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                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 10 medium radish
                                                                  • Yes No 5 scallion
                                                                  • Yes No 1 large, small head boston lettuce, leaves and leaves
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 3 tbsp chopped walnut
                                                                  • In a large bowl, whisk the oil with the vinegar and lemon juice and season with salt and pepper. Add the radishes, scallions, lettuce and cilantro and toss well. Garnish with the walnuts and serve right away.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 8
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  This chilled eggplant soup from Chef Daniel Patterson of Coi in San Francisco and Plum in Oakland is packed with summer produce, thanks to a topping of crunchy, spicy vegetables. Patterson says this soup-salad hybrid is his Go-To Dish ( watch him make it in our video ). It’s a perfect light, cool summer meal. What to buy: Padrón peppers are harvested in the summer months. Look for them in gourmet grocery stores or farmers’ markets, or order them online.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb japanese eggplant
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No coarse sea salt
                                                                  • Yes No 1/2 tsp coriander seeds
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 4 cup low sodium vegetable broth
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No crushed ice
                                                                  • Yes No 5 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp sherry vinegar
                                                                  • Yes No black pepper
                                                                  • Yes No 4 oz fresh romano beans
                                                                  • Yes No 2 oz padrón peppers
                                                                  • Yes No 1/8 preserved lemon
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1/3 tightly packed cup purslane leaves
                                                                  • Yes No 1/4 cup loosely packed purple basil
                                                                  • Yes No edible flowers
                                                                  • Heat the oven to broil and arrange a rack in the middle.
                                                                  • Place the eggplants in a large roasting pan, drizzle with 2 tablespoons of the measured olive oil, and season with salt. Broil, turning occasionally, until the skin of the eggplants has charred and the flesh has softened until it collapses, about 20 to 30 minutes. Remove the pan to a wire rack and let cool.
                                                                  • Meanwhile, place the coriander and cumin seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes. Remove the pan from heat and let cool. Transfer the spices to a spice grinder or mortar and pestle and grind coarsely; set aside.
                                                                  • When the eggplants are cool enough to handle, halve them lengthwise. Scoop out the flesh with a large spoon and place in a large saucepan with a tightfitting lid. (Discard the stems and skin.)
                                                                  • Add enough vegetable broth to the saucepan to just cover the eggplant flesh. Add the ground spices and red pepper flakes and stir to combine. Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to low, cover, and simmer until the flavors meld and the eggplant is completely falling apart, about 25 to 30 minutes.
                                                                  • When the soup is ready, prepare an ice water bath by filling a large bowl halfway with ice and water.
                                                                  • Transfer the soup to a second large bowl. Set the bowl with the soup in it over the ice water bath and let cool to room temperature. Cover the soup and chill in the refrigerator until completely cold.
                                                                  • When the soup is cold, purée it in a blender in batches until smooth. Pour the blended soup into a large bowl. Add 3 tablespoons of the lemon juice, the sherry vinegar, and 2 tablespoons of the remaining olive oil and whisk to combine. Taste and season with salt, pepper, and additional olive oil, lemon juice, and vinegar as needed. Return to the refrigerator until ready to serve.
                                                                  • Bring a medium saucepan of heavily salted water to a boil over high heat. Add the Romano beans and blanch until crisp-tender, about 3 to 5 minutes. Drain in a colander and set aside to cool. When cool enough to handle, cut the beans crosswise on the diagonal into 1/2-inch pieces and place in a large bowl.
                                                                  • Heat a cast iron skillet over high heat until smoking, about 10 minutes. Meanwhile, place the Padrón peppers in a medium bowl, drizzle with olive oil, season with salt, and toss to combine. When the skillet is hot, add the peppers and cook, turning occasionally, until they start to char and blister, about 6 to 8 minutes total. Transfer to a cutting board. When cool enough to handle, trim the stems, coarsely chop the peppers, and add to the bowl with the beans.
                                                                  • Trim the flesh and white pith of the preserved lemon and discard. Finely chop the remaining rind and add it to the bowl with the beans and peppers.
                                                                  • Add the zucchini, tomatoes, and purslane. Tear the purple basil into bite-size pieces, add it to the bowl, and toss gently to combine. Drizzle with the remaining 2 tablespoons lemon juice and the remaining 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Taste and season with additional salt, pepper, lemon juice, and olive oil as needed.
                                                                  • To serve, ladle the soup into wide, shallow serving bowls. Divide the vegetable mixture over the soup and top with edible flowers and a drizzle of olive oil.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 5servings
                                                                  • Total Time: 3 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup coarsely chopped mint
                                                                  • Yes No 2 tsp finely grated lime zest
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup gin
                                                                  • Yes No one 12 oz, 1 1/4 cup cucumber
                                                                  • Yes No 1/2 tsp unflavored powdered gelatin
                                                                  • In a small saucepan, combine the sugar with the 1/4 cup of water and the mint and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Strain the mint syrup into a large bowl and let cool to room temperature. Whisk in the lime zest, lime juice, gin and cucumber puree.
                                                                  • In a microwave-safe bowl, sprinkle the gelatin over the remaining 1 tablespoon of water and let stand until softened, 5 minutes. Microwave the mixture at high power for 8 seconds, until the gelatin dissolves. Whisk the gelatin into the cucumber mixture.
                                                                  • Arrange ten 2-ounce paper cups on a baking sheet. Pour the popsicle mixture into the cups and freeze for 1 hour, until partially frozen. Insert a stick in the center of each cup and freeze for 30 minutes longer, until fully frozen. Tear off the paper and serve.
                                                                  Yields: 10pops
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A touch of leafy dill gives a fresh spin to classic cocktail sauce.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup chili sauce
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1/2 tsp grated lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp minced dill weed
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp celery seed
                                                                  • Combine chili sauce, ketchup, lemon zest, lemon juice, dill, Worcestershire sauce and celery seed in a small bowl.
                                                                  Yields: 11
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz

                                                                  Empanadas are to South Americans what sandwiches are to Americans: a portable lunch with endless filling combinations and styles of dough. This version contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. Since it takes some time to roll and fill these hand pies, gather friends and family together for an empanada-making party—their efforts will be rewarded with delicious results. Special equipment: A 4-1/2-inch round cutter is needed to portion out the dough. If you don’t have one, you can trace a plate of the same size with a knife to make the dough rounds. Game plan: The empanadas can be frozen either fully baked, or unbaked without the egg wash. Freeze them on a baking sheet in a single layer (make sure they’re not touching), then transfer to resealable plastic freezer bags and store in the freezer for up to 1 month. To cook unbaked frozen empanadas, place them on a baking sheet, brush with egg wash, and bake at 375°F until golden brown, about 30 to 35 minutes. For baked, frozen empanadas, cook until just heated through, about 20 minutes. This recipe was featured as part of our Argentine Grilling menu.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 1/2 tsp distilled white vinegar
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 lb bone in, skin on chicken thighs
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 1/2 medium red bell pepper
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 tbsp diced green olive
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 1/2 tsp distilled white vinegar
                                                                  • Yes No flour
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp water
                                                                    For the dough:
                                                                  • Place eggs, wine, and vinegar in a medium, nonreactive bowl and whisk to break up the yolks; set aside.
                                                                  • Place flour, sugar, and salt in a large bowl and whisk briefly to combine. Add butter and, using a pastry blender or your fingers, blend until pea-size pieces of butter remain, about 2 minutes. Drizzle egg mixture over flour mixture and combine with a wooden spoon or rubber spatula until all flour from the bottom of the bowl is incorporated but the dough has not formed a solid ball, about 2 minutes.
                                                                  • Turn dough out onto a floured work surface and form into 2 round disks. Wrap each disk in plastic wrap and refrigerate until firm, at least 1 hour.
                                                                    For the filling:
                                                                  • Meanwhile, pat chicken dry with paper towels and season generously with salt and pepper.
                                                                  • In a large frying pan with a tightfitting lid, melt butter over medium-high heat until foaming. Place chicken skin side down in the pan and cook until golden brown, about 5 minutes. Flip and cook the second side until golden brown, about 4 minutes more. Transfer to a plate and set aside.
                                                                  • Remove all but 3 tablespoons of fat from the pan. Reduce heat to medium and add onion, bell pepper, oregano, cumin, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until onion has softened, about 4 minutes. Add tomatoes and wine, stir to combine, and bring to a simmer.
                                                                  • Place reserved chicken and any accumulated juices back in the pan, cover, and reduce heat to low. Simmer until chicken is no longer pink, about 25 minutes. Transfer chicken to a cutting board. (If there is still liquid in the pan, increase the heat to medium and continue cooking the mixture, uncovered, until the liquid has evaporated.) Remove the pan from heat and set aside.
                                                                  • When the chicken is cool enough to handle, remove the meat and discard the skin and bones. Finely chop the meat and return it to the pan. Add olives, cilantro, and vinegar, season with more salt and pepper as desired, and stir to combine. Transfer mixture to a medium bowl and refrigerate uncovered until cold, at least 30 minutes.
                                                                    To assemble and serve:
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper; set aside.
                                                                  • Combine egg and water in a small bowl and beat together; set aside.
                                                                  • Remove a dough disk from the refrigerator and place it on a lightly floured work surface. Sprinkle the top with flour and roll the dough to 1/16-inch thickness, flouring as needed to prevent sticking. Using a 4-1/2-inch round cutter, stamp out as many rounds as possible (you should have 4 or 5). Gather the dough scraps, rewrap in plastic, and refrigerate. Roll and stamp the second dough disk, gathering the scraps, wrapping them in plastic, and refrigerating.
                                                                  • Place 2 level tablespoons of the filling in the center of a dough round. Dip your finger in the egg wash and trace around the edge of the round to moisten. Place the empanada in your hand and fold the sides up like a taco. Squeeze the bottom left and right sides together at the edges, and then continue squeezing toward the middle until the entire empanada is sealed. Lay the empanada flat, press the back of a fork along the rounded edge to further seal and create a pattern, and place on one of the prepared baking sheets. Repeat with the remaining dough rounds, spacing 10 empanadas at least 1 inch apart on the baking sheet.
                                                                  • Brush the tops with egg wash and bake until golden brown, about 25 to 30 minutes.
                                                                  • Meanwhile, remove the dough scraps from the refrigerator and repeat rolling (only reroll the scraps one time), stamping, filling, and brushing until all of the filling is gone and you have about 10 more empanadas on the second baking sheet. Remove the first batch from the oven before baking the second batch. Serve warm or at room temperature.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 19hand pies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 lb boneless pork shoulder
                                                                  • Yes No one 750 milliliter viognier
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 6 bouquet garni
                                                                  • Yes No 1/2 tsp spice bundle, 1/2 teaspoon lavender flowers, peppercorns and 10 crushed juniper berries
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 oz dried porcini
                                                                  • Yes No water
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 2 1/2 tbsp brandy
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 4 oz fresh pork skin
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 10 juniper berry
                                                                  • Yes No bouquet garni
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 lb oyster and cremini mushrooms
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/3 cup diced parsley
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • MARINATE THE PORK Put the pork in a large bowl. Add the wine, onion, carrot, bouquet garni, spice bundle and olive oil. Cover and refrigerate overnight.
                                                                  • The next day, pour the pork into a colander set over a bowl. Discard the onion and carrot. Squeeze the spice bundle over the meat, then discard the bundle. Reserve the pork, bouquet garni and the marinade.
                                                                  • MAKE THE DAUBE In a bowl, soak the porcini in 1 cup of hot water until softened, about 20 minutes. In a large skillet, heat 2 tablespoons of the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and cook over moderately high heat until well-browned all over; transfer to a plate. Repeat with the remaining pork.
                                                                  • Return all of the pork to the skillet and sprinkle with the flour. Stir over moderate heat until the flour has dissolved, about 1 minute. Add the brandy and carefully ignite it with a long match; shake the skillet until the flames die down. Return the pork to the plate. Add the remaining 1 tablespoon of olive oil to the skillet along with the onion and carrot. Season with salt and cook over moderately low heat, stirring occasionally, until the vegetables are lightly browned, about 10 minutes.
                                                                  • Lift the porcini from the soaking liquid and coarsely chop them; reserve the soaking liquid. Add the porcini to the skillet and cook for 3 minutes, stirring.
                                                                  • Preheat the oven to 250°. Line the bottom of a 4 1/2-quart enameled cast-iron casserole with the pork skin, fat side down. Spoon 1/3 of the pork over the skin followed by 1/3 of the vegetable mixture and 1/3 of the garlic cloves. Season with salt and pepper and sprinkle with some of the juniper berries. Repeat this layering 2 more times.
                                                                  • Return the skillet to moderately high heat. Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom. Add the reserved pork marinade and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Boil until reduced to 2 cups. Pour this liquid over the daube.
                                                                  • Tuck the reserved bouquet garni into the daube. Add enough water to the casserole to just cover the meat and bring to a boil over moderately high heat. Place a round of parchment paper directly on the surface of the meat and cover with the lid. Transfer the casserole to the oven and bake until the meat is tender, about 2 1/2 hours. Let cool to room temperature. Discard the parchment paper, bouquet garni and any bits of juniper berry. Refrigerate the daube overnight.
                                                                  • MAKE THE GARNISH Preheat the oven to 250°. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the oyster and cremini mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the mushrooms are softened, about 5 minutes. Remove the lid. Continue cooking, stirring occasionally, until the liquid has evaporated and the mushrooms start to brown, about 4 minutes. Add the remaining 1 tablespoon of olive oil and the garlic and cook, stirring, until fragrant, about 3 minutes. Stir in the chopped parsley.
                                                                  • Scrape the fat from the surface of the daube and discard it. Mix the mushrooms into the daube and bring to a simmer over high heat, stirring frequently. Bake the daube for about 1 1/2 hours, uncovered, until the liquid has reduced slightly and the meat is very tender. Stir in the vinegar, season with salt and pepper and serve.
                                                                  Yields: 5
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 6 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Resistant starch: 5 grams

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 6 oz link low fat italian sausage
                                                                  • Yes No 1 26 oz diced tomato in can
                                                                  • Yes No 1 15 oz unsalted cannellini beans
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1/2 lb wheat fusilli pasta
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Heat oil in a sauté pan over medium-high heat.
                                                                  • Add sausage and cook until browned, 5-6 minutes.
                                                                  • Add tomatoes with juices, beans, oregano, chili flakes, salt, and pepper and bring to a low boil.
                                                                  • Reduce heat and cook until liquid reduces slightly, 3-4 minutes.
                                                                  • Stir in pasta and heat through, 2-3 minutes.
                                                                  • Divide among 4 bowls and garnish each bowl with 1 tablespoon Parmesan and 1/2 tablespoon parsley.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 1/4 cups pasta)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  Chicken Peperonata
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 5 red bell pepper
                                                                  • Yes No 2 large white onions, and thickly
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No one 28 oz peeled italian tomatoes, and chopped
                                                                  • Yes No 1/2 4 oz cup peppadew peppers
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 whole chicken
                                                                  • Preheat the oven to 350° and set a rack in the center. In a very large skillet, heat the olive oil. Add the bell peppers and onions and stir until coated with olive oil. Cover and cook over high heat, stirring occasionally, until the peppers and onions are slightly softened, about 8 minutes. Stir in the garlic and fennel seeds and cook until fragrant, about 2 minutes. Add the tomatoes and Peppadews and season with salt and pepper. Pour the contents of the skillet into a large roasting pan.
                                                                  • Season the chicken all over with salt and pepper and arrange the pieces skin-side up in the roasting pan. Roast for about 45 minutes, until the chicken is tender and cooked through. Turn on the broiler and broil the chicken for about 10 minutes, until the skin is browned and crisp. Transfer the chicken to a platter.
                                                                  • Set the roasting pan over 2 burners and cook over high heat until the pan juices are reduced slightly, 7 to 8 minutes. Spoon the vegetables and juices into a deep platter, arrange the chicken on top and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  A far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this is tart with a hint of sweetness. Try it on latkes, with some braised pork, or on its own.

                                                                  Ingredients
                                                                  • Yes No 3 lb granny smith apple
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • For smooth applesauce, core and coarsely chop the apples into 1/2-inch pieces, leaving on the peel. For chunky applesauce, peel, core, and coarsely chop the apples into 1/2-inch pieces. Put the apple chunks in a large, heavy-bottomed saucepan.
                                                                  • Add the apple cider, juice, or water and the cinnamon stick (if using). Bring to a gentle boil over medium heat.
                                                                  • Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.
                                                                  • When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from heat. Remove the cinnamon stick (if used). Let cool for a few minutes, then add the sugar, a large pinch of salt, and the lemon juice.
                                                                  • For smooth applesauce, let the apples cool to room temperature. Using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth purée. For chunky sauce, beat the apples with a wooden spoon until the desired consistency is reached. Let cool.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree

                                                                  Ditch the bucket of cold, greasy chicken and load up on these extra-crispy chicken breasts, drumsticks, and thighs. If you want a spicier kick, add a few drops of hot sauce to the buttermilk coating. If you prefer chicken fingers, you can use this same coating mixture on boneless chicken tenders.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp salt free cajun seasoning
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 2 1 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 1/2 lb chicken drumstick
                                                                  • Yes No 2 1/2 lb chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.
                                                                  • Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 breast half or 1 thigh and 1 drumstick)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Unlike a lot of Indian curries for which the spices are ground to a paste, this curry uses whole spices and chopped ingredients. It tastes great with hot chapatis (Indian flatbread) or parathas (pan fried Indian flatbread).

                                                                  Ingredients
                                                                  • Yes No 1 kg chicken pieces
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 2 inch cinnamon
                                                                  • Yes No 8 black peppercorn
                                                                  • Yes No 5 cardamom pods
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 large onion
                                                                  • Yes No 10 clove garlic
                                                                  • Yes No 1 inch ginger
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1 tsp red chili pepper, ground
                                                                  • Yes No 1 tbsp garam masala
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 2 green chili pepper
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/2 cup coriander seed, ground
                                                                  • Yes No salt
                                                                  • Heat the oil in a deep pan, add all the whole spices and fry till slightly darker. Add the onions and fry till golden brown. Add the ginger and garlic pastes and fry for a minute. Add the powdered spices, green chillies and tomatoes and fry till the oil separates from the masala. Add the chicken and brown well. Add the chicken stock and coriander leaves, season to taste and cook till the chicken is well done. This dish should have very little gravy so if the gravy seems like it's too runny, dry it as much as possible without letting the chicken break up. Serve with parathas or chapatis.
                                                                  Cuisine:YesNoindian
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The recipe makes two generous free-form loaves--one to enjoy now, and one to freeze later or give as a gift. If you're making the bread for the Chicken and Ham Sandwich with Artichoke-Tomato Spread, pat the dough into a 9-inch circle so the sandwiches will be easier to eat. This recipe goes with Chicken and Ham Sandwich with Artichoke-Tomato Spread

                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 3 1/2 cup bread flour
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 3/4 3 oz cup grated gruyère cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp cornmeal
                                                                  • Yes No 1/3 cup coarsely chopped walnut
                                                                  • Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.
                                                                  • Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).
                                                                  • Preheat oven to 400°.
                                                                  • Uncover dough; bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2loaves, 8 servings each (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Here’s a recipe simple enough to fit into a busy holiday schedule but tasty enough to make a lasting impression. The standard sugar cookie is great on its own, but for different personality types on your holiday list, we’ve got variations: Mexican chocolate for the sweets fan, coconut-date for the racy adventurer, and Meyer lemon and black pepper for the subtle sophisticate. Or maybe they’re just all for you. Game plan: Make extra batches, wrap them in plastic, and freeze for later use. To finish, take them out of the freezer and slice and bake as directed. The dough can be frozen up to a month. This basic recipe tastes great when the log is rolled in spiced sugar (1 cup granulated sugar and 1/4 teaspoon ground nutmeg, cinnamon, or cardamom) prior to slicing.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Whisk together flour, baking powder, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.
                                                                  • Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla and blend well. Scrape down the bowl, add the egg, and mix well. Put the mixer on low, add the flour mixture, and mix until just incorporated.
                                                                  • Turn dough onto a piece of plastic wrap, shape it into a log approximately 12 inches long and 1 1/2 inches in diameter, and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
                                                                  • When ready to bake the cookies, heat the oven to 350°F and arrange a rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 48cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend

                                                                  This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof buttercream icing. Top the cake with fresh raspberries for a simple and elegant presentation.

                                                                  Ingredients
                                                                  • Yes No double layer chocolate cake
                                                                  • Yes No 1 cup raspberry jam
                                                                  • Yes No 3 tbsp raspbery flavored liqueur
                                                                  • Yes No foolproof buttercream
                                                                  • Yes No 6 oz raspberry
                                                                  • Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each). Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries.
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord

                                                                  Quinoa is a super nutritious, high protein grain native to the South American Andes. Quinoa has a delicious nutty taste, and is well-suited for pilaf-type recipes. Some people (my husband and kids for example) avoid quinoa, mistakenly placing it in the same category as tofu - one of those good-for-you foods without flavor. But I tricked them with this chicken recipe. The quinoa made a delicious crunchy coating for these healthful chicken tenders, and my husband admitted that they were "actually pretty reasonable." That's high praise indeed!

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1 1/4 cup quinoa
                                                                  • Yes No 2 1/2 cup chicken broth
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Place quinoa in a sauce pan with the chicken broth, salt, and cumin, and bring to a boil. Cover and simmer gently for about 15 minutes, or until all the water is absorbed. Cook 1-2 more minutes uncovered, stirring, until quinoa starts to stick to the pan. Remove quinoa from heat and spread thinly on a plate to cool. Place the flour in a shallow bowl. Mix the egg with 1 tablespoon water and place in another shallow bowl. Sprinkle 2 tablespoons flour over the quinoa along with the paprika. Stir to mix. Season the chicken pieces lightly with salt and pepper. Dredge each piece of chicken first in the flour, then in the egg, and finally in the quinoa mixture, patting the quinoa onto the chicken to coat. Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Place as many chicken pieces that will fit into the skillet and cook, turning once carefully with a spatula, about 4 minutes per side, or until chicken is cooked through. Repeat with remaining chicken, adding a little more olive oil to the skillet as necessary. Serve warm.
                                                                  Cuisine:YesNosouth american
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 slice brioche, 3/4 inch thick
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp cognac
                                                                  • Yes No 2 dozen oysters, 1/3 cup liquor
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup flat leaf parsley
                                                                  • Heat oven to 350 degrees. Cut brioche into 3/4-inch cubes. Spread on a 17-by-12-inch baking sheet; bake until dry and golden, 10 minutes. Transfer to a wire rack to cool.
                                                                  • Melt butter in a medium skillet over medium heat. When hot, add onion, celery, garlic, salt, and pepper. Cook, stirring occasionally, until onions are softened, 3 minutes. Add nutmeg, cayenne, cognac, and oyster liquor; cook until liquid is absorbed, 1 minute. Add oysters and cream; cook 30 seconds. Remove from heat.
                                                                  • In a large bowl, toss together brioche, oyster mixture, and parsley. Use for stuffing immediately. Note: If baking outside the turkey, spread in a buttered 9-by-13-inch baking pan. Bake until golden on top, about 20 minutes. Stir stuffing, and bake another 20 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Fresh corn kernels add texture and a fresh taste to the polenta.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cup quick cooking polenta
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.
                                                                  • Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Look for steel-cut oats, often labeled "steel-cut Irish oatmeal," on the cereal aisle in your supermarket. If the risotto becomes too thick after cooking, simply stir in hot water, one tablespoon at a time, until it reaches the desired consistency.

                                                                  Ingredients
                                                                  • Yes No 2 cup diced butternut squash
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp chopped sage
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 14 oz fat free, less sodium chicken broth
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup diced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cup steel cut oats
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3/4 3 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tsp chopped sage
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Yes No 4 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 400°.
                                                                  • To prepare squash, combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes. Set aside; keep warm.
                                                                  • To prepare risotto, bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
                                                                  • Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until golden. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes). Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown. Stir in squash; cook 1 minute or until thoroughly heated.
                                                                  • Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Super Bowl season is a time of snacks of all sorts — sweet, salty and delicious! These Kitchen Sink Bars cover all sorts of flavors and whip up in a snap. They're great for cleaning out the pantry, plus you don't even need your oven!

                                                                  Ingredients
                                                                  • Yes No 23 oz chocolate
                                                                  • Yes No 12 oz mixed candy bars
                                                                  • Yes No 2 mini cup miniature marshmallow
                                                                  • Yes No 1.5 cup corn flakes
                                                                  • Yes No 1 cup raisin
                                                                  • Yes No 1 cup dried apricots
                                                                  • Cut all ingredients into small pieces using kitchen shears (a knife will work, but shears are so much easier!). Toss in a large bowl to distribute evenly. Melt chocolate in a double boiler or in microwave, until just melted. Stir to finish melting small chunks and pour over candy-cereal-fruit mixture. Stir with a large wooden spoon and press into a 13x9 pan (parchment is your friend). As the chocolate cools, the mixture will turn to one solid bar and then it's ready to be cut into squares. Enjoy!
                                                                  • Though it's tempting to cut larger pieces, this bar is so rich, trust us when we say, cut small! Other additional things that can be fun to mix in are silly things like gummy candies, a sprinkle of sea salt, pretzels, rice cake pieces, or extra cereal for added crunchy bits.
                                                                  • (Image: Sarah Rae Trover )
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prep: 15 min.; Chill: 8 hrs.; Stand: 45 min.; Grill: 4 hrs., 30 min. This recipe is for a two-burner gas grill. Because lighting one side for indirect heat doesn't apply to the Big Green Egg, be sure to see directions for indirect cooking in the owner's manual.

                                                                  Ingredients
                                                                  • Yes No 1 1 oz ranch dressing mix
                                                                  • Yes No 1 5 lb bone in pork shoulder roast
                                                                  • Yes No 1/2 16 oz creole butter injector sauce
                                                                  • Yes No ranch barbecue sauce
                                                                  • Yes No slice garnish, bread and butter pickle slices
                                                                  • Rub dressing mix evenly over roast. Inject butter sauce evenly into roast. Wrap tightly with plastic wrap, and place in a shallow dish or large zip-top plastic freezer bag; cover or seal and chill 8 hours. Let stand at room temperature 30 minutes before grilling. Remove plastic wrap.
                                                                  • Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Place roast, fat side up, over unlit side of grill, and grill, covered with grill lid, 3 1/2 to 4 1/2 hours or until meat thermometer inserted into thickest portion registers 185°. (Meat will easily pull away from bone.) Let stand 15 minutes. Coarsely chop, and serve with Ranch-Barbecue Sauce. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Cajun Injector Creole Butter Injectable Marinade.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 hours 30 minutes
                                                                  • Total Time: 4 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                  Lola Burgers
                                                                   35 m
                                                                  Ingredients
                                                                  • Yes No 8 thick cut, 1/2 lb smoky bacon
                                                                  • Yes No 1 1/2 lb mixed ground sirloin and chuck
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 2 oz slice smoked cheddar cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 1/4 cup pickled cocktail onion
                                                                  • Yes No ketchup and mustard
                                                                  • In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels. Pour off all but 1 tablespoon of the bacon fat in the skillet.
                                                                  • Preheat a grill pan. Shape the meat into four 5-inch patties and season generously with salt and pepper. Grill over moderately high heat until lightly charred, about 3 minutes. Flip the burgers and top with the smoked cheddar. Cook for about 3 minutes longer for medium-rare meat.
                                                                  • Meanwhile, in the reserved bacon fat in the skillet, fry the eggs over-easy over moderate heat, about 3 minutes. Set the burgers on the bottoms of the English muffins and top with the pickled onions, bacon and fried eggs. Serve with ketchup and mustard.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen spinach
                                                                  • Yes No 3/4 cup yogurt
                                                                  • Yes No 3/4 cup reduced fat mayonnaise
                                                                  • Yes No 2 scallions, white part only
                                                                  • Yes No salt and pepper
                                                                  • Yes No assorted crudités
                                                                  • Blend spinach, yogurt, mayonnaise and scallions in a food processor until smooth. Season with salt and pepper. Keep covered and chilled until ready to serve. Arrange crudités around dip; serve cold.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 1/3 cup apricot jam
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 2 1/2 tsp kosher salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 4 lb chicken
                                                                  • Heat oven to 400° F. Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes. Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and season with the remaining salt and pepper. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hour. Tip: Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 3.5 oz frozen unsweetened açai puree
                                                                  • Yes No 2 banana
                                                                  • Yes No 1 cup pomegranate juice
                                                                  • Yes No 1 cup frozen raspberry
                                                                  • Yes No 1 tbsp agave nectar
                                                                  • In a blender, combine one 3.5-ounce package frozen unsweetened açai puree with 2 bananas, 1 cup frozen raspberries, 1 cup pomegranate juice and 1 tablespoon agave nectar and blend at high speed until smooth. Serve right away.
                                                                  Yields: 2large drinks
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Great way to use leftover turkey

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 cup chopped turkey
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 1 cup sliced shiitake mushroom
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No broth
                                                                  • Yes No wonton wrappers
                                                                  • Add first 5 ingredients to a food processor and pulse until minced. Add egg white and pulse two times. Fill wonton wrapers and simmer in turkey stock or broth.
                                                                  Cuisine:YesNochinese
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    simmer

                                                                  A Spanish and South American specialty, empanadas can contain countless fillings, both savory and sweet. Today, Philadelphia-based chef and restaurateur Guillermo Pernot shares a favorite empanada recipe: a chicken-and-corn hors d'oeuvre version, made with onion, Monterey Jack cheese, and red and green bell peppers. When making the empanada dough, you can substitute pure vegetable shortening for lard, if desired.

                                                                  Ingredients
                                                                  • Yes No empanada dough
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 1/2 cup diced white onion
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1 tsp oregano
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1/2 cup diced green bell pepper
                                                                  • Yes No 5 ear corn
                                                                  • Yes No 1 lb boneless, skinless chicken thigh meat
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No coarse salt
                                                                  • Yes No 6 oz monterey jack cheese
                                                                  • Yes No 1 large egg
                                                                  • Heat 1/4 cup olive oil in a large skillet over medium heat. Add the onion, red-pepper flakes, and oregano. Saute, stirring occasionally, until lightly browned, about 4 minutes. Season with salt. Cook for 1 minute. Add red and green peppers and corn. Cook until the peppers soften and any liquid has evaporated, about 3 minutes.
                                                                  • To the same pan, add the chicken, wine, and salt. Cook until chicken is just cooked through and almost all liquid has evaporated, about 3 minutes. Refrigerate filling until chilled; stir in cheese. The filling may be prepared and refrigerated, covered, for up to 2 days.
                                                                  • Fill a small bowl with cold water. Roll out dough to a 1/8-inch thickness. Using a 5-inch plate as a template, cut out 24 circles. Spoon about 1/4 cup chilled filling into the center of a circle, leaving a 1/2-inch border. Brush border with cold water. Fold the dough over, stretching it slightly, to form a half-moon shape. Beginning at one end, press the edges together to seal, while trying to remove any air pockets. Press again to ensure that empanadas are well sealed. Using a fork or your fingers, crimp the edges to form a decorative edge. Repeat with remaining circles.
                                                                  • Brush the empanadas with egg wash, and refrigerate at least 30 minutes but no longer than 1 day. (Once filled, the empanadas may be frozen and baked later, without defrosting, in a preheated 350 degree oven for 30 to 40 minutes.)
                                                                  • Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Arrange empanadas on baking sheets. Bake until puffed and browned, and filling is bubbling inside, 15 to 20 minutes. Serve immediately.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 24empanadas
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe features the Portuguese-inspired combination of sausage, kale, and clams. Use sweet turkey Italian sausage if you prefer less spice.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 oz hot turkey italian sausage
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp madeira wine
                                                                  • Yes No 8 cup chopped kale
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 16 littleneck clam
                                                                  • Yes No 1 15 1/2 oz chickpeas in can
                                                                  • Heat a Dutch oven over high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Reduce heat to medium. Stir in chopped onion and garlic; cook 1 minute, stirring occasionally. Add Madeira; cook 1 minute or until liquid evaporates. Add kale, salt, and chicken broth; cover, reduce heat, and simmer 15 minutes. Stir in clams and chickpeas; cook, covered, 10 minutes or until shells open. Discard any unopened shells.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use pastillage just after kneading.

                                                                  Ingredients
                                                                  • Yes No 5 cup powdered sugar
                                                                  • Yes No 6 tbsp corn starch
                                                                  • Yes No 2 tsp powdered gelatin
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/2 lemon
                                                                  • Sift confectioners' sugar and cornstarch into bowl of an electric mixer. Set aside.
                                                                  • In a small bowl, sprinkle gelatin over 2 tablespoons cold water. Let stand 5 minutes.
                                                                  • In a medium heatproof bowl, combine egg white and 1 tablespoon water. Set bowl over a pot of gently simmering water; stir continuously until warm to the touch, about 2 minutes. Remove from heat; add gelatin mixture. Stir until dissolved. If gelatin does not dissolve completely, return mixture to double boiler; stir until completely dissolved.
                                                                  • Remove from heat, and immediately add to cornstarch mixture. Add lemon juice; mix on low until mixture comes together. Do not overmix. If it appears too dry, add a few drops of lukewarm water, if it appears too wet, sprinkle in confectioners' sugar that has been sifted.
                                                                  • Transfer pastillage to a clean work surface dusted lightly with cornstarch. Knead until smooth, 2 to 3 times. Using a pastry brush, dust off excess cornstarch. Form into a ball, and wrap in plastic wrap. Chill up to 24 hours (bring to room temperature before rolling).
                                                                  • To roll, take a small piece of pastillage from the ball; place on a clean work surface dusted with cornstarch (keep the rest wrapped). Roll small piece out to 4 1/2-by-5 1/2-inches and 3/16 inch thick. Cut lengthwise into eight 1/2-inch strips.
                                                                  • For top of fence, cut a half-moon along top edge of pickets; use the edge of a 10-inch bowl as a guide. The longest pickets (on both ends) should be 5 1/2 inches tall, the shortest (in middle) 3 3/4 inches. With a spatula, transfer pickets to a parchment-lined baking sheet to dry at least 6 hours.
                                                                  • Repeat steps 6 and 7 four times.
                                                                  • For posts, roll out a 3/16-inch-thick piece of pastillage. With a paring knife cut into a 3-by-6-inch rectangle. Cut rectangle lengthwise into five 1/2-inch-wide strips. Cut top of each post to a point.
                                                                  • Transfer posts to a parchment-lined baking sheet to dry, at least 6 hours. Immediately after icing cake, apply pickets and posts 1/2 inch apart around perimeter.
                                                                  Yields: 1 ½pounds
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    post
                                                                    Brands:
                                                                  • Yes No
                                                                    Post

                                                                  "I like big flavors through small bites," says Steve Sicinski. His salad combines plenty of vibrant-tasting ingredients, like pomegranate, watercress and orange, so a little goes a long way.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup pomegranate juice
                                                                  • Yes No 1 tbsp seasoned rice vinegar (awasezu)
                                                                  • Yes No 1 1/2 tsp agave nectar
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp finely grated lime zest
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 red grapefruit
                                                                  • Yes No 2 navel orange
                                                                  • Yes No 1 lb jicama
                                                                  • Yes No 2 thick watercress
                                                                  • Yes No 1/3 cup pomegranate
                                                                  • In a blender, combine the pomegranate juice, vinegar, agave nectar, mustard and lime zest. With the machine on, add the oil in a thin stream and blend until emulsified. Season the dressing with salt and pepper.
                                                                  • Using a sharp knife, peel the grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the jicama, watercress and pomegranate seeds to the bowl. Add the dressing, toss gently and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 10 oz goat cheese (chèvre)
                                                                  • Yes No 2 tbsp coarsely chopped dill weed
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lb smoked salmon
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 ciabatta bread
                                                                  • Stir together cheese and dill; season with pepper. Arrange salmon and onion on a platter. Serve with spread and toast.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 12 oz bow tie pasta (farfalle)
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 oz prosciutto
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/3 cup frozen peas
                                                                  • Yes No 1 5 oz fresh baby spinach
                                                                  • Yes No black pepper
                                                                  • Yes No 4 oz feta cheese
                                                                  • Yes No 1/4 cup basil
                                                                  • Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water. Heat the oil in a large skillet over medium heat while the pasta cooks. Add the prosciutto and cook until crisp, about 2 minutes. Transfer to a paper towel-lined plate. Return the skillet to medium heat. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic and cook 1 minute. Stir in the peas, spinach, and 1/4 teaspoon pepper. Add the cooked pasta, Feta, and reserved pasta water. Cook, stirring, until the spinach wilts. Remove from heat and fold in the cooked prosciutto. Divide among individual bowls and top with the basil.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Caramel-Apple Crumb Pie is a variation on the classic apple pie; it has a rich caramel syrup drizzled over the apples and is topped with a crunchy streusel.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No butter flavored cooking spray
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 9 cup sliced granny smith apple
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup fat free caramel sundae syrup
                                                                  • Preheat oven to 375°.
                                                                  • To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar. Toss with a fork until moist and crumbly (do not form a ball).
                                                                  • Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
                                                                  • Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 375° for 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
                                                                  • To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.
                                                                  • To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
                                                                  • Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup red wine vinegar
                                                                  • Yes No 1/3 cup demerara sugar
                                                                  • Yes No twelve 4 oz skinless sea bass fillets
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 8 garlic cloves 6 cloves
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1 whole cloves, whole
                                                                  • Yes No 2 cup water
                                                                  • Yes No 4 oil packed anchovy fillets
                                                                  • Yes No 2 1 oz slice day old country white bread, and bread
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No salt
                                                                  • MAKE THE VINEGAR REDUCTION: In a small saucepan, boil the vinegar with the sugar until reduced to 1/4 cup, about 20 minutes. Let cool to room temperature.
                                                                  • PREPARE THE FISH: Preheat the oven to 160°. Season the bass fillets with salt and pepper and place on a large rimmed baking sheet, skinned side up. Bake for about 25 minutes, until the fish is just white throughout and an instant-read thermometer inserted in the thickest part registers 150°.
                                                                  • MEANWHILE, MAKE THE GARLIC FOAM: In a small saucepan, melt the butter. Add the sliced garlic, shallot and whole clove and cook over moderate heat until fragrant, about 2 minutes. Add the water and boil over high heat until reduced to 1 cup, about 7 minutes. Strain the garlic water and return it to the saucepan.
                                                                  • Add the chopped garlic, anchovies, bread, olive oil and cream to the garlic broth and bring to a boil. Cover and simmer over low heat for 10 minutes. Transfer the contents of the saucepan to a blender and puree until foamy. Return the foam to the saucepan, season with salt and keep warm.
                                                                  • MAKE THE MUSTARD SAUCE: In a medium bowl, whisk the eggs with the mustard. Pour in the milk and season with salt. In a medium nonstick skillet, melt the butter over low heat. Pour in the egg mixture. Using a heatproof rubber spatula, stir constantly until a thick, creamy sauce forms, about 3 minutes. Scrape into a bowl and season with salt.
                                                                  • To serve, spoon the garlic foam onto plates and top with the fish. Using a spoon, spread a streak of the vinegar reduction across the plate on one side of the fish fillets. Dollop the mustard sauce beside the fish. Arrange the blanched vegetables on top of the fish and serve.
                                                                  Yields: 12first-course servings
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    blanch

                                                                  These tender lemon-garlic shrimp skewers make a delicious party time appetizer or an easy backyard family dinner.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 lb shrimp
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 tbsp grated lemon peel
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No lemon
                                                                  • In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.
                                                                  • Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
                                                                  • Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.
                                                                  • Wine Pick: Dry rosé or Sauvignon Blanc. The shrimp are both sweet and salty, so they call for some soft, round fruit balanced with crispness in a wine. Bonny Doon Vineyards' Ca' del Solo Big House Pink ($10) meshes perfectly and is a great toes-in-the-sand beverage; Joel Gott's Napa Valley Three Ranches Sauvignon Blanc ($18) works well too.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 7servings
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  This famous liver spread, enriched with schmaltz (rendered chicken fat), is a staple at Katz's Delicatessan, on New York City's Lower East Side. It's best served plain, as it is at Katz's, on rye bread. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

                                                                  Ingredients
                                                                  • Yes No 1 lb beef liver
                                                                  • Yes No 1 lb chicken liver
                                                                  • Yes No cup canola oil
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 6 tbsp chicken fat
                                                                  • Yes No 2 egg
                                                                  • Yes No salt and pepper
                                                                  • Heat broiler to high, and place beef livers on an aluminum foil—lined baking sheet. Broil, turning once, until cooked through, about 10 minutes; transfer to a food processor. Place chicken livers on baking sheet and broil until cooked through, 8–10 minutes; add to food processor. Heat oil in a 10″ skillet over medium heat and add onion; cook, stirring often, until soft, 10–12 minutes. Transfer to food processor, along with fat, eggs, salt, and pepper; process until smooth. Transfer to a medium bowl, cover with plastic wrap, and chill.
                                                                  Cuisine:YesNonew york
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Tired of rice and pasta? Give this quick, creamy polenta a try for a dish similar to cheese grits. If you are not serving immediately, keep it covered over low heat, and stir occasionally, adding additional water, if necessary, to prevent it from becoming too thick. Serve with pork tenderloin and a simple green salad.

                                                                  Ingredients
                                                                  • Yes No 4 cup 1% low-fat milk
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 cup instant dry polenta
                                                                  • Yes No 1/3 2 oz cup light cream cheese
                                                                  • Yes No 1/3 1.3 oz cup grated parmigiano-reggiano cheese
                                                                  • Combine first 4 ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gradually add polenta, stirring constantly with a whisk. Cook, stirring constantly, 2 minutes or until thick. Remove from heat; stir in cheeses. Serve immediately.
                                                                  • Young Chefs can:
                                                                  • Help pour milk and water into saucepan
                                                                  • Measure Parmigiano-Reggiano cheese
                                                                  • Older Chefs can:
                                                                  • Measure dry polenta
                                                                  • Stir in cheeses with adult supervision
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  Meat master Bruce Aidells's inspiration for this Mediterranean-flavored leg of lamb was a dish he tried during the annual sheep festival in St-Rémy, Provence. During the festival, legs of lamb are strung up and cooked over an open fire, then served with a green-olive tapenade, which became the basis for Aidells's lemon-scented crust. "You can also use the crust as a stuffing in a boneless leg of lamb," he says.

                                                                  Ingredients
                                                                  • Yes No 4 anchovy
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 cup pitted green olive
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No one 7 lb bone in leg of lamb
                                                                  • Preheat the oven to 450°. In a food processor, combine the anchovies, garlic, lemon zest, marjoram and pepper and pulse until finely chopped. Add the olives and pulse until finely chopped. With the machine on, add the olive oil and process to a coarse paste.
                                                                  • Place a rack in a roasting pan and set the lamb on top. Slather the lamb with the olive paste and roast on the lowest rack of the oven for 20 minutes. Reduce the temperature to 350° and roast the lamb for about 1 hour and 10 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 125°. Let rest 15 minutes before carving. Pour any accumulated juices into a bowl and serve with the lamb.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 10
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Enjoy this whole grain crunchy snack sprinkled over ice cream, pancakes, or yogurt. Prep: 13 min.; Cook: 1 hr., 10 min.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 4 cup uncooked regular oats
                                                                  • Yes No 1 cup raw sunflower seeds
                                                                  • Yes No 1/2 cup wheat germ
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1/2 cup coarsely chopped walnut
                                                                  • Yes No 1/2 cup flax seeds
                                                                  • Yes No butter flavored cooking spray
                                                                  • Yes No 1 cup dried cherry
                                                                  • Yes No 1 cup dried cranberry
                                                                  • Yes No 1 cup chopped dried apricots
                                                                  • Yes No 3/4 cup dried organic coconut flakes
                                                                  • Combine first 4 ingredients in a small saucepan. Bring to a simmer over medium heat, and cook 5 minutes, stirring occasionally. Remove from heat; stir in orange rind, cinnamon, and vanilla.
                                                                  • While syrup cooks, toss together oats and next 5 ingredients in a large bowl until blended. Pour syrup over oat mixture, and stir until coated. Using hands coated with butter-flavored cooking spray, very firmly press oat mixture into a large lightly greased rimmed baking sheet.
                                                                  • Bake at 275° for 1 hour and 10 minutes or until toasted and browned (do not stir). Let cool completely in pan.
                                                                  • Toss together cherries and next 3 ingredients in large bowl. When granola is cool, break apart into chunks, and gently stir into dried fruit and coconut. Store granola in airtight jars up to 5 days.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  This easy recipe for Polish baked trout or swiezy pstrag w maslem czonsnkowym is drizzled with garlic butter. The dish takes about 45 minutes from start to finish if the trout is not frozen. Makes 4 servings of Polish Baked Trout with Garlic Butter - Swiezy Pstrag w Maslem Czonsnkowy

                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 oz butter
                                                                  • Yes No 4 medium and trout, heads and tails on
                                                                  • Yes No lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No flat leaf parsley
                                                                  • Heat oven to 400 degrees. Lightly coat a large, shallow baking pan with cooking spray. The pan should be large enough so fish can lie flat without resting on each other. Make the garlic butter by mixing garlic and butter in a small bowl, and set aside. Rinse trout and pat dry with paper towels. Pour lemon juice inside and outside of fish and then season well with salt and pepper. Melt the reserved garlic butter and drizzle half lightly over fish. Put fish in prepared pan and cover loosely with foil. Bake 10 minutes. Remove foil and bake an additional 5-10 minutes or until fish flakes easily when the tip of a knife is inserted (don't use a fork). Place fish on warmed serving plates. Drizzle remaining garlic butter over fish. Garnish with lemon slices or wedges and flat-leaf parsley.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Packing a rib roast in a salt crust keeps it moist and makes those richly seasoned end pieces hot items at the table. This herb-crusted prime rib looks gourmet and is full of flavor.

                                                                  Ingredients
                                                                  • Yes No 1 beef cross rib roast
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup chopped rosemary
                                                                  • Yes No 1/4 cup chopped thyme
                                                                  • Yes No 3 tbsp black pepper
                                                                  • Yes No 1 coarse cup sea salt
                                                                  • Rinse roast and pat dry. With a small, sharp knife, make small slits all over the meat, and insert a piece of garlic in each.
                                                                  • In a small bowl, combine olive oil, herbs, and pepper. Rub mixture all over meat, wrap airtight, and chill overnight.
                                                                  • Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Set roast, fatty side up, in a roasting pan. In a small bowl, mix salt with 2 tbsp. cold water to moisten. Press mixture over the fatty side and the ends of meat.
                                                                  • Roast for 25 minutes, then lower oven temperature to 350°. Continue roasting until a thermometer inserted into the center of thickest part of meat reaches 125° for rare (or 130° for medium-rare; the ends will be more done), 1 1/2 to 2 hours longer. Let rest in a warm place 30 to 40 minutes.
                                                                  • Scrape as much salt off roast as you can. Cut string holding meat and bones together. Transfer roast to a cutting board, cut into 1/3- to 1/2-in.-thick slices, and arrange on a platter. Cut between bones and add them to platter. Serve with Fresh Horseradish Sauce.
                                                                  • *For easy carving, have the butcher cut the rib-eye muscle from the bones, then tie the meat and bones back together for roasting.
                                                                  • THE WINE: Serve Cabs in a range of prices (see Wine Picks, below), and play the high-low game: Have people choose their favorite and guess the price. You'll be surprised at what comes out on top.
                                                                  • Wine Picks: Cab Choices for the Main Event:
                                                                  • Robert Sinskey Vandal Cabernet Sauvignon 2004 (Los Carneros, Napa Valley; $48). Lively cassis and dark berries play over a foresty bed of juniper, cedar, and mocha flavors.
                                                                  • Robert Sinskey "SLD" Cabernet Sauvignon 2004 (Stags Leap District, Napa Valley; $85). The winery's showcase wine-elegantly structured, with complex layers of dark plums and cherries, cedar, and espresso.
                                                                  • Spottswoode "Lyndenhurst" Cabernet Sauvignon 2005 (St. Helena, Napa Valley; $60). A plush wine with classic cassis, dark chocolate, a touch of cedar, and fine tannins.
                                                                  • The Girls in the Vineyard Cabernet Sauvignon 2005 (Red Hills, Lake County; $20). A great-value, fruit-driven Cab made by old friends of the Sinskeys. A little mint and a few herbs lurk under juicy black cherries.
                                                                  • Note: Nutritional analysis is per 6-oz. serving without sauce.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 8, with plenty of leftovers
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    tie
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    cedar wood
                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 short lb pasta
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/3 cup rice vinegar
                                                                  • Yes No 1/2 cup chopped sun dried tomatoes in oil
                                                                  • Yes No 3/4 cup sliced marinated artichoke hearts
                                                                  • Yes No 8 oz bocconcini
                                                                  • Yes No 4 oz pepperoni
                                                                  • Yes No 1/2 cup shredded basil
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain well and spread on an oiled baking sheet to cool. (Don't worry if pasta sticks together. It will come apart when mixed with oil.)
                                                                  • Transfer cooled pasta to a large bowl and stir in oil. Add vinegar, sun-dried tomatoes, artichoke hearts, bocconcini, pepperoni, basil and oregano. Toss well and season with salt and pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir

                                                                  Layer homemade gingerbread, pears, vanilla custard, and whipped cream for an elegant dessert that's just as pleasing to the eye as it is to the palate.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1 1/2 tsp ginger powder
                                                                  • Yes No 1 tsp cloves, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup applesauce
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3 bosc pear
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 2 1/2 cup half and half
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 3 tbsp brandy
                                                                  • Yes No 1/4 cup crystallized ginger
                                                                  • Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 tsp. ground ginger, the cloves, and 1/2 tsp. salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale. Stir in applesauce, molasses, 1 tbsp. fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture. Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.
                                                                  • Cook pears: Melt 2 tbsp. butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes. Stir in brown sugar, 1/2 tsp. ground ginger, and 1/4 tsp. salt.
                                                                  • Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 tsp. salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tbsp. butter.
                                                                  • Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 tsp. fresh ginger until soft peaks form.
                                                                  • Assemble trifle: Put half the gingerbread cubes in a trifle dish or glass bowl. Sprinkle with half the brandy. Spoon half the pears and liquid over gingerbread. Pour half the custard over pears. Top with half the whipped cream and half the crystallized ginger. Repeat layers. Serve immediately, or cover and chill up to 1 day.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 16servings
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp szechuan peppercorns, ground
                                                                  • Yes No 1/4 tsp five spice
                                                                  • Yes No 2 lb chicken wingettes and drumettes
                                                                  • Yes No 2 1/2 tbsp red hot sauce
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 tbsp soy sauce
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp scallions, white and light green parts only
                                                                  • Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, Sichuan peppercorns and five-spice powder. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
                                                                  • In a bowl, whisk the hot sauce with the butter, soy sauce, honey and ginger until combined. Add the chicken wings to the sauce and toss. Sprinkle with the scallions and serve.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 3
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frank's
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Frank's
                                                                  Ingredients
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 20 lollipop stick
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 1/2 cup pecan
                                                                  • Yes No 18 sandwich cookies
                                                                  • Yes No 1 12 oz semisweet chocolate chip
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, salt, vanilla, and almond extract. Beat until combined, scraping bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup toasted almonds.
                                                                  • Divide dough in half. Shape each half into a 7- to 8-inch roll. Roll each roll of dough in 2/3 cup almonds. Wrap each roll in plastic wrap or waxed paper. Chill about 6 hours or until dough is firm enough to slice.
                                                                  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on the prepared cookie sheet.
                                                                  • Bake in the preheated oven for 12 to 14 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies.
                                                                  • To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Fruity red wine and slightly bitter radicchio combine for a bright, satisfying, and healthy dish. This recipe was featured as part of our Healthy Risotto round-up.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 12 oz radicchio
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No black pepper
                                                                  • Yes No 2 qt vegetable broth
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 cup carnaroli rice
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Heat 2 tablespoons of the oil in a large wide pot or Dutch oven over medium-high heat until shimmering. Add the radicchio, garlic, and a pinch of salt and cook, stirring occasionally, until the radicchio is wilted, about 1 minute. Add the water and cook until it has evaporated and the radicchio is tender, about 2 minutes more. Add the lemon juice and stir to combine. Taste and season with more salt and pepper as needed. Transfer to a medium heatproof bowl; set aside. Wipe out the pot with a paper towel and set it aside.
                                                                  • Place the broth in a medium saucepan over low heat and keep it at a very low simmer. If you’re using dried mushrooms, place the mushrooms and the 2 quarts of water in a medium saucepan over medium heat and bring to a simmer. Remove from heat and let sit for at least 15 minutes. Strain the mushroom broth through a fine-mesh strainer set over another medium saucepan, leaving any sediment behind, and keep at a bare simmer over low heat. (Either save the rehydrated mushrooms for another use, or chop them, season them with salt, and add them to the risotto halfway through the cooking.)
                                                                  • In the same large pot or Dutch oven that you used earlier, heat the remaining 1/4 cup oil over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
                                                                  • Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the simmering broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth). Taste as you go for doneness, seasoning with salt and pepper as needed.
                                                                  • When the rice is done, remove from heat, add the reserved radicchio, and stir to combine. Add the Parmesan and parsley and stir to combine. Taste and season with more salt, pepper, Parmesan, and lemon juice as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You can double the recipe for the meringues and save some for a later date; they freeze beautifully for up to 2 months. Just remove them from the freezer and top them with the strawberry mixture--no thawing required. You can also substitute raspberries for the strawberries, if you prefer.

                                                                  Ingredients
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/8 tsp cream of tartar
                                                                  • Yes No dash salt
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1 tbsp semisweet chocolate chip
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1/2 cup sliced strawberry
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Preheat oven to 250°.
                                                                  • Cover a baking sheet with parchment paper. Draw 2 (3-inch) circles on paper. Turn paper over, and secure with masking tape. Beat egg white, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 1/4 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Fold in chocolate chips and vanilla.
                                                                  • Divide the egg white mixture evenly between the 2 drawn circles. Shape the meringues into nests using the back of a spoon. Bake at 250° for 1 to 1 1/2 hours or until dry. Turn oven off, and cool the meringue nests in closed oven for at least 3 hours. Carefully remove the meringue nests from paper. Combine strawberries and granulated sugar. Spoon the strawberry mixture evenly over meringues.
                                                                  Yields: 2servings.
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe is like a sweet version of drop biscuits. Find cacao nibs packaged at gourmet food stores. Prep: 12 min.; Cook: 18 min.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 cup milk chocolate
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No whipping cream
                                                                  • Yes No coarse sugar, granulated
                                                                  • Stir together first 4 ingredients in a large bowl; cut in butter with a pastry blender until crumbly. Stir in chocolate morsels and cacao nibs.
                                                                  • Whisk together egg, 1 cup whipping cream, and vanilla; add to flour mixture, stirring with a fork just until dry ingredients are moistened and mixture forms a shaggy dough. Using a 1/3-cup measuring cup, scoop dough into mounds onto parchment paper-lined baking sheets. Brush scones with additional cream, and sprinkle with sugar, if desired.
                                                                  • Bake at 425° for 18 minutes or until golden. Serve warm.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14scones
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 2 lb baking potato
                                                                  • Yes No salt
                                                                  • Yes No 4 thick slice bacon
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 small granny smith apple
                                                                  • Yes No black pepper
                                                                  • Yes No 6 eggs and parsley
                                                                  • Put the potatoes in a large pot and cover with water. Add a large pinch of salt and bring to a boil over moderately high heat. Cook for 15 minutes, until the potatoes are barely tender; drain. Peel the potatoes and cut them into 1-inch pieces.
                                                                  • In a large nonstick skillet, cook the bacon over moderate heat, turning once, until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off the fat.
                                                                  • Add 2 tablespoons of the vegetable oil to each of 2 large nonstick skillets. Add the potatoes and cook over moderate heat until they are browned on the bottom, about 10 minutes. Turn the potatoes, cover and cook over low heat until the potatoes are tender, 10 minutes.
                                                                  • Stir the onion and apple into the potatoes. Cover the skillets and cook over moderate heat, stirring occasionally, until the apple is tender, about 7 minutes. Add the salmon, cover and cook until heated through, about 2 minutes. Stir in the remaining horseradish glaze and the bacon pieces and season with salt and pepper. Transfer the hash to plates, top with the fried eggs and parsley and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 large bartlett pear
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No 1/4 cup hazelnut
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Preheat the oven to 425°. In a medium saucepan, combine the sugar and water. Boil over moderately high heat, without stirring, washing down any crystals that form on the side of the pan, until a deep amber caramel forms, 6 to 8 minutes. Remove from the heat and stir in the cream; the sauce will bubble up. Pour the caramel into a heatproof cup and let cool slightly. Stir in the balsamic vinegar; keep warm.
                                                                  • Heat a rimmed baking sheet in the oven. In a bowl, toss the pears with the melted butter and salt. Spread the pears on the hot baking sheet and roast, stirring once, until golden around the edges and tender, 15 minutes; transfer to a plate to cool.
                                                                  • Reduce the oven temperature to 350°. Spread the hazelnuts in a pie plate and toast for 7 minutes; transfer to a cutting board and coarsely chop.
                                                                  • Spoon the pears into bowls and top with vanilla ice cream. Pour the balsamic-caramel sauce on top, sprinkle with the hazelnuts and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Sweet honeydew gets the star treatment in this version of a South Korean ice-pop favorite, the Melona bar. No artificial flavors here; ripe melon is blended and then drained of excess liquid to intensify the fruit flavor, before the cream and sugar are added. Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks and insert them 1 hour into the freezing time. What to buy: If you purchase precut honeydew, you will need about 2 1/2 pounds. This recipe was featured as part of our 7 Ice Pops That Break the Mold.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 to 4 lb honeydew melon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Set a fine-mesh strainer over a large bowl; set aside.
                                                                  • Cut the melon into 1-1/2-inch chunks. Place in a blender, add the salt, and blend on high until very smooth, about 1 to 2 minutes. Pour through the strainer and let sit until the excess juice has drained, about 5 minutes. Discard the excess juice, or reserve for another use.
                                                                  • Transfer the drained melon purée to a medium bowl, add the sugar, and whisk until the sugar has dissolved. Add the cream and whisk until just combined. Divide the mixture among the pop molds and freeze until solid, at least 6 hours.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 6(4-ounce) ice pops
                                                                  • Total Time: 6 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    freeze

                                                                  Use fresh or frozen blueberries in this pancake recipe. Here's a large photo of the blueberry pancakes.

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3/4 teasooon salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup blueberry
                                                                  • In a small bowl, beat egg whites until stiff; set aside. In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites. Bake on hot greased griddle. Makes 12 pancakes. More Pancakes and Waffles Basic Pancakes Buttermilk Pancakes Apple Pancakes with Cider Sauce Cinnamon Oatmeal Pancake Mix Corncakes with Maple Yogurt Topping Cornmeal Batter Cakes French Toast Sticks Oven Pancakes Dutch Babies Lemon Blueberry Pancakes Pain Perdu Pumpkin Pancakes Sweet Potato Pancakes Quick Bread Recipes Breakfast Recipes Dessert Recipes Index Cake Recipes Index Bread Machine Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 1 lb cow's milk ricotta cheese
                                                                  • Yes No 1/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No all purpose flour
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 lb chanterelle mushroom
                                                                  • Yes No salt
                                                                  • Yes No 8 large garlic clove
                                                                  • Yes No 2 tsp thyme
                                                                  • Yes No 1 stick unsalted butter
                                                                  • PREPARE THE GNUDI In a large bowl, combine the ricotta, the 1/4 cup of Parmigiano, the egg, butter and nutmeg. Sprinkle 1 cup of the flour over the ricotta mixture and fold it in. Dust the dough lightly with more flour and shape into a ball. On a lightly floured work surface, roll the dough out to a rope and cut it into 36 pieces. Gently roll the pieces into balls and transfer to a floured baking sheet.
                                                                  • PREPARE THE CHANTERELLES In a large skillet, heat 1/2 cup of the oil. Add the chanterelles, season with salt and cook over high heat until the liquid evaporates and the mushrooms are lightly browned, 10 to 12 minutes. Add the garlic and thyme and stir over low heat for 30 seconds. Add 1/2 cup of water and the butter, raise the heat to moderate and stir until the butter is melted. Season with salt.
                                                                  • In a large pot of boiling salted water, boil the gnudi until tender and cooked through, about 6 minutes; drain. Add the gnudi to the skillet and stir gently to coat with the sauce. Cook over moderate heat for 2 minutes. Spoon the gnudi and sauce into bowls. Drizzle with oil, sprinkle with cheese and serve.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup cracked wheat
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 cup pesto
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 cup cherry tomato
                                                                  • Yes No 3/4 3 oz cup crumbled feta cheese
                                                                  • Yes No 1/3 cup thinly sliced scallion
                                                                  • Yes No 2 tbsp minced parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 19 oz chickpeas in can
                                                                  • Yes No 4 7 inch pita bread
                                                                  • Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes, and drain. Combine pesto and lemon juice; stir with a whisk. Combine bulgur, pesto mixture, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a large bowl; and toss gently to combine. Serve with pita halves.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 4servings (serving size: 1 1/2 cups salad and 2 pita halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve for a simple but sophisticated spring or summer lunch.

                                                                  Ingredients
                                                                  • Yes No 1 3 to 4 lb skinless salmon fillet
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 leek
                                                                  • Yes No 1 tbsp pink peppercorns
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No cucumber salad
                                                                  • Yes No honey mustard mayonnaise
                                                                  • Yes No rye bread
                                                                  • Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
                                                                  • Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
                                                                  • Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Notes: Soba (Japanese buckwheat) noodles and powdered wasabi are available in the Asian food section of well-stocked supermarkets as well as in Asian markets; bonito flakes are available in Asian markets.

                                                                  Ingredients
                                                                  • Yes No 1 lb soba noodles
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 2 tbsp asian sesame oil
                                                                  • Yes No 1 tbsp wasabi powder
                                                                  • Yes No 1/2 cup minced scallion
                                                                  • Yes No 1/4 cup dried bonito flakes
                                                                  • In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool.
                                                                  • Meanwhile, in a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve. Add noodles to the large bowl; mix to coat. Cover and chill until cold, about 1 hour, or up to 4 hours.
                                                                  • Just before serving, add reserved dressing to noodles and mix to coat. Sprinkle salad with green onions and bonito flakes, if using.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle