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                                                                  Here we provide the exception to our picnic rule #1--the soupy sauce on this salad is irresistible, especially with angel-food cake "dunkers."

                                                                  Ingredients
                                                                  • Yes No 1/4 cup half and half
                                                                  • Yes No 2 tbsp white balsamic vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 kiwi
                                                                  • Yes No 2 cup quartered strawberry
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Combine first 4 ingredients in a bowl. Add kiwifruit and strawberries; toss well. Cover and chill for 1 hour. Stir in basil just before serving.
                                                                  Yields: 4servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Grouper is a white-meat fish that is well suited for the grill. If you can't find grouper, use sea bass or mahimahi. Look for fish that is free of blemishes, has a fresh smell, and has flesh that springs back when touched. Serve these fish sandwiches with fresh seasonal cherries and pineapple to add bright color and tart flavor to your meal. Prep: 6 minutes; Cook: 6 minutes

                                                                  Ingredients
                                                                  • Yes No 4 6 oz, 1 1/2 inch thick grouper fillets
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No tartar sauce
                                                                  • Yes No 4 1.8 oz white wheat hamburger buns
                                                                  • Yes No 4 greens
                                                                  • Prepare grill.
                                                                  • Brush fillets evenly with olive oil; sprinkle evenly with salt and pepper. Place fillets on grill rack coated with cooking spray; grill 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
                                                                  • While fish cooks, prepare Tartar Sauce. Spread about 2 1/2 tablespoons Tartar Sauce over cut sides of each bun; place 1 lettuce leaf on bottom half of each bun. Top lettuce with fish; top with remaining bun halves.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread

                                                                  This polenta lasagna is a great way to work extra vegetables into a weeknight meal, as it calls for chopped zucchini, mushrooms, onion, and red bell pepper. For more recipes like this, see our complete collection of lasagna recipes.

                                                                  Ingredients
                                                                  • Yes No 1 26 oz marinara sauce
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1 cup meatless fat free sausage
                                                                  • Yes No 1 cup chopped button mushroom
                                                                  • Yes No 1/2 cup chopped zucchini
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 16 oz polenta
                                                                  • Yes No 1/2 2 oz cup preshredded part skim mozzarella cheese
                                                                  • Preheat oven to 350°.
                                                                  • Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in sausage; cook 2 minutes. Add mushrooms, zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
                                                                  • Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
                                                                  • Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    lightlife
                                                                    Brands:
                                                                  • Yes No
                                                                    LIGHTLIFE
                                                                  Classic Pumpkin Pie
                                                                   2 h 30 m
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1/4 tsp cloves, whole
                                                                  • Yes No pinch salt
                                                                  • Yes No one 15 oz pumpkin purée
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Preheat the oven to 350°. On a lightly floured surface, roll out the pie dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes.
                                                                  • Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes. Let cool slightly.
                                                                  • In a medium bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Working near the oven, pour the filling into the crust. Bake for about 45 minutes, until the custard is set. Let the pie cool on a rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tbsp pure vegetable oil
                                                                  • Yes No 1 tsp finely grated ginger
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 lb stems from 3 pounds of broccoli
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 2 tbsp salted roasted sunflower seeds
                                                                  • In a food processor, process the mayonnaise, vinegar, oil and ginger until smooth. Transfer to a large bowl and season with salt and pepper. Add the broccoli, carrots, scallions and cilantro and toss. Garnish with the sunflower seeds and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 10 1/2 oz cup black beans
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No 1 head garlic clove
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 habanero chili pepper
                                                                  • Yes No 1 large serrano chili pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 1 lb pork loin roast
                                                                  • Yes No corn tortillas and salsa
                                                                  • PREPARE THE BEANS In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.
                                                                  • In a medium skillet, heat the vegetable oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 7 minutes. Add to the beans, along with the tomato, oregano and enough water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
                                                                  • MEANWHILE, COOK THE PORK Preheat the oven to 300°. In a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, bay leaf, cumin and 1/2 teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt and pepper and add it to the casserole. Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
                                                                  • Remove the bay leaf. Shred the pork into strips and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A classic cheesecake recipe gets dressed up with salted caramel and a bit of crunch. Game plan: Start with all the ingredients (except the heavy cream) at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup graham cracker
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 lb cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 cup coarsely chopped pecan
                                                                  • Yes No 1 big pinch sea salt
                                                                    For the crust:
                                                                  • Heat the oven to 325ºF and arrange a rack in the middle. Butter the bottom and sides of a 9-inch springform pan; set aside. Mix together the graham cracker crumbs, butter, and sugar in a medium bowl until thoroughly combined. Evenly press the mixture into the bottom of the prepared springform pan; set aside.
                                                                    For the cheesecake:
                                                                  • Combine the cream cheese and sugar in a stand mixer fitted with a paddle attachment and mix on medium speed until light, airy, and smooth. Add the yolk and then the eggs one at a time, mixing completely after each addition. Add the vanilla extract and mix until blended.
                                                                  • Pour the mixture into the prepared pan and bake until a toothpick or cake tester inserted into the cake comes out clean and the center of the cheesecake is just set, about 40 minutes. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool completely.
                                                                    For the caramel:
                                                                  • Stir together the sugar and water in a small saucepan. Place over medium-high heat and bring to a boil. Let boil until the mixture turns amber in color, about 3 minutes. Immediately add the butter and stir to incorporate. Remove from heat, add the cream, and mix well. Set aside and let cool to room temperature.
                                                                    To assemble:
                                                                  • Pour the caramel over the cooled cheesecake, then scatter the pecan pieces and sea salt over the top.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  A firm white fish with delicate flavor, striped bass is delicious with bold seasonings. A mixture of fresh ginger and orange juice acts like a culinary light bulb in the sauce, brightening the musky sweetness of mango.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz striped bass
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup chunky mango ginger sauce
                                                                  • Prepare grill.
                                                                  • Brush fish with oil; sprinkle with salt and pepper. Grill fish for 4 minutes on each side or until the fish flakes easily when tested with a fork. Serve with the Chunky Mango-Ginger Sauce.
                                                                  • Totals include Chunky Mango-Ginger Sauce.
                                                                  Yields: 4servings (serving size: 1 fillet and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This simple salad has a nicely nutty dressing made with both walnut and hazelnut oils. It's garnished with pleasantly spicy yellow tatsoi blossoms, when David Kinch has them in his garden.

                                                                  Ingredients
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp walnut oil
                                                                  • Yes No 1 tbsp hazelnut oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 lb baby greens
                                                                  • Yes No 1 oz marigolds
                                                                  • In a salad bowl, whisk the mustard and vinegar. Gradually whisk in the olive oil, followed by the walnut and hazelnut oils. Season with salt and pepper. Add the greens and flowers, toss gently and serve
                                                                  Yields: 8
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Sauteed fish goes mildly Mediterranean, with bright vegetable and a buttery pan sauce.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup cherry tomato
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 8 oz tilapia fillet
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 small bunch arugula
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp caper
                                                                  • In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
                                                                  • Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 1
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Let the steak stand while you heat the topping. Fill out the meal with orzo, and garnish with fresh cilantro sprigs, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 tsp cumin, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1 1 tbsp jalapeño chili pepper
                                                                  • Yes No 2 cup grape
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Preheat broiler.
                                                                  • Combine 1 teaspoon cumin, 1/2 teaspoon salt, and red pepper; sprinkle evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 10 minutes or until desired degree of doneness, turning once. Cut steak diagonally across grain into thin slices.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add garlic and jalapeño to pan; cook 1 minute. Add remaining 1/4 teaspoon cumin, remaining 1/4 teaspoon salt, and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften. Remove from heat; stir in cilantro. Serve tomato topping with steak.
                                                                  Yields: 4servings (serving size: 3 ounces meat and about 1/3 cup topping)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Cornbread Pudding
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 cup half and half
                                                                  • Yes No 1 1/2 10 to 12 cup lb cornbread
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 300 degrees with rack in center. In a large bowl, whisk together eggs, half-and-half, maple syrup, and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces).
                                                                  • Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour 15 minutes. Let cool 10 minutes.
                                                                  • Serve with more maple syrup (and ice cream or heavy cream, if desired) on top.
                                                                  Yields: 10
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  For a comforting, easy dinner simmer up a batch of this creamy wild rice soup recipe. Hearty and nutritious, it's the perfect soup course for a family meal. This cream of wild rice soup recipe also makes a great light lunch when paired with a fresh country loaf and a crispy, green salad.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3/4 cup diced carrot
                                                                  • Yes No 1/3 cup celery
                                                                  • Yes No 3/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 1/2 cup wild rice
                                                                  • Yes No 1/3 cup bacon
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • In a large saucepan set over medium heat, sauté the onion, carrots, and celery for 6 to 8 minutes until they turn tender. Sprinkle the thyme and black pepper over the sautéed vegetables and allow the mixture to cook for an additional 1 minute. Sprinkle the flour over the vegetables and cook, stirring constantly, for an additional minute.
                                                                  • Add the chicken stock and wild rice to the pan and bring the soup to a boil. Reduce the heat and simmer the soup for 50 minutes. Add the crumbled bacon and cream to the pan; heat through. Serve the wild rice soup immediately.
                                                                  • This wild rice soup makes 6 servings.
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  At eight minutes, the caramel will have a toffeelike flavor. For a richer caramel, cook it longer.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 cup plain popcorn
                                                                  • Yes No 4 small, 7.5 oz cup coarsely chopped salted pretzels
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No coarse salt
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • Yes No 2 cup miniature marshmallow
                                                                  • Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, toss together popcorn and pretzels. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and 1/2 cup water to a boil over medium-high. Boil, undisturbed, until mixture is amber in color, 8 to 12 minutes. Remove pan from heat and slowly pour in cream (mixture will sputter). Immediately add marshmallows; stir until melted.
                                                                  • Pour caramel mixture over popcorn and pretzels and quickly stir with a rubber spatula to coat. Transfer mixture to dish and use a piece of plastic wrap coated with cooking spray to press evenly into dish. Sprinkle with coarse salt if desired. Let cool completely before cutting into 12 bars.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 3 3/4 lb medium cauliflower
                                                                  • Yes No 6 1/2 cup chicken stock
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 oz spanish chorizo
                                                                  • In a large soup pot, melt the butter. Add the diced onion, crushed garlic cloves, thyme sprigs and bay leaf and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the cauliflower florets and chicken stock and bring to a simmer. Cover and cook over moderately low heat until the cauliflower is very tender when pierced with a fork, about 20 minutes. Discard the thyme sprigs and bay leaf.
                                                                  • In a blender or food processor, carefully puree the soup in batches until smooth. Pour the soup into a clean pot and set it over low heat. Stir in the heavy cream and season the cauliflower soup with salt and black pepper.
                                                                  • Meanwhile, in a medium skillet, cook the chopped chorizo over moderate heat until it is almost crisp, about 3 minutes. Add the panko and cook, stirring frequently, until the crumbs are crisp, about 5 minutes. Transfer the chorizo bread crumbs to a small bowl.
                                                                  • Ladle the soup into shallow bowls. Sprinkle with the chorizo bread crumbs and serve at once, before the bread crumbs get soggy.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 12
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 1/2 cup stone ground yellow cornmeal
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 3 cup buttermilk (1% fat)
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 lb prosciutto
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup canned low sodium broth
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 lb brussels sprout
                                                                  • MAKE THE CORN BREAD Preheat the oven to 425°. Pour the vegetable oil onto an 11-by-17-inch rimmed baking sheet and heat in the oven. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the buttermilk with the eggs. Pour the buttermilk mixture into the dry ingredients, add the melted butter and stir until blended.
                                                                  • Remove the baking sheet from the oven and swirl to coat with the vegetable oil. Scrape the batter onto the baking sheet and bake for 25 minutes, until the corn bread is springy. Transfer to a rack and let cool. Lower the oven temperature to 375°.
                                                                  • PREPARE THE DRESSING Generously butter two 9-by-13-inch metal baking pans. In a large skillet, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil. Add the celery, carrot and onion and cook over moderate heat, stirring occasionally, until softened, 10 minutes. Add the prosciutto and sage and cook until the prosciutto starts to crisp, about 8 minutes. Stir in 1/2 cup of the white wine; let cool slightly.
                                                                  • Crumble the corn bread into a bowl in small chunks. In another bowl, whisk the eggs with the stock, then pour over the corn bread. Add the prosciutto mixture, season with salt and pepper and toss. Spread the dressing in the prepared baking pans.
                                                                  • Wipe out the skillet and melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil in it. Add the brussels sprouts and cook over moderate heat, stirring occasionally, until they begin to brown, about 10 minutes. Add the remaining 1/2 cup of white wine and cook for 5 minutes. Season with salt and pepper.
                                                                  • Tuck the brussels sprouts into the dressing. Cover and bake for 20 minutes. Uncover and bake for 10 minutes longer, until crisp on top. Serve hot.
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  This sweet-salty marinade is excellent for almost any tender cut of meat that's cubed and skewered—chicken breasts or thighs, or beef tenderloin or sirloin. Reducing the marinade concentrates its flavor and helps it stick to the kebabs. Although we usually marinate in zip-top plastic bags, we recommend using a bowl for this recipe so it's easier to scoop out the pork and pineapple with a slotted spoon. Serve over white and wild rice pilaf.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mirin
                                                                  • Yes No 1/2 cup sake
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 24 piece red onion
                                                                  • Yes No 24 1 inch, 12 oz pineapple chunks in juice (canned)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes). Remove from heat; cool completely.
                                                                  • Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator 2 hours.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Remove pork from bowl with a slotted spoon, reserving marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
                                                                  • Thread 2 pork cubes, 2 red onion pieces, and 2 pineapple cubes alternately onto each of 12 (8-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes on each side or until done, basting frequently with marinade.
                                                                  Yields: 4servings (serving size: 3 kebabs)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    baste
                                                                  Ingredients
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 lb sole fillet
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No pan roasted new potatoes
                                                                  • Heat oven to 350°.
                                                                  • Place the sliced almonds on a baking sheet and toast in the oven for 6 to 7 minutes, or until lightly browned.
                                                                  • In a shallow pan, combine the flour, salt, and pepper. Lightly dredge the fish fillets in the flour mixture and set aside. In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Leaving enough room to turn the fillets, brown them until golden, about 1 to 2 minutes per side. Transfer the fish to a plate and cover with foil to keep warm. Repeat until all the fish is cooked, using the remaining oil if necessary.
                                                                  • Increase the heat to high and add the wine, parsley, and almonds. Bring to a boil and cook for 1 minute. Turn off the heat and add the butter. Stir with a wooden spoon until all the butter melts and the sauce slightly thickens. Adjust the seasoning, if necessary, with salt and pepper. Serve the sauce over the fish.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  - sweet pumpkin compote - that we showed you earlier this week? Well, we were so inspired by that and the butternut squash version from Patricia that we had to try it ourselves. A few experiments and modifications later, we ended up with a gooey sweet jam, rich and caramelized like dulce de leche, but full of the smoky fall flavors of butternut squash and coconut.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb large butternut squash
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup dark brown sugar
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 8 whole cloves, whole
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 cup dried unsweetened coconut
                                                                  • Peel the butternut squash and cut into small pieces - about 1 inch or less to a side. You can also grate it. The smaller you cut the pieces the faster it will cook. Put in a large (4 quarts or more) heavy pan over medium heat. Add the milk, sugars, cinnamon, cloves, and vanilla.
                                                                  • Cook over medium heat until the squash is soft and tender. Keep a close watch on it as the milk simmers; it has a tendency to foam up. After the milk comes to a simmer it will be 10-15 minutes before the squash is soft. As the squash becomes soft and tender, mash it into a pulp with a potato masher or a pair of forks. Stir well.
                                                                  • Keep the heat on medium and continue simmering, stirring frequently. When the mixture is reduced and thick like jam, remove from the heat. Keep a close eye on it so it doesn't burn as the milk reduces. This will take between 20 and 30 minutes.
                                                                  • Stir in the coconut and let cool before serving. Store in the refrigerator. We think this should keep for some time, but why should it? Ours is mostly gone already.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup hulled green pumpkin seeds
                                                                  • Yes No 1 1/2 cup packed parsley
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No salt
                                                                  • Yes No 2 lb pumpkin ravioli
                                                                  • Bring a pot of salted water to a boil. Preheat oven to 350°F. Spread pumpkin seeds on a rimmed baking sheet and toast for 5 minutes. Let cool.
                                                                  • Combine seeds, parsley and garlic in a food processor and process until finely chopped. With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary. Scrape mixture into a bowl and stir in Parmesan, cayenne and cinnamon. Season Pumpkin Ravioli with Pumpkin Seed Pesto Olive Spiders with salt. (Pesto will be thick.)
                                                                  • Cook ravioli according to package directions. Set aside 1 cup pasta cooking water, drain ravioli and return pasta to pot. Gently stir in pesto and enough reserved water to moisten ravioli. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 lb smoked sausage
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 5 tbsp all purpose flour
                                                                  • Yes No 1 cup coarsely chopped onion
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 1 tsp creole seasoning blend
                                                                  • Yes No 4 cup chopped cooked chicken
                                                                  • Yes No cooked rice
                                                                  • Cook sausage over high heat in Dutch oven 5 minutes, stirring often. Remove sausage with a slotted spoon. Drain on paper towels.
                                                                  • Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes. Add onion and next 3 ingredients; cook 5 minutes, stirring often. Stir in broth and next 2 ingredients. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Add sausage and chicken; simmer, covered, 5 minutes. Serve over rice.
                                                                  • Note: For testing purposes only, we used Conecuh Original Smoked Sausage for smoked sausage.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Cranberries, decidedly a North American fruit, made their way to Poland and are enjoyed there but not in the Western jellied way. In this recipe, cranberries are combined with currant jelly and grainy mustard for a zippy condiment that goes well with game or poultry. Makes 2 cups Polish Cranberry-Currant Sauce Recipe

                                                                  Ingredients
                                                                  • Yes No 1 14 oz berry cranberry sauce
                                                                  • Yes No 1 cup red currant jelly
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 tsp brown mustard seed
                                                                  • Yes No salt
                                                                  • Yes No 1 shot red wine
                                                                  • In blender, combine all ingredients except salt and wine, until smooth. Adjust seasoning and add wine, if using. Chill and serve with game and poultry.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 pint blueberry
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 12 oz plain pound cake
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • MAKE THE FILLING: In a bowl, toss the blueberries with the lemon juice, sugar and cornstarch and let stand for 10 minutes.
                                                                  • MEANWHILE, MAKE THE TOPPING: Preheat the oven to 375°. Spread the pound cake cubes on a baking sheet and toast in the oven for 10 minutes. Let cool, then toss the cubes with the butter, sugar and lemon zest.
                                                                  • Spread the filling in a 9-by-13-inch baking dish. Arrange the pound cake cubes on top. Cover the dish lightly with foil and bake in the center of the oven for 30 minutes, until the fruit is beginning to bubble. Remove the foil and bake for 20 minutes longer, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.
                                                                  Yields: 9
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 8 slice eggplant
                                                                  • Yes No 2 slice red onion
                                                                  • Yes No 1 large zucchini
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp white balsamic vinegar
                                                                  • Yes No 4 2 1/2 oz ciabatta bread portions
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1 oz slice provolone cheese
                                                                  • Yes No 8 slice tomato
                                                                  • Yes No 8 basil
                                                                  • Preheat grill to medium-high.
                                                                  • Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini. Sprinkle with rosemary, pepper, and salt.
                                                                  • Combine 1 tablespoon oil and vinegar in a bowl. Brush vinegar mixture over cut sides of bread.
                                                                  • Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings. Grill eggplant and zucchini 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.
                                                                  • Place bread, cut sides down, on grill rack; grill 2 minutes. Remove from grill. Place 1 piece of cheese on bottom halves bread portions; top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 1 eggplant slice, 1 tomato slice, 1 basil leaf, 1 piece of cheese, and top half of bread. Place sandwiches on grill rack; grill 2 minutes, covered, or until cheese melts.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover

                                                                  These graham crackers are great alone but even better when used in this S’mores recipe from Charles Chocolates.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup graham flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Heat the oven to 350°F.
                                                                  • Combine the butter, sugars, and honey in a mixer, and cream until soft and fluffy. In a separate bowl, sift together the flours, salt, baking soda, and cinnamon. Add the dry ingredients to the creamed mixture and mix until just combined. Use your hands to press the dough together until it forms a ball.
                                                                  • Flour a clean and dry surface with graham flour. Roll out the dough to a 12-by-12-inch square and then cut into nine 4-inch squares. Prick the surface of the squares with a fork and place them on a parchment-lined baking sheet.
                                                                  • Bake the dough until the top is golden brown, slightly blistered, and dry looking, about 8 to 10 minutes. Remove from the oven and place on a rack to cool.
                                                                  Yields: 9graham crackers
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Little pots of this apricot honey jam make an elegant homemade gift that will bring the fresh taste of summer to kitchens year-round. Honey adds a charming flavor to this delightful, rustic confiture. Adding a cinnamon stick to the mixture while it is simmering is purely optional, although the extra warmth it instills complements the fresh apricots in a wonderful way. Serve this apricot honey jam recipe in the most simple manner - on a toasted baguette - so you can enjoy the complex flavors.

                                                                  Ingredients
                                                                  • Yes No 4 lb apricot
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 1/3 cup honey
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 6 pint jars and lids
                                                                  • Scrub the apricots and blanch them for 90 seconds in boiling water. Immediately plunge them into an ice water bath to stop the cooking process. Gently peel off the skins and discard them. Score the apricots around the middle and twist them; remove the stones and discard them.
                                                                  • Mash the apricots with the lemon juice and add them to a large bowl with the granulated sugar. Refrigerate the apricot mixture for 10 to 12 hours, or overnight, to draw out the juices.
                                                                  • Sterilize the jars and lids; set them aside. Add the apricot mixture, its juices, 1 1/3 cups honey, and the cinnamon stick, if using, to a large saucepan. Bring the mixture to a boil over medium-high heat. Continue cooking the jam at a gentle boil, stirring frequently, for 25 to 30 minutes, until the jam coats the back of a spoon.
                                                                  • Remove the cinnamon stick from the apricot jam and discard. Pour the jam into the jars and seal.
                                                                  • This apricot honey jam recipe makes 6 half-pint jars.
                                                                  Cuisine:YesNoworld
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 11 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal

                                                                  Croutons add a welcome, toasty crunch to any salad or soup that may be falling a little flat. This easy recipe can be made with any crusty bread, like pain au levain or sourdough. Try the croutons on top of gazpacho or a Caesar salad. To see this recipe with illustrated steps, check out The Basics: How to Make Croutons.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 3 cup crusty bread
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp diced chopped fresh herbs
                                                                  • Heat the oven to 425°F and arrange a rack in the middle.
                                                                  • Heat the butter or oil in a large oven-safe frying pan over medium-high heat until the butter is foaming or the oil is shimmering. Add the garlic, if using, and cook until fragrant, about 30 seconds. Add the bread cubes, season with salt and pepper, and stir to coat in the butter or oil.
                                                                  • Transfer the frying pan to the oven and bake for 5 minutes. Stir the croutons and bake until crispy and golden brown, about 5 minutes more.
                                                                  • Remove the pan from the oven, add the herbs, if using, and stir to combine.
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine

                                                                  These almond cookies, rich with butter, are perfect with a cup of tea. You can store them airtight for up to 3 days.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 8 oz almond paste
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp almond extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup diced almond
                                                                  • In a bowl, with an electric mixer on medium speed, beat butter, almond paste, and sugar until very smooth. Beat in eggs and almond extract until well blended, scraping down sides of bowl as needed.
                                                                  • In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until well blended.
                                                                  • Place almonds in a shallow dish. Shape dough into 1-inch balls and roll in almonds to coat. Place balls 1 inch apart on buttered or cooking parchment-lined baking sheets. With a lightly floured fork, flatten balls into 1 1/4-inch rounds.
                                                                  • Bake cookies in a 350° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Yields: 80cookies
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Figs, lavender, goat cheese, almonds, honey. Baked into a galette, these exquisitely complementary flavors whisk us away to the Mediterranean. This is a rustic tart that honors the sweetness of ripe figs without being too rich or cloying. A flaky, buttery crust with a thin veneer of creamy goat cheese and almonds counterbalances the sweet figs and honey, while lavender provides a delicate aroma.

                                                                  Ingredients
                                                                  • Yes No 2 cup unbleached all purpose flour
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 7 tbsp ice water
                                                                  • Yes No 1 1/2 lb fig
                                                                  • Yes No 8 oz lavender goat cheese
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/4 cup ground almonds
                                                                  • Yes No 1/8 tsp dried lavender buds
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Trim stems from figs and quarter them lengthwise; set aside.
                                                                  • In a small bowl, combine goat cheese and one tablespoon honey.
                                                                  • Remove rolled-out dough from the refrigerator. Spread a fourth of the goat cheese mixture over each dough round, leaving a 1-inch border around the edge. Evenly sprinkle ground almonds over goat cheese. Arrange figs on top in overlapping circles. Lightly drizzle with the honey and sprinkle with lavender buds.
                                                                  • With cool hands, fold the dough border up over the figs and form pleats. (Don't worry about making it perfect; galettes are meant to be free-form.) Brush dough with melted butter and lightly sprinkle with sugar.
                                                                  • Bake until crust is golden and filling is bubbling, about 40 minutes. Transfer galettes to a wire rack to cool. Serve warm or at room temperature.
                                                                  • Mix up to 1 teaspoon dried lavender buds into 8 ounces softened goat cheese. The potency of lavender buds can vary, so add 1/4 teaspoon at a time and taste; it should be fragrant, but not overpowering.
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 8 oz rotini pasta
                                                                  • Yes No 1/2 cup bread crumb
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1 1/2 cup small onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 1/2 lb lean ground beef
                                                                  • Yes No 1 28 oz stewed tomatoes in can
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 cup shredded cheddar cheese
                                                                  • In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, about 10 minutes. Drain and set aside. In a bowl, mix bread crumbs and Parmesan; set aside.
                                                                  • In a 3-quart ovenproof pot, heat oil over medium heat. Add onion and garlic and cook for 4 minutes. Increase heat to medium-high, add ground beef and cook until beef is well browned, about 7 minutes. Scrape beef into a colander to drain off excess fat. Wipe out pan and return beef to pan; reduce heat to medium.
                                                                  • Preheat broiler. Stir tomatoes, salt, oregano and pepper into beef and cook for 3 minutes. Add reserved pasta and mix. Cook for 2 to 3 minutes to heat pasta. Remove from heat and stir in Cheddar.
                                                                  • Top pasta with reserved bread-crumb mixture and cook under broiler until golden brown, 2 to 3 minutes. Serve immediately.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  You don’t have to celebrate Hanukkah to appreciate the goodness that is a good latke (otherwise known as a potato pancake). Whatever you call them, their crisp exterior and savory flavor are irresistible just the same. And while we’re talking latkes, let’s get one thing straight: Sour cream and applesauce are the traditional accompaniments. You might think you could serve them with mango chutney or hot salsa instead, but you’d be wrong. At least appease us and try them with the applesauce and sour cream first—it really does work. What to buy: Look for matzoh meal in the kosher section of the supermarket, or substitute very fine dried breadcrumbs or all-purpose flour.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb baking potato
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp matzo meal
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No vegetable oil
                                                                  • Yes No sour cream
                                                                  • Yes No applesauce
                                                                  • Line a large baking sheet with two layers of paper towels; set aside.
                                                                  • Using the coarse holes on a hand-held box grater or the medium-coarse shredding disk of a food processor, shred the potatoes and onion together. Transfer potato-onion mixture to a large colander set over a bowl.
                                                                  • Using both your hands, squeeze the potato mixture vigorously, as if you’re wringing out a pair of wet socks. Squeeze as much liquid as possible out of the potatoes, letting the moisture drip through the holes of the colander. Once you have finished squeezing, let mixture stand for a minute or two.
                                                                  • Lift colander out of the bowl. Pour off the watery brown liquid in the bowl, but save the layer of pale beige paste at the bottom. (This chalky-looking stuff is potato starch, and you need it to help your latkes stick together.) Scrape up the paste, dump in the potato mixture, and mix together with a large spoon.
                                                                  • Mix in egg yolks, matzoh meal, 1 teaspoon of the kosher salt, and a good amount of freshly ground pepper with your hands until it is evenly incorporated.
                                                                  • Pour egg whites into a clean, dry bowl. Using a balloon whisk or a hand-held electric mixer, beat egg whites until they hold stiff, shiny peaks. Using a rubber spatula or large spoon, gently fold the egg whites into the potato mixture.
                                                                  • Pour oil into a large, heavy skillet (preferably cast iron) to a depth of 1/2 inch. (You can also try it outside.) Over medium-high heat, heat oil until a shred of potato mixture instantly sizzles when dropped in. Fry a quarter-sized “test latke” first to check for seasoning, and add more salt or pepper as needed. Then, without crowding, spoon potato mixture into the oil, flattening each generous spoonful into a flat disk.
                                                                  • Let fry until deep golden brown, about 5 minutes, then flip over and continue frying until both sides are well browned, about 8 to 10 minutes for each batch. (You may need to add additional oil to fry subsequent batches.) Using a spatula, transfer latkes to the paper-towel-lined baking sheet. Blot any excess oil with additional towels. Serve immediately with sour cream and applesauce.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 14latkes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb new potato
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3/4 cup crème fraiche
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 small fennel bulb
                                                                  • Yes No 4 13oz salmon fillet
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 1/4 cup dill weed
                                                                  • Adjust oven rack to 6 inches below heat source; heat broiler. Place the potatoes in a medium pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water to cool, then cut into quarters. Meanwhile, in a large bowl, combine the crème fraîche or sour cream, 1 tablespoon of the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the potatoes and fennel; set aside. Place the salmon on a parchment- or foil-lined baking sheet. In a small bowl, combine the mustard and the remaining lemon juice. Spread over the top of the salmon. Broil until the salmon is the same color throughout, 6 to 8 minutes, depending on the thickness. Divide the salmon and salad among individual plates and sprinkle with the dill. Upgrade: For a snappy, licoricey boost, reserve the feathery green fronds of the fennel and mix them with the dill before garnishing.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This bloody mary is based on one served at the restaurant Eastern Standard in Boston, Massachusetts.

                                                                  Ingredients
                                                                  • Yes No 4 oz tomato juice
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/8 tsp celery salt
                                                                  • Yes No prepared horseradish
                                                                  • Yes No worcestershire sauce
                                                                  • Yes No Tabasco® Brand Pepper Sauce
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 2 oyster
                                                                  • Yes No 2 green olive
                                                                  • Yes No celery rib
                                                                  • In a mixing glass, combine the tomato juice, lemon juice, and celery salt and season with horseradish, Worcestershire, Tabasco, salt, and pepper; refrigerate until chilled.
                                                                  • Fill an old-fashioned glass with ice. Pour in the chilled tomato juice mixture and the vodka. Add oysters and their juice; stir. Garnish with olives and celery.
                                                                  • MAKES 1 COCKTAIL
                                                                  Cuisine:YesNoboston
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Make these savory bread twists up to a month ahead. Cool them completely, wrap in heavy-duty aluminum foil, and freeze. To serve, thaw completely, wrap in foil, and heat at 350° for 15 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1 lb frozen white bread dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp non-fat milk
                                                                  • Yes No 1 large egg
                                                                  • Melt butter in a large nonstick skillet over medium heat. Add onion; cook for 10 minutes or until tender, stirring occasionally. Cool to room temperature; stir in poppy seeds and salt. Set aside.
                                                                  • Roll the dough into a 14 x 12-inch rectangle on a lightly floured surface. Spread onion mixture lengthwise over half of rectangle. Fold dough in half lengthwise; press edges of dough firmly to seal. Cut dough into 12 (6-inch-long) strips. Gently lift both ends of dough, and twist. Place twisted dough strips 1 inch apart on a large baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Combine the milk and egg, and brush over dough. Bake for 20 minutes or until golden. Remove from baking sheet, and cool for 10 minutes on a wire rack.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush

                                                                  Fresh ricotta's creaminess is key to this recipe. You can find it in gourmet supermarkets, or make your own. Find our recipe for Homemade Ricotta Cheese at CookingLight.com.

                                                                  Ingredients
                                                                  • Yes No 12 1/2 oz slice wheat peasant bread
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup raspberry
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No mint
                                                                  • Preheat oven to 300°.
                                                                  • Cut each bread slice in half; place on a baking sheet. Bake at 300° for 7 minutes or until lightly toasted. Remove from oven; cool completely.
                                                                  • Combine ricotta and pepper in a small bowl. Spread about 2 teaspoons cheese mixture on each toast. Top each toast with 2 to 3 raspberries; drizzle evenly with honey. Garnish with mint sprigs, if desired. Serve immediately.
                                                                  Yields: 12servings (serving size: 2 canapés)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  This easy dessert satisfies a sweet tooth while adding another serving of fruit, contributing vitamins and antioxidants.

                                                                  Ingredients
                                                                  • Yes No 3 peach
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 3 cup nonfat vanilla frozen yogurt
                                                                  • Yes No 6 gingersnap cookie
                                                                  • Preheat oven to 425°F. Coat a baking sheet with cooking spray.
                                                                  • Toss peach halves with brown sugar and lemon juice, and place them cut-side-up on the prepared baking sheet. Roast until the peaches are tender, 20 to 30 minutes. If the juice on the pan begins to burn, add a little water and loosely cover the fruit with foil.
                                                                  • Top each peach half with a 1/2-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps (if using). Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This traditional Mexican breakfast requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup thinly sliced onion
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 2 cup shredded cooked chicken breast
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 7 3/4 oz salsa de chile fresco
                                                                  • Yes No 15 6 inch corn tortilla
                                                                  • Yes No 1 cup shredded queso blanco
                                                                  • Preheat oven to 450°.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
                                                                  • Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This rich yet light-textured dessert is best when chilled at least 2 hours to allow all the flavors to become well acquainted.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1 8 oz fat free cream cheese
                                                                  • Yes No 1 8 oz reduced fat cream cheese
                                                                  • Yes No 1/2 cup brewed dark roast coffee
                                                                  • Yes No 3 tbsp marsala wine
                                                                  • Yes No 3 3 oz ladyfingers
                                                                  • Yes No 3 tbsp powdered sugar
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Stir together sugar, 1/2 cup whipping cream, milk, and next 4 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, 30 minutes or until thickened. Cool mixture completely. Discard vanilla bean. Whisk in cream cheeses.
                                                                  • Stir together espresso and Marsala. Layer one-fourth ladyfingers in a trifle bowl or large clear bowl; brush with espresso mixture. Top with one-fourth cream cheese mixture. Repeat 3 times with remaining ladyfingers, coffee mixture, and cream cheese mixture.
                                                                  • Beat remaining 1/2 cup whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spoon over cream cheese mixture, and sprinkle with cocoa. Cover and chill 2 hours.
                                                                  • Note: To prepare espresso, stir together 3/4 cup hot water and 1/3 cup ground espresso or dark-roast coffee. Let stand 5 minutes; pour through a wire-mesh strainer lined with a coffee filter into a glass measuring cup, discarding coffee grounds. Makes 3/4 cup.
                                                                  • This may also be prepared in a 13- x 9-inch dish, layering ladyfingers brushed with coffee mixture and cream cheese mixture. Spread with whipped cream mixture.
                                                                  • Original recipe: Calories 618 (75% from fat); Fat 51g (sat 29g); Chol 314mg.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread

                                                                  Serve this classic side with our Southern Grilled Chicken.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz cup elbow macaroni
                                                                  • Yes No 1/4 cup light mayonnaise
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 1/2 cucumber
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No coarse salt
                                                                  • In a large pot of boiling salted water, cook elbow macaroni according to package instructions. Meanwhile, in a medium bowl, combine mayonnaise, sour cream, cucumber, celery, dill, and lemon juice. Drain pasta, and rinse with cold water; add to bowl with mayonnaise mixture. Season with salt and pepper; toss to combine. Serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve

                                                                  This refreshing, simple dessert is a delicious twist on a summer standby, and it's great to have on hand for hot afternoons. For a frozen mint iced tea, add several fresh mint sprigs with the lemon juice and sugar mixture; discard mint before freezing.

                                                                  Ingredients
                                                                  • Yes No 3 family sized tea bags
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp light colored corn syrup
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No slice lemon
                                                                  • Yes No mint
                                                                  • Place tea bags in a large bowl. Pour boiling water over tea bags; steep 10 minutes. Remove and discard tea bags.
                                                                  • Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat. Remove from heat; let stand 5 minutes. Add sugar mixture and fresh lemon juice to tea; stir to combine. Let cool to room temperature. Pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for at least 6 hours or until firm. Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy. Spoon into a container; cover and freeze for up to 1 month. Garnish with lemon slices and mint sprigs, if desired.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze

                                                                  Sherry comes in many styles that vary in body and color. This cocktail calls for amontillado, which is light and naturally dry -- a savory contrast to sweet, seasonal fruit. Chill the concoction as you prepare dinner. The fruit will set, and the fortified wine will take on its flavor.

                                                                  Ingredients
                                                                  • Yes No 1 750 milliliter amontillado
                                                                  • Yes No 1 cup Cointreau
                                                                  • Yes No 2 cup sliced stone fruit
                                                                  • Yes No ice cube
                                                                  • Combine sherry, Cointreau, and fruit in a pitcher. Refrigerate for at least 45 minutes.
                                                                  • Serve over ice.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  The combination of flavors here is pure genius. Tarragon is classic with both spinach and eggs, and a touch of sharp feta cheese accents the trio beautifully. Use these same ingredients to make superb omelets.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp organic butter
                                                                  • Yes No 2 organic scallion
                                                                  • Yes No 10 oz organic spinach
                                                                  • Yes No 1 1/2 tsp tarragon leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 large organic egg
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 oz feta cheese
                                                                  • In a 12-inch ovenproof nonstick frying pan, melt 1 tablespoon of the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the spinach, dried tarragon, if using, and 1/8 teaspoon each of the salt and pepper. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Remove the spinach mixture and let cool. Wipe out the pan.
                                                                  • In a large bowl, beat the eggs with the remaining 1/8 teaspoon each salt and pepper. Stir in the spinach mixture and fresh tarragon, if using.
                                                                  • Heat the broiler. In the same frying pan, melt the remaining 1 tablespoon butter with the oil over moderate heat. Pour in the egg mixture and reduce the heat to low. Sprinkle the feta over the top and cook until the bottom is golden brown and the top is almost set, 6 to 7 minutes. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, 2 to 3 minutes.
                                                                  • Lift up the edge of the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These sea scallops are crisp and glazed outside, then seared to keep tender and moist inside. For a simple meal, serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No 1 1/2 lb sea scallop
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No parsley
                                                                  • Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.
                                                                  • Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.
                                                                  Yields: 4servings (serving size: 5 ounces scallops)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup coarsely chopped onion
                                                                  • Yes No 2 cup chopped tomato
                                                                  • Yes No 1/2 cup low sodium salsa verde
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 4 poblano chili pepper
                                                                  • Yes No 1 4 oz cup shredded reduced fat monterey jack cheese
                                                                  • Yes No 2 tbsp goat cheese (chèvre)
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1 1/10 oz all purpose flour
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp cornmeal
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Preheat broiler to high.
                                                                  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside.
                                                                  • Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1/4 cup Jack cheese and 1 1/2 teaspoons goat cheese in cavity of each chile.
                                                                  • Preheat oven to 350°.
                                                                  • Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Combine flour and black pepper in a shallow dish. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal.
                                                                  • Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides. Place chiles on a baking sheet, and bake at 350° for 8 minutes or until cheese melts. Serve with tomato sauce.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 chile and about 1/3 cup sauce)
                                                                  • Total Time: 1 hour 6 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  This easy, protein-rich grilled sardines recipe is a great main course or appetizer. The crispy, smoky skin and moist, tender flesh that results from the grilling method is an out-of-this-world irresistible combination. Serve it with a simple salad for a light, nutritious meal.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp yellow onion
                                                                  • Yes No 1/2 fennel stalk
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 3 plum tomato
                                                                  • Yes No 16 sardine
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Stir the olive oil, onion, fennel, garlic, bay leaf, and tomatoes until the ingredients are fully combined. Arrange the sardines in a single layer in a non-reactive dish and pour the prepared tomato-fennel marinade over the fish. Cover the dish and chill it in the refrigerator for 45 minutes to 1 hour.
                                                                  • Heat the grill to high. Remove the sardines from the marinade, pat them dry, and season both sides with the salt and pepper. Remove the bay leaf from the marinade and discard it. Pour the marinade into a skillet set over medium-high heat, and sauté the ingredients until the onions and fennel are tender, about 5 minutes. Set the tomato-fennel garnish aside to cool.
                                                                  • Grill the sardines for 4 to 6 minutes on each side, until the skin is crispy and slightly charred, and the flesh is tender and flakey. Brush both sides of each sardine with the balsamic vinegar before removing them from the grill. Serve the grilled sardines warm or at room temperature with the tomato-fennel garnish.
                                                                  • This grilled sardines with tomato marinade recipe makes 4 servings.
                                                                  Cuisine:YesNoworld
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 1 hour 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  This sandwich combines a grilled turkey cutlet and the makings of an Italian Caprese salad in a rustic ciabatta roll.

                                                                  Ingredients
                                                                  • Yes No ciabatta roll
                                                                  • Yes No olive oil
                                                                  • Yes No 1 thin turkey cutlet
                                                                  • Yes No coarse salt
                                                                  • Yes No mozzarella cheese
                                                                  • Yes No tomato
                                                                  • Yes No basil
                                                                  • Heat a grill or grill pan to medium-high. Brush split roll with oil and toast on grill. Season turkey with salt and pepper, brush with oil, and grill until cooked through. Layer
                                                                  • mozzarella, tomato, and turkey on bottom half of roll; add basil. Sandwich with top half of roll.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook

                                                                  Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty or turnover. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.

                                                                  Ingredients
                                                                  • Yes No 1 x pizza dough recipe
                                                                  • Yes No flour
                                                                  • Yes No olive oil
                                                                  • Yes No 1 lb 1 pound mixed mushrooms
                                                                  • Yes No chanterelles, shiitake
                                                                  • Yes No enoki and cremini
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No 4 sprigs of fresh thyme
                                                                  • Yes No 1/4 cup butter sea salt and freshly ground black pepper
                                                                  • Yes No 1 cup quickest tomato
                                                                  • Yes No sauce
                                                                  • Yes No 11 oz 11 ounces spinach leaves
                                                                  • Yes No 2 x 4 ounce balls of
                                                                  • Yes No mozzarella cheese
                                                                  • Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty or turnover. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.First, make your pizza dough. Preheat the oven to full whack, then tear the punched-down dough into four pieces and roll each one out on a floured surface. You want to get them roughly circular, about the thickness of a silver dollar, and 12 inches across. You can now either keep these in the fridge, stacked and separated with olive-oil-rubbed and flour-dusted aluminum foil, until you’re ready to cook them, or you can put your topping on and cook them straightaway.Pour a large glug of olive oil into a hot frying pan. Add the mushrooms and toss briefl y in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you’re left with a thick, tasty mixture that’s not too moist (otherwise it will burst through the dough when you’re cooking the calzone).Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking sheet (use two if you need to), pizza stone or granite slab.Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This simple yet spectacular-looking crown roast earned our Test Kitchens' highest rating. If you can't find Calvados, use a combination of three parts brandy to one part apple cider.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup calvados
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1 sage
                                                                  • Yes No 1 10 1/4 lb crown roast of pork
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 4 cup chopped granny smith apple
                                                                  • Yes No 1 cup chestnuts
                                                                  • Yes No 1/2 cup calvados
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No 2 tbsp half and half
                                                                  • Yes No 2 tbsp calvados
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp diced sage
                                                                  • Preheat oven to 450°.
                                                                  • To prepare roast, combine 1/2 cup Calvados, 1/4 cup syrup, and sage sprig in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; discard sage sprig.
                                                                  • Lightly coat roast with cooking spray; rub 1 1/2 teaspoons salt and pepper over roast. Place roast on a broiler pan coated with cooking spray. Brush one-fourth of glaze over roast. Bake at 450° for 25 minutes or until browned.
                                                                  • Reduce oven temperature to 300° (do not remove roast from oven); bake at 300° for 1 hour and 45 minutes, brushing with glaze every 30 minutes. (Cover bones with foil if they start to become too brown).
                                                                  • Increase oven temperature to 400° (do not remove roast from oven); cook an additional 25 minutes or until a thermometer inserted in meaty part of roast registers 150°. Remove roast from oven; let stand 20 minutes before carving.
                                                                  • To prepare puree, while roast bakes, combine apple, chestnuts, 1/2 cup Calvados, sugar, and 2 tablespoons syrup in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until apple is tender. Place mixture in a food processor; add half-and-half, 2 tablespoons Calvados, 1/2 teaspoon salt, and chopped sage. Process 1 minute or until smooth.
                                                                  • Slice vertically between each rib bone. Serve pork with puree.
                                                                  • Wine note: A dish with flavors as complex as this deserves an equally complex wine. With its earthy character, pinot noir is a great foil to maple and chestnut flavors. Plus, compared to other reds, pinot noir has good underlying acidity to balance the richness of roast pork. One of my favorite moderately priced examples is the 2001 Thomas Fogarty Pinot Noir ($25) from the Santa Cruz Mountains of California. -Karen MacNeil
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 16servings (serving size: 1 pork rib chop and about 2 1/2 tablespoons puree)
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No four 6 oz beef skirt steak
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No one 2 oz anchovy fillets packed in oil
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/4 cup water
                                                                  • Rub the steaks with the lime juice and salt and pepper. Let stand for 10 minutes.
                                                                  • In a skillet, heat the olive oil. Add the steaks and cook over moderately high heat, turning once, until medium-rare, 4 minutes; transfer to plates and keep warm.
                                                                  • Add the anchovies, scallions and garlic to the skillet and cook over moderate heat, stirring, 30 seconds. Add the water and simmer until the sauce has thickened, scraping up the browned bits from the bottom, 30 seconds. Pour the sauce over the steaks and serve with lime wedges.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Fresh, buttery ricotta is delicious spread on a sliced and toasted baguette, sprinkled with salt and olive oil. For added complexity, top the cheese with earthy, nutty, bitter greens like nettles. What to buy: Store-bought ricotta is fine to use here, or you can make your own. This recipe was featured as part of our Recipes for Spring Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 baguette
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No sautéed stinging nettles
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Place the baguette slices on a baking sheet and bake until lightly toasted and crisp, about 8 minutes. Let cool.
                                                                  • Lightly brush each baguette slice with olive oil, then sprinkle with salt and pepper.
                                                                  • Spread about a 1/4-inch layer of ricotta over each slice of bread. Season with salt and pepper and top with nettles. Drizzle the crostini with olive oil and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 28pieces
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Chefs have a way of making things indulgent in the best possible way. Take this recipe by Jose Garces, for example: Two of everyone’s favorite flavors—crab and guac—combine for a terrific appetizer. Game plan: To roast the garlic and jalapeño, coat them in vegetable or canola oil and place in a 500°F oven until the garlic is golden brown and the jalapeño skin is blistered and blackened. If you don’t have time for this, don’t worry; the roasted garlic and jalapeño add a nice complexity to the dish, but the guacamole will be delicious regardless. Special equipment: A molcajete is a Mexican mortar and pestle. If you don’t have one, you can substitute a standard mortar and pestle or a bowl and a large fork or spoon. This recipe was featured as part of our Suckling Pig for the Holidays menu, as well as our Chile Pepper Recipes and Bar Snacks photo galleries.

                                                                  Ingredients
                                                                  • Yes No 2 medium ripe hass avocados
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 medium jalapeño chile, roasted, stem
                                                                  • Yes No 1/2 lb dungeness crabmeat, picked of shell fragments
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 1 medium plum tomato
                                                                  • Yes No 6 tbsp cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 head endive, and edges
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No garlic chips
                                                                  • Halve avocados, remove pits and skins, and coarsely chop. Place in a molcajete or bowl and add roasted garlic. Mash until only small chunks remain. Add roasted jalapeño, crabmeat, onion, tomato, 4 tablespoons of the cilantro, lime juice, and salt and stir until just combined.
                                                                  • Place endive leaves on a serving plate and dollop each with guacamole.
                                                                  • Combine remaining 2 tablespoons cilantro and olive oil in a small bowl, season with salt, and stir until thoroughly mixed. Drizzle oil on top of each endive leaf and garnish with a garlic chip, if using.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 1/4 cup cooking oil
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1 1 lb, 4 cup medium cauliflower
                                                                  • Yes No 1 1/2 lb potato
                                                                  • Yes No 1 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 petite cup frozen peas
                                                                  • In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
                                                                  • Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover

                                                                  Top Sweet Zucchini Cupcakes with this frosting, submitted by reader Ian Young of Oakland, California.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 12cupcakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Prep: 15 min., Chill: 4 hr. Store Yogurt Dip in an airtight container in the refrigerator for up to 3 days.

                                                                  Ingredients
                                                                  • Yes No 1 32 oz plain low fat yogurt
                                                                  • Yes No 2 scallion
                                                                  • Yes No 3 tbsp chopped dill weed
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 32 oz pilgrim's pride breaded chicken breast nuggets
                                                                  • Yes No assorted vegetables
                                                                  • Line a wire-mesh strainer with 3 layers of cheesecloth or 1 coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Cover and chill at least 4 hours or up to 12 hours. Remove yogurt, discarding strained liquid.
                                                                  • Combine strained yogurt, green onions, and next 6 ingredients.
                                                                  • Prepare chicken according to package directions. Serve with yogurt dip, pita chips, and assorted vegetables.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  This soup reinterprets an Irish classic: colcannon, a dish of mashed potatoes and kale or cabbage. Garnish with extra thyme and black pepper.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 1/2 cup diced baking potato
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 8 cup thinly sliced savoy cabbage
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 6 minutes. Add broth and 2 cups water; bring to a boil. Cook 10 minutes or until potato is tender.
                                                                  • Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
                                                                  • Place half of potato mixture 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 potato mixture. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour

                                                                  Yves Camdeborde first offered this delicious salad on Le Comptoir's brasserie menu, serving it warm with thin slices of roast veal. When he opened his take-out shop next door, he created a meatless version that's just as popular.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1/2 garlic clove
                                                                  • Yes No 1 1/2 tsp curry powder
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp french walnut oil
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 lb snow peas
                                                                  • Yes No 1/4 lb string bean
                                                                  • Yes No 1/4 lb baby carrot
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 12 cherry tomato
                                                                  • Yes No 4 small romaine heart
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 tsp minced tarragon
                                                                  • Yes No 1/4 lb salted fresh mozzarella
                                                                  • In a small skillet, heat the vegetable oil. Add the garlic and cook over low heat until golden, about 30 seconds. Add the curry powder and cook until fragrant, about 1 minute. Scrape the mixture into a small bowl and let cool. Whisk in the olive oil and walnut oil, then whisk in the vinegar and season with salt and pepper.
                                                                  • In a medium saucepan of boiling salted water, blanch the snow peas until they are bright green, about 20 seconds. With a slotted spoon, transfer the snow peas to a baking sheet and spread them out to cool. Add the haricots verts to the boiling water and cook until crisp-tender, about 2 minutes. With a slotted spoon, transfer them to the baking sheet to cool. Repeat with the carrots, cooking them until barely tender, about 4 minutes; transfer them to the baking sheet. Add the peas and cook until bright green, about 1 minute; transfer them to the baking sheet.
                                                                  • In a large bowl, toss together the snow peas, haricots verts, carrots, peas, tomatoes, hearts of romaine, basil and tarragon. Add the mozzarella and the curry vinaigrette and toss well. Serve right away.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 cup cubed turnip
                                                                  • Yes No 3 cup cubed sweet potato
                                                                  • Yes No 2 1/2 cup cubed granny smith apple
                                                                  • Yes No 1 cup dried cranberry
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp butter
                                                                  • Preheat oven to 350°.
                                                                  • Combine the first 6 ingredients in a shallow 2-quart baking dish coated with cooking spray. Top with butter. Bake at 350° for 1 1/2 hours or until tender, stirring after 45 minutes.
                                                                  Yields: 7servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  The addition of spices in this simple stew boosts the flavor of the cooking liquid. Paired with lemon flavored couscous dotted with bits of dried apricot, this dish will have you thinking of far off locations.

                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/8 tsp ginger
                                                                  • Yes No 3 1/2 cup low-sodium chicken stock
                                                                  • Yes No 4 cup boneless skinless rotisserie chicken pieces
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • Yes No 3/4 cup diced dried apricots
                                                                  • Yes No 1 3/4 cup plain couscous
                                                                  • Cook onion and garlic with a pinch of salt in butter and 1 Tbsp oil in a 4-qt heavy pot over medium heat, stirring occasionally, until onion is browned, 8 to 10 minutes. Add spices and cook, stirring, 1 minute. Add 2 cups stock and chicken and simmer, covered, 2 minutes. Stir in parsley, then taste for seasoning. Add salt and pepper if necessary.
                                                                  • Meanwhile bring 3/4 cup water, lemon zest, apricots, remaining 2 Tbsp oil, remaining 1 1/2 cups stock and 1/4 tsp salt to a boil in a 3-qt heavy saucepan. Stir in couscous, then immediately cover with lid and remove from heat. Let stand 5 minutes, then fluff with a fork. Serve chicken and cooking liquid over couscous.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute