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                                                                  Tabbouleh Recipe
                                                                   1 h 30 m

                                                                  This light, healthy dish found across the Mediterranean is the ideal summer salad. While pine nuts and sumac are not traditional, they add extra crunch and a lemony zip. Serve this tabbouleh alongside some lamb meatballs for a tasty dinner. What to buy: You can find ground sumac in Middle Eastern markets or by mail from Kalustyan’s.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 cup grind bulgur
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup diced flat leaf parsley
                                                                  • Yes No 1/2 cup diced mint
                                                                  • Yes No 5 medium scallion
                                                                  • Yes No 4 1 3/4 cup medium roma tomato
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp sumac
                                                                  • Yes No 1 medium romaine lettuce
                                                                  • Combine the water and measured salt in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Add the bulgur, stir to combine, and remove the pan from heat. Cover and let sit until the bulgur is tender, about 15 minutes. Drain well through a fine-mesh strainer, pressing out the excess liquid, and place the bulgur in a large bowl. Let cool to room temperature.
                                                                  • Meanwhile, place 2 teaspoons of the oil in a small frying pan, add the pine nuts, season with salt and pepper, and stir to coat. Toast the nuts over medium heat, stirring occasionally, until they’re golden brown and fragrant, about 3 to 5 minutes. Remove the pan from heat and set aside until cooled.
                                                                  • Add the parsley, mint, scallions, tomatoes, and cooled pine nuts to the cooled bulgur and stir to combine.
                                                                  • Place the lemon juice, remaining 1/2 cup oil, and sumac in a small, nonreactive bowl and whisk until combined. Add the dressing to the bulgur mixture and stir to combine. Taste and season with salt and pepper as needed. Cover and refrigerate for at least 15 minutes or up to 6 hours.
                                                                  • When ready to serve, prepare the lettuce leaves. Discard any tough or bruised outer leaves and cut off and discard the stem end. Separate the leaves and cut each leaf in half crosswise. Wash and dry thoroughly. Line a large serving plate with the lettuce leaves. Drizzle the tabbouleh with olive oil, if desired, and toss to combine. Spoon onto the lettuce leaves and serve.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 5servings
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    wash
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  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

                                                                  This meat-free dish, adapted from a traditional recipe for corned beef and hash, earned our Test Kitchens' highest rating.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup frozen shredded hash brown potatoes
                                                                  • Yes No 1 1/2 cup frozen meatless crumbles
                                                                  • Yes No 1 1/2 cup prechopped tomato, green bell pepper, and onion mix
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 large egg
                                                                  • Combine first 5 ingredients in a medium bowl.
                                                                  • Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add potato mixture, and cook 5 to 7 minutes or until potato mixture is thoroughly heated, stirring occasionally. Form 4 (3-inch) indentations in potato mixture using the back of a spoon. Break 1 egg into each indentation. Cover and cook 10 minutes or until eggs are done.
                                                                  • Serve with: Citrus-Jicama Salad
                                                                  Yields: 4servings (serving size: 1 egg and 1 cup potato mixture)
                                                                  • Prep Time: 3 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 19 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  A messy sandwich, but it's a treat. Warm Moroccan spices mix with sweet onions to give leftover turkey a fresh spin. Try it with a glass of barely off-dry Gewürztraminer. Prep and Cook Time: 1 hour. Notes: Make the Charmoula Mayonnaise while the onions are caramelizing. You'll have more mayo than you'll need for 4 sandwiches, but the leftovers—which keep for at least a week—are great with roast chicken or beef; broiled salmon; as a dip for poached shrimp, cracked crab, and vegetables; or over poached eggs on English muffins.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 large sweet onion
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 8 slice turkey
                                                                  • Yes No 4 soft sandwich rolls
                                                                  • Yes No charmoula mayonnaise
                                                                  • Yes No 4 butter lettuce leaves
                                                                  • Pour olive oil into a large frying pan over medium-high heat. When hot, add onions and cook, stirring often, 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until onions are golden brown, about 45 minutes total. Season to taste with salt and pepper.
                                                                  • Layer turkey on sandwich roll bottoms and mound with caramelized onions. Drizzle generously with Charmoula Mayonnaise, then add lettuce leaves and roll tops.
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4sandwiches
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  French 75
                                                                   5 m
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz vsop cognac
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No sparkling wine
                                                                  • Fill a cocktail shaker with ice. Add the cognac, simple syrup and lemon juice and shake well. Strain into a martini glass, top with sparkling wine and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Chicken-fried steak is a homestyle favorite featuring cubed steak that's coated in a crispy crumb mixuture, cooked in a skillet, and topped with creamy gravy.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 tsp salt
                                                                  • Yes No 1 3/4 tsp black pepper
                                                                  • Yes No 4 4 oz steaks
                                                                  • Yes No 38 saltine cracker
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 4 3/4 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 1/2 cup peanut oil
                                                                  • Yes No garnish, fresh parsley
                                                                  • Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
                                                                  • Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
                                                                  • Whisk together remaining 4 cups milk, 1/4 cup flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened. Serve gravy with steaks. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 19 minutes
                                                                  • Total Time: 29 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  An overnight bath in a sweet, salty, spicy marinade helps transform one-dimensional turkey into tasty jerky. What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar). Game plan: If you have a conventional oven, you can proceed with the recipe as laid out below. If you have a relatively new, digital oven, look to see if you have a “dehydrate” option under the convection setting—it will ensure even air circulation as the turkey dries. The jerky will last up to 1 month when stored at room temperature in an airtight container. This recipe was featured as part of our Make Your Own Jerky project.

                                                                  Ingredients
                                                                  • Yes No 2 lb boneless skinless turkey breast
                                                                  • Yes No 3/4 cup soy sauce
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 2 tbsp chile garlic paste
                                                                  • Yes No 2 tsp dried red chile flakes
                                                                  • Arrange turkey breast flat on a plate or baking sheet, cover with plastic wrap, and freeze until firm, about 2 hours.
                                                                  • When turkey is ready, place on a cutting board, trim any visible fat and membranes, and slice along the grain into 1/4-inch-thick strips. (You want the strips to be as uniform as possible to ensure even drying.)
                                                                  • Place all remaining ingredients in a large baking dish or resealable plastic bag, and mix until evenly combined. Place turkey strips in marinade and toss thoroughly to coat. Cover and place in the refrigerator for 12 hours, turning occasionally.
                                                                  • Remove turkey from the refrigerator, place in a colander to drain off excess marinade, and let come to room temperature, about 30 minutes. Meanwhile, remove the racks from the oven, completely line the bottom of the oven with foil, and heat to 165°F.
                                                                  • Spray the oven racks with nonstick cooking spray, blot any excess marinade from the turkey with paper towels, and arrange strips horizontally across the racks, leaving at least 1/2 inch of space between strips.
                                                                  • Place the racks back in the oven and dehydrate jerky until dry, darker in color, and, when bent, it gives way before breaking but doesn’t snap, about 2 hours. For chewier jerky, dry an additional 1/2 hour.
                                                                  • Blot any oil or moisture from the jerky with paper towels and cool completely on the racks before storing.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 1pound
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No peas in their pods
                                                                  • Yes No broad beans in their pods
                                                                  • Yes No small a of fresh mint
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No fresh pecorino cheese
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 sourdough bread
                                                                  • Yes No 1 of garlic, unpeeled
                                                                  • Yes No large 2 balls of buffalo mozzarella cheese
                                                                  • Yes No handful a of pea shoots
                                                                  • England is famous for its mushy peas, so to celebrate this great little vegetable I’ve decided to do my own take on the whole mushy pea thing. This is the kind of food I love to cook and eat outdoors, especially when the sun’s out. All my friends who have tasted this have absolutely loved it – so I know you will too. Don’t use frozen peas and broad beans for this because it sort of misses the point. Made with raw peas and sweet fresh broad beans, the whole thing will taste alive and just like summer. Think mown lawns and warm sunny evenings! Get them early enough in the season and they’ll be even sweeter. Farmers’ markets and good supermarkets are beginning to sell pea shoots – use them in the same way as salad leaves. They’re great.Pod the peas and broad beans, keeping them separate. Put any really small ones to one side to use in the salad. This next bit is best done in a pestle and mortar, in batches if necessary. (You can pulse it in a food processor instead, but you won’t end up with the lovely bashed and bruised flavour that makes this dish incredible.) Bash up half the mint leaves with the peas and a pinch of salt. Add the broad beans a few at a time and crush to a thick green paste. Mash in a few tablespoons of extra virgin olive oil to make the paste really gorgeous and spreadable. Stir in the pecorino. If the mixture is a bit stiff, add a little more oil to loosen it. Add about three-quarters of the lemon juice – this will bring the whole story together. Have a taste and see what you think. You want the richness of the pecorino and the oil to balance nicely with the freshness of the peas, beans and mint. Season with more salt and some pepper if you need to. Toast the bread on both sides, either on a barbecue or in a hot griddle pan. Rub each slice twice only (very important) with the cut side of the garlic and top with some smashed peas and half a ball of mozzarella. Dress the pea shoots, the remaining mint leaves and the reserved small peas and beans with the rest of the lemon juice, olive oil, salt and pepper and scatter this salad over the crostini. Finish with a little more olive oil and a grating of pecorino. Very delicious! PS Just to get you thinking, this paste tossed with tagliatelle... oooh! Dolloped over a piece of grilled white fish... double oooh! • from Jamie at Home
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    grill

                                                                  I happen to own an extensive collection of Southern community cookbooks. My library includes tomes from junior leagues, churches, and schools, and all are equally cherished. Why? Because a community cookbook is like a time capsule. Its year of publication marks what families were cooking and eating and reflects the taste and traditions of a generation.

                                                                  Ingredients
                                                                  • Yes No 4 cup ham
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 6 tbsp flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 1/3 cup chicken stock
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 3/4 cup shredded parmesan cheese
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lb linguine noodles
                                                                  • Yes No if you aren't feeding a crowd, the casserole between two smaller dishes and one
                                                                  • Preheat oven to 350°F.
                                                                  • Add a couple tablespoons of canola or olive oil into a large skillet. Over medium heat, sweat onions until softened. Add red and green peppers and cook until they just become tender, about 5 minutes.
                                                                  • In a sauce pan, melt butter on medium-low heat. Add flour and whisk until smooth (and flour taste is cooked out), about three minutes. Pour in scalded milk and chicken broth. Cook, constantly stirring, until very thick. Mix in 1/2 cup of cheddar and 1/2 cup of Parmesan and stir until melted and creamy. Remove from the heat and add mustard powder, salt, and pepper.
                                                                  • Combine sauce with ham, linguine, and vegetables. Taste and add more salt and pepper if desired. Pour the mixture into a large casserole dish. Sprinkle remaining cheddar and parmesan on top and cook until warm and bubbling, approximately 35 to 45 minutes.
                                                                  • To reheat, cut the casserole into large squares. Pour about 1/4 to 1/2 cup of water into the seams and around the edges. (This allows moisture to steam the casserole instead of drying it out. The slices will "cook" themselves back together and the water will evaporate.) Cover with aluminum foil and bake at 350°F until hot and bubbly.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Said to be The Big Easy's first cocktail, it was originally served at the Sazerac Coffee House.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No ice cube
                                                                  • Yes No 1/4 cup bourbon
                                                                  • Yes No 1/4 tsp bitters
                                                                  • Yes No 1/4 tsp anise liqueur
                                                                  • Yes No lemon rind
                                                                  • Cook 1 cup sugar and 1 cup water in a small saucepan over medium-high heat 5 minutes, stirring until sugar dissolves. Remove from heat, and cool.
                                                                  • Pack a 3 1/2-ounce cocktail glass with ice cubes, and set glass aside.
                                                                  • Combine whiskey, bitters, sugar syrup, and a few ice cubes in a cocktail shaker; stir to chill.
                                                                  • Discard ice cubes in cocktail glass. Coat inside of glass with liqueur, shaking out excess liqueur. (For stronger licorice flavor, leave excess liqueur in glass.) Rub lemon rind over rim of glass, and discard rind.
                                                                  • Strain whiskey mixture into prepared glass. Serve drink immediately.
                                                                  • Note: For testing purposes only, we used Jim Beam Straight Rye Whiskey, Peychaud's Bitters, and Herbsaint anise liqueur. Rye whiskey is distilled from rye grain instead of wheat and barley, giving it a smooth, rich flavor similar to that of bourbon.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    jim beam
                                                                    Brands:
                                                                  • Yes No
                                                                    jim beam
                                                                  Ingredients
                                                                  • Yes No 2 3/4 lb pork tenderloin
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 tbsp caribbean jerk seasoning
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2/3 cup seedless blackberry preserves
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush tenderloins with oil, and rub with seasoning and salt.
                                                                  • Grill tenderloins, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.
                                                                  • Meanwhile, whisk together blackberry preserves and next 4 ingredients in a small saucepan, and cook over low heat, whisking constantly, 5 minutes or until thoroughly heated.
                                                                  • Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Try one of our shaped icebox-cookie variations: Almond-Cherry Coins Apricot-Pistachio Triangles Almond and Candied Orange Zest Bars White Chocolate, Hazelnut, and Cherry Triangles Papaya, Macadamia, and Coconut Triangles Chocolate, Walnut, and Cranberry Coins Candied-Fruit Squares Almond and Ginger Bars

                                                                  Ingredients
                                                                  • Yes No spice cookie dough
                                                                  • Yes No 1 cup chopped dried cranberry
                                                                  • Yes No 1/2 cup chopped candied orange peel
                                                                  • Once the flour is incorporated according to dough recipe, beat in dried cranberries and orange peel. Divide dough into 2 pieces. Shape each into a 10-inch log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
                                                                  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/4 cup low-fat mayonnaise
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 10 romaine heart
                                                                  • Yes No 10 slice crusty peasant bread
                                                                  • Yes No 3 oz parmigiano-reggiano cheese
                                                                  • Light a grill. In a blender or mini food processor, blend the mayonnaise with the vinegar, garlic, lemon juice, Dijon mustard, Worcestershire sauce and Tabasco. With the machine on, gradually add 1/2 cup of the vegetable oil until the Caesar dressing is creamy. Season with salt and pepper, cover and refrigerate.
                                                                  • Lightly brush the hearts of romaine with 1 tablespoon of the oil and season with salt and pepper. Grill over moderately high heat, turning once or twice, until lightly charred but still crisp, about 3 minutes.
                                                                  • Lightly brush the bread with the remaining 1 tablespoon of oil. Grill, turning once, until toasted, about 2 minutes.
                                                                  • Spread half of the Caesar dressing on a large platter. Arrange the grilled hearts of romaine on top and brush with the remaining dressing. Garnish with the cheese shavings and serve the grilled bread alongside.
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Roast Chicken
                                                                   20 m

                                                                  Add flavor to Roast Chicken with fresh thyme sprigs, lemon, and garlic. This is the perfect main dish for a holiday or family gathering.

                                                                  Ingredients
                                                                  • Yes No 2 3 to 4 lb chicken
                                                                  • Yes No 3 lemon
                                                                  • Yes No 1 head garlic
                                                                  • Yes No olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 fresh thyme sprigs
                                                                  • Yes No 1/2 cup dry vermouth
                                                                  • Rinse the chickens and pat dry. Heat oven to 375° F.
                                                                  • Place the lemon and garlic in the chickens' cavities. Tie the legs together. Rub the birds with some oil, then sprinkle with the salt and lots of pepper. Tuck some thyme sprigs between the breasts and the thighs and wings. Put the remaining sprigs in the roasting pan and place the chickens on top. Roast for 1 1/2 hours or until an instant-read thermometer inserted in the thickest part of a thigh reads 180° F. Remove the chickens to a platter. Pour any juices that accumulate back into the pan. Discard the thyme. Place the pan over medium heat, add the wine, and bring to a boil, scraping up any brown bits from the bottom.
                                                                  • Pour the pan juices into a cup and place in the freezer for about 10 minutes to hasten the separation of the fat. Discard the fat and heat the remaining juices in a saucepan or in the microwave. Serve with one of the chickens. Wrap and refrigerate the other chicken for another meal.
                                                                  Yields: 4servings with leftovers
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 to 1 3/4 lb racks of lamb, 1 1/2 to 1 3/4 pounds each
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/3 cup loosely packed rosemary
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No lavender sprigs
                                                                  • Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, cover, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperature an hour before cooking.)
                                                                  • Preheat oven to 425° F. Heat a roasting pan in the oven for 10 minutes. Pat the racks of lamb dry with paper towels and coat lightly with the olive oil. Place the racks flesh-side down in the pan. Roast 15 to 20 minutes or until an instant-read thermometer inserted in the thickest part reads 145° F for medium rare (the temperature will rise about 10° when the lamb is out of the oven). Transfer the racks to a carving board. Let rest for 10 minutes. Slice between the ribs to separate the chops for serving. Garnish with the fresh herb sprigs.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 6 oz club soda
                                                                  • Yes No 1 fennel fronds
                                                                  • In a collins glass, combine the orgeat, Fennel Syrup and fresh lemon juice and stir well. Add ice, stir in the chilled club soda and garnish with the fennel frond.
                                                                  Yields: 1drink
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Try this recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a simple, family-friendly way to serve delicious roast chicken.

                                                                  Ingredients
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
                                                                  • Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
                                                                  • Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
                                                                  • Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.
                                                                  Yields: 5
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Are you making lamb for Easter or Passover? This traditional meat is very easy to prepare; its rich taste and tender texture almost always come through. It's certainly easier than the Thanksgiving turkey! We also love how lamb is so right for the spring herbs popping up, and this recipe showcases those fresh herbs and garlic. The thing we like best, though, about this recipe is that it lends itself well to leftovers. Watch for another recipe in a couple of days that will put any roasted lamb leftovers to equally delicious use.

                                                                  Ingredients
                                                                  • Yes No prep time, 20 minutes
                                                                  • Yes No
                                                                  • Yes No 1/3 cup chopped chopped fresh herbs
                                                                  • Yes No 8 clove garlic
                                                                  • Yes No 1 3 lb boneless leg of lamb
                                                                  • Yes No 4 lb yukon gold potato
                                                                  • Yes No 1 1/2 cup frozen, pearl onions
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 lemon
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No 463 14 gram calories, 14 g total fat, 5 g saturated fat, 120 mg cholesterol, 107 mg sodium, 42 g carbohydrate, 6 g dietary fiber, 40 g protein, 82% daily value

                                                                  Serve this delicious dipping sauce with Chicken and Shrimp Egg Rolls, two recipes courtesy of Michael Schulson.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp chinese mustard
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup grapeseed oil
                                                                  • In a medium bowl, mix together mustard, egg yolk, vinegar, and sugar. Slowly pour in oil while continuing to stir, forming an emulsion. Serve with egg rolls.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 12egg rolls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This recipe was created for the CHOW

                                                                  Ingredients
                                                                  • Yes No 2 cup ginger infused vodka
                                                                  • Yes No 1 1/3 cup triple sec
                                                                  • Yes No 1 cup white cranberry juice
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 12 piece candied ginger
                                                                  • Combine vodka, Triple Sec, cranberry juice, and lime juice. Pour mixture over ice in a cocktail shaker and shake well. Serve on the rocks, or strain into a chilled martini glass.
                                                                  • Garnish with a piece of candied ginger on a bamboo skewer.
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Dish up a company-worthy dish that calls for only four ingredients, plus salt and pepper. Choose roasted asparagus as a bright, fresh partner for this main dish.

                                                                  Ingredients
                                                                  • Yes No 1/4 2 oz cup goat cheese (chèvre)
                                                                  • Yes No 1/2 tsp chopped rosemary
                                                                  • Yes No 2 oz canadian bacon
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken evenly with salt and pepper.
                                                                  • Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; place pan in oven. Bake at 400° for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices. Serve with pan juices.
                                                                  • Roasted asparagus: Combine 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus on a jelly-roll pan coated with cooking spray; toss gently. Bake at 400° for 10 minutes or until asparagus is crisp-tender. Place asparagus in a large bowl; toss with 1 tablespoon butter and 1 tablespoon chopped fresh chives. Complete the meal with a sliced baguette and a glass of crisp white wine.
                                                                  Yields: 4servings (serving size: 1 chicken breast half and about 1 tablespoon pan juices)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 12 oz chicken sausage
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 1 15 oz garbanzo beans
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 small escarole
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.
                                                                  • Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  It may seem odd to eat peppermint sweets post-December, but this combination of dark chocolate cookie and semisweet coating is a year-round affair. Delicious at room temperature, our take on a Girl Scout Thin Mint may be even better straight from the freezer. Special equipment: We’re assuming that you have basic tools like a rubber spatula, bowls, and measuring cups. The other items you’ll need are a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: For this recipe, we preferred the pure minty flavor of peppermint oil rather than peppermint extract, which has a slightly chemical aftertaste. Peppermint oil can purchased at many nutrition stores or online. Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 58.5 percent dark chocolate Discos; they can be found at many specialty grocery stores or... read more It may seem odd to eat peppermint sweets post-December, but this combination of dark chocolate cookie and semisweet coating is a year-round affair. Delicious at room temperature, our take on a Girl Scout Thin Mint may be even better straight from the freezer. Special equipment: We’re assuming that you have basic tools like a rubber spatula, bowls, and measuring cups. The other items you’ll need are a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: For this recipe, we preferred the pure minty flavor of peppermint oil rather than peppermint extract, which has a slightly chemical aftertaste. Peppermint oil can purchased at many nutrition stores or online. Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 58.5 percent dark chocolate Discos; they can be found at many specialty grocery stores or online.

                                                                  Ingredients
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 tsp peppermint oil
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 24 oz lb semisweet chocolate couverture
                                                                    For the cookies:
                                                                  • Place egg yolk, peppermint oil, and vanilla extract in a small bowl and whisk to break up the yolk.
                                                                  • Combine flour, sugar, cocoa powder, and salt in the bowl of a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add butter and pulse until the mixture looks like sand, about 25 1-second pulses. Add yolk mixture and pulse just until the dough forms into a ball, about 15 1-second pulses.
                                                                  • Turn dough out onto a clean work surface and roll into 2 logs, each about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until just firm but still pliable, about 1 hour. (The logs will flatten slightly while chilling. If you have a paper towel tube available, cut it in half lengthwise and nestle the cookie dough in there; this will help the dough keep its cylindrical shape while it chills.) Reshape the logs so they are perfectly round and refrigerate until firm, about 1 hour more.
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
                                                                  • Remove a dough log from the refrigerator, remove the plastic wrap, and slice the dough into 1/8-inch coins. Place the cookies 1/2 inch apart on the prepared baking sheet. (About 30 cookies will fit on 1 sheet.) Rewrap the extra cookie dough in plastic and refrigerate until ready to bake the second batch. Bake the cookies until the edges are firm but the tops are still soft, about 9 to 11 minutes. Remove to a wire rack to cool completely. Repeat with the remaining dough. (You can use the same piece of parchment paper.)
                                                                    For the coating:
                                                                  • Line two baking sheets with parchment paper; set aside.
                                                                  • Prepare an ice water bath by filling a large bowl with 2 inches of cold water and adding 3 to 4 ice cubes; set aside.
                                                                  • Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off the heat. Place 24 ounces of the chocolate couverture in a dry, heatproof bowl. Set the bowl over the saucepan and stir until the chocolate is completely melted and has reached 118°F. (Make sure the chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate will no longer be usable.)
                                                                  • Remove the bowl from the saucepan. Add the remaining 8 ounces chocolate and stir until all the chocolate has melted and the temperature has cooled to 80°F. To speed up the cooling process—but only after all of the chocolate has melted—place the bowl over the reserved ice water bath.
                                                                  • Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range while dipping the cookies or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.
                                                                  • To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)
                                                                  • Using a dinner fork, dip the cooled cookies one at a time into the chocolate until covered. Lift each cookie out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.
                                                                  • Place the cookies on the prepared baking sheets by tilting the fork so that the edge of each cookie touches the parchment-lined pan, then pull the fork out. Repeat until all the cookies have been dipped. Let sit at room temperature until completely set, about 20 minutes. Store in an airtight container at room temperature for 1 week or in the freezer for up to 1 month.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 80cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  Cook the lean tenderloin to medium-rare so the meat stays moist.

                                                                  Ingredients
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1 1/2 oz hamburger bun
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 4 romaine lettuce
                                                                  • Yes No 4 slice tomato
                                                                  • Yes No 4 slice red onion
                                                                  • Sprinkle both sides of steaks with salt and pepper. Let stand at room temperature 20 minutes.
                                                                  • Prepare grill.
                                                                  • Pat steaks dry with a paper towel. Place steaks on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Grill buns, cut sides down, 2 minutes or until lightly browned. Remove steak and bread from grill. Cover steak loosely with foil; let stand 5 minutes. Spread 1 1/2 teaspoons mustard over cut sides of buns. Place steaks on bottom halves of buns. Top each serving with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and top half of bun.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This is our new favorite way to eat more zucchini. "My family loves this for dessert," claims Mary Watson. "It's easy to make and keeps well too." Prep and Cook Time: 75 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 2 cup grated zucchini
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Preheat oven to 350°. Grease 2 loaf pans (9 in.). In a large bowl, beat eggs until frothy. Add sugar, oil, zucchini, and vanilla and stir until well mixed. Add flour, cinnamon, salt, baking powder, baking soda, and nuts; stir until just combined.
                                                                  • Pour batter into pans. Bake until a toothpick inserted in the center of each loaf comes out clean, 50 to 60 minutes. Cool loaves 10 minutes in pans, then turn out onto a rack and cool completely before slicing.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings; 16 slices
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  These homemade cookies have a slightly cakey texture, reminiscent of the original ice-cream sandwich wafers.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp pumpkin pie spice
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1 cup pumpkin purée
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 qt fat free vanilla ice cream
                                                                  • Yes No 1/3 cup maple syrup
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and pie spice, stirring with a whisk. Place granulated sugar, butter, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended. Add pumpkin, egg substitute, and vanilla; beat well. Gradually add flour mixture to sugar mixture, stirring just until moist.
                                                                  • Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. With moist hands, flatten cookies into 3-inch circles. Bake at 350° for 15 minutes or until set. Remove cookies from baking sheet; cool completely on wire racks.
                                                                  • To prepare filling, combine ice cream and syrup; cover and freeze 30 minutes or until firm. Spread about 1/4 cup ice cream onto the flat side of each of 15 cookies. Top with remaining cookies, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.
                                                                  Yields: 15servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread

                                                                  These two earthy ingredients-asparagus and goat cheese-turn a simple pasta dish into something classy. It's great by itself as an appetizer or side dish, or with cooked chicken added for a filling entrée.

                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1/2 lb thin spaghetti
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1 tsp grated lemon peel
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces. Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife. With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking. Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
                                                                  • Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and the lemon peel.
                                                                  • Toss the spaghetti with the asparagus, sauce and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper.
                                                                  Yields: 4first-course or 2 main-dish servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 5 oz semisweet chocolate
                                                                  • Yes No coconut pecan frosting
                                                                  • Yes No 1 cup flaked coconut
                                                                  • Yes No 15 pecan halves
                                                                  • Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Whisk together flour, baking soda, and salt.
                                                                  • Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk. Beat in chocolate. Pour batter into prepared pan, and smooth top.
                                                                  • Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 30 minutes. Remove cake from pan, peel off parchment, and let cool completely on rack. Wrap in plastic, and refrigerate until cold, at least 1 hour (or overnight) to make it easier to slice.
                                                                  • Using a serrated knife, slice cake horizontally into 3 layers. Spread 1/3 of the frosting over bottom layer. Repeat, layering cake and frosting, finishing with frosting. Mound coconut in center, and arrange pecan halves around edge.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    finish
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 15 oz refrigerated piecrusts
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 16 oz pumpkins in can
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No cream
                                                                  • Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.
                                                                  • Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
                                                                  • Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°.
                                                                  • Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.
                                                                  • Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture.
                                                                  • Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  There’s a reason cheese fondue never really goes out of style: It’s delicious. The accouterments can be anything that benefits from a dip in some cheese: olive and walnut breads, apples and pears, salami, steamed broccoli and cauliflower, or sautéed mushrooms. Be sure to include a few palate-cleansing pickles, like cornichons, to help cut the richness. What to buy: When purchasing the cheese, buy 1-pound pieces to account for the unused rinds’ weight. Special equipment: You will need a fondue pot for this recipe. They can be purchased at most cooking stores and online. If you don’t have a fondue pot, you can serve this in a slower cooker set on low. Note: The slow cooker will get hotter than a fondue pot, so you will need to stir the cheese mixture often. This dish was featured as part of our Valentine’s Day All-Star Recipes.

                                                                  Ingredients
                                                                  • Yes No 12 oz jarlsberg cheese
                                                                  • Yes No 12 oz comté cheese
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 tsp ground mustard
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 1/2 cup dry white wine
                                                                  • Yes No 1 tbsp kirsch
                                                                  • Yes No 1 8 oz dry salami, peeled and cut into medium dice
                                                                  • Yes No 1 baguette
                                                                  • Yes No 1 lb new potato
                                                                  • Toss the cheeses, cornstarch or flour, and ground mustard in a large bowl with your fingers until thoroughly combined; set aside.
                                                                  • Rub the cut sides of the garlic halves all over the inside of a medium saucepan. Add the wine and bring to a boil over medium heat. Add the cheese mixture to the saucepan a handful at a time, stirring between additions, until all the cheese has been added and is melted, and a smooth mixture has formed. Add the Kirsch, if using, and stir to combine. Transfer the mixture to a fondue pot and serve immediately with dipping accouterments.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 8servings as an appetizer
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup pastry flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/2 cup blackberry jam
                                                                  • Yes No 1/2 cup thinly sliced almond
                                                                  • Yes No powdered sugar
                                                                  • In a bowl, whisk the 1 1/2 cups of pastry flour with the 2 tablespoons of granulated sugar. Add the butter and, using a pastry blender, your fingers or 2 dinner knives, blend the butter into the flour until the mixture resembles coarse meal. Sprinkle on the vanilla and knead gently until a dough forms. Pat the dough into a disk, wrap in plastic and refrigerate until thoroughly chilled, at least 1 hour.
                                                                  • Preheat the oven to 350°. Line 2 large baking sheets with parchment paper and refrigerate. Cut the dough into 4 pieces. Working with 1 piece at a time and leaving the rest in the refrigerator, roll out the dough 1/8 inch thick on a lightly floured work surface. Using a 4-inch round biscuit cutter, stamp out as many rounds as possible; gather and reserve the scraps.
                                                                  • Brush the edges of each round with some of the egg white. Spoon 1 rounded teaspoon of jam onto one half of each round, leaving a 1/4-inch border; fold the other half over to enclose the jam. Using the tines of a fork, press the edges together to seal. Transfer the mezzalune to one of the chilled baking sheets, spacing them 2 inches apart. Repeat with the remaining 3 pieces of dough and filling, then repeat with the gathered scraps. Refrigerate the mezzalune for at least 10 minutes.
                                                                  • Brush the mezzalune with egg white, sprinkle with granulated sugar and top with a generous sprinkling of sliced almonds. Bake in the upper and lower thirds of the oven for about 40 minutes, until golden brown, switching the pans halfway through for even baking. Transfer the cookies to a rack to cool. Dust with confectioners' sugar and serve.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 15cookies
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Preserves and jams are great to use in ice cream, because their high sugar content keeps the fruit from freezing rock-hard. You can use any preserves you like here, from orange marmalade to blueberry—but the balsamic syrup goes best with strawberry.

                                                                  Ingredients
                                                                  • Yes No buttery pie pastry
                                                                  • Yes No 3 cup pure vanilla extract
                                                                  • Yes No 3/4 cup strawberry preserves
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup strawberry
                                                                  • Press cold pastry over bottom and up sides of a 9-in. tart pan with a removable rim and trim edges even with top of pan. Chill 30 minutes. Meanwhile, preheat oven to 375°.
                                                                  • Bake pastry on bottom rack of oven until golden brown, 25 to 30 minutes. Let cool completely.
                                                                  • Stir frozen yogurt until smooth, then stir in preserves. Spoon into tart pan, set on a plate, and freeze at least 5 hours.
                                                                  • Simmer balsamic vinegar, sugar, and 1 tbsp. water in a small saucepan over medium heat (do not let boil) until it coats a spoon, about 10 minutes. Let cool.
                                                                  • Top pie with strawberries. Thin syrup with water if necessary and drizzle onto each wedge of pie.
                                                                  • More pie tips:
                                                                  • Let the pie soften for 5 minutes at room temp to make slicing easier.
                                                                  • If you're having trouble freeing your pie from its pan, set it over a bowl of hot water for a couple of minutes and then slide a thin knife between the pan edge and the crust. It should pop right out.
                                                                  • Make ahead: Once the pie is fully frozen through step 3, it keeps for up to 4 days, double-wrapped in plastic wrap. Make the syrup and top the pie just before serving.
                                                                  Yields: 12
                                                                  • Total Time: 6 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 20 min., Bake: 45 min., Cool: 35 min. Buttermilk replaces sour cream in our twist on Carol Ann Roberts Dumond's not-too-sweet Bundt cake.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz white cake mix
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 5 large egg
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No vegetable shortening
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No buttermilk vanilla glaze
                                                                  • Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.
                                                                  • Stir together brown sugar and cinnamon in a small bowl.
                                                                  • Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.
                                                                  • Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.
                                                                  • Bake at 350° for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.
                                                                  • Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White cake mix.
                                                                  Yields: 11servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  Maria Helm Sinskey claims that a rich gratin topped with cheesy bread crumbs is the only way her children, Ella, 8, and Lexi, 6, will eat Swiss chard. "I've learned that a little cream and cheese gets my kids to finish their vegetables," she says.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 lb italian fontina cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 7 4 tbsp tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 3 lb swiss chard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup fresh bread crumbs
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • MAKE THE BÉCHAMEL SAUCE In a large saucepan, melt the butter. Stir in the flour over moderate heat. Gradually whisk in the milk until smooth, then whisk in the cream and bring to a boil over moderately high heat, whisking constantly. Add the onion and bay leaves and simmer over low heat, whisking often, until the sauce is thickened and no floury taste remains, about 15 minutes. Discard the onion and bay leaves and add the shredded Fontina; season with salt and pepper.
                                                                  • MEANWHILE MAKE THE FILLING AND TOPPING Preheat the oven to 375°. Butter a 15-by-10-inch baking dish. In a large skillet, melt the 3 tablespoons of butter in the oil. Add the garlic and cook over moderately high heat until fragrant, about 1 minute. Add the chard, in batches if necessary, and cook over high heat, stirring, until the leaves are wilted and any liquid has evaporated, about 10 minutes. Season with salt and pepper and transfer to a colander to drain thoroughly, pressing down on the chard. Spread the chard in the prepared baking dish in an even layer and pour the béchamel sauce on top.
                                                                  • In a medium bowl, mix the bread crumbs with the 4 tablespoons of melted butter. Stir in the Parmesan. Spread the bread crumbs evenly over the gratin and bake for about 45 minutes, or until golden brown and bubbling. Let the gratin rest for about 10 minutes before serving.
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Marcia Kiesel added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy.".

                                                                  Ingredients
                                                                  • Yes No one 2 lb boneless rib end pork loin roast
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 2 tbsp tbsp unsalted butter
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1/2 small yellow onion
                                                                  • Yes No 3/4 lb pearl onion
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 lb red and green grapes
                                                                  • Season the pork with salt and pepper. In a small enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the pork and brown well over moderately high heat, 10 minutes; transfer to a plate. Pour off the fat from the casserole. Add the wine and boil over high heat, scraping up the browned bits, until reduced by half, 3 minutes. Add the broth and bring to a boil. Add the garlic, bay leaf, thyme sprig, yellow onion and the pork. Cover and simmer over very low heat, turning once, until an instant-read thermometer inserted in the center registers 160°, about 1 hour.
                                                                  • Meanwhile, in a medium saucepan of water, boil the pearl onions until almost tender, 5 minutes; drain and peel. In a bowl, blend the 2 tablespoons of softened butter with the flour to form a paste.
                                                                  • Transfer the pork to a plate. Strain the cooking liquid and return to the casserole; boil until reduced to 2 cups, 4 minutes. Whisk 1/2 cup of the cooking liquid into the flour paste until smooth, then whisk the mixture into the cooking liquid. Simmer over moderately high heat, whisking, until thickened. Simmer over low heat, stirring, until no floury taste remains, 5 minutes. Stir in the chopped thyme and season with salt and pepper. Return the pork and its juices to the casserole and add the pearl onions. Cover and bring just to a simmer, turning the pork a few times in the sauce to heat it up.
                                                                  • In a skillet, melt the remaining 1 tablespoon of butter. Add the grapes and cook over moderately high heat, shaking the skillet, until the skins start to burst. Thickly slice the pork and transfer to plates. Spoon the sauce, pearl onions and grapes on top; serve.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No two 12 oz pork tenderloins, each
                                                                  • Yes No 1 large granny smith apple
                                                                  • Yes No 1 1/3 cup peanut oil
                                                                  • Yes No 1 lemon
                                                                  • Preheat the oven to 250°. Put the flour, beaten eggs and panko in three separate shallow dishes. Mix a pinch of salt and pepper into each dish. Season the pork generously with salt and pepper. Dredge each piece of pork in the flour, shaking off any excess. Dip the pork in the egg, letting any excess drip back into the dish, then roll it in the panko to coat. Set the pork on a baking sheet. Repeat to coat the apple rings.
                                                                  • In a large skillet, heat 1 cup of the peanut oil until a pinch of panko dropped in bubbles rapidly. Add 2 pieces of pork and fry, turning once, until golden brown all over, about 7 minutes. Transfer to paper towels to drain. Repeat with the remaining 2 pieces of pork. Transfer the pork to a rack set over a baking sheet and keep warm in the oven.
                                                                  • Add the remaining 1/3 cup of oil to the skillet. When the oil is hot, add the apple slices and fry them until golden brown, about 2 minutes per side. Drain on paper towels. Place the crispy pork and apple rings on a platter, garnish with the lemon wedges and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No simple roast chicken
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 tsp grated orange zest
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/2 orange
                                                                  • Before roasting the chicken, combine the oil, orange zest, soy sauce, five-spice powder, ginger, pepper, and honey in a small bowl.
                                                                  • Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Place the orange wedges inside the cavity. Roast the chicken according to the recipe, covering the chicken with foil after 20 minutes.
                                                                  Yields: 1chicken
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Reposado, one of four categories of tequila, is aged in wood barrels that lend a mellow character to the liquor. Some versions contain added flavorings and colorings.

                                                                  Ingredients
                                                                  • Yes No 12 slice cucumber
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 4 oz Cointreau
                                                                  • Yes No 6 oz tequila reposado
                                                                  • Yes No 6 cup crushed ice
                                                                  • Yes No 1/4 cup grand marnier
                                                                  • Yes No slice lime
                                                                  • Combine cucumber and next 4 ingredients in a blender; process until smooth.
                                                                  • Pour into glasses. Top each serving with a tablespoon of Grand Marnier, and garnish with lime.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Use this condiment to spruce up your favorite sandwich.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 28 oz plum tomato in can
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 2 star anise
                                                                  • In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
                                                                  • Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Sugary desserts often overwhelm dry reds like Bordeaux, but this dish is so subtly sweet it almost doubles as a cheese course. The mascarpone's creaminess smooths out the wine's tannins; the compote and shortbread echo its hints of cherry and anise.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp anise
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3/4 cup dry red wine
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3/4 3 oz cup dried sour cherry
                                                                  • Yes No 1/3 cup mascarpone cheese
                                                                  • MAKE THE SHORTBREAD Preheat the oven to 350°. In a medium bowl, whisk the flour with the sugar, salt and anise seeds. Using a pastry cutter or two knives, cut in the butter until it resembles coarse meal. Using a fork, blend in the egg yolk. Gather the dough together and transfer it to a baking sheet. Press it to form a 6-inch round that's 1 inch thick. Using the blunt edge of a knife, mark 8 wedges.
                                                                  • Bake the shortbread for about 35 minutes, until the dough is pale brown around the edge. While the shortbread is still warm, using a serrated knife, cut it into 8 wedges. Let cool to room temperature.
                                                                  • MAKE THE COMPOTE In a small saucepan, simmer the wine with the sugar until the sugar is dissolved. Add the dried sour cherries, cover and simmer until they're plump, about 4 minutes. Let cool.
                                                                  • Dollop the mascarpone into bowls. Spoon the cherry compote on top and serve with the shortbread.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Smoked paprika contrasts nicely with the sweet halibut. If you can't find fresh halibut fillets, substitute snapper or another firm white fish. Plate with herbed Israeli couscous.

                                                                  Ingredients
                                                                  • Yes No 1 slice applewood smoked bacon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz skinless halibut fillets
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1 6 oz fresh baby spinach
                                                                  • Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Set aside.
                                                                  • Combine 1/2 teaspoon salt, smoked paprika, and 1/4 teaspoon black pepper in a small bowl. Sprinkle spice mixture evenly over fish. Add fish to drippings in pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan, and keep warm.
                                                                  • Add 2 teaspoons garlic to pan, and cook for 1 minute, stirring frequently. Stir in bacon. Add spinach to pan, and cook for 1 minute or until the spinach begins to wilt. Serve with fish.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings (serving size: 1 fillet and 1/2 cup spinach mixture)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 5 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No meringue buttercream
                                                                  • Yes No sunset orange, blushing pink, golden yellow, and bright yellow food coloring
                                                                  • Yes No pink pastel sprinkles
                                                                  • Preheat oven to 325 degrees with a rack in the center. Butter a 13-by-9-by-2-inch cake pan. Line bottom and long sides of cake with parchment paper, allowing at least a 1-inch overhang; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, and lemon juice and zest.
                                                                  • With mixer on low speed, add flour mixture, alternating with buttermilk, beginning and ending with the flour mixture, and beating until fully incorporated.
                                                                  • Pour into prepared cake pan. Bake until light golden brown and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool.
                                                                  • Place 3 cups buttercream in a medium bowl, and 1/2 cup in each of 2 bowls. Add sunset orange and blushing pink food coloring to the medium bowl, to make peach; set aside. Add golden yellow to a bowl with 1/2 cup buttercream; place in a pastry bag fitted with a #18 Ateco tip and set aside. Tint remaining 1/2 cup buttercream bright yellow, and place in a pastry bag fitted with a #6 Ateco tip and set aside.
                                                                  • To assemble: Cut out 6 four-inch rounds from cake. Split each round horizontally, creating twelve layers. Spread top of one layer with 3 tablespoons of the peach buttercream. Place a second layer on top of buttercream, pressing gently to adhere. Repeat with remaining layers, creating six filled cakes.
                                                                  • To make the petals, place a 3 1/2-inch round cutter 1/2 inch in from the edge of one of the cakes, and cut; discard the cut piece. Repeat with four more cakes. Reserve one uncut cake for center of flower.
                                                                  • Using an offset spatula, frost each of the cakes with 1/2 cup peach buttercream. Start from the center, and work out, making sure to push the buttercream over the sides of the cake. Smooth the buttercream.
                                                                  • Place the center of the flower on a serving plate or pedestal. Coat the sides of remaining cakes with sprinkles, and place evenly around the pedestal, being sure to position the cut section of each cake against the center cake to adhere.
                                                                  • Using the piping bag filled with golden buttercream, pipe two rows of small stars around the perimeter of the center of the flower. Using the piping bag filled with yellow buttercream, pipe small dots onto the center of the cake until it is completely covered.
                                                                  Yields: 6four-inch cakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 10 large oz spinach
                                                                  • Yes No 1 lb bow tie pasta (farfalle)
                                                                  • Yes No 1/4 lb prosciutto
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
                                                                  • Combine the raisins and the boiling water. Let stand until plump, about 10 minutes. Drain.
                                                                  • In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Stir in the spinach and cook, stirring, until just wilted, about 2 minutes.
                                                                  • In a large pot of boiling, salted water, cook the farfalle until just done, about 15 minutes. Drain. Toss with the pine nuts, raisins, spinach mixture, prosciutto, salt, pepper, and Parmesan.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A delicious feast that?s quick and easy to make.

                                                                  Ingredients
                                                                  • Yes No 2 sprigs of fresh rosemary
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 tbsp 2 tablespoons extra virgin olive oil
                                                                  • Yes No zest and 1 lemon
                                                                  • Yes No 4 chicken breasts
                                                                  • Yes No 1 tsp 1 teaspoon wholegrain mustard
                                                                  • Yes No olive oil
                                                                  • Yes No 24 cherry tomatoes on the vine
                                                                  • Yes No green beans
                                                                  • A delicious feast that’s quick and easy to make.Preheat the oven to 100ºC. Pound the rosemary leaves with a pinch of salt in a pestle and mortar or flavour shaker. Mix with the olive oil and half the lemon juice and zest. Lay the chicken on a chopping board. Slice one of the breasts horizontally, as if you were going to cut it in half. Cut it 80 per cent of the way through, then open it up like a book. Flatten it out with the heel of your hand and repeat with the other three. Pour the rosemary marinade over the chicken and put to one side to marinate for a few minutes. Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much olive oil. To roast your tomatoes, place on a tray, season and roast for 20 minutes. Bring a large pan of salted water to the boil and cook the beans for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes. Preheat a griddle pan or barbecue. Grill the chicken breasts for 2½ minutes on each side. Check they’re cooked through and serve with the warm beans and tomatoes. Tip: The longer you leave the chicken in the marinade, the better it’ll taste!
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  Make the tart a day ahead, and store it in the refrigerator. You can use a 9-inch pie plate instead: simply roll the dough to a 13-inch circle, fold the edges under, and flute.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 3/4 cup dark corn syrup
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 2/3 cup pecan halves
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 oz bittersweet chocolate
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
                                                                  • Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  • Yes No
                                                                    Minute

                                                                  Aromatic cumin, lemon, and scallions add Middle Eastern allure to this vegetarian salad. Chickpeas and whole-wheat couscous provide complete protein.

                                                                  Ingredients
                                                                  • Yes No 1 thick, 3/4 inch lb carrots, on the diagonal
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup wheat couscous
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 6 scallion
                                                                  • Yes No 5 oz baby arugula
                                                                  • Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.
                                                                  • Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
                                                                  • Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
                                                                  • In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 tbsp plain greek low fat yogurt
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp cumin, ground
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 3 oz chicken
                                                                  • Yes No 1/2 cup shredded carrot
                                                                  • Yes No 2 tbsp chopped date
                                                                  • Yes No 1 grain pita
                                                                  • Yes No 1/2 cup spinach
                                                                  • Combine first 5 ingredients (through cinnamon) in a small bowl, stirring well with a whisk. 2. Combine chicken, carrot, and dates in a bowl. Add dressing; toss gently to coat. 3. Fill pita halves with chicken mixture and spinach.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 1serving
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat

                                                                  Savory with a touch of sweetness, this bread recipe cooks up like cornbread but offers fiber and calcium from the broccoli. It works well as a side dish, especially on soup night. Packaged corn muffin mix gives this bread a touch of sweetness. If you make this corn bread-type dish in a glass baking dish instead of a metal pan, decrease the oven temperature by 25 degrees.

                                                                  Ingredients
                                                                  • Yes No 1 cup egg substitute
                                                                  • Yes No 3/4 cup fat-free cottage cheese
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 cup diced onion
                                                                  • Yes No 1 10 oz frozen chopped broccoli
                                                                  • Yes No 1 8 1/2 oz corn muffin mix
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 5 ingredients in a large bowl. Stir in the onion, broccoli, and muffin mix; stir until well blended. Pour into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 27 minutes or until set.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    jiffy
                                                                    Brands:
                                                                  • Yes No
                                                                    Jiffy

                                                                  This beautiful soup is similar to hot & sour soup, only better! In Thai, it's known as "Geng Som Pla" - which actually means "Orange Fish Curry" - an ancient recipe from the Central Plains region of Thailand. It is a fiery-hot soup with both sour and sweet overtones that make for a lively combination, especially when paired with your choice of fish and/or seafood. Plenty of fresh local vegetables are another characteristic of this wonderfully healthy Thai soup. ENJOY!

                                                                  Ingredients
                                                                  • Yes No 3 as an appetizer
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No 2 to medium small white fish
                                                                  • Yes No 8 medium shrimp
                                                                  • Yes No 2 tsp tamarind paste
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 4 tbsp fish sauce
                                                                  • Yes No baby bok choy
                                                                  • Yes No handful cherry tomato
                                                                  • Yes No handful green bean
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 3 slice orange
                                                                  • Yes No big handful cilantro
                                                                  • Yes No paste
                                                                  • Yes No 1/4 cup cooking onion
                                                                  • Yes No 1 red chili pepper
                                                                  • Yes No 1 ginger
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 3 kaffir lime leaves, central
                                                                  • Yes No 1/2 tsp shrimp paste
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • First, make the soup paste, either by mincing and stirring all paste ingredients together by hand, OR by placing the paste ingredients in a food processor and processing well. Set aside.
                                                                  • Place stock in a soup pot over medium-high heat. Add the orange juice, tamarind paste, sugar, fish sauce (4 Tbsp.), plus the paste you just made. Stir well. When soup comes to a boil, reduce heat to medium.
                                                                  • Add the firmer of the vegetables first: the beans and the "whiter" parts of the baby bok choy (if you have cut it) or the Chinese cabbage. Allow to simmer to 3 minutes, or until beans have softened.
                                                                  • Add all remaining vegetables, plus the fish and shrimp. Simmer for 2-3 more minutes, or until shrimp are pink and plump and fish has turned an opaque-white. Tip: Don't over-stir at this point, as this will cause the fish pieces to break up.
                                                                  • Remove the soup from the heat and do a taste-test. This soup should be spicy, salty, and sour but with overtones of sweetness. Adjust the taste by adding more fish sauce first (instead of salt), then work on adjusting the sour-sweetness balance. Exactly how sour or sweet your soup tastes will depend on the sweetness of your oranges/orange juice, and the strength of your tamarind paste (which is very sour). Add 2-3 tsp. more brown sugar, as needed, OR up to 1/2 cup more orange juice (if the juice is sweet). If the soup is too spicy, add up to 1/2 cup coconut milk (or 1/2 cup more stock). If you'd like more spice and flavor, add a dollop or two of Thai chili sauce.
                                                                  • To serve, ladle soup into bowls. Add several half-slices of orange to each bowl, then sprinkle over the fresh coriander. Note that cooked noodles or rice can also be added if you are serving this soup as the main entree. ENJOY!
                                                                  Cuisine:YesNothai
                                                                  • Total Time: 21 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  This yeasted sheet cake is a great alternative to donuts or muffins for your morning coffee. Germans are just as likely to serve it in the afternoon, when they are having “Kaffee und Kuchen” (coffee and cake). Makes one 10 x 15 inch pan, about 20 pieces

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup flour
                                                                  • Yes No 1 dry yeast
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1 1/2 cup cup milk 1 1/2 c, sugar
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Place 4 cups of flour in a mixing bowl and make a hollow in it with the back of a spoon. Crumble fresh yeast or sprinkle dry yeast in the hollow, fill with the lukewarm milk, add a pinch of sugar and mix a little to incorporate some of the flour. Let the sponge sit in a warm place for 15 minutes.
                                                                  • After the yeast is activated and showing strong growth, add the egg, 7 tablespoons of softened butter and 3/4 cup of sugar to the milk and mix the dough, incorporating the flour as you go. You may also use a stand mixer for this step. Continue mixing until the dough is smooth and forms a ball. Add a little more flour if necessary. Form dough into a ball, place in a greased bowl, turning once, and cover. Let rise 15 to 30 minutes.
                                                                  • Roll the dough out to 1/2 inch thickness on a lightly floured board and transfer to a jellyroll pan (10 x 15 inches). Let it rest again for 15 minutes while preheating oven to 375°F.
                                                                  • Dimple the top of the dough all over, using your fingers or the back of a wooden spoon. Mix 1/2 cup of sugar and 2 teaspoons of cinnamon together and sprinkle evenly over dough. Cut 9 tablespoons of butter into small flocks and spread it evenly over the dough.
                                                                  • Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. If you feel the need, turn on the broiler for the last 3 minutes of baking, watching carefully so that the topping does not burn.
                                                                  • Optional: Mix 1/4 cup of sugar with enough water to dissolve the sugar (1/4-1/2 cup) and brush this sugar water on the hot cake right after you take it out of the oven.
                                                                  • This cake freezes well. After defrosting, crisp it up a few minutes in a 350°F oven.
                                                                  • Tip: Make this cake the modern way. Add instant dried yeast and all dough ingredients to a bowl and mix together to form a smooth dough. Allow 30 minutes to rest, then proceed as above.
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush

                                                                  This is the time for apples. I cannot get enough of the Honeycrips at the Greenmarket now, always buying two more than I think I want, since we usually down two on the stroll home. If you can stand it, save some for baking. When I was in culinary school, I learned a classic Tarte Aux Pommes, which looks and sounds fancy, but is really easy to make. Great for your weekend dinner party. Impresses the socks (sure, in some cases, pants) off people.

                                                                  Ingredients
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup apricot glaze
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Yes No 2 tbsp orange liqueur

                                                                  Practice your magic with these invisible pops, setting licorice whips, pepitas (hulled pumpkin seeds), and candy corn afloat inside this clear confection. You can buy lollipop sticks at candy-supply and baking-supply stores.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2/3 cup light corn syrup
                                                                  • Yes No assorted candies and seeds
                                                                  • Line three baking sheets with Silpat nonstick baking mats or parchment paper. Prepare an ice-water bath; set aside.
                                                                  • Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Don't stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden and registers 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, 5 to 7 minutes.
                                                                  • Immediately set pan into ice-water bath to stop the cooking (syrup will steam vigorously); let sit about 20 seconds. Swirl pan 2 minutes more to cool.
                                                                  • Working quickly, pour syrup onto baking sheets, forming circles (3 to 31/2 inches in diameter) and spacing pours about 4 inches apart.Press in lollipop sticks. With your fingertip or a wooden skewer, lightly press candies and seeds into syrup. Let stand until completely hardened and cooled.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No two italian bread
                                                                  • Yes No 3/4 lb genoa salami
                                                                  • Yes No 4 tomato
                                                                  • Yes No 16 basil
                                                                  • In a small bowl, whisk together oil and vinegar. Season with salt and pepper.
                                                                  • Halve each loaf, starting at one side, but don't cut through second side. Press loaves open and remove some soft center to hollow out slightly. Brush each loaf generously with oil mixture; set aside some oil mixture.
                                                                  • Cover each bottom half with salami and then tomatoes; brush tomatoes with remaining oil. Insert basil leaves between tomato slices. Close sandwiches and wrap each with 2 layers of plastic wrap or aluminum foil; place on a baking sheet and put in refrigerator. Place a large cutting board or another baking sheet on sandwiches and weigh it down with about 12 pounds of canned food to press sandwiches; refrigerate for 3 hours (see inset above). Quarter crosswise and serve.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 butternut squash
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No small 1 dried red chilli
                                                                  • Yes No 1 heaped tsp 1 teaspoon coriander seeds
                                                                  • Yes No slice parma ham
                                                                  • Yes No 4 handfuls of arugula
                                                                  • Yes No 6 tbsp 6 tablespoons extra virgin olive oil
                                                                  • Yes No 4 tbsp 4 tablespoons balsamic vinegar
                                                                  • Yes No parmesan cheese
                                                                  • This is one of those easy salads with a twist. You may have tried a Parma ham, arugula and Parmesan salad with a little balsamic vinegar, but by adding warm roasted squash and trying it with Pecorino cheese, which is slightly smoother than Parmesan, it’s a real pleasure and even feels a bit posh.Preheat your oven to 375°F. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting pan. Rub with a little olive oil. With a mortar and pestle pound up a flat teaspoon each of salt, pep- per and your chilli and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.Lay your prosciutto on 4 plates — let it hang over the rim of the plates and encourage it to twist and turn so it doesn’t look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the arugula. Drizzle over the olive oil and balsamic vine- gar, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino. Easily done.
                                                                  Cuisine:YesNoparma
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    shave

                                                                  To make tacos, fold warm corn tortillas around this filling and sprinkle with cheese.

                                                                  Ingredients
                                                                  • Yes No 1/2 head green cabbage
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 flour tortilla
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • Yes No 2 cup slow cooker green chili, and potatoes
                                                                  • Yes No salsa
                                                                  • Preheat oven to 350 degrees. In a medium bowl, combine cabbage, cilantro, lime juice, and oil; season with salt and pepper and toss to combine. Place tortillas on a work surface. Place cheese, cabbage mixture, and chili down center of each tortilla, leaving room at ends.
                                                                  • Fold one side of each tortilla over filling, then tuck in ends and tightly roll up. Place burritos, seam side down, on a baking sheet. Heat in oven until tortillas are warm and cheese melts, about 7 minutes. Serve immediately, with salsa if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  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
                                                                  Ingredients
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 lb kimchi
                                                                  • Yes No 4 scallion green tops
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1/2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tbsp soy sauce
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 36 gyoza wrappers
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 cup water
                                                                  • MAKE THE SAUCE In a small skillet, toast the sesame seeds over moderately high heat for 30 seconds, shaking the pan, until lightly browned. In a small bowl, stir the soy sauce with the vinegar, water, garlic, scallion and toasted sesame seeds.
                                                                  • MAKE THE DUMPLINGS Line a large baking sheet with parchment paper. In a large bowl, combine the ground pork with the kimchi, scallions, egg, cornstarch, sugar, soy sauce, salt and pepper. Using your hands, mix the dumpling ingredients thoroughly.
                                                                  • Place 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Lightly moisten the edges of the gyoza wrappers with water. Place a level tablespoon of the ground pork and kimchi filling on one side of each wrapper and fold in half to form half-moons. Press the edges of the wrapper firmly to seal, making pleats for decoration. Lift each dumpling by the pleated edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the pleat side up on the baking sheet. Repeat with the remaining gyoza wrappers and pork and kimchi filling.
                                                                  • In a large, nonstick skillet, heat 1 tablespoon of the oil. Add half of the pot stickers to the skillet, flattened side down. Pour in 1/2 cup of the water, cover and cook over moderately high heat until the water has evaporated, the filling is cooked through and the bottoms are browned, 8 to 10 minutes. Transfer to a serving platter and keep warm. Wipe out the skillet and repeat with the remaining oil, pot stickers and water. Serve with the dipping sauce on the side.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 36dumplings