cook 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef. Return onion mixture and beef to pan; stir in milk, vinegar, and rind, scraping pan to loosen browned bits. Bring to a boil. Cover, reduce heat, and simmer for 2 hours or until beef is very tender. Discard rind. Serve over rice.
                                                                  Cuisine:YesNosri lankan
                                                                  Yields: 8servings (serving size: about 2/3 cup beef mixture and 3/4 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Whether it’s a last-minute party dish or a quick snack you’re looking for, this marinated mushrooms recipe is easy, healthy, delicious. Simply sauté the vegetables, simmer them with wine and herbs, and then allow the flavors to develop overnight. It’s as simple as that.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 8 oz pearl onion
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tsp coriander seeds
                                                                  • Yes No 2 tsp black peppercorn
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No 1 tbsp dill weed
                                                                  • Yes No 1 tbsp parsley
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 tsp salt
                                                                  • Heat the olive oil over medium heat in a medium-size saucepan and sauté the onions for 6 to 8 minutes, until they turn light brown. Add the mushrooms to the pan and sauté them for 2 minutes. Add the tomato paste and the tomatoes to the pan, and stir the mixture until the tomato paste is incorporated into the mushrooms and onions.
                                                                  • Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, and thyme into the vegetable mixture. Bring the mushrooms to a simmer, uncovered, for 25 minutes, or until the mushrooms are tender and the poaching liquid is reduced and slightly thickened.
                                                                  • Remove the pan from the heat, stir the dill, parsley, lemon zest, and salt into the mixture, and let it cool to room temperature. Store the marinated mushrooms and onion in the refrigerator for 1 day before serving.
                                                                  • This marinated mushrooms recipe makes 4 to 6 servings.
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve

                                                                  Both this and eggs Benedict are popular throughout the day, not just for breakfast or brunch, no doubt because of the perfect combination ingredients - poached egg and spinach, or ham on an English muffin topped with buttery hollandaise. For Eggs Benedict, instead of spinach top the toasted muffin half with a slice of high-quality smoked ham.

                                                                  Ingredients
                                                                  • Yes No ¼ 50ml cup white wine vinegar
                                                                  • Yes No 8 egg
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 1 quantity of hollandaise sauce
                                                                  • Yes No olive oil
                                                                  • Yes No 1 500g lb spinach
                                                                  • Yes No nutmeg
                                                                  • Yes No black pepper
                                                                  • Yes No 3/4 20g oz butter
                                                                  • First prepare the spinach. Heat up a pan large enough to hold all the spinach. When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over with tongs for 1 - 2 minutes until wilted. Tip into a colander and press out out any excess liquid. Return to the pan divide into four portions. Keep warm. Preheat the grill. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft. Meanwhile split the muffins and toast them on both sides on the grill. Put a portion of spinach on each muffin half and warm under the grill. When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon over the hollandaise. Recipe with kind permission from - Canteen - Great British Food Book
                                                                  Cuisine:YesNoflorentine
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 30 min.; Bake: 1 hr., 25 min.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1 3 oz cream cheese
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tsp chopped tarragon
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 3 to 4 lb boneless pork loin roast
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Stir together first 7 ingredients.
                                                                  • Cut roast lengthwise, cutting to but not through other side. Open cut piece to enlarge roast; pound to 1/2-inch thickness, making a large rectangle. Sprinkle with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll jellyroll fashion, and tie securely with heavy string at 2-inch intervals. Place roast on a lightly greased rack in a shallow roasting pan.
                                                                  • Bake at 325° for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 160°. Increase temperature to 375°, and bake 10 minutes or until browned. Remove from oven, and let stand 5 minutes. Remove string.
                                                                  • Note: To make ahead, bake roast, and cool. Wrap tightly in aluminum foil, and refrigerate. To serve, uncover and place roast in rack in a roasting pan; cover loosely with foil, and add water to pan. Bake at 375° for 45 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 25 minutes
                                                                  • Total Time: 1 hour 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/2 cup pineapple juice
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 star anise
                                                                  • Yes No 1 rosemary
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Light a grill. In a shallow bowl, combine the lime, orange and pineapple juices, the sugar, star anise, rosemary and cinnamon. Add the shrimp and toss to coat; cover and refrigerate for 10 minutes.
                                                                  • Remove the shrimp from the marinade. Put the marinade in a small saucepan, add the crushed red pepper and boil over high heat until reduced to 1/3 cup, about 8 minutes. Strain into a bowl.
                                                                  • Brush the shrimp with olive oil and season with salt and pepper. Grill over a hot fire until nicely charred, 1 minute per side. Add the shrimp to the sauce, toss and serve at once.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 8 large garlic clove
                                                                  • Yes No 1/4 cup rosemary
                                                                  • Yes No 24 5 1/2 lb lamb chop
                                                                  • Yes No vegetable oil
                                                                  • Yes No 16 sage
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a large glass baking dish, whisk the olive oil, vinegar, garlic and 2 tablespoons of the rosemary. Add the chops to the marinade and turn to coat. Let stand for 30 minutes.
                                                                  • Meanwhile, in a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Add the remaining 1/4 cup of rosemary leaves to the hot oil and fry for 15 seconds. Using a slotted spoon, transfer the rosemary to paper towels to drain. Fry the sage leaves until the bubbles in the oil subside, about 45 seconds; transfer to the paper towels. Add the parsley leaves to the hot oil and cover the pan immediately to avoid splattering; fry for 15 seconds, then add to the other herbs. Season the herbs with salt.
                                                                  • Heat a grill pan. Scrape the marinade off the lamb chops and season the chops with salt and pepper. Working in batches, grill the chops over moderately high heat, turning once, just until pink in the center, about 6 minutes total. Transfer the lamb chops to plates, sprinkle with the frizzled herbs and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Ricotta baked with cheese and herbs is a fast, simple appetizer ideal for entertaining. Serve it alongside cured meats and crostini or crackers. Since the ricotta is the star here, be sure to use good-quality or homemade cheese for the best flavor and texture.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk ricotta cheese
                                                                  • Yes No 1/2 small cup loosely packed pecorino romano cheese, on the holes of a grater
                                                                  • Yes No 2 tsp diced oregano
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No bread
                                                                  • Heat the oven to 300°F and arrange a rack in the middle. Lightly coat a 2-cup baking dish with olive oil; set aside.
                                                                  • Place ricotta, 1/4 cup plus 2 tablespoons of the Pecorino Romano, and the oregano in a medium bowl and stir to combine. Taste and season with salt and pepper as needed.
                                                                  • Transfer mixture to the prepared baking dish, sprinkle with the remaining 2 tablespoons Pecorino Romano, and drizzle with olive oil. Bake until heated through and the Pecorino Romano on top is melted, about 30 minutes. Serve warm with toasted bread or crostini.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Top oven-roasted asparagus with slivers of toasted almonds for a quick and easy side dish.

                                                                  Ingredients
                                                                  • Yes No 3 lb asparagus
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
                                                                  • Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 9servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 thick slice white peasant bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 2 tbsp fresh ginger, very
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 lb mussel
                                                                  • Yes No 1 1/2 cup dry sake
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp white miso
                                                                  • Yes No 5 oz baby spinach
                                                                  • Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.
                                                                  • In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot, sliced garlic and ginger, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the sake, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
                                                                  • Add the butter, miso and spinach to the broth, swirling and shaking the pot until the butter melts and the spinach wilts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Stir-fries aren't usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what's-in-the-fridge meals, which is part of their charm. But not so with this recipe. We deliberately chose these ingredients, using pork tenderloin where we'd normally throw in chicken and adding lots of green...

                                                                  Ingredients
                                                                  • Yes No 1 12 to 16 oz small pork tenderloin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp sherry
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 inch ginger
                                                                  • Yes No 1 1/2 cup sugar snap peas
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Slice the pork into medallions about 1/2-inch thick. Then slice each medallion into 2 or 3 strips.* Season the strips with salt and pepper.
                                                                  • Whisk together the soy sauce, sherry, brown sugar, rice vinegar, and corn starch. Set aside.
                                                                  • Heat 1 tablespoon of the sesame oil in a large (14-inch) sauté pan over high heat. Add the pork and cook, stirring and turning strips once or twice, until edges begin to brown and they are just cooked through, about 3 minutes. Remove from pan and set aside.
                                                                  • Add the other tablespoon of sesame oil to the pan, and cook the shallots for 2 to 3 minutes. Add the garlic and ginger and cook for another minute. If the garlic is getting too brown, lower the heat to medium-high. Add the asparagus, cook for another 30 seconds to 1 minute, and then add the sugar snap peas.
                                                                  • Pour half of the water into the pan, and scrape the bottom of the pan to pick up browned bits. You may need to add all of the water, depending on how high the heat and how brown your pan. You want to allow the vegetables to steam slightly and keep the shallots and garlic from burning, but most of the liquid should evaporate quickly.
                                                                  • Sauté the vegetable mixture for another 3 minutes, until asparagus and peas are bright green but still crunchy. Add the red pepper flakes. Add the sauce and the pork. Cook and stir until everything is coated in the sauce. Serve over rice.
                                                                  • *If the meat is too pliable to cut accurately, freeze it for 15 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This pear loaf cake recipe is a vanilla loaf cake made with butter and vanilla, along with chopped pears and brown sugar cinnamon streusel.

                                                                  Ingredients
                                                                  • Yes No 2 medium pear
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No streusel
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Yes No cake
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup whole milk
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 4 oz butter
                                                                  • Grease and flour a 9x5x3-inch loaf pan. Preheat oven to 350°. Toss chopped pears with lemon juice in a bowl; set aside. In another bowl, combine streusel ingredients, except pecans, with a fork until crumbly, or pulse with food processor. Stir in pecans, if using. In a mixing bowl, combine flour, sugar, baking powder and salt; stir to blend. Whisk eggs in a mixing bowl until blended; stir in milk, vanilla, and butter. Add to flour mixture and fold with a wooden spoon or spatula just until dry ingredients are moistened. Spoon half of the batter into prepared loaf pan; spread out to cover the bottom. Sprinkle batter with half of the pears and half of the streusel. Spoon remaining batter evenly over streusel, spreading carefully to cover. Sprinkle with half of the remaining streusel, the remaining chopped pears and then the remaining streusel. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a wooden pick inserted into center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Run a knife carefully around sides; invert the cake onto plate. Turn the cake, streusel side up, onto a rack and let cool on a rack completely. Pear Recipes Pear Pie Blushing Pears with Cinnamon Candies Simmered Pears with Orange Juice Ginger Pear Crisp Pear Upside-Down Cake Pear Pie Recipe Pear Cobbler Pear Relish Slow Cooker Fruit Compote Cranberry Pear Relish Gingered Fresh Pear Cake Fruit and Nut Salad Country Pear Cobbler Congealed Ginger Ale Salad Pear Walnut Muffins Pear Recipes Cakes, Pies, Desserts Pie Recipes Index Dessert Recipes Index Cake Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Filled with soft raspberry ice cream, this rolled angel cake should be kept in the freezer. When ready to serve, unwrap the roll, dust lightly with confectioner's sugar, slice, and plate. Let the slices stand 25 to 30 minutes to soften (you can do this just before serving the main course), then spoon the glazed strawberries alongside. Note: For an accurate measure, weigh the frozen raspberries instead of "eye-balling" half a package. I keep a kitchen scale handy for just such purposes.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz angel food cake mix
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/2 12 oz, 6 oz solidly frozen unsweetened raspberries
                                                                  • Yes No 1/4 cup bright red, seedless strawberry jam
                                                                  • Yes No 1 large lime
                                                                  • Yes No 1/4 cup whipping cream
                                                                  • Yes No 1/2 cup bright red, seedless strawberry jam
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 qt strawberry
                                                                  • For Cake: Preheat oven to 350F. Line a 15 1/2 x 10 1/2 x 2 1/4-inch jelly roll pan with foil (not heavy-duty), placing dull side up and mitering corners. Do not grease
                                                                  • Prepare cake batter by package directions, scoop into prepared pan, spreading to corners and smoothing top. Rap pan on counter several times to expel large bubbles.
                                                                  • Bake on middle oven shelf until puffed and richly browned - about 30 minutes. Meanwhile, spread a clean, dry dishtowel on counter and sift 1/3 cup confectioners' sugar thickly over an area slightly larger than jelly roll pan. Save remaining sugar for dusting cake later.
                                                                  • As soon as cake is done, invert on sugared towel, lift off pan, and carefully peel off foil. With a sharp serrated knife, trim crust off all four sides of cake, then starting at one small end, roll cake up jelly-roll style in towel. Arrange cake seam-side down and cool to room temperature -- about 1 hour.
                                                                  • Pulse frozen raspberries, jam, and lime zest in a food processor three or four times. With motor running, drizzle cream down feed tube and churn until consistency of soft ice cream -- 15 to 20 seconds.
                                                                  • Unroll angel cake and spread thickly with raspberry filling leaving 1/2-inch margins all round. Roll cake up again, ease onto dull side of a large sheet of heavy-duty foil, and wrap snugly in foil. Freeze overnight.
                                                                  • About 1/2 hour before serving, unwrap angel roll and sift remaining 10X sugar on top. Slice cake on the bias at 1-inch intervals and arrange slices on colorful dessert plates.
                                                                  • For Glazed Strawberries: Shortly before serving, combine jam and lime juice in a small non-reactive pan, set over low heat, and stir until jam melts - 1 to 2 minutes. Place strawberries in a large non-reactive bowl, add melted jam, and toss gently.
                                                                  • Spoon glazed strawberries alongside each piece of cake and serve.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This kid-friendly recipe is a takeoff on macaroni and cheese; it makes a large batch that holds well for two or three days. Serve with pickled jalapeño slices for grownups who like spicy food.

                                                                  Ingredients
                                                                  • Yes No 1 lb uncooked radiatore pasta
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/2 lb ground turkey
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1 1.25 oz 40% less sodium taco seasoning
                                                                  • Yes No 2 8 oz cup preshredded reduced fat mexican cheese
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 1 cup chopped bell pepper
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/2 cup sliced sliced black olive
                                                                  • Yes No 1 15.5 oz black beans in can
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1 8 oz reduced fat sour cream
                                                                  • Yes No salsa
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.
                                                                  • Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.
                                                                  • Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 12servings (serving size: about 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old el paso
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Old El Paso
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 1 small lemon
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1/4 cup pitted green olive
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No four 6 oz trout fillets
                                                                  • Yes No all purpose flour
                                                                  • Using a sharp knife, peel the bitter white pith from the oranges and lemon; be sure to remove all of the pith. Working over a bowl, cut in between the membranes to release the sections. Add the grated orange and lemon zests, olives, parsley, garlic, olive oil and vinegar. Season with salt and pepper and toss gently.
                                                                  • In a large nonstick skillet, heat the vegetable oil. Season the trout fillets with salt and pepper and dust with flour. Add the trout to the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the fillets, reduce the heat to moderate and cook until just white throughout, about 3 minutes. Transfer the fillets to plates or a platter, spoon the relish on top and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

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

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

                                                                  Mara des Bois are small, wildly aromatic strawberries. Pastry sous-chef Michael Brock of Los Angeles's Boule layers them in a stellar napoleon with crisp puff pastry and pillowy lemon verbena cream.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb all butter puff pastry
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup loosely packed dried lemon verbena leaves
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1/2 tsp gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp seedless raspberry jam
                                                                  • Yes No 2 tbsp and strained apricot jam
                                                                  • Yes No 1 1/2 cup strawberry
                                                                  • Preheat the oven to 375°. Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to a 12-by-6-inch rectangle. Trim the pastry into 4 neat rectangles, 6-by-3 inches each. Cut each rectangle into 3 equal pieces and transfer them to the prepared baking sheet. Chill for 10 minutes. Poke each piece 3 times with a fork. Cover the pastry with parchment paper and top with another baking sheet to prevent the pastry from puffing. Bake for about 35 minutes, until the pastry is deep golden and crisp. Remove the top baking sheet and parchment and let the pastry pieces cool completely.
                                                                  • Meanwhile, in a medium saucepan, bring the milk and sugar to a simmer. Add the lemon verbena and the vanilla bean and seeds. Remove from the heat, cover and let stand for 15 minutes. Strain the milk into a heatproof measuring cup.
                                                                  • In a medium bowl, whisk the egg yolks with the cornstarch and flour. Gradually whisk in the hot milk. Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until the pastry cream is very thick, about 4 minutes. Transfer the pastry cream to a bowl.
                                                                  • In a small glass bowl, sprinkle the gelatin over the water and let stand until softened. Microwave the gelatin for 5 seconds, or until melted. Whisk the gelatin into the warm pastry cream. Press a sheet of plastic wrap directly onto the pastry cream and refrigerate for about 1 hour, or until it is thoroughly chilled.
                                                                  • In a medium bowl, using an electric mixer, beat the heavy cream until stiff. Beat half of the whipped cream into the pastry cream. Fold in the remaining whipped cream with a rubber spatula. Refrigerate the pastry cream until chilled.
                                                                  • Arrange all of the puff pastry pieces on a work surface. Brush 4 of the pieces with the raspberry jam and the remaining 8 pieces with the apricot jam. Spoon a scant 1/4 cup of the pastry cream onto the 4 raspberry-topped pieces and 4 of the apricot-topped pieces. Arrange the strawberries over the cream filling; reserve 4 of the whole or sliced strawberries for garnish. Dollop any remaining cream over the strawberries. Stack the raspberry layers on top of the cream-filled apricot layers, pressing lightly. Top the stacks with the remaining apricot-topped layers. Refrigerate the napoleons until chilled, 4 to 6 hours. Garnish the napoleons with the reserved strawberries and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These juicy cheeseburgers, served with an onion-seasoned dipping sauce, are as easy to make as they are delicious!

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 10 1/2 oz campbell's condensed french onion soup
                                                                  • Yes No 4 slice cheese
                                                                  • Yes No 4 pepperidge farm classic sandwich buns
                                                                  • Shape the beef into 4 (1/2-inch-thick) burgers.
                                                                  • Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.
                                                                  • Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.
                                                                  • Tip: You can also serve these burgers in a bowl atop a mound of hot mashed potatoes, with some of the onion gravy poured over.
                                                                  • Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.

                                                                  Ingredients
                                                                  • Yes No 3 cup unsweetened cranberry juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup farina
                                                                  • Yes No milk
                                                                  • Bring juice and sugar to a boil in a 2-qt. saucepan over medium-high heat. Whisk in farina, reduce heat to medium-low, and cook, whisking constantly, until thickened, about 5 minutes. Transfer to the bowl of a stand mixer fitted with a whisk, and process on medium-high until thick and doubled in volume, about 12 minutes. Serve in bowls with milk poured over top, if desired.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    cream of wheat
                                                                    Brands:
                                                                  • Yes No
                                                                    Cream of Wheat

                                                                  This is one of the most classic and rewarding uses of stock. Beef takes on a new dimension of taste and lusciousness when braised in a beef stock. The braising liquid is then made into a sauce, further enhancing the rich beef flavor.

                                                                  Ingredients
                                                                  • Yes No 6 cup beef stock
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 lb boneless chuck roast, and against the grain
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No 1/2 cup 2% reduced fat milk
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 400°.
                                                                  • To prepare beef, combine Beef Stock and water in a saucepan; bring to a simmer. Place beef in a 13 x 9-inch baking dish; pour stock mixture over beef. Bake at 400° for 2 hours or until beef is tender.
                                                                  • Remove beef from the cooking liquid; cover and keep warm. Strain cooking liquid through a sieve over a bowl. Place a zip-top bag inside a 2-cup glass measure. Pour liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 corner of bag. Drain liquid into a saucepan, stopping before the fat layer reaches the opening; discard fat. Bring liquid to a boil; reduce to simmer. Cook 20 minutes or until reduced to 1 cup. Remove from heat; stir in 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
                                                                  • To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and cook 12 minutes or until very tender. Drain. Return potatoes to pan. Add milk, butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mash with a potato masher to desired consistency. Cook for 2 minutes or until thoroughly heated. Serve with beef. Serve sauce over beef; garnish with remaining 1 teaspoon thyme.
                                                                  Yields: 4servings (serving size: about 3 ounces beef, 3/4 cup potatoes, 1/4 cup sauce, and 1/4 teaspoon thyme)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve

                                                                  This stuffing is moist inside and crispy on top. The mix of chestnuts, bread, and apples marries fall’s best flavors without being too heavy. Game plan: The heat and time required to safely cook stuffing that’s packed into a good-size turkey usually results in a breast with the flavor of sawdust. The stuffing should be cooked to 160°F, the same internal temperature required for the turkey, so you’d think it would work perfectly. But when the bird is at 160°F and ready to serve, the stuffing (insulated against the oven heat by the bird) is still undercooked and needs at least another 90 minutes in the oven. Which is why preparing your stuffing separately, as done here, is ideal.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 6 slice dark rye bread
                                                                  • Yes No 6 slice whole wheat bread
                                                                  • Yes No 5 1 lb sweet italian sausage
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1/4 cup sage
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 1 tsp celery seed
                                                                  • Yes No 2 medium granny smith apple
                                                                  • Yes No 1 cup coarsely chopped roasted chestnuts
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Heat the oven to 350°F. Coat a 13-by-9-inch baking dish with duck fat or butter. Place the diced bread in a large mixing bowl and set aside.
                                                                  • Place a large frying pan over medium heat. Add the duck fat or butter and crumble in the sausage. Cook until the sausage is lightly browned, stirring to break it up.
                                                                  • Add the onion and sage and cook, stirring often, until the onion is soft and golden, about 5 minutes.
                                                                  • Add the thyme, parsley, celery, celery seed (if using), apples, and chestnuts and cook until the apples are golden, about 3 minutes.
                                                                  • Add the chicken broth and bring to a simmer. Remove from heat and pour the mixture over the diced bread, tossing well to incorporate. Season with salt and pepper.
                                                                  • Spoon the stuffing into the prepared dish and bake for 30 minutes.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour

                                                                  Make Giada De Laurentiis's spiced—and spiked!—coffee with Giada's blend ground coffee ($7 for 12 ounces; Giada De Laurentiis for Target).

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 tsp allspice, ground
                                                                  • Yes No 1 3/4 tsp cinnamon, ground
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 8 cup double strength brewed coffee
                                                                  • Yes No 1/2 cup amaretto
                                                                  • Yes No 1/2 cup cream
                                                                  • Heat a small saucepan over medium heat. Add sugar and water; bring to a boil. Reduce heat to low; add allspice, cinnamon, and ginger. Simmer until sugar is dissolved (about 5 minutes); remove pan from heat.
                                                                  • Add 2 tablespoons spiced syrup to each of 8 cups of coffee; stir to combine. Add 1 tablespoon amaretto to each cup; top with a dollop of whipped cream. Sprinkle with cinnamon; serve.
                                                                  Yields: 8servings (serving size: 1 cup coffee)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This recipe was one of Rollie Wesen's signature dishes at Rivers restaurant in Portland, Oregon. He bones just-caught trout without detaching the fillets from the heads and tails. We've adapted the recipe for easier-to-find trout fillets.

                                                                  Ingredients
                                                                  • Yes No 8 trout fillets
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 20 saltine cracker
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • In a large, shallow dish, cover the trout fillets with the milk and refrigerate for at least 10 minutes or up to 30 minutes.
                                                                  • In a food processor, pulse the crackers to fine crumbs. Transfer the crumbs to a large plate and mix with the flour.
                                                                  • Heat a very large skillet. Add the vegetable oil. Remove the trout fillets from the milk and season with salt and pepper. Dredge the fillets in the cracker-crumb mixture and add to the skillet, skin side down. Add the butter and tilt the skillet to melt and distribute it evenly. Cook the trout over moderately high heat until browned and crisp, about 3 minutes per side.
                                                                  • Arrange the warm Grilled Corn Cakes on plates and set the trout fillets on top. Garnish with the Roasted Red Pepper Coulis and serve.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 4
                                                                  • Cook Time: 1 hour 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Punto Pomelo
                                                                   30 m

                                                                  Scott Morrison's mixologist friend Cyrus Keyhari created this recipe for Socialista, a trendy Havana-themed restaurant and nightclub in Manhattan's West Village. The name of this margarita-like cocktail means "the point of grapefruit," referring to Keyhari's belief that citrus-based cocktails have an affinity for spicy food.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp grapefruit juice
                                                                  • Yes No 1/4 cup silver tequila
                                                                  • Yes No 1 cherry
                                                                  • In a small saucepan, combine the sugar, water, cinnamon stick, cloves and nutmeg. Bring to a simmer, stirring until the sugar is dissolved. Let cool, then strain.
                                                                  • Fill a cocktail shaker with ice. Add the lime juice, grapefruit juice, tequila and 2 tablespoons of the spiced simple syrup. Shake well and strain into an ice-filled collins glass. Garnish with a cherry, if desired.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice

                                                                  This easy, foolproof chocolate mousse recipe can be made with semisweet or milk chocolate, and prepared up to two days in advance. The oil helps to keep the chocolate from seizing. Just remember not to stir until the cream is added! Serve it in parfait glasses or dress it up by placing scoops of mousse between thin cookies for a napoleon effect. This recipe is perfect for an intimate dinner for two, but it can be doubled or tripled to good effect. Here's a larger image of this chocolate mousse recipe. Makes 2 servings of Easy Chocolate Mousse

                                                                  Ingredients
                                                                  • Yes No 8 oz milk chocolate
                                                                  • Yes No 1/2 tsp vegetable oil
                                                                  • Yes No 1 tbsp liquor
                                                                  • Yes No 6 oz stifffly heavy cream
                                                                  • Place chocolate in a microwave-safe bowl and heat in 20-second bursts until melted. Add oil and liqueur but DO NOT MIX! Add the whipped cream and mix vigorously, until smooth. Place plastic wrap directly on the surface of the mousse to avoid a skin forming and refrigerate at least 4 hours before serving. Or, portion into parfait glasses and refrigerate.
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    kahlua
                                                                  • Yes No
                                                                    grand marnier
                                                                  • Yes No
                                                                    chambord
                                                                    Brands:
                                                                  • Yes No
                                                                    Kahlua
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  • Yes No
                                                                    chambord

                                                                  Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 4 scallions, white bulbs and green and separately
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 lb potato
                                                                  • Yes No 4 cup corn kernel
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 qt homemade stock
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No sour cream
                                                                  • In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
                                                                  • In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  Inspired by the grilled pineapple she'd had at Rodizio Grill, a Brazilian restaurant in Salt Lake City, TJ Marsh created this winning salad for one of our reader challenges. Pre-slicing steak is a great way to get long-marinated flavor in a short amount of time.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 5 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp finely shredded ginger
                                                                  • Yes No 1 1/2 lb flank steak, across the grain on a diagonal
                                                                  • Yes No 1/2 pineapple
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 1 lime
                                                                  • Yes No lemon zest
                                                                  • Yes No 2 tsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 1 tbsp asian chili garlic sauce
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 8 oz baby spinach
                                                                  • Heat grill to medium (350° to 450°). In a medium bowl, whisk together honey, 2 tbsp. soy sauce, the garlic, and ginger. Add steak and toss to coat. Grill pineapple and peppers with lid down until beginning to char, turning once, 3 to 6 minutes total. Transfer to a plate, core pineapple, and cut pineapple and peppers into chunks.
                                                                  • Whisk together lime juice, orange zest and juice, remaining 3 tbsp. soy sauce, the vinegar, chili garlic sauce, and oil in a small bowl; set dressing aside. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill steak with lid down until meat is sizzling and mostly browned, turning once, 2 to 4 minutes total, being careful slices don't fall through grate.
                                                                  • Toss together spinach, pineapple, bell pepper, steak, and dressing in a large bowl until evenly coated.
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The caramel notes of brown sugar tame rhubarb's tang. If you've frozen the sorbet overnight or longer, let it stand at room temperature for 10 to 15 minutes to soften before scooping.

                                                                  Ingredients
                                                                  • Yes No 5 cup sliced rhubarb
                                                                  • Yes No 1 qt water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Combine rhubarb and water in a large saucepan. Bring to a boil; cook 10 minutes. Remove from heat; strain mixture through a sieve into a bowl, pressing rhubarb with the back of a spoon to remove as much liquid as possible. Discard rhubarb. Add granulated sugar, brown sugar, and juice; stir until sugars dissolve. Cover and chill.
                                                                  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Remove sorbet from freezer 10 minutes before serving.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  The only thing better than French Toast is turning it into a soufflé. Make this dish for brunch or surprise your kids with this treat in place of the standard French Toast. A firm white bread produces the best texture in this make-ahead breakfast casserole.

                                                                  Ingredients
                                                                  • Yes No 10 1 oz cup cubed sturdy white bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 8 oz less fat cream cheese
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1 1/2 cup 2% reduced fat milk
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 3/4 cup maple syrup
                                                                  • Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
                                                                  • Preheat oven to 375°.
                                                                  • Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  Commonly served during merienda (afternoon tea) in Cuba, this sandwich of turkey, jam, and cream cheese on a roll is sweet and savory all in one. This recipe first appeared in our April 2011 special Sandwich Issue with author Christopher Tan's article Special Treats.

                                                                  Ingredients
                                                                  • Yes No 1 brioche bun
                                                                  • Yes No 2 tbsp cream cheese
                                                                  • Yes No 2 tbsp strawberry jam
                                                                  • Yes No 3 oz turkey breast
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Split roll, spread cream cheese on bottom half, and top with turkey. Spread jam on top half of roll and close sandwich. Heat butter in a 10″ skillet over medium heat; cook sandwich, weighing down with a cast-iron skillet and turning once, until golden brown and heated through, 3–4 minutes. Cut in half, and serve hot.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 1
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  The frosting takes this red velvet cupcake recipe from great to fantastic. The secret? Use real butter and real cream cheese. The results are mouthwateringly good.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 10 oz cake flour
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 1/2 tsp white vinegar
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 tbsp red food coloring
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 4 tsp buttermilk (1% fat)
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 3 1/2 cup powdered sugar
                                                                  • Yes No 1 1/4 tsp vanilla extract
                                                                  • Preheat oven to 350°.
                                                                  • To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.
                                                                  • Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring; beat well.
                                                                  • Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.
                                                                  • To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 30cupcakes (serving size: 1 cupcake)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 3 inch ginger
                                                                  • Yes No 2 whole chicken breast (boneless, skin-on)
                                                                  • Yes No 12 crimini mushroom (baby portobello)
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 4 scallions, green parts
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 4 tbsp soy sauce
                                                                  • Yes No 2 tsp rice vinegar
                                                                  • Yes No 1 lb spaghetti noodles
                                                                  • Yes No 1 cup bean sprout
                                                                  • Yes No 1 small bunch cilantro
                                                                  • Yes No black pepper
                                                                  • Heat 2 tablespoons oil in a wok or heavy skillet. Add garlic and half the ginger; cook slowly until brown. Discard garlic and ginger.
                                                                  • Brown chicken in wok. Add mushrooms, remaining ginger, pepper strips, and scallions; cook until soft, 3 to 4 minutes.
                                                                  • In a small bowl, mix cornstarch with 2 tablespoons water. Add stock, soy sauce, vinegar, and cornstarch mixture to the wok. Bring to a boil, and cook for 2 minutes. Transfer to a bowl, and keep warm.
                                                                  • In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture; garnish, and serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  One of the most popular pita sandwiches is the falafel pita. Piping hot pita, stuffed with vegetables, crisp falafel, and tahini sauce, it is the ultimate lunch or light dinner.

                                                                  Ingredients
                                                                  • Yes No falafel
                                                                  • Yes No tahini sauce
                                                                  • Yes No 6 pita bread loaves
                                                                  • Yes No 2 tomotoes
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/4 cup fresh parsley, finey
                                                                  • Yes No 1/4 cup sandwich pickles
                                                                  • Wash and chop vegetables according to recipe. Set aside. Prepare falafel or use falafel mix. Heat large frying pan or griddle to medium high heat. Spray with cooking oil or coat with about 1 tablespoon olive oil. Heat pita for 2 minutes on each side. The pita may begin to brown a little. Stuff pita with falafel and vegetables. Drizzle with tahini sauce.
                                                                  Cuisine:YesNoleventine
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1 cup organic unsalted butter
                                                                  • Yes No 2 1/4 cup organic all purpose flour
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 1/4 cup golden brown sugar
                                                                  • Yes No 1 1/4 cup organic sugar, granulated
                                                                  • Yes No 4 large organic egg
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 12 oz semisweet chocolate chip
                                                                  • Heat oven to 350° F. Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. With an electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips. Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows). To Wrap: The tight seal on a take-out container will keep the bars moist and chewy. (Soak containers in warm, soapy water to remove glue from labels.) Wrap with a bow and personalize with a handwritten sticker. To Freeze: Instead of baking the batter, freeze it in the pan for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.
                                                                  Yields: 32bars
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 3/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No one 13 oz nutella
                                                                  • Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
                                                                  • In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
                                                                  • Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
                                                                  • Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.
                                                                  Yields: 19-by-5-inch loaf
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  This Polish pineapple crumb cake -- placek z ananas y kruszonka -- was a favorite of my maternal busia. She had never had pineapple before emigrating to the States even though it was being eaten in Spain as early as the 1500s. As you might expect, it was only available to the aristocracy and gram was definitely of peasant stock. Her first taste of this tropical fruit and she was in love. She adored upside down cake and this simple, moist dessert that can be served after any meal (even breakfast). Here's a larger picture of pineapple crumb cake. Freeze leftover egg whites and save for leftover egg white recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp packed dark brown sugar
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 3 tbsp sour cream
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 20 oz precut fresh pineapple
                                                                  • To peel the whole pineapple, cut off the crown and the bottom. Stand the pineapple upright and, using a sharp chef's knife,, and a sawing motion, remove the tough outer skin, all the way around. Slice the pineapple in half vertically and remove the core from both halves. Cut the halves into 1/2-inch thick half-rings. Cover with plastic and reserve. Place rack in center of oven and heat to 350 degrees. Coat a 9-inch square pan with cooking spray. Prepare the crumb topping by mixing together flours and 1/3 cup sugar and 3 tablespoons packed brown sugar in a large bowl. Cut in butter as you would for pie dough until large crumbs form. Transfer crumbs to another bowl and reserve. In same large bowl, make the cake batter by creaming the butter and 2/3 cup sugar with an electric mixer until fluffy. Add the egg and yolks one at a time, beating after each addition. Add vanilla and beat on medium speed 30 seconds. Add the sour cream and mix until blended. Batter will look curdled and this is OK. In a separate bowl, combine flour, baking powder, baking soda and salt. Add the flour mixture to the batter and beat on low speed for 30 seconds, then on medium for 1 minute or until thick and creamy. Pour the batter into the prepared pan. Arrange the half-rings of pineapple overlapping in two rows on top. Place any remaining half-rings in the spaces. Sprinkle evenly with crumb topping. Place pan on a baking sheet and bake 50 to 55 minutes or until toothpick tests clean. Let cake cool in pan 30 minutes, then cut into squares and serve warm or at room temperature. Source: Adapted from a recipe by Victoria Durski and from Beth Hensperger's "The Best Quick Breads,".
                                                                  Cuisine:YesNopolish
                                                                  Yields: 1(9-inch) pineapple crumb cake
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup thinly sliced green bell pepper
                                                                  • Yes No 1 cup thinly sliced red bell pepper
                                                                  • Yes No 1 cup thinly sliced yellow bell pepper
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1 10 1/2 oz beef consomme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1 oz slice whole wheat bread
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1 tbsp diced onion
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 tsp basil leaves, dried
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
                                                                  • While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.
                                                                  • Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.
                                                                  Yields: 4servings (serving size: 1 cup bell pepper mixture and 9 meatballs)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir

                                                                  This trout dish turns smoky and succulent in a stove-top smoker. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic 'Cues.

                                                                  Ingredients
                                                                  • Yes No 12 slice bacon
                                                                  • Yes No 2 whole rainbow trout
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 sprig tarragon
                                                                  • Heat oven to 375°. Place bacon on a rimmed baking sheet, and bake until half-cooked, about 10 minutes. Remove from oven, and let cool. Brush inside and outside of each trout with 1 tbsp. oil, season with salt and pepper, and stuff with 3 sprigs tarragon each; set aside. Arrange 6 bacon slices, overlapping slightly, on a cutting board parallel to you. Place I trout over middle of bacon perpendicular to you, and wrap trout in bacon, arranging it seam side down on the rack of a stove-top smoker (see link for instructions). Repeat with remaining bacon and trout.
                                                                  • Prepare stove-top smoker according to manufacturer's instructions, using apple or pecan wood shavings (see Fuel and Flavor ); place rack with trout inside. Smoke until fish is cooked through, about 15 minutes. Heat broiler to high and arrange a rack 4″ from broiler element. Transfer trout on smoker rack to a baking sheet and place under broiler; cook until bacon is crisp, about 2 minutes.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    smoke
                                                                  Ingredients
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp sea salt
                                                                  • Yes No 4 cup loosely packed arugula
                                                                  • Yes No 2 lb heirloom tomato
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp sea salt
                                                                  • Yes No 1 lb fresh mozzarella cheese
                                                                  • Yes No 1/4 cup basil
                                                                  • Whisk together first 4 ingredients to make vinaigrette.
                                                                  • Arrange arugula on 4 plates. Top with tomatoes; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Top with cheese. Drizzle with vinaigrette, and sprinkle with basil.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle

                                                                  It’s debatable whether chicken noodle soup can cure the common cold, but it’s undeniable that it makes you feel better. The aroma of the simmering chicken, vegetables, and herbs alone will soothe anyone’s aching bones.

                                                                  Ingredients
                                                                  • Yes No 1 4 lb chicken
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 2 medium yellow onion
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 10 sprig thyme
                                                                  • Yes No 12 cup water
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 lb dry egg noodles
                                                                  • Combine all ingredients for the stock in a large stockpot and bring to a boil over high heat. Reduce heat to medium low and simmer until chicken is fully cooked and meat is falling off the bone, about 1 hour.
                                                                  • Remove chicken from the pot and set aside to cool; strain the stock, discarding the vegetables. When chicken is cool enough to handle, remove skin and shred the chicken into 1/2-inch-wide pieces. Discard skin and bones and reserve meat.
                                                                  • Return the stock to the stockpot and add the fresh vegetables; bring to a boil. Reduce heat to medium low and simmer until vegetables are tender, about 7 minutes. Return shredded chicken to the soup.
                                                                  • Bring a pot of salted water to a boil over high heat. Add egg noodles and simmer until almost completely cooked, about 4 minutes; drain noodles.
                                                                  • Add cooked noodles to the soup and season with salt and freshly ground pepper.
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain

                                                                  Matthew Dillon makes this recipe with octopus, but it's also super with squid, which cooks more quickly and is easier to find. The accompanying green sauce is incredible: It's loaded with flavor from anchovies and capers and an abundance of fresh herbs, and it's terrific on everything from seafood to pork to chicken.

                                                                  Ingredients
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp pimentón de la vera
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 small lb squid bodies
                                                                  • Yes No salt
                                                                  • Yes No 4 anchovy
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 1/2 cup flat leaf parsley
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 1/2 cup minced chives
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 lb baby arugula
                                                                  • Yes No 1/2 cup chickpea
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • PREPARE THE SQUID: In a medium bowl, combine the lemon zest and juice with the garlic, pimentón, olive oil and parsley. Add the squid and toss to coat. Cover and refrigerate for 2 hours.
                                                                  • MAKE THE GREEN SAUCE: In a food processor, combine the anchovies with the capers, shallot, garlic, parsley, mint, chives and lemon zest and juice and process until minced. With the machine on, slowly pour in the olive oil. Season the green sauce with salt and pepper.
                                                                  • MAKE THE SALAD: In a large bowl, spoon the lemon juice over the shallot and let stand for 10 minutes. Whisk in the olive oil and season with salt and pepper. Add the miner's lettuce, chickpeas, mint and parsley and toss the salad.
                                                                  • Meanwhile, light a grill. Remove the squid from the marinade and season with salt. Grill the squid over high heat until it is lightly charred and just cooked, about 2 minutes per side.
                                                                  • Mound the salad on 4 plates. Spoon the green sauce onto the plates, top with the grilled squid and serve.
                                                                  Cuisine:YesNola vera
                                                                  Yields: 4first-course servings
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/3 8 oz cup dried soy beans
                                                                  • Yes No 6 cup water
                                                                  • In a large bowl, cover the soy beans with 3 inches of cold water. Cover and let stand overnight at room temperature. Drain the soy beans and transfer them to a blender. Add 3 cups of the filtered water and puree at high speed until as smooth as possible.
                                                                  • Line a large sieve with a clean cotton napkin or 3 layers of cheesecloth and set the sieve over a heatproof bowl. In a large pot, bring 3 cups of the filtered water to a boil. Add the soy bean puree and bring just to a boil (be careful not to let it boil over). Boil over moderately high heat for exactly 8 minutes, stirring constantly with a heatproof rubber spatula to prevent sticking and scorching.
                                                                  • Carefully pour the mixture into the prepared sieve. Let stand until just cool enough to handle, about 20 minutes. Gather the ends of the napkin or cheesecloth and squeeze to extract as much of the soy milk as possible; the remaining solids should be nearly dry. Discard the solids and skim off any foam from the soy milk. You should have about 4 cups of soy milk.
                                                                  • In a large, clean saucepan, bring the soy milk to just below a simmer. A skin will slowly form on the surface of the soy milk. When the skin is fully formed, use a paring knife to carefully detach it from the side of the saucepan. Carefully slide a chopstick or skewer under the skin and lift it from the milk. Let drain for a few seconds before transferring to a plate. Repeat, stacking the tofu skins, until the soy milk is depleted.
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 1/2 lb andouille
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb frozen crawfish tails
                                                                  • Yes No 1 1/2 tsp cajun seasoning
                                                                  • Yes No 1 16 oz italian bread
                                                                  • Yes No 1 14 oz pasta sauce
                                                                  • Yes No 3 12 oz cup shredded provolone cheese
                                                                  • Place a 12-inch skillet over medium heat. Add sausage; cook 4 to 5 minutes or until lightly browned on all sides. Add onion, bell pepper, and garlic; cook over medium-high heat 5 to 7 minutes or until vegetables are tender. Add crawfish tails and Cajun seasoning. Remove from heat.
                                                                  • Cut bread in half lengthwise. Cut each half crosswise into 3 equal pieces. Place bread, cut side up, on a baking sheet. Spread sauce over bread halves; top evenly with crawfish mixture. Sprinkle with cheese.
                                                                  • Bake at 425° for 13 minutes or until cheese melts. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 6 medium plum
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tsp dried greek oregano
                                                                  • Yes No 6 cup packed arugula
                                                                  • Yes No 2 tbsp basil
                                                                  • In a large skillet, cook the honey over high heat until darkened slightly, about 1 minute. Add the plums cut sides down and cook over moderate heat until they release their juices, about 3 minutes. Increase the heat to moderately high and cook until the plums are browned, about 3 minutes longer. Transfer the plums to a plate.
                                                                  • Remove the skillet from the heat and add the sherry vinegar. Scrape the honey from the bottom of the skillet and stir together with the vinegar until blended; transfer to a small bowl. Whisk in 1 tablespoon of the lemon juice and the 2 tablespoons of olive oil and season the dressing with salt and black pepper.
                                                                  • Light a grill. Drizzle the cheese with olive oil and season with salt and black pepper. Grill over high heat until grill marks form, about 1 minute per side. Transfer the cheese to a plate. Drizzle with olive oil and the remaining 1 tablespoon of lemon juice, then sprinkle with the oregano. Cut each cheese round into 3 triangles.
                                                                  • In a large bowl, toss the arugula with 3 tablespoons of the dressing. Mound the salad on plates. Arrange 2 plum halves and a cheese triangle on each plate. Drizzle the remaining dressing over the plums, sprinkle with the basil and serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6first-course servings
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  , canned foods can definitely pale in comparison (to say the least). But they have their time and place too!

                                                                  Ingredients
                                                                  • Yes No serves 4
                                                                  • Yes No 1 strip bacon
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 1 tbsp cumin seed
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 3 cup chicken broth
                                                                  • Yes No 2 4 to 5 cup black beans in can
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  Ingredients
                                                                  • Yes No 3 tbsp madras curry powder
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 2 4 inch lemongrass stalks, bottom two thirds, and pieces
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No salt
                                                                  • Yes No 3 lb chicken thigh
                                                                  • Yes No 8 small shallot
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No six 1/4 inch ginger
                                                                  • Yes No 3 macadamia nut
                                                                  • Yes No 5 dried asian chiles
                                                                  • Yes No 1 coconut milk
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1 1/2 tbsp shredded unsweetened shredded coconut
                                                                  • In a bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with salt. Add the chicken, turn to coat and refrigerate for 4 hours.
                                                                  • In a food processor, puree the shallots, onion, garlic, ginger, nuts and chiles.
                                                                  • In a deep skillet, heat the remaining 1/3 cup of oil. Fry the chile paste over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 20 minutes. Add the coconut milk, sugar and toasted coconut and simmer over moderate heat, stirring, until the chicken is tender and the sauce is very thick, about 25 minutes. Spoon off as much oil as possible and discard the lemongrass. Season with salt and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Every culture seems to have their own version of bread pudding, even in the Caribbean. Spanish speaking islands call it pudín de pan. This sweet dessert is an excellent way to use up stale bread before it spoils.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb stale bread
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 4 1/2 tsp flour
                                                                  • Preheat oven to 350 degrees Fahrenheit.
                                                                  • Grease a 9x9 or 8x8 baking pan and set aside.
                                                                  • Remove and discard crusts from the bread. Cut remaining bread into cubes.
                                                                  • In a mixing bowl, soak bread cubes in the hot milk for 5 to 10 minutes.
                                                                  • Mix the soaked cubes well and then strain off excess milk.
                                                                  • Dredge raisins in the flour and then fold into the bread and milk mix.
                                                                  • Add the remaining ingredients to the bowl. And mix well.
                                                                  • Pour the bread mix into the greased baking pan.
                                                                  • Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean.
                                                                  • Top with your favorite dessert topping sauce.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pour

                                                                  While some wines are a hard match for vegetables, Syrah works really well with earthy and herbal veggies like eggplant, zucchini, and bell peppers--especially when they're grilled. French Syrah in particular makes the ginger in this dish pop. Prep and Cook Time: about 30 minutes. Notes: To toast pine nuts, bake in a 325° oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.

                                                                  Ingredients
                                                                  • Yes No 2 large bell pepper
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 large eggplant, ends, and thickly
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 3/4 cup moroccan marinade from flank steak
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Lay bell peppers, zucchini, eggplant, and onion on baking sheets. Brush both sides of vegetables with Moroccan marinade (reserve any remaining).
                                                                  • Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook vegetables, turning once, until beginning to brown and just tender when pierced, 7 to 8 minutes for eggplant, 8 to 10 for onion and bell peppers, and 12 for zucchini. Transfer to a large cutting board as done.
                                                                  • Cut vegetables into 1-in. pieces and put in a bowl. Add pine nuts, mint, and any remaining marinade. Mix, adding more vinegar, salt, and pepper to taste.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  When you think of rhubarb, typically strawberries and dessert come to mind. But rhubarb is actually a vegetable, and deserves a role in savory applications as well. This braised chicken dish is sweet with a touch of honey, but it’s mostly sour thanks to rhubarb’s distinctive tart flavor. Adding the rhubarb toward the end of the cooking time keeps its flavor and texture intact.

                                                                  Ingredients
                                                                  • Yes No 8 3 lb bone in, skin on chicken thighs
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 2 tbsp diced ginger
                                                                  • Yes No 1 tsp cardamom, ground
                                                                  • Yes No 1/2 cup dry sherry
                                                                  • Yes No 1 cup low-sodium chicken stock
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 lb rhubarb stalks
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Pat the chicken dry with paper towels, then season generously with salt and pepper.
                                                                  • Heat the oil in a large, heavy-bottomed, ovenproof pot over medium-high heat until shimmering. Place half of the chicken thighs in the pot, skin side down, and cook until golden brown, about 5 minutes. Flip and cook the second side until golden brown, about 4 minutes more. Transfer the thighs to a plate and repeat with the remaining chicken.
                                                                  • Reduce the heat to medium and remove all but 2 tablespoons of fat from the pot. Add the shallots, ginger, and cardamom, season with salt and pepper, and sauté until the shallots soften, about 2 minutes. Pour in the sherry, scraping the bottom of the pot to release any browned bits, and reduce the liquid by half, about 3 to 4 minutes. Add the chicken stock, honey, and orange juice and stir to combine. Return the chicken pieces and any accumulated juices to the pot, turn the chicken to coat, and bring the mixture to a boil (the chicken pieces should be skin side up).
                                                                  • Place the pot in the oven and cook until the sauce is vigorously bubbling around the sides and the chicken, when cut with a knife, is no longer pink, about 35 minutes. Remove from the oven, scatter the rhubarb pieces between and around the chicken, and return the pot to the oven until the rhubarb is knife tender, about 15 minutes more.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper