loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Peach Pie Recipe
                                                                   1 h 15 m

                                                                  My mother would make this Peach Pie recipe after a late-August visit to friends in southwestern Michigan who had an abundance of South Haven peach trees. Unlike other peach-pie makers, Mom never used spices like ginger, cinnamon or nutmeg in her pie. She wanted the pure, fresh flavor of juicy peaches to come shining through, and it did. I am truly my mother's daughter because, to this day, the only things I add to my peaches are sugar, flour and a little salt. Click here for a larger image. Makes 8 servings of Peach Pie

                                                                  Ingredients
                                                                  • Yes No 6 cup peach
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Heat oven to 400 degrees. Prepare the pie crust, cover with plastic wrap and let it rest for 30 minutes. Roll out two pie crusts. Turn one crust into a 10-inch pie pan. In a large bowl, combine peaches, sugar, salt and flour. Pour peach filling into the pan, mounding in the center. Cover with remaining crust, sealing and fluting as desired. Cut four slits in the top and brush the top (but not the edges) with milk for a lighter crust or egg wash for a darker crust and sprinkle with coarse sugar. Place on a baking pan to catch any drips and bake 20 minutes. Reduce heat to 350 degrees and bake an additional 40 minutes, but start checking at 30 minutes. When pie is bubbly, it's done. Cool on a wire rack. Serve warm or at room temperature unadorned or with vanilla ice cream or sweetened whipped cream.
                                                                  Cuisine:YesNosouthwestern
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Croquembouche is a traditional French wedding cake, made up of a tower of cream-filled, caramel-dipped profiteroles. The traditional croquembouche recipe is made with vanilla pastry cream and decorated with sugared almonds. Modern croquembouches are made with creative pastry cream flavors and decorated with flowers, sugar art, and even melted chocolate. Cook’s note: Keep a bowl of ice water nearby when working with the caramel. If a burn occurs, dip the effected skin into the cold water and hold it there for several seconds to stop the burn. If in doubt, seek professional medical help.

                                                                  Ingredients
                                                                  • Yes No 1 ¼ cup milk
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No ¼ cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 8 egg
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 2/3 cup water
                                                                  • To make pastry cream:
                                                                  • In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
                                                                  • Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill the cream before filling profiteroles, about 2 hours.
                                                                  • To make choux:
                                                                  • In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.
                                                                  • Preheat oven to 400F and grease 2 baking sheets. Spoon the prepared choux dough into 24 small rounds on each baking sheet. Bake for about 30-35 minutes, until the profiteroles puff up and turn golden brown. Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling with the prepared pastry cream.
                                                                  • To fill profiteroles:
                                                                  • Spoon the chilled pastry cream into a bag fitted with a plain tip. Insert the tip into the underside of a profiterole and pipe about 1 teaspoon of pastry cream into it. Repeat with the remaining profiteroles. Place the filled profiteroles into the freezer for at least 3 hours.
                                                                  • To make caramel:
                                                                  • Spoon 2 1/2 cups sugar into a medium sauce pan and pour 2/3 cup water over it. Draw a spoon through the sugar to wet it and turn the heat up to medium-high. Once the mixture is up to a simmer, wipe down the sides of the pan with a damp pastry brush. Allow the sugar mixture to boil for 15-20 minutes, until it turns pale golden brown.
                                                                  • Remove the pan from the heat and immediately plunge it into a bowl of ice water for 5 seconds to stop the cooking process. Allow the caramel to cool for about 5-10 minutes, until it has the consistency of maple syrup. When it has cooled to this point, be ready to work fast.
                                                                  • To assemble the croquembouche:
                                                                  • Dip 12 profiteroles, one at a time, in the caramel and arrange them in a circle on a parchment-lined serving platter or baking sheet, using the caramel to glue them together. Continue building the croquembouche by dipping and “gluing” another, smaller ring of profiteroles on top of the first one. Continue the process until the classic cone or tower shape has been achieved. Lightly drizzle the remaining caramel over the croquembouche to form a cobweb of spun sugar. Affix sugared almonds, metallic dragées, or flowers for decoration.
                                                                  • This croquembouche recipe makes 48 medium-sized servings.
                                                                  Cuisine:YesNofrench
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate

                                                                  This recipe calls for eight ounces of country white bread. Buy a rustic loaf that weighs 16 ounces; once you remove the crust you will have eight ounces. Day-old bread works well for bread puddings because it has lost moisture and, thus, absorbs more liquid.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp brandy
                                                                  • Yes No 1 dash, 7 oz dried fruit bits
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 8 oz country white bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Preheat oven to 375°.
                                                                  • Combine brandy and fruit bits in a small saucepan; bring to a boil. Remove from heat; let stand 1 hour.
                                                                  • Combine milk, butter, vanilla, and nutmeg in a medium saucepan. Heat to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Combine 2/3 cup sugar, eggs, and egg yolks in a large bowl. Pour hot milk mixture into egg mixture in a slow, steady stream, stirring constantly with a whisk. Return milk mixture to saucepan over medium-low heat, stirring constantly, until thickened (about 6 minutes).
                                                                  • Combine bread and fruit mixture in a large bowl; pour milk mixture over bread mixture. Transfer bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Place dish in a 13 x 9-inch baking pan; add hot water to larger dish to a depth of 1 inch. Bake at 375° for 45 minutes or until set. Sprinkle with powdered sugar.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 cup firm strawberry sour cream ice cream
                                                                  • Yes No 1/3 cup sliced strawberry
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tsp raspberry vinegar
                                                                  • Yes No 3/4 cup club soda
                                                                  • In a tall glass (at least 16 oz.), layer scoops of ice cream and strawberries. In a 1-cup measure, mix sugar and raspberry vinegar until sugar is dissolved. Add chilled club soda. Pour mixture over ice cream in glass. Serve with a spoon and straw.
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw

                                                                  Most stuffing recipes made with squishy sliced white bread and the usual celery-onion-pork combo end up resembling, at best, sausage-flavored paste. Here, the bread cubes stay crispy on top, and the vegetables give the stuffing a great flavor—you won’t miss the pig products. What to buy: Because the base of this stuffing is the bread, make sure you buy a loaf with good flavor and a crispy crust. Avoid mass-produced French bread that is overly soft or spongy, as it will get mushy. If you can’t find suitable French bread, a good substitute is ciabatta or another crusty Italian bread. Game plan: This stuffing can be completely made ahead. Cool and refrigerate until ready to serve. Rewarm uncovered in a 350°F oven for about 30 minutes. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1 inch, 1 lb sweet batard, cubes
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 8 oz cremini mushrooms, stems
                                                                  • Yes No 1 1 lb medium celery root, also known as celeriac
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 tbsp diced sage
                                                                  • Yes No 2 tsp diced thyme
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup mushroom broth
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-13-inch baking dish with butter; set aside.
                                                                  • Spread bread cubes in a single layer on a baking sheet and toast until dry and lightly browned, about 15 minutes. Remove from the oven, let cool slightly, and transfer to a large bowl; set aside.
                                                                  • Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering. Add mushrooms and cook, stirring rarely, until browned, about 6 minutes. Remove from heat and transfer to the bowl with the bread cubes; set aside.
                                                                  • Using a vegetable peeler, peel celery root and cut into 1/2-inch cubes. (Peel and cut the celery root at the last minute, because it will oxidize when exposed to air.) Return the frying pan to medium heat and add butter and remaining 2 tablespoons oil. When butter has melted, add celery root, onion, sage, and thyme and season generously with salt and pepper. Cook, stirring occasionally, until onion just begins to soften, about 6 to 8 minutes. Transfer vegetables to the bowl of bread cubes and mushrooms.
                                                                  • Evenly drizzle wine around the bowl, add egg, and stir to evenly coat bread cubes and vegetables. Drizzle half of the mushroom broth over the mixture and stir to evenly combine. Drizzle in the remaining broth and stir until all bread cubes are evenly moistened. Season with additional salt and pepper as needed.
                                                                  • Transfer stuffing to the prepared baking dish, slightly compacting it. Cover with foil and bake for 30 minutes. Remove foil and continue to bake until bread cubes on top are crispy and browned, about 30 minutes more.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  "I cribbed this salad from my grandmother Nonna," Maria Helm Sinskey says. "She'd toss leftover beans with greens and lemon juice." This version has toasted croutons; the lemon juice is mixed into a refreshing dressing.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No two 15 oz canned cannellini bean
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 lb pancetta
                                                                  • Yes No two 2 cup thick peasant bread
                                                                  • Yes No two bite size, 1 lb heads of escarole, inner leaves pieces
                                                                  • In a bowl, combine the shallot, lemon zest, lemon juice and sugar. Season with salt and pepper; let sit for 10 minutes. Whisk in 6 tablespoons of the oil. Transfer 1/4 cup of the dressing to a bowl, add the beans and parsley and let stand for 30 minutes.
                                                                  • In a skillet, cook the pancetta over moderate heat, stirring, until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to a plate. Heat the remaining 2 tablespoons of oil in the skillet, then stir in the toasted bread and toss to coat.
                                                                  • Add the bread to the beans with the escarole and remaining dressing. Season with salt and pepper, toss and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  A festive choice for cocktail hour, this tangy beverage may be made with or without gin.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup cranberry
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 cup apple cider
                                                                  • Yes No 2/3 cup ginger beer
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 1/2 oz gin
                                                                  • Muddle cranberries with sugar in a pitcher. Add apple cider, ginger beer, lemon juice, and gin if desired. Divide among 4 glasses. Serve chilled or over ice.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  An ice-cold beer is all you need to complete the meal with this main-dish salad that's topped with a zesty cilantro-lime dressing. The mushrooms add meaty texture and flavor. Try rolling up the salad mixture in iceberg lettuce leaves for a quick-and-easy variation. Prep: 5 minutes; Cook: 5 minutes

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 2 cup refrigerated meatless fat free crumbles
                                                                  • Yes No 2 tsp 40% less sodium taco seasoning
                                                                  • Yes No 1 8 oz iceberg lettuce
                                                                  • Yes No 1 cup sliced red onion
                                                                  • Yes No salsa
                                                                  • Yes No cilantro lime vinaigrette
                                                                  • Yes No preshredded reduced fat mexican cheese
                                                                  • Yes No 16 light restaurant style tortilla chips
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until lightly browned. Add crumbles and taco seasoning. Cook 2 minutes or until thoroughly heated; set aside.
                                                                  • Layer lettuce, onion, and crumbles mixture evenly on each of 4 plates. Top with salsa, if desired; drizzle evenly with Cilantro-Lime Vinaigrette. Top with cheese, if desired. Serve each salad with tortilla chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 1/2 cups taco salad, about 1 tablespoon dressing, and 4 chips)
                                                                  • Prep Time: 11 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    lightlife
                                                                    Brands:
                                                                  • Yes No
                                                                    LIGHTLIFE

                                                                  Serve a light pasta dish with a luscious cream sauce. Chopped sage, Gorgonzola cheese, and canned pumpkin add robust flavor to the meatless main dish.

                                                                  Ingredients
                                                                  • Yes No 1 lb uncooked pennette
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 5 cup thinly sliced shiitake mushroom cap
                                                                  • Yes No 4 cup onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp chopped sage
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 1 1/2 tbsp water
                                                                  • Yes No 1/2 2 oz cup crumbled gorgonzola cheese
                                                                  • Yes No 1/2 cup pumpkins in can
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No fresh sage sprigs
                                                                  • Cook pasta according to package directions, omitting salt and fat. Keep warm.
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add mushrooms, onion, and garlic; cover and cook 3 minutes. Uncover; cook 5 minutes or until tender, stirring occasionally.
                                                                  • Combine chopped sage and milk in a medium saucepan over medium heat. Bring to a simmer. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture and cheese to milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Remove from heat; stir in pumpkin, salt, pepper, and nutmeg.
                                                                  • Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 red onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 5 oz, 2 cup small zucchini
                                                                  • Yes No 2 tbsp minced mint
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 egg
                                                                  • Yes No 2 tsp balsamic vinegar
                                                                  • Preheat oven to 350°F. In a medium saucepan, combine potatoes, 1 tsp. salt and cold water to cover. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 minutes. Drain potatoes well in a colander.
                                                                  • In a 10-inch, ovenproof, nonstick skillet, melt butter over medium heat. Add red onions and cook until soft, about 8 minutes. Add garlic and cook for 2 minutes longer. Add potato, zucchini, mint, remaining 1 tsp. salt and pepper and cook until zucchini is softened, about 5 minutes.
                                                                  • In a medium bowl, beat eggs and vinegar with a fork. Pour egg mixture over vegetables in skillet and stir to blend. Cook undisturbed over medium heat until side begins to set but center is still wet and bubbling, about 3 minutes.
                                                                  • Place skillet in oven and cook until eggs are set, rotating pan once for even cooking, about 10 minutes. To serve, loosen frittata from skillet and cut into wedges from pan. Serve warm or at room temperature. (Frittata may be made up to 4 hours ahead.)
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Horchata may seem a strange mate for alcohol, but its nutty, citrusy base is a perfect vehicle for a Squirrel Sour cocktail (a base spirit, lemon or lime juice, and a nut-flavored liqueur). Although there’s no lime included in this recipe, the horchata itself has enough lime in it to qualify this drink as a variation on the Squirrel Sour. What to buy: Ron Zacapa Centenario is an aged Guatemalan rum that can be found at specialty liquor stores. If you can’t find it, you can substitute another aged rum. This recipe was featured as part of our Cinco de Mayo cocktail menu.

                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz horchata
                                                                  • Yes No 1 1/2 oz aged dark rum
                                                                  • Yes No 1/2 oz frangelico
                                                                  • Yes No 1 swizzle
                                                                  • Fill a cocktail shaker halfway with ice and add remaining ingredients. Stir vigorously with a barspoon until chilled. Pour into a rocks glass and serve with a swizzle stick.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Spanish flavors inspire this simple but intense summery braise. Saffron gives the tomato broth a nutty complexity, while the spice and heat of chorizo liven up the clams.

                                                                  Ingredients
                                                                  • Yes No 3 cup hickory wood chips
                                                                  • Yes No 1 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 7 garlic clove
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 1 ear corn
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 6 oz link dry cured spanish chorizo
                                                                  • Yes No 24 littleneck, 2 1/2 lb clam
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 4 slice italian bread
                                                                  • Preheat grill to medium-high heat.
                                                                  • Pierce the bottom of a disposable foil pan several times with the tip of a knife. Line pan with newspaper or paper towels; place 2 cups wood chips on top of paper in pan.
                                                                  • Combine broth and the next 6 ingredients (through tomatoes) in a medium ovenproof saucepan. Place disposable pan on 1 side of grill rack; ignite newspaper with a long match. Place saucepan on other side of grill rack. Cover grill. Bring sauce to a simmer, and grill for 15 minutes. Remove saucepan from grill, and keep warm.
                                                                  • Place poblano and corn on grill rack coated with cooking spray. Cover and grill 10 minutes, turning occasionally. Add green onions and chorizo, cut sides down, to grill rack; cover and grill 4 minutes or until poblano is blackened and charred and corn is lightly charred, turning occasionally. Place poblano in a paper bag; fold to close tightly. Let stand for 5 minutes. Peel and discard skins; cut poblano in half lengthwise. Discard stem, seeds, and membranes. Chop poblano, cut kernels from corn cob, slice green onions, and dice chorizo; add to broth mixture.
                                                                  • Add remaining 1 cup wood chips to disposable pan. Return saucepan to grill rack. Cover grill, and simmer. Place clams on grill rack. Cover and grill for 2 minutes or until clams just begin to open. Discard unopened shells. Add clams to broth mixture; cover and grill for 4 minutes or until shells open completely. Remove saucepan from grill; stir in parsley and juice. Cover and keep warm.
                                                                  • Place bread on grill rack, and grill 1 to 2 minutes on each side or until toasted. Ladle clam mixture into bowls. Serve with grilled bread.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings (serving size: about 6 clams, about 1 cup broth, and 1 bread slice)
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    newspaper
                                                                  • Yes No
                                                                    paper

                                                                  Pierniczki are Polish gingerbread cookies. The Polish city of Torun, like Nuremberg, Germany, has been famous for its gingerbread cookies and cakes - piernik - since the Middle Ages. The cookies were originally baked in intricately carved wooden molds but today are more often cut in rounds or the shapes of St. Nicholas, hearts and other fanciful designs. Chocolate-glazed, heart-shaped pierniczki are passed out to children on Dec. 6 by Swiety Mikolaj - St. Nicholas. Store in an airtight jar and glaze just before serving. Makes about 3 dozen Polish Gingerbread Cookies - Pierniczki

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1/2 tsp cloves, whole
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 tbsp water
                                                                  • In a large bowl, beat eggs with sugar until light and lemon-colored. Add the spices, baking soda-water mixture and honey. Mix well. Add flour gradually and mix until a stiff dough forms. Shape into a ball, wrap in plastic and let it rest for 30 minutes. Heat oven to 400 degrees. On parchment paper cut to fit your baking pans, roll the dough to a 1/4-inch thickness. Cut into whatever shape you desire. Lift the parchment paper by opposite corners and place on the baking pans. See these steps for rolling and cutting gingerbread. Bake for 10 minutes or until lightly brown around the edges. Let cool completely before storing in an airtight container. It's best to ice or glaze these cookies right before serving. To make the glaze, combine all the ingredients in a microwaveable bowl and nuke for 20 seconds at a time until almost completely melted. Stir until smooth. Use immediately.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The bright flavor of lemons and the mellow smoothness of cream blend together perfectly in this scrumptious lemon cream tartlet recipe. Serve these special tartlets with coffee or tea for a relaxed teatime. Cook’s note: Buy store-bought pastry cream or make homemade lemon pastry cream for a special touch.

                                                                  Ingredients
                                                                  • Yes No 1 single crust portion pate sucree
                                                                  • Yes No 1 cup lemon pastry cream
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Preheat an oven to 400F. Line 12 standard muffin tins or 24 tartlet molds with the pate sucree. Prick the bottom of the tartlets with a fork and weight them down with pie weights, dried beans, or uncooked rice. Bake the pastry for 8 to 12 minutes, until it becomes a very light, golden brown. Cool the tartlet shells on a wire rack.
                                                                  • To prepare the tartlets, fill a piping bag with the lemon pastry cream and pipe 1 1/2 tablespoons of cream into each large (muffin-size) shell, or slightly less than 1 tablespoon of cream into each miniature shell.
                                                                  • Garnish the top of each pastry with a small dollop of sweetened whipped cream. Serve the pastries immediately or chill for later use.
                                                                  • This lemon cream tartlets recipes makes 12 servings.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 4 lb organic chicken
                                                                  • Yes No 1 tbsp sweet paprika
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Heat oven to 400° F. Pat the chicken dry with paper towels and place in a large roasting pan. In a small bowl, combine the paprika, sugar, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the olive oil. Rub evenly over the chicken and roast until cooked through, 45 minutes. Serve hot, at room temperature, or chilled.
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 9 6 inch corn tortilla
                                                                  • Yes No 15 oz canned enchilada sauce
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 2 1/2 cup shredded cheddar cheese
                                                                  • Place an oven rack about 5 inches from broiler and preheat broiler to high. Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total. Reserve 2 Tbsp. enchilada sauce. Combine beans and remaining sauce in a bowl.
                                                                  • Mist slow-cooker insert with cooking spray. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with 1 cup corn and 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt

                                                                  This dish is a delicious combination of sweet and savory. It’s a distinctive recipe that defines our style of cooking: simple and rustic, yet sophisticated. Serve with mashed potatoes or buttered egg noodles for a comforting winter dinner.

                                                                  Ingredients
                                                                  • Yes No 6 chicken legs, drumsticks and thighs
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 2 tbsp chopped sage
                                                                  • Yes No 1/4 cup armagnac
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/4 cup oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp oil
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 1 1/2 cup pitted dried prunes
                                                                  • Yes No 1/2 cup pitted green olive
                                                                  • Yes No 1/4 cup caper
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 4 tbsp unsalted butter
                                                                    For the marinade:
                                                                  • In a large bowl combine the chicken with the garlic, herbs, Armagnac, red wine vinegar, oil, salt, and pepper. Mix gently, cover, and marinate overnight. The next day, remove the chicken from the marinade and discard the marinade.
                                                                  • Heat the oven to 350°F.
                                                                    For the braise:
                                                                  • Heat the oil in a large, shallow roasting pan over medium heat. Slowly sear the chicken, skin side down, until golden brown, about 5 minutes on each side. Remove any excess grease from the pan and deglaze the pan with white wine. Add the prunes, olives, capers with juice, bay leaves, and chicken stock. Cover and place the dish in the oven for about 30 minutes or until the chicken is 165°F.
                                                                  • Remove the chicken from the pan and keep warm. Bring the prune mixture to a simmer on the stovetop and add the parsley and butter. Simmer to meld the ingredients, and adjust the seasoning if necessary. Return the chicken to the sauce and serve.
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Make these in individual moulds, little tea cups or coffee cups, which are a great way of transporting them to your picnic.

                                                                  Ingredients
                                                                  • Yes No a handfuls each of blueberries and raspberries
                                                                  • Yes No 4 beef gelatine leaves
                                                                  • Yes No 2 tbsp 2 tablespoons caster sugar
                                                                  • Yes No champagne
                                                                  • Yes No fresh mint leaves
                                                                  • Make these in individual moulds, little tea cups or coffee cups, which are a great way of transporting them to your picnic.Fill whatever moulds you are using (egg cups, cappuccino or espresso cups or tea cups or dariole moulds) three-quarters full of berries. Put them in the fridge to chill.Meanwhile, soak the gelatine leaves in cold water for a few minutes until soft. Pick them out of the water and shake any excess water off. Place them in a bowl and cover with 150ml hot (but not boiling) water and the sugar. Stir to dissolve.When the gelatine water has cooled to room temperature, add the Prosecco or Champagne, stir well and pour over the fruits in the chilled moulds. Return to the fridge to set.When the jellies are ready, dip the bottom of each one in a little hot water to melt it very slightly and then turn out on to a plate. Scatter with a few mint leaves before serving.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Paçoca de amendoim tastes slightly like the inside of a Reeses peanut butter cup, but with a difference - it's made with cassava flour (made from the root of the manioc plant). The manioc flour gives it a distinctive, delicious flavor. You can use either manioc flour (farinha de mandioca), which is more coarsly ground, or manioc starch (almidón) for this recipe. If you use manioc meal the candy will be more crumbly. Either way, this is a crumbly candy, best paired with a hot cup of coffee for washing it down. You will need a food processor to make this candy.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup peanut
                                                                  • Yes No 1 1/4 cup golden brown sugar
                                                                  • Yes No 3/4 cup manioc starch
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 cup condensed milk
                                                                  • Process the peanuts with the sugar, salt, and manioc meal until very finely ground. Add a tablespoon of condensed milk and process for 30 seconds. Check if mixture is starting to come together by pressing some into a ball with your fingers. If the mixture will form a ball that stays together well, it's ready. If it is still too crumbly, add more condensed milk and process. Press mixture into a square 8 inch by 8 inch pan lined with wax paper. Press down firmly. Remove candy from pan by lifting out the wax paper, and cut into smaller squares. You can also use greased cookie cutters (simple shapes) to cut pieces out of the candy, or press the candy into molds to shape it. Store in an airtight container.
                                                                  • Variation: Dip squares of paçcoca into melted chocolate, and let cool on wax paper.
                                                                  Cuisine:YesNobrazilian
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A surprise ingredient—a puree of the squat Italian cipollini onion—thickens and sweetens the mustard dressing on this wintry salad of earthy roasted red beets and chunks of silky avocado.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb medium beet
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 cipollini onion
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/2 cup grapeseed oil
                                                                  • Yes No 2 hass avocados
                                                                  • Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.
                                                                  • Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.
                                                                  • Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 1/2 tsp black peppercorn
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No 1/2 cup oyster sauce
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 4 6 oz chicken breast half (boneless skin-on)
                                                                  • Preheat the oven to 350°. Wrap the garlic cloves in foil and bake for about 30 minutes, until soft. Squeeze the garlic from the skins into a small bowl.
                                                                  • Meanwhile, in a medium skillet, cook the peppercorns over moderately high heat, shaking the skillet occasionally, until they are smoking and fragrant, 2 minutes. Transfer the peppercorns to a spice grinder and let cool completely, then grind to a coarse powder.
                                                                  • In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes. Add the roasted garlic, ground black pepper and oyster sauce and cook over moderately high heat, stirring, for 1 minute. Add the soy sauce and cook until reduced by half, about 1 minute. Add the water and white wine vinegar and simmer over moderate heat until the barbecue sauce is very thick, about 5 minutes. Transfer the barbecue sauce to a blender and puree until smooth.
                                                                  • Light a grill. Oil the grates and grill the chicken skin side down over moderately high heat until the skin is crisp, about 7 minutes. Turn the chicken and cook over moderate heat until the chicken is almost white throughout, about 5 minutes. Generously brush the barbecue sauce onto the skin; turn and grill until glazed, about 30 seconds. Generously brush the other side with sauce, turn and grill the chicken until glazed. Repeat the glazing on both sides. Transfer the chicken to a work surface to rest for 5 minutes.
                                                                  • Slice the chicken breasts crosswise and transfer to plates. Serve with the Cucumber-Cherry Salad.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  White wine and mirepoix add a special touch to this classic Belgian wine steamed mussels recipe. For authenticity, serve them with hot frites, or fried potatoes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp onion
                                                                  • Yes No 1 tbsp celery
                                                                  • Yes No 1 tbsp carrot
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 1/2 tsp thyme
                                                                  • Yes No 1 1/2 tsp parsley
                                                                  • Yes No 1 1/2 tsp sage
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/3 cup dry white wine
                                                                  • Yes No 2 lb mussel
                                                                  • In a large skillet, over medium heat, melt the butter and olive oil and sauté the onions, carrots, celery, shallots, and garlic until they are just tender, about 5 minutes. Add the thyme, parsley, sage, salt, and pepper to the vegetables and cook for 1 minute. Add the white wine to the skillet and bring it to a gently simmer. Add the mussels to the wine sauce, turn the heat up a bit, cover, and steam the mussels for 4-9 minutes, until the mussels open. Serve the mussels hot with the wine sauce.
                                                                  • This wine steamed mussels recipe makes 4 servings.
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  . They are simple, airy biscuits that include yeast, baking powder and baking soda. They may be the perfect dinner roll, with the light lift of a yeast roll, and the rich, tender crumb of a biscuit. Also? They are foolproof, easy to make, and perfect for making ahead of time.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 tsp active dry yeast
                                                                  • Yes No 2 cup low-fat milk
                                                                  • Yes No 1 lemon
                                                                  • Yes No 5 cup flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Stir the yeast into 1/2 cup tepid water in a small bowl. Stir to dissolve. In a large measuring cup, measure out the milk and add the lemon juice. Set aside.
                                                                  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the lemon zest and rub it through the dry mixture with your fingers. Cut the butter into about 16 small cubes and add to the flour. Use your fingers to work the butter through the dough until it resembles large crumbs. (Alternatively, you can blend the flour mixture with the butter in the food processor.) Add the yeast mixture and the milk with the lemon juice. Quickly stir to combine. Stir just until moist, folding the flour mixture up from the bottom to thoroughly combine.
                                                                  • Cover and refrigerate the dough for at least 2 hours, and up to 24 hours.
                                                                  • Heat the oven to 450°F. Turn the refrigerated dough out onto a heavily floured surface. Knead lightly just a few times, or until the dough becomes smooth enough to pat out easily. Pat the dough out to a 3/4-inch thickness and cut into rounds with a glass or a biscuit cutter.
                                                                  • Place on an ungreased baking sheet and bake at 450°F for 12 minutes or until golden.
                                                                  • Serve warm with jam, butter, or a braised chicken.
                                                                  Yields: 12biscuits. adapted from abbie at
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    braise

                                                                  Serve these glazed grilled pork skewers with a summer salad of nectarines, tomatoes, and mint. Brown rice pilaf completes the meal.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz apricot preserves
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat grill to medium-high heat.
                                                                  • Place preserves in a 2-cup glass measure. Microwave at HIGH 1 minute, stirring after 30 seconds. Stir in soy sauce, juice, and garlic. Place 3/4 cup apricot mixture in a large zip-top plastic bag; reserve remaining apricot mixture. Add pork to bag, and seal. Marinate at room temperature for 30 minutes. Remove pork from bag, and discard marinade. Thread pork evenly onto 16 (8-inch) skewers. Sprinkle pork evenly with salt and black pepper. Set aside 1/4 cup apricot mixture. Place pork on a grill rack coated with cooking spray; baste with half of remaining apricot mixture. Grill 3 1/2 minutes. Turn pork over; baste with other half of remaining apricot mixture. Grill 3 1/2 minutes or until desired degree of doneness. Remove pork from grill. Brush with reserved 1/4 cup apricot mixture.
                                                                  Yields: 8(serving size: 2 kebabs)
                                                                  • Total Time: 57 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Avoid using dark beer, which could make the soup too bitter. Toast the bread cubes a day ahead, cool, and store at room temperature. Serve the soup in a tureen with the toasted bread cubes and chives on the side, and let guests help themselves.

                                                                  Ingredients
                                                                  • Yes No 10 oz sourdough bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 1 1/4 5 oz cup shredded extrasharp cheddar cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup diced chives
                                                                  • Preheat oven to 450°.
                                                                  • Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450° for 10 minutes or until toasted. Set aside.
                                                                  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.
                                                                  • Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12servings (serving size: about 2/3 cup soup, about 1 ounce bread cubes, and 1 teaspoon chives)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1 to 2 tbsp fennel bulb, reserving 1 to 2 tablespoons fronds
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 orange
                                                                  • Yes No 1/4 small cup olive
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No crushed red chili pepper
                                                                  • Halve, core, and thinly slice bulb
                                                                  • (preferably on a mandoline). In a bowl, toss fennel with 2 tablespoons fresh lemon juice.
                                                                  • Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in small olives such as Nicoise, reserved fennel fronds, and extra-virgin olive oil. Season with coarse salt, ground pepper, and red-pepper flakes.
                                                                  Cuisine:YesNonicoise
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  Any leftover vegetables lurking in the drawer of the refrigerator or vegetable basket don't need to be thrown away, simply transform them quickly and easily into a hearty Leftover Vegetable soup. I sort vegetables into types (root vegetables, leafy greens, peppers and soft vegetables like tomatoes) and decide what goes with what then head to the stove. I always like to start my soups with a base of sauteed onion, garlic, carrots and celery and a good stock then quite literally almost anything else added to the soup pan is OK. Occasionally I will add a few spices to root vegetable soups for extra flavor.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 4 tbsp vegetable oil
                                                                  • Yes No 3 300g cup asstd vegetables
                                                                  • Yes No 20 600ml fl oz beef stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No ½ tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • In a large stock pot or soup pan heat the vegetable oil, add the onion and gently cook until the onions begin to soften. Add the celery carrot and celery and cook for another 5 minutes taking care not to burn the garlic. Add the chopped vegetables and stir, add the stock and bay leaf (and spices if using) and cook until all the vegetables are soft and cooked through (approx 20 minutes). Blend the soup in the pan using a stick blender or pour into a food processor and blend. Cook the soup for a further 5 minutes to reduce slightly, season with salt and pepper to taste and serve. **Great vegetables for soup include - parsnips, celeriac, leeks, sweet potato, or any other winter roots, broccoli, cauliflower. Make sure they are all cleaned, peeled and cut into similar size chunks. Leafy greens great in soup include, spinach, watercress, cabbage, collared greens, ruccola. And, don't forget fresh herbs for even more flavor.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Sliced sweet potatoes are tossed in melted butter, maple syrup, orange zest, and cinnamon, then layered and topped with brown-sugared walnuts. This recipe was featured as part of our story on The Last Kodachrome Christmas.

                                                                  Ingredients
                                                                  • Yes No 1 cup walnut halves
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 2 lb sweet potato
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 1/2 tsp packed orange zest
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No pinch black pepper
                                                                  • Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.
                                                                  • Place the walnuts and brown sugar in a small bowl and stir until combined; set aside.
                                                                  • Peel the sweet potatoes. Using a mandoline or a very sharp knife, slice into even 1/8-inch-thick rounds; set aside.
                                                                  • Place the remaining ingredients in a large saucepan over medium-low heat, stirring until the butter has melted and the mixture is combined. Remove from heat, add the sweet potato slices, and stir until evenly coated. Taste a sweet potato and add more salt and pepper as needed.
                                                                  • Place half of the potato slices in an even layer in the prepared dish, overlapping as needed. Sprinkle with half of the walnut-brown sugar mixture. Place the remaining sweet potato slices in the dish, along with any remaining juices from the saucepan. Sprinkle with the remaining walnut-brown sugar mixture.
                                                                  • Cover with aluminum foil and bake for 20 minutes. Remove the foil, rotate the dish, and cook until the top is browned and the sweet potatoes are tender when pierced with a fork, about 20 to 25 minutes more.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 baguette
                                                                  • Yes No 2 8 oz mozzarella cheese
                                                                  • Yes No 1/2 lb prosciutto
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 cantaloupe
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 16 mint
                                                                  • Cut each baguette in half lengthwise, then in thirds crosswise. Layer the mozzarella and prosciutto on the bottom of each baguette portion. Drizzle with the oil and sandwich with the baguette tops; set aside. In a blender, puree the cantaloupe and salt. Pour into bowls and sprinkle with the pepper and mint. Serve with the sandwiches.
                                                                  Yields: 6servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This sweet, gooey sauce is packed with coffee flavor that’s delicious paired with pound cake or ice cream. Game plan: For a slacker solution, buy high-quality caramel sauce and whisk in strong espresso or coffee-flavored liqueur. This recipe was featured as part of both our Valentine’s Day menu and our Family-Friendly Party Done Right photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp instant espresso powder
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Combine cream and espresso powder in a medium bowl and whisk until powder is dissolved; set aside.
                                                                  • Combine sugar and water in a small saucepan and stir to combine. Place over medium-high heat, bring to a boil, and let cook undisturbed until amber in color, about 5 minutes. Immediately add butter and stir to incorporate.
                                                                  • Remove from heat and whisk in cream mixture and salt until smooth.
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook

                                                                  Matt Lewis is enamored of fondue—in fact, he had a special pot made for dessert fondues at his former Manhattan shop, Chocolate Bar. His terrific cheddar-Jack cheese fondue includes whiskey, which adds a great kick.

                                                                  Ingredients
                                                                  • Yes No 1 lb extra sharp cheddar cheese
                                                                  • Yes No 1/2 lb monterey jack cheese
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 tbsp whiskey
                                                                  • Yes No salt and pepper
                                                                  • Yes No crusty bread, breadsticks and carrot sticks
                                                                  • In a bowl, toss the cheddar and Jack cheeses with the cornstarch. Rub the garlic cloves on the inside of a saucepan, then discard. Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions. Add the whiskey and stir just until the fondue begins to bubble, 3 minutes. Season with salt and pepper; serve hot with bread, breadsticks and carrots.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 8
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  The end of summer doesn't need to mean the end of fruity cocktails — we just need to use preserved fruits and emphasize some subtler, year-round flavors.

                                                                  Ingredients
                                                                  • Yes No 1.5 oz gin
                                                                  • Yes No 1 oz st, germain's elderflower liqueur
                                                                  • Yes No 4 frozen blueberry
                                                                  • Yes No lemon
                                                                  • Combine all ingredients in a shaker with ice and shake vigorously (shaking is a must in order to break down the blueberries). Strain into a martini glass — use a tea strainer if you want to avoid pieces of blueberry skin.
                                                                  • Garnish with frozen blueberries (readily at hand, if you've made the drink) or flower petals (plan ahead).
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  This unusual combination turns out to be one of our favorite salads; serve as a side to pork or chicken. The leftovers are great rolled up in tortillas with sliced avocado.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz dark red kidney beans
                                                                  • Yes No 1 15.25 oz whole grain dijon mustard
                                                                  • Yes No 1/2 cup pomegranate
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/3 cup olive oil vinaigrette
                                                                  • Arrange beans on one side of serving platter. Arrange corn on the other side of platter. Sprinkle seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.
                                                                  Yields: 4servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Farro is a type of wheat. It's popular in Italy, especially cooked in a pilaf that highlights its firm, chewy texture.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3/4 cup dried porcini mushroom
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup sliced crimini mushroom (baby portobello)
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 cup farro
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 14 oz fat free, less sodium beef broth
                                                                  • Yes No 6 tbsp grated parmigiano-reggiano cheese
                                                                  • Place 2 cups hot water and porcini mushrooms in a small bowl; cover and let stand 20 minutes or until tender. Drain mushrooms through a fine sieve over a bowl, reserving liquid. Coarsely chop mushrooms.
                                                                  • Heat oil in a large saucepan over medium-high heat. Add porcini mushrooms, cremini mushrooms, onion, and garlic to pan; sauté 6 minutes. Stir in farro; cook 1 minute, stirring occasionally. Add wine; cook 1 minute or until most of liquid evaporates. Add reserved mushroom liquid, thyme, salt, pepper, and broth; bring to a boil. Reduce heat, and simmer 45 minutes or until most of liquid evaporates, stirring occasionally. Remove from heat; stir in cheese.
                                                                  Yields: 6servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Not to be confused with chilcano de pescado (a fish soup), a chilcano de pisco is a refreshing cocktail made with pisco, a unique brandy produced in Chile and Peru. It's simpler to make than the well-known pisco sour - you just pour the ingredients over ice and they mix themselves. El chilcano is my husband's favorite drink, and we always get raves when we make them for friends. ("This is so good! What is the liquor in this drink called again?? 'Peace corps'?") Chilcanos are surprisingly good, for such a simple drink - the lime, pisco, and ginger ale blend into something new and better. Great on a hot summer evening.

                                                                  Ingredients
                                                                  • Yes No 4 oz ginger ale
                                                                  • Yes No 2 oz pisco
                                                                  • Yes No 1/2 lime
                                                                  • Fill a 8 ounce tumbler with ice cubes. Pour the pisco over the ice. Squeeze the lime juice into the glass. Fill the glass with the ginger ale. Enjoy!
                                                                  Cuisine:YesNoperuvian
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice

                                                                  Notes: If you can't find toasted sesame seed, stir regular sesame seed in a frying pan over low heat until golden, 1 minute.

                                                                  Ingredients
                                                                  • Yes No 1 lb beef flank steak
                                                                  • Yes No korean marinade
                                                                  • Yes No 3/4 lb green bean
                                                                  • Yes No 1 1/4 lb carrot
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp asian sesame oil
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp salad oil
                                                                  • Yes No 1/2 cup fat skimmed beef broth
                                                                  • Yes No 6 cup cooked rice
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Rinse beef, pat dry, and cut across the grain into 1/8-inch-thick slices about 3 inches long. In a small bowl, mix beef with 1/4 cup Korean marinade.
                                                                  • Remove and discard bean stem ends and strings. Cut beans diagonally in 3-inch lengths. Cut carrot into matchstick-size pieces about 3 inches long.
                                                                  • In a 14-inch wok or 12-inch frying pan over high heat, mix 1/2 cup water, beans, and carrot. Cover and stir occasionally just until tender to bite, about 3 minutes. Drain; immerse in cold water. Drain when cool. In a bowl, mix with vinegar, sesame oil, sugar, and salt to taste.
                                                                  • Place wok over high heat; when hot, add salad oil. Add beef with liquid in bowl; stir until meat is no longer pink, about 2 minutes. Add remaining marinade and broth to pan; stir until boiling.
                                                                  • Scoop rice into bowls; add beef and sauce, then vegetables and seasonings. Sprinkle with onions and sesame seed.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  Prep: 15 min., Fry: 4 min. per batch

                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 6 soft shell crabs
                                                                  • Yes No 1 1/2 tsp seasoning salt
                                                                  • Yes No 1 1/2 cup self-rising flour
                                                                  • Pour oil to a depth of 3 inches into a Dutch oven; heat to 360º. Whisk together milk, egg, and 1/4 cup water in a large bowl.
                                                                  • Rinse crabs, and pat dry. Sprinkle crabs with seasoned salt. Dredge crabs in flour; dip in milk mixture, and dredge in flour again. Fry crabs, in batches, in hot oil 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels.
                                                                  • Fried Shrimp: Substitute 2 lb. peeled, large raw shrimp with tails (21/25 count) for soft-shell crab. Prepare recipe as directed, heating oil to 325º and frying shrimp, in batches, 3 to 4 minutes or until golden brown. Prep: 20 min., Fry: 3 min. per batch.
                                                                  • Fried Grouper: Substitute 2 lb. grouper, cut into 2-inch fillets, for soft-shell crab. Prepare recipe as directed, heating oil to 350º and frying grouper, in batches, 3 minutes on each side or until golden brown. Prep: 10 min., Fry: 6 min. per batch.
                                                                  • Fried Oysters: Substitute 2 pt. fresh oysters, drained, for soft-shell crab. Prepare recipe as directed, frying oysters, in batches, 2 to 3 minutes or until golden brown. Serve immediately. Prep: 10 min., Fry: 2 min. per batch.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 19 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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

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

                                                                  An easy pie to bake from this jar mix. Kentucky chocolate chip pie with pecans or walnuts, chocolate chips, and other ingredients.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1/2 cup organic all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Pour sugar into a lightweight food storage bag. Tie with twine or ribbon and cut off excess plastic bag end, if necessary. Fit bag into the bottom of a 1-quart wide-mouth canning jar. Pour in half of the nuts, the chocolate chips, and remaining nuts. Into another food storage bag, add flour and pinch of salt. Tie bag and cut off some of the excess end as before. Fit into the top of the jar then screw on top. Directions for gift: Kentucky Chocolate Chip Nut Pie Kentucky Chocolate-Nut Pie Mix 1 9-inch pastry shell, unbaked 4 ounces (1 stick) melted butter 2 large eggs 1 teaspoon vanilla Preheat oven to 325°. Remove the bag of sugar from jar; set aside. Pour nuts and chocolate chips into pie shell, spreading evenly. In a small mixing bowl, whisk 2 eggs. Empty the sugar and flour bags into the bowl, stirring to blend well. Whisk in 1 teaspoon vanilla and the 4 ounces melted butter. Blend well. Pour batter evenly over nuts and chocolate chips. Bake for 35 to 40 minutes, until nicely browned. Chill thoroughly before cutting. Serve with a dollop of vanilla ice cream. Store leftovers in the refrigerator. More Chocolate Chip Recipes Chocolate Chip Pie II Chocolate Chip Pie III Chocolate Chip Cookies Chocolate Chip Oatmeal Cookies Easy Chocolate Chip Cookies Chocolate Chip Cheesecake Easy Chocolate Chip Cheesecake Chocolate Pies Index Chocolate Chip Pies Chocolate Cookies Chocolate Recipes Pie Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNokentucky
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    ribbon
                                                                  Ingredients
                                                                  • Yes No 1 3/4 lb green bean
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 cup pecan pieces
                                                                  • Yes No salt and pepper
                                                                  • Place beans in a large pot of boiling salted water and cook until tender, about 8 minutes. Drain and rinse under cold water.
                                                                  • In a large skillet, warm butter over medium-high heat until golden brown, 3 to 5 minutes. Add pecans and cook, stirring, until lightly toasted, 2 minutes. Add beans, season with salt and pepper and cook, stirring, until heated through, 2 minutes. Transfer to a serving platter. Serve hot.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve

                                                                  The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook.

                                                                  Ingredients
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 2 medium yellow summer squashes
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 baguette on a sharp bias
                                                                  • Yes No pesto
                                                                  • Heat grill to medium. Grill peppers, turning occasionally, until charred, about 18 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Rub off skins, and remove ribs and seeds. Slice peppers into 1-inch-thick strips.
                                                                  • Meanwhile, lightly brush zucchini and squashes with oil. Season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side.
                                                                  • Spread bread slices with pesto. Top 8 slices with vegetables. Season with salt and pepper. Sandwich with remaining bread.
                                                                  • Heat a panini press. Lightly brush sandwiches with oil. Press until bread is golden brown and crusts are crisp, 2 to 4 minutes.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  Homemade Pastrami
                                                                   6 h 15 m

                                                                  The secrets to this express pastrami are the smoked paprika, the tight wrapping to hold in all the aromatic spices, and the long slow cooking. Serves 8 to 10

                                                                  Ingredients
                                                                  • Yes No 5 lb corned beef
                                                                  • Yes No 3 tbsp coursely ground black pepper
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tbsp smoked paprika
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No heavy duty aluminum foil
                                                                  • Remove the corned beef brisket from the package and rinse off thoroughly. Pat dry, and trim off most of the fat, leaving only a 1/8 inch layer. Mix all of the spices in a small bowl and rub evenly on both sides of the corned beef. Drizzle the oil on a large piece of heavy-duty aluminum foil (about 3 feet long) and place the corned beef on top. Fold up the foil, wrapping tightly. Flip over, fold side down, on another piece of foil and wrap the meat again. Repeat 3 more times with large sheets of aluminum foil, so that it is completely encased. Be sure to use lots of foil to ensure a tight seal. Place in a roasting pan, as some juice may still escape. Place in a 240 degree F. oven for 5 hours. Remove from the oven and let cool to room temperature and refrigerate overnight still wrapped. The next day, unwrap and thinly slice the cold meat across the grain. Warm the slices in a pan with a few crops of water, and serve warm on rye bread with mustard. Note: If you like it spicy leave the rub on. If you prefer more mild, scrap off the spice rub before slicing.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 whole seedless watermelon
                                                                  • Yes No 10 cup assorted prepared seasonal fruits
                                                                  • Cut a small piece off one side of watermelon. Remove just enough to allow watermelon to sit flat, lengthwise; be careful not to break through rind. Score a line lightly around top third of watermelon (the line may be straight or serrated, as shown in photo, left). Carefully cut through line. Scoop out flesh from base (use it for the Watermelon and Feta Salad recipe on p. 114), taking care to leave rind intact. Fill bowl with prepared fruit and serve.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 10 large egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 3 large anchovy
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 3/4 cup brioche
                                                                  • Yes No 1 tbsp coarsely chopped parsley
                                                                  • Preheat the oven to 350° In a large saucepan, cover the eggs with water and bring to a simmer. Cook over moderate heat for 8 minutes. Drain the eggs, return them to the pan and shake the pan to crack the shells all over. Fill the pan with cold water and let the eggs cool for 3 minutes. Drain and peel the eggs; pat dry.
                                                                  • Meanwhile, in a small bowl, blend together the mayonnaise, garlic and one-third of the minced anchovies.
                                                                  • In a small skillet, melt the butter over moderate heat. Add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute. Stir in lemon zest and brioche crumbs and transfer to a rimmed baking sheet. Bake the crumbs until golden brown and crisp, about 2 minutes.
                                                                  • Halve the eggs and arrange on a platter. Dollop 1/4 teaspoon of the mayonnaise on each egg yolk. Top each with the anchovy crumbs and parsley and serve.
                                                                  Yields: 20hors d'oeuvres
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  After it has finished cooking, this soup will continue to thicken; thin it with hot chicken stock or water, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 spanish onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 tbsp minced ginger
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp curry powder
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 2 cup red lentil
                                                                  • Yes No 4 cup low-sodium chicken stock
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 piece ginger
                                                                  • In a large, heavy-bottom pot, heat oil over medium-high heat. Add onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from bottom of pot with a wooden spoon, until onion is soft and light golden, about 10 minutes. Reduce heat to medium, and add tomatoes. Cook about 5 minutes.
                                                                  • Stir lentils, chicken stock, the water, and bay leaf into pot; raise heat to medium-high, and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until lentils are tender, about 30 minutes. Add salt; season with pepper. Remove from heat. Let stand about 10 minutes.
                                                                  • Meanwhile, make fried ginger: In a medium saute pan, heat oil over medium heat. Add ginger in a single layer; cook, stirring constantly, until strips begin to turn crisp and deep golden, about 4 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. Keep warm until ready to serve.
                                                                  • Remove bay leaf from pot, and discard. Using an immersion or regular blender (working in batches so as not to fill jar more than halfway), puree soup until completely smooth. Return soup to low heat until warmed through. Divide soup among six serving bowls; top each bowl with about 1 tablespoon yogurt. Garnish with fried ginger; serve.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    puree
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This supereasy cake, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes. We’ve tested it at several parties and have yet to take home anything but an empty baking dish and a whole bunch of recipe requests. So here it is! Be sure to make it well before you want to serve it—the longer it sits, the better it gets. And don’t skip the toasted coconut! This recipe was featured as part of our Build Your Own Burrito Bar menu.

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 2/3 cup evaporated milk
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Place the flour in a small bowl and whisk to aerate and break up any lumps; set aside.
                                                                  • Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl. Add the sugar to the yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes. Transfer the mixture to a large bowl; set aside. Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed until medium peaks form, about 1 1/2 minutes.
                                                                  • Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not overmix.)
                                                                  • Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
                                                                  • Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.
                                                                  • Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.
                                                                  • When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.
                                                                  • Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark rum.) Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12servings
                                                                  • Active Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  , we cooked them into a hearty shell bean and sage spread for toasty bread. You can also use this recipe for other shell beans such Pinto, Cranberry (Borlotti), or Bolita.

                                                                  Ingredients
                                                                  • Yes No 1 lb fresh shell beans
                                                                  • Yes No 1 sage
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup diced white onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Remove beans from pods. Place in a saucepan with sage leaf, thyme sprig, and enough water to cover by about an inch. Bring to a boil. Reduce heat to low and simmer until beans are tender and able to be mashed with a fork, about 40 minutes.
                                                                  • Drain the beans, reserving the cooking water and discarding the herbs.
                                                                  • Return beans to the saucepan or a bowl, add olive oil and 1/4 cup of the cooking water, and coarsely mash with a fork or potato masher. Add chopped sage, onions, and garlic and continue to mash until combined. If necessary, add more cooking water or olive oil to reach desired consistency. Season to taste with lemon juice, salt, and pepper.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Category Finalist: Side Dishes and Side Salads. "I omitted the heavy cream that is usually found in tomato soups in order to make this recipe lighter. I don't miss it because pureeing creates a nice, creamy texture." --Theresa Larsen, Redlands, CA

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3/4 cup shredded carrot
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 10 large basil
                                                                  • Yes No 3 sun dried tomato halves, packed in oil
                                                                  • Yes No 2 14.5 oz organic diced tomatoes
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    brand
                                                                    Brands:
                                                                  • Yes No
                                                                    brand
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 oz orange juice
                                                                  • Yes No 3 oz champagne
                                                                  • Yes No 1 orange
                                                                  • Fill a cocktail shaker with ice. Add the Cynar, Campari and juice and shake well. Strain into a chilled flute, top with the Champagne and garnish with the twist.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No salt
                                                                  • Yes No 2 1/4 cup club soda
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp hot paprika
                                                                  • Yes No four 6 oz hake fillets
                                                                  • Yes No black pepper
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No vegetable oil
                                                                  • Yes No 4 kaiser roll
                                                                  • Yes No 4 large boston lettuce leaves
                                                                  • Fill a large bowl with ice water. In a medium bowl, whisk 2 cups of the flour with 1 teaspoon of salt. Whisk in the club soda until the batter is smooth. Set the bowl in the ice bath; let stand until chilled, 10 minutes.
                                                                  • Meanwhile, in a small bowl, combine the cumin with the oregano and paprika. Season the fish with salt and pepper and sprinkle with the spice mixture. In a large bowl, gently toss the tomatoes with the onion, jalapeño and cilantro and season with salt.
                                                                  • In a large, deep skillet, heat 2 inches of vegetable oil to 350°. Place a rack over a rimmed baking sheet. Working with two at a time, dredge the fish fillets in the flour, shaking off any excess. Dip the fillets in the batter and fry, turning once, until golden and cooked through, 4 minutes; transfer to the rack. Repeat with the remaining fish.
                                                                  • Arrange the rolls on a work surface cut sides up. Top the bottom halves with the lettuce, fried fish and tomato mixture. Close the sandwiches and serve right away.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Raclette, a Swiss cheese and dish, consists of melted cheese served with potatoes and dried meat. Any smooth-melting cheese - cheddar, fontal, fontina, gouda, gruyère, jack, Swiss, taleggio, or teleme, even brie - can stand in for raclette. You can bake or boil potatoes.

                                                                  Ingredients
                                                                  • Yes No 2 1 to 1 1/2 inch wide lb yukon gold potato
                                                                  • Yes No 1 1/2 lb red onion
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 lb raclette cheese
                                                                  • Yes No 1 cup pickle
                                                                  • Yes No salt and pepper
                                                                  • Put potatoes in a 4- to 5-quart pan. Barely cover with water, put lid on pan, and place over high heat. When boiling, reduce heat and simmer until potatoes are tender when pierced, about 20 minutes.
                                                                  • Meanwhile, peel onion and thinly slice lengthwise. Mix with lemon juice.
                                                                  • Slice cheese; arrange in a shallow 8- by 11-inch casserole or 4 individual casseroles, each about 5 inches wide.
                                                                  • When potatoes are cooked, drain off most of the water and keep warm.
                                                                  • Broil cheese about 6 inches below heat until melted, about 5 minutes.
                                                                  • To eat, put potatoes, onion, and pickles on dinner plates. Spoon hot cheese, a few bites at a time, over potatoes. Add salt and pepper to taste. If cheese in casserole gets hard, return to broiler to soften, 3 to 4 minutes.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt

                                                                  The rich sesame flavor of these green beans reflects traditional Korean cuisine.

                                                                  Ingredients
                                                                  • Yes No 2 lb green bean
                                                                  • Yes No 3 tbsp sesame oil
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Bring a large pot of water to a boil. Add the green beans and cook, uncovered, until crisp-tender, 3 to 4 minutes. Drain and set aside.
                                                                  • In a large bowl, whisk together the remaining ingredients until well blended. Add the green beans and toss to combine well. Season to taste with freshly ground pepper.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine

                                                                  In this recipe, raw nuts are cooked in honey, making them truly honey roasted. Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the honey. This recipe was featured as part of our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup honey
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 1 cup raw pumpkin seeds
                                                                  • Yes No 1 cup raw sunflower seeds
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Line a baking sheet with parchment paper and spray both the pan and the paper with cooking spray; set aside.
                                                                  • Heat honey in a medium saucepan over medium heat until a candy thermometer reads 240°F, about 10 minutes. Add remaining ingredients and cook until the thermometer reaches 305°F, about 20 minutes more.
                                                                  • Remove from heat, pour onto the lined baking sheet, and let cool to room temperature. Place in the refrigerator until hard, about 10 minutes more. Break into bite-size pieces and keep refrigerated until ready to serve.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 vanilla bean pod
                                                                  • Yes No 3 cinnamon stick
                                                                  • Yes No 4 tsp powdered unflavored gelatin
                                                                  • Yes No 3 cup apple cider
                                                                  • In a large saucepan, combine the milk with the cream, 3/4 cup of the sugar, the vanilla beans and seeds and cinnamon sticks and bring to a simmer. Remove from the heat, cover and let stand for 30 minutes. Strain the mixture through a fine sieve and return it to the saucepan.
                                                                  • In a small bowl, sprinkle 3 teaspoons of the gelatin over 1/4 cup of cold water and let stand until softened, about 2 minutes. Scrape the gelatin into the saucepan and whisk until dissolved. Transfer the mixture to a pitcher and pour about 1/2 cup into each of 12 small glasses. Refrigerate until chilled, at least 4 hours.
                                                                  • In a clean saucepan, boil the cider with the remaining 3 tablespoons of sugar until reduced to 1 1/2 cups, about 15 minutes. Sprinkle the remaining 1 teaspoon of gelatin over 1 tablespoon of water and let stand until softened, about 2 minutes. Whisk the gelatin into the cider mixture until dissolved. Transfer the mixture to a pitcher and let cool completely (but don't let the gelatin set), about 30 minutes. Gently pour 2 tablespoons of the cider into each panna cotta over an inverted spoon and refrigerate until set, at least 2 hours. Serve with the Spiced Ginger Cookies.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Broccoli rabe is the more subtly flavored and elegant relative of broccoli, and since it is available almost year-round, this is a recipe to keep on hand at all times. The anchovies and red pepper flakes give the dish complexity, but we understand if you shy away from using them.

                                                                  Ingredients
                                                                  • Yes No 1 lb broccoli rabe
                                                                  • Yes No 1 lb pasta
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 4 teaspoons medium garlic clove
                                                                  • Yes No 7 4 teaspoons oil packed anchovy fillets
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Bring a medium saucepan filled with salted water to a boil over high heat. Blanch broccoli rabe by placing it in the boiling salted water for 2 minutes.
                                                                  • Drain broccoli rabe and cool it in an ice water bath. Once cool, drain broccoli rabe and shake to remove excess water. Chop on the bias into 1-inch pieces and set aside.
                                                                  • Cook pasta according to the package directions.
                                                                  • While the pasta cooks, heat a large frying pan over medium heat. Add olive oil, garlic, 3 teaspoons of the anchovies, and red pepper flakes. Cook until garlic begins to color and anchovies dissolve into the sauce.
                                                                  • Add drained and chopped broccoli rabe and sauté until thoroughly heated and slightly wilted. Season well with salt and freshly ground black pepper.
                                                                  • Add drained pasta and remaining 1 teaspoon anchovies and toss until pasta is coated with sauce and dish is heated through, about 2 minutes. Adjust seasoning as necessary and serve.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper or with julienned basil, but it won't have the same beautiful green color.

                                                                  Ingredients
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 1 large mango
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp white wine vinegar
                                                                  • Yes No pinch curry powder
                                                                  • Yes No 4 large basil
                                                                  • Yes No salt and pepper
                                                                  • Core the tomatoes and cut into 1/2-inch wedges. Cut the mango from the pit in 1/2-inch slices. Remove the skin with a small knife. Alternate mango and tomato slices on a plate.
                                                                  • Using a mortar and pestle, combine the remaining ingredients, pulverizing the basil leaves. Drizzle the dressing over the mangoes and tomatoes, and serve immediately.
                                                                  • Note: If in doubt about the ripeness of a mango, buy a nice firm one and keep it in a closed paper bag for several days, until it gives off a fruity aroma and no longer feels firm.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 7 oz cup quick
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No one 7 oz imported tuna in olive oil
                                                                  • Yes No 1/2 cup green olive
                                                                  • Yes No 1 cup baby arugula
                                                                  • Yes No 1 small fennel bulb
                                                                  • In a saucepan, heat 1 tablespoon of the oil. Add the carrot, onion and garlic and cook over moderate heat, stirring, until slightly softened, 5 minutes. Add the wheat berries, chicken broth and water and season with salt. Bring to a boil and cook over moderately high heat until the wheat berries are tender, 30 minutes. Drain well and return the wheat berries and vegetables to the saucepan. Season with salt and pepper and let cool for 10 minutes.
                                                                  • Stir the remaining 2 tablespoons of olive oil and the lemon juice into the wheat berries. Fold in the tuna, olives, arugula and fennel. Season with salt and pepper and serve warm or at room temperature.
                                                                  Yields: 6tapas
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  You can assemble and refrigerate the eggplant halves up to a day in advance, then bake just before serving. If the stuffed eggplants are cold, you may need to cook them an extra five minutes.

                                                                  Ingredients
                                                                  • Yes No 3 3 lb medium eggplants, each
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup chopped 33% less sodium ham
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/4 cup chopped red bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 cup beer
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 2 1/2 oz day old french bread
                                                                  • Yes No 6 1 1/2 oz tbsp grated parmesan cheese
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 1/2 tsp chopped tarragon
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Preheat oven to 425°.
                                                                  • Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray. Place eggplant halves, cut sides down, on a baking sheet. Bake at 425° for 10 minutes. Turn eggplant halves over; bake an additional 10 minutes or until tender. Remove from oven; cool 10 minutes. Remove pulp from eggplant, leaving a (1/4-inch-thick) shell. Place eggplant shells on baking sheet coated with cooking spray. Chop pulp; set aside.
                                                                  • Reduce oven temperature to 350°.
                                                                  • Heat olive oil in a large nonstick skillet over medium-high heat. Add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes. Add reserved eggplant pulp and beer; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Stir in shrimp; cook 1 minute. Remove from heat.
                                                                  • Place bread in a food processor; process until coarse crumbs form. Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine. Mound about 1/2 cup shrimp mixture into each eggplant shell. Sprinkle each with 1 1/2 teaspoons cheese. Bake at 350° for 15 minutes or until thoroughly heated and shrimp are done.
                                                                  Yields: 6servings (serving size: 1 stuffed eggplant half)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute