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                                                                  Buy pears that are ripe but still firm so they don't get too soft while cooking.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3 large bartlett pear
                                                                  • Yes No 3 sprig rosemary
                                                                  • Yes No 8 oz sour cream
                                                                  • Yes No 1 tsp light brown crystal sugar
                                                                  • Melt the butter and sugar in a large saute pan over medium-high heat. Cook, stirring frequently until sugar begins to caramelize, about 2 minutes. Add the pears and rosemary, raise heat to high, and cook, stirring occasionally, until pears are browned and caramelized all over, 3 to 5 minutes. (If pears begin to burn, reduce heat to medium.) Remove the pears, and spread out on a plate to cool.
                                                                  • Place saute pan back on high heat, and add 1/4 cup water, stirring up the browned sugar and butter. Cook, stirring and swirling pan, until reduced to a thick syrup.
                                                                  • Layer pears in four small glasses, alternating with the sour cream for two layers of each. Drizzle some of the syrup over each serving, sprinkle with crystal sugar, and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    crystal
                                                                    Brands:
                                                                  • Yes No
                                                                    Crystal

                                                                  This simple, classic side dish can be eaten all year round, thanks to the convenience of frozen peas. (They don’t even have to be thawed before cooking.) Serve it with Stovetop Macaroni and Cheese. Game plan: If your peas are frozen together in a block, rinse them under cold water until they separate, then drain. Keep in mind that they might require slightly less cooking time after that. This recipe was featured as part of our story on The Last Kodachrome Christmas.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup yellow onion
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup fully cooked smoked ham
                                                                  • Yes No 2 1 lb frozen peas
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp packed lemon zest
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Heat a large frying pan with a tightfitting lid over medium heat until hot, about 3 minutes. Add 2 tablespoons of the butter and swirl to melt and coat the pan. Add the onions or shallots, 1/2 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the onions are softened, about 4 to 5 minutes. Add the ham and cook, stirring occasionally, until some fat renders, about 3 minutes.
                                                                  • Increase the heat to high, add the peas, water, and remaining 1/2 teaspoon salt, and stir to combine. Cook, covered, stirring every few minutes, until the peas are just cooked through, about 6 minutes.
                                                                  • Remove from heat, add the remaining 2 tablespoons butter, lemon zest, and lemon juice, and stir to combine. Taste and season with additional salt, pepper, or lemon juice as needed.
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice

                                                                  A base of homemade chicken stock makes the broth for this soup luxuriously rich. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 lb chicken wings
                                                                  • Yes No 4 scallion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 10 dried shiitake mushroom
                                                                  • Yes No 8 oz slab bacon
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 lb chinese egg noodles
                                                                  • Yes No 1 cup canola oil
                                                                  • Yes No 3 red potato
                                                                  • Yes No 1/2 mirliton
                                                                  • Yes No 2 egg
                                                                  • Yes No asian chile paste
                                                                  • Make the stock: Heat oil in a 6-qt. saucepan over medium-high heat; brown wings, about 8 minutes. Add scallions, garlic, ginger, and 12 cups water and bring to a boil; reduce heat to medium-low, and simmer until chicken falls off the bone, about 1 hour. Pour broth through a fine strainer, discard solids, and set broth aside. Meanwhile, place mushrooms in a large bowl and pour over 4 cups boiling water; let sit until softened, about 15 minutes. Drain mushrooms, reserving soaking liquid. Finely chop mushrooms; set aside. 2. Make the soup: Return saucepan to medium-high heat; add bacon and cook, stirring, until crisp, 14–16 minutes. Add scallions, garlic, and ginger, and cook, stirring, until soft, about 8 minutes. Add mushrooms, and cook until liquid is evaporated, about 6 minutes. Add reserved broth and mushroom soaking liquid; bring to a boil; add noodles and cook, stirring occasionally, until al dente, about 7 minutes. Stir in soy sauce and vinegar; keep warm. 3. Heat oil in a 10″ skillet over medium-high heat; working in batches, add potatoes and fry until lightly browned and cooked through, about 10 minutes. Transfer to paper towels to drain and set aside. Add mirlitons to oil and fry until soft, about 30 seconds; transfer to paper towels to drain and set aside. Drain off all but 2 tbsp. of oil, and return to medium heat. Add eggs and swirl skillet to make an omelette; cook, turning once, until just cooked through, about 2 minutes. Transfer to a cutting board, roll up omelette like a cigar, and cut crosswise into 1/4″-thick strips. 4. To serve, divide noodle soup among 8 large serving bowls and top each with potatoes, mirliton, and egg strips. Serve with chile paste. ** Correction: August 1, 2011 An earlier version of this recipe included an instruction to discard solids after soaking the mushrooms in step 1. The mushrooms should not be discarded.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  Ingredients
                                                                  • Yes No six thick white bakery bread
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 1/2 lb granny smith apple
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • Yes No 2 tbsp chopped marcona almonds
                                                                  • Preheat the broiler. Brush the bread with 1 1/2 tablespoons of the butter. Broil the bread 4 inches from the heat for 1 minute, turning once, until browned. Transfer to plates.
                                                                  • In a large skillet, melt the remaining 2 1/2 tablespoons of butter. Add the apples and cook over moderately high heat, stirring occasionally, until browned in spots, about 5 minutes. Add the sugar and cook over moderate heat, stirring occasionally, until caramelized, 2 to 3 minutes. Add the balsamic vinegar and water and bring to a boil. Simmer over low heat until the apples are tender and the sauce is syrupy, about 4 minutes.
                                                                  • Using a slotted spoon, spoon the apples over the toasts and dollop the ricotta cheese on top. Drizzle with the balsamic-caramel syrup and sprinkle with the almonds. Cut each toast in half and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  leeks are comforting yet light.

                                                                  Ingredients
                                                                  • Yes No 4 large leek
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 2 wineglasses of white wine
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No half lemon
                                                                  • Yes No salt and pepper

                                                                  Keep most of the ingredients for this splurge-worthy appetizer on hand, then pick up fresh crab and bread, and put it together in 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 8 oz frozen artichoke hearts
                                                                  • Yes No 8 oz crab
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 1 8 to 12 oz baguette
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 tsp oregano
                                                                  • Preheat oven to 375°. In a medium bowl, combine mayonnaise, lemon juice, artichokes, crab, parmesan, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until browned and bubbling, about 15 minutes.
                                                                  • Score baguette 1 in. deep across loaf. Combine oil and herbs and brush over loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter. (Recipe adapted from Cake Keeper Cakes.)

                                                                  Ingredients
                                                                  • Yes No 3/4 cup poppy seed
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 3/4 14 tbsp stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No powdered sugar
                                                                  • In a small saucepan, bring 1/2 cup of water to a boil. Remove from the heat, add the poppy seeds and cover. Let stand for 1 hour. Scrape the seeds into a blender and pulse until lightly crushed.
                                                                  • Preheat the oven to 350°. Lightly grease and flour an 8-inch square baking pan, tapping out any excess flour. In a medium bowl, whisk the 1 1/3 cups of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium-high speed until fluffy, about 3 minutes. Add the poppy seed mixture and beat at medium speed until just combined. Add the eggs to the batter one at a time, beating well between additions. Beat in the vanilla and almond extracts. Using a wooden spoon, stir in the flour mixture until just incorporated. Scrape the batter into the prepared pan.
                                                                  • Bake the cake for about 45 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let cool completely, about 2 hours. Dust the cake with confectioners' sugar, cut into squares and serve.
                                                                  Yields: 8
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Sometimes eating light in January is just too darn hard. There's not a lot of green, not a lot of crunchy vegetables. So we broke down and bought a mess of expensive hot-house vegetables the other day, whittled baby carrots and all. The snap and crunch of carrots and cucumbers was so delicious (although those baby tomatoes were terribly anemic). We needed something to round out our guilty winter vegetable plate, something that would make it a healthy appetizer or meal. Enter beans: our January hero.

                                                                  Ingredients
                                                                  • Yes No 1 15 oz fava beans
                                                                  • Yes No 2 tsp thyme
                                                                  • Yes No 2 tbsp milk yogurt
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Drain the fava beans of most (but not all) their liquid. Squeeze the garlic out of each clove of roasted garlic, and combine with the beans in a food processor. Whiz until very smooth, then add the thyme leaves and yogurt, and whiz some more. If too thick, add a drizzle of olive oil. Taste and add salt and pepper to taste.
                                                                  • This dip is excellent right away, but it gets remarkably better after two days in the refrigerator. The garlic really blooms. Serve with crackers, toast, or vegetables.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 18 oz sea scallop
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp grapefruit juice
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 2 tbsp avocado oil
                                                                  • Yes No 1 tbsp almond oil
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 red bell pepper
                                                                  • In a medium bowl, toss the scallops with the citrus juices, grapeseed and almond oils and chile and season lightly with salt and pepper. Cover and refrigerate until the scallops are opaque, 45 minutes to 1 hour.
                                                                  • Meanwhile, roast the bell pepper directly over a gas flame or under the broiler, turning, until charred all over. Transfer the pepper to a bowl, cover and let steam for 10 minutes. Peel the pepper and cut it into 1/2-inch dice.
                                                                  • Add the roasted pepper to the scallops, season with salt and pepper and stir. Serve the scallops in large spoons, small bowls or scallop shells set on a bed of ice.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6first-course servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Add a bit of tang to your next salad with this full-flavored dressing.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic buttermilk (1% fat)
                                                                  • Yes No 1/2 cup organic sour cream
                                                                  • Yes No 1/4 cup organic flat leaf parsley
                                                                  • Yes No 1 tbsp organic white vinegar
                                                                  • Yes No 1 medium organic garlic clove
                                                                  • Yes No 2 tbsp organic chives
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Place all ingredients in a medium nonreactive bowl and whisk until smooth and evenly combined. Taste and adjust seasoning as desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  This roast chicken with balsamic bell peppers dish adds Italian flair to your dinner table in just 40 minutes.

                                                                  Ingredients
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp fennel seed
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup thinly sliced red bell pepper
                                                                  • Yes No 1 cup thinly sliced yellow bell pepper
                                                                  • Yes No 1/2 cup thinly sliced shallot
                                                                  • Yes No 1 1/2 tsp chopped rosemary
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Preheat oven to 450°.
                                                                  • Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
                                                                  • Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 breast half and about 1/2 cup bell pepper mixture)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No salt and pepper
                                                                  • Yes No 24 large asparagus stalks
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1 tbsp minced tarragon
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No four 6 oz center cut skinless salmon fillets
                                                                  • Yes No 1/2 lb miner's lettuce, pieces
                                                                  • Bring a large, deep skillet of salted water to a boil. Add the asparagus stalks and cook until tender, about 4 minutes. Using tongs, transfer the asparagus to a platter; reserve the water in the skillet.
                                                                  • In a small bowl, whisk the lemon juice with the olive oil, shallot, tarragon and Dijon mustard and season with salt and pepper.
                                                                  • Season the salmon fillets with salt and pepper. Make four long cuts in each strip of lemon zest to make a fan. Place a lemon zest fan on each salmon fillet; place each fillet in a small, resealable freezer-safe plastic bag and seal, pressing out the air. Bring the water in the skillet to a simmer. Add the salmon in the bags and poach at a gentle simmer until just cooked through, about 10 minutes.
                                                                  • Meanwhile, in a large bowl, toss the lettuce pieces with half of the vinaigrette. Spread the lettuce on plates, top with the asparagus and drizzle with some of the vinaigrette. Remove the salmon from the bags and arrange over the asparagus; discard the zest. Drizzle the salmon with the remaining vinaigrette and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • In a small saucepan, combine the cream, butter and the vanilla bean and seeds. Bring to a simmer, then remove from the heat.
                                                                  • In a heavy, medium saucepan, cook the corn syrup over moderate heat until bubbling. Sprinkle in 1/4 cup of the sugar and cook, stirring just until the edges begin to turn a light amber, about 2 minutes. Repeat with the remaining sugar, adding 1/4 cup at a time. Once all of the sugar has been added, cook the corn syrup mixture until a medium-amber caramel forms, stirring and swirling the pan, about 5 minutes.
                                                                  • Remove the caramel from the heat and carefully add the cream mixture. Cook the caramel over moderate heat, stirring frequently until any hardened sugar melts and the caramel is bubbling, 2 to 3 minutes. Let cool slightly, then whisk in the water. Remove the vanilla bean and serve warm or at room temperature.
                                                                  Yields: 1 ½cups
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No one 10 1/2 oz, 1 1/4 cup fresh goat cheese
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No raspberry
                                                                  • In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the 1/4 cup of honey and the lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk, discarding the vanilla bean.
                                                                  • In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute.
                                                                  • Transfer the custard to a blender. Add the goat cheese, butter, lemon juice and salt and blend until smooth. Pour the custard into eight 3/4-cup ramekins and refrigerate until chilled, about 1 hour. Top with raspberries and a light drizzle of honey and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 3 oz berry blue jell o
                                                                  • Yes No 2 3 oz red jell o
                                                                  • In a bowl, dissolve 2 (3 oz.) packages Berry Blue Jell-O in 1 1/4 cups boiling water. Pour into an 8-inch baking pan. Refrigerate for 2 hours or until firm. Repeat with red Jell-O. Dip bottoms of pans into warm water for 15 seconds. Cut Jell-O into stars with a 1 1/2-inch star cutter. Yield: about 50 stars.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup ricotta cheese
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 lasagna noodles, crosswise
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 pint grape tomato
                                                                  • Yes No 2 1 lb zucchini
                                                                  • Yes No 1 tbsp basil
                                                                  • In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
                                                                  • Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
                                                                  • Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir

                                                                  Watch Shane Kelly prepare the Meatloaf with Quinoa in our Don't Tell Mama video series.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3/4 cup quinoa
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 large celery rib
                                                                  • Yes No 1 carrot
                                                                  • Yes No 10 oz crimimi mushrooms
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 lb buffalo
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No 2 large organic eggs
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp salt and pepper
                                                                  • Yes No 1 cup organic ketchup
                                                                  • Preheat oven to 375°F.
                                                                  • Wash the quinoa in a fine mesh strainer under running water and then shake off the excess.
                                                                  • Bring water to a boil in a small saucepan and whisk in quinoa. Simmer, covered, until water is absorbed and quinoa is tender, 10 to 15 minutes. Drain any excess water from pan and let cool.
                                                                  • Meanwhile, heat oil in a large nonstick skillet and cook onion, celery and carrot over moderate heat, until softened, about 4 minutes. Add mushroom and garlic and cook, stirring occasionally, until liquid mushrooms give off are evaporated and vegetables are tender, about 10 minutes. Let mixture cool.
                                                                  • Place beef in a large bowl and mix with cooled vegetables, quinoa, parsley, eggs, and Worcestershire sauce with salt and pepper until just combined (do not over mix).
                                                                  • Form mixture into loaf (9- by 5-inches) onto a lightly greased sheet pan and roast in middle of oven for 30 minutes. Remove from oven and spread ketchup on top and sides of meat and continue to roast for another 30 to 45 minutes until meat registers 155°F on an instant-read thermometer. Let meat stand for 10 minutes before slicing.
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread

                                                                  Top our Miniature Yellow Butter Cakes with this glaze.

                                                                  Ingredients
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Place chocolate in a small bowl. Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate. Let stand for 2 minutes, then stir to combine. Pour glaze over cakes. Glaze can be refrigerated for up to 5 days. Reheat glaze in a double boiler or a heatproof bowl set over a pot of simmering water before using.
                                                                  Yields: ¾cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    refrigerate

                                                                  in our pasta and calling it Greek? Well, sort of, yes.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb pasta
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1/3 lb ground lamb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup kalamata olive
                                                                  • Yes No 5 peppadew peppers
                                                                  • Yes No 4 oz feta cheese
                                                                  • Cook the pasta in salted water. While it's cooking, heat the oil in a medium frying pan and add the zucchini, seasoning with salt and pepper. Sauté the zucchini over medium heat until just cooked through but still crisp. Clear some space in the middle of the pan and add the lamb. Season again with salt and pepper. Brown the lamb and stir together with the zucchini. Remove from heat.
                                                                  • Drain the pasta and toss with the zucchini and lamb (include the juices and fat from the pan). Add the olives and peppadews, then top with the crumbled feta. Season to taste.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 2generously
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 3/4 lb carrot
                                                                  • Yes No 1 zest and 1 navel orange, zest
                                                                  • Yes No salt
                                                                  • Yes No 3 oz sharp cheddar cheese
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No white pepper
                                                                  • Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth.
                                                                  • Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
                                                                  • Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper.
                                                                  • Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  This mix can be used instead of the store-bought biscuit baking mix.

                                                                  Ingredients
                                                                  • Yes No 8 cup flour
                                                                  • Yes No 1 1/4 cup non-fat powdered milk
                                                                  • Yes No 1/4 cup baking powder
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 cup solid shortening
                                                                  • *You may use all white flour, bread flour, unbleached flour or half wheat flour. It's your choice.
                                                                  • **Don't have a food processor with a large bowl? Use a wire whisk to combine dry ingredients. Cut-in shortening with a pastry blender or 2 knives in a scissors fashion.
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine

                                                                  Light cooking tip: Cook vegetables briefly, to keep them crisp, and combine many for a variety of flavors and textures. Use refrigerated egg substitute or all egg whites instead of whole eggs to cut saturated fat in scrambles. Notes: This colorful wrap from executive chef Guido Ulmann at the Hilton Hawaiian Village Beach Resort & Spa in Honolulu makes a great brunch, lunch, or light supper entrée. He uses red or green tortillas, but any kind of the same size will do.

                                                                  Ingredients
                                                                  • Yes No 8 oz firm tofu
                                                                  • Yes No 2 6 oz roma tomato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup zucchini
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1 cup thinly sliced scallion
                                                                  • Yes No 1 cup thinly sliced spinach
                                                                  • Yes No 1 tbsp thinly sliced basil
                                                                  • Yes No 1 1/2 cup egg white
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 10 inch flour tortilla
                                                                  • Yes No 2 cup mixed baby salad greens
                                                                  • Yes No 1/2 cup marinara sauce
                                                                  • Rinse tofu and cut into 1/2-inch cubes; drain well and gently pat dry.
                                                                  • Rinse and core tomatoes; halve lengthwise, then slice lengthwise.
                                                                  • Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add oil, zucchini, and bell pepper; stir often for 1 minute. Add tofu and tomatoes and stir until hot, 1 to 2 minutes. Add green onions, spinach, and basil; stir until wilted, about 1 minute. Add egg product and stir just until softly set, about 1 minute. Remove from heat and add salt and pepper to taste.
                                                                  • Meanwhile, wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until steaming, 30 to 45 seconds. Spoon a fourth of the vegetable-egg mixture along one side of each tortilla, about 1 inch from front and to within 1 inch of side edges. Fold front edge over filling, then roll up tightly like a burrito. Cut each wrap in half diagonally or into fourths and set on a dinner plate. Garnish with salad greens and hot marinara sauce, or offer sauce to add to taste.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    egg beaters
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Egg Beaters
                                                                  • Yes No
                                                                    Minute

                                                                  The Italian combination of melon and prosciutto pair nicely in this first-course salad.

                                                                  Ingredients
                                                                  • Yes No 4 thin slice prosciutto
                                                                  • Yes No 3 tbsp minced shallot
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 cup escarole
                                                                  • Yes No 2 cup radicchio
                                                                  • Yes No 2 cup cubed honeydew melon
                                                                  • Yes No 2 cup cubed cantaloupe
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Preheat oven to 400°.
                                                                  • Arrange prosciutto in a single layer on a baking sheet. Bake at 400° for 6 minutes or until crisp.
                                                                  • Combine shallots and next 5 ingredients (shallots through pepper) in a large bowl, stirring with a whisk. Add escarole and radicchio, and toss to coat. Add honeydew and cantaloupe, and toss to combine. Place 2 cups salad on each of 6 plates, and top each serving with about 2 teaspoons prosciutto. Sprinkle each serving with 1 teaspoon almonds.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Hands-on Time: 10 min., Total Time: 10 min.

                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 8.8 oz uncle ben's ready rice whole grain brown rice
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • Combine asparagus, 2 Tbsp. water, and salt in a medium-size microwave-safe bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 2 1/2 minutes or until crisp-tender.
                                                                  • Prepare rice according to package directions.
                                                                  • Grate zest from lemon to equal 1 tsp., and squeeze juice from lemon to equal 1 Tbsp.
                                                                  • Add rice, lemon zest, juice, and pepper to asparagus, tossing to combine. Sprinkle with Parmesan cheese. Serve immediately.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    uncle ben
                                                                    Brands:
                                                                  • Yes No
                                                                    Uncle Ben's
                                                                  Ingredients
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No four 9 oz boxes frozen artichokes
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 3/4 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 2 1/2 oz sharp white cheddar cheese
                                                                  • Yes No cracker
                                                                  • Preheat the oven to 350°. Roast the jalapeño directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeño and cut it into 1/4-inch dice.
                                                                  • In a large bowl, mix the artichokes with the jalapeño, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
                                                                  • Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Ideal for a quick weeknight dinner or a picnic lunch, this warm, melty sandwich pairs well with sliced fruit or a bunch of grapes. Purchase roasted chicken breasts to save on preparation time.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz round focaccia
                                                                  • Yes No 2 tbsp olive paste
                                                                  • Yes No 2 cup shredded roasted skinless, boneless chicken breast
                                                                  • Yes No 1/2 cup coarsely chopped marinated artichoke hearts
                                                                  • Yes No 1/2 cup chopped oil packed sun dried tomato halves
                                                                  • Yes No 1/2 cup coarsely chopped roasted red bell peppers
                                                                  • Yes No 2 oz prosciutto
                                                                  • Yes No 1/2 2 oz cup shredded fontina cheese
                                                                  • Spread bottom half of focaccia with olive paste. Arrange chicken on top of paste. Arrange artichokes, tomatoes, peppers, and prosciutto over chicken. Sprinkle with cheese. Top with top half of focaccia; press gently.
                                                                  • Heat a large nonstick skillet over medium heat. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten. Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking). Cut into 4 wedges.
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread

                                                                  No one can resist the classic combination of graham crackers, oozy toasted marshmallows, and melted chocolate, especially when it’s all held together with caramel. These bars are delicious at room temperature, or get them a little melty by putting them on some foil on a hot grill. This recipe was featured as part of our Tailgating photo gallery.

                                                                  Ingredients
                                                                  • Yes No 16 whole graham cracker
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1/4 salt
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 4 mini cup miniature marshmallow
                                                                  • Yes No 1 1/4 cup bittersweet chocolate chips
                                                                  • Yes No 1 1/3 cup pecan
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Line a rimmed baking sheet with 2 overlapping pieces of aluminum foil so the entire sheet and all 4 edges are covered. Arrange the graham crackers tightly together in a single layer on the baking sheet, using broken-up pieces to fill any empty spaces; set aside.
                                                                  • Place butter, brown sugar, and salt in a small, heavy-bottomed saucepan over medium heat and bring to a full boil, stirring occasionally with a rubber spatula to dissolve the sugar, about 5 to 6 minutes. Remove from heat, slowly add vanilla (the mixture may bubble up), and stir to combine.
                                                                  • Pour mixture over graham crackers and spread evenly using the rubber spatula. Evenly sprinkle marshmallows in a single layer over top. Bake until marshmallows are puffed and just starting to brown, about 8 minutes.
                                                                  • Remove the baking sheet from the oven and place it on a wire rack. Evenly sprinkle chocolate chips over the marshmallows and let sit until the chips are softened, about 5 minutes. Lightly drag a toothpick or skewer over the surface and through the softened chocolate chips to create a marbled pattern. Evenly sprinkle with nuts, if using. Let cool until warm, about 20 minutes, then refrigerate or freeze until the chocolate has set, about 15 to 30 minutes.
                                                                  • Remove the s’more slab from the baking sheet using the foil to lift it in one piece. Transfer to a cutting board. Remove and discard the foil. Using a sharp knife, cut the slab into 2-inch squares. Store between layers of waxed paper in a container with a tightfitting lid; the bars will keep in the refrigerate for up to 4 days.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 40pieces
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 1 1/4 lb celeriac
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 cup water
                                                                  • Yes No salt
                                                                  • Yes No 1 packed cup vacuum roasted chestnuts
                                                                  • Yes No 4 celery rib
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • In a medium saucepan, combine 2 tablespoons of the butter with the celery root, cream, water and a pinch of salt. Cover and simmer over moderate heat for 5 minutes. Uncover and cook until the celery root is tender and the liquid is reduced by half, about 10 minutes. Scrape the mixture into a food processor and puree until smooth. Return the puree to the saucepan and season with salt; keep warm.
                                                                  • In a large skillet, melt the remaining 2 tablespoons of butter. Add the chestnuts and cook over moderate heat, stirring occasionally, until lightly browned, about 4 minutes. Add the sliced celery and ras el hanout, season with salt and pepper and cook until the celery is crisp-tender, about 2 minutes. Add the stock and cook until the liquid is nearly evaporated and the vegetables are glazed, about 8 minutes. Keep warm.
                                                                  • In another large skillet, heat the olive oil until shimmering. Season the chicken breasts with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until golden and cooked through, about 10 minutes.
                                                                  • Spoon the celery root puree onto plates and top with the chestnuts and celery. Arrange the chicken on top, garnish with the chives and tarragon and serve.
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

                                                                  We like to serve this seasoning in small bowls with crudités or roast chicken.

                                                                  Ingredients
                                                                  • Yes No 1 cup kosher salt
                                                                  • Yes No 1/3 cup dried sichuan peppercorns
                                                                  • Yes No 1 tbsp spice powde
                                                                  • Combine ingredients in a 12" skillet, cover, and cook, stirring, over low heat until fragrant, about 30 minutes. Working in batches, grind mixture in a spice grinder. Sift through a large mesh sieve; discard peppercorn husks. Let cool. Store as you would salt.
                                                                  • MAKES ABOUT 1 CUP
                                                                  Cuisine:YesNoszechuan
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup strawberry jam
                                                                  • Yes No 1/2 cup nutella
                                                                  • Preheat the oven to 225°. In an 8-inch nonstick skillet, brown the 2 tablespoons of butter over moderately high heat, about 4 minutes. Transfer to a bowl and let cool.
                                                                  • In a medium bowl, whisk the egg and egg yolk with the half-and-half. Whisk in the flour and browned butter. Season the batter with salt and pepper.
                                                                  • Set the skillet over high heat. When it is hot, add a scant 1/4 cup of batter, swirling to coat the bottom of the pan. Cook until the crêpe is browned around the edges and the top is set, about 45 seconds. Flip the crêpe and cook until the underside is lightly browned, about 30 seconds longer. Transfer the crêpe to a plate. Repeat with the remaining batter, buttering the pan as needed. You should have about 8 crêpes.
                                                                  • Spread each crêpe with 1 tablespoon of the jam and fold into quarters. Transfer the crêpes to a small baking dish, overlapping slightly. Bake for 10 minutes, until the crêpes are just heated through.
                                                                  • Meanwhile, in a small microwave-safe bowl, heat the Nutella in a microwave oven on high power in 20-second bursts just until runny. Drizzle the Nutella over the warm crêpes and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 qt heavy whipping cream
                                                                  • Yes No 1 6 oz cup minced ginger
                                                                  • Yes No 3/4 tsp ginger powder
                                                                  • Yes No 1 1/2 cup lemon juice
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 tbsp minced candied ginger
                                                                  • In a medium saucepan, combine 3 3/4 cups of the heavy cream with the fresh and ground ginger and bring to a simmer. Cover and let cool, then refrigerate overnight.
                                                                  • Set a fine mesh sieve in a large bowl; set the bowl in a larger bowl of ice water. In a large saucepan, combine the lemon juice, butter and the remaining 1/4 cup of heavy cream; bring just to a simmer. In a medium bowl, whisk the whole eggs with the egg yolks and sugar until smooth. Gradually whisk in half of the hot lemon mixture; whisk the mixture into the saucepan. Cook the curd over moderate heat, stirring constantly with a wooden spoon, until thickened and an instant-read thermometer inserted in it registers 175°, about 5 minutes. Whisk in the salt and vanilla. Strain the lemon curd into the prepared bowl and let cool completely. Rinse and dry the strainer
                                                                  • Strain the ginger cream into another large bowl. Using an electric mixer, beat the ginger cream at high speed until firm. Fold the whipped ginger cream into the lemon curd. Spoon into glasses. Garnish with the candied ginger and refrigerate until ready to serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve

                                                                  Affogato, Italian for “drown,” is a description normally reserved for ice cream doused in espresso. Here we take that same principle and swap out the espresso for alcohol to create an adult version of ice cream floats where the variations are endless—try butter pecan with amaretto or chocolate chip with Chambord. Serve them in small glasses, demitasses, cordial glasses, or shot glasses. Game plan: To avoid scooping ice cream while your guests are there, use this catering trick: Scoop the ice cream onto a small, parchment-lined baking sheet, then place in the freezer until it’s time to assemble the affogato. Try toasting the nuts for a few minutes before adding them to the shots.

                                                                  Ingredients
                                                                  • Yes No 3 cup chocolate ice cream
                                                                  • Yes No 3/4 cup orange liqueur
                                                                  • Yes No 24 whole hazelnut
                                                                  • Yes No 3 cup vanilla ice cream
                                                                  • Yes No 3/4 cup lemon flavored liqueur
                                                                  • Yes No 24 whole macadamia nut
                                                                  • Place a small scoop of ice cream in each glass. Top with 1 tablespoon liqueur and 2 nuts. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 24servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb beef flank steak
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable
                                                                  • Heat grill to medium-high.
                                                                  • Season the flank steak on both sides with the salt and pepper. Place the meat on the grill and cook 6 to 8 minutes per side for medium rare, longer if you prefer your meat less pink (cooking time will also vary depending on the heat of the grill). Remove the meat from the grill and let rest 10 minutes before slicing.
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp cajun seasoning
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 4 oz boneless center cut pork chops
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 cup non-fat milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Reserve 2 tablespoons flour, and set aside. Place remaining flour in a shallow dish.
                                                                  • Combine Cajun seasoning, garlic powder, and pepper. Rub pork chops evenly on both sides with seasoning mixture.
                                                                  • Dip pork in buttermilk; dredge in flour. Lightly coat both sides of pork with cooking spray.
                                                                  • Cook pork, in batches, in hot oil in a large heavy skillet over medium-high heat 5 minutes on each side or until golden brown. Drain on paper towels.
                                                                  • Add reserved 2 tablespoons flour to pan drippings in skillet; stir in milk and salt, and cook, stirring constantly, until thickened and bubbly. Serve immediately with pork. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp grated prepared horseradish
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 1 tbsp asian fish sauce
                                                                  • Yes No 1/2 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No corn starch
                                                                  • Yes No salt
                                                                  • Yes No four 6 oz skin on salmon fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/3 1 cup small cantaloupe
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No prepared horseradish
                                                                  • Yes No 1/4 cup celery leaves
                                                                  • MAKE THE VINAIGRETTE: In a small bowl, combine the horseradish, lime juice, fish sauce, brown sugar and olive oil and season with salt and pepper.
                                                                  • MAKE THE FRIED SHALLOTS: In a large skillet, heat 1/4 inch of vegetable oil. Put the shallot rings in a colander and dust heavily with cornstarch, shaking to coat them well. Add the shallots to the hot oil in an even layer and fry over moderate heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Season lightly with salt.
                                                                  • PREPARE THE SALMON: Preheat the oven to 400°. Season the salmon with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. Add the salmon skin side down and cook over high heat until the skin is browned and crisp, about 3 minutes. Turn the fillets and transfer the skillet to the oven. Cook for about 3 minutes, or until the salmon is just cooked.
                                                                  • Meanwhile, divide the cantaloupe among 4 shallow bowls. Drizzle with the buttermilk and season lightly with salt. Lay the salmon on the cantaloupe and spoon the vinaigrette on top. Sprinkle with the lime zest and grated horseradish. Scatter the celery leaves and fried shallots over the salmon and serve.
                                                                  Cuisine:YesNorhone
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  We used a blend of two kinds of ground meats for the patties. The turkey breast brings the total fat down while the ground round adds moistness and flavor. Serve with roasted vegetables, such as potatoes and carrots.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb ground turkey breast
                                                                  • Yes No 3/4 lb ground round (beef)
                                                                  • Yes No 1/3 cup dry bread crumb
                                                                  • Yes No 2 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp madeira wine
                                                                  • Yes No 1 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 10 1/2 oz condensed french onion soup
                                                                  • Combine first 4 ingredients. Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 1 patty and 2 tablespoons sauce)
                                                                  • Prep Time: 7 minutes
                                                                  • Cook Time: 19 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell

                                                                  Roman-style pizza has a cracker-thin crust and is often topped by only tomato and basil. But the outstanding pizza Margherita by executive chef Marco Gallotta at 'Gusto follows the Neapolitan model, with a thicker, chewier crust topped by tomato, basil and lots of oozy, slightly tangy, extremely fresh buffalo mozzarella.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No salt
                                                                  • Yes No 1 lb pizza dough
                                                                  • Yes No 10 oz buffalo mozzarella
                                                                  • Yes No 16 basil
                                                                  • Put a pizza stone on the oven floor and preheat the oven to 500°, allowing at least 45 minutes.
                                                                  • Meanwhile, in a medium skillet, heat the 1 tablespoon of olive oil. Add the tomatoes and cook over high heat, stirring a few times, until slightly thickened, about 4 minutes. Season with salt.
                                                                  • Cut the pizza dough into 4 pieces and pat each one into a disk. Transfer the disks to a floured baking sheet, cover with plastic wrap and let rest for 20 minutes.
                                                                  • On a lightly floured work surface, roll 1 disk of dough into a 9-inch round. Transfer it to a floured pizza peel or flat cookie sheet. Spoon about 1/4 cup of the tomatoes over the dough. Top with one-fourth of the mozzarella and drizzle with olive oil. Slide the pizza onto the hot stone and bake for about 4 minutes, or until browned around the edges and bubbling. Transfer the pizza to a work surface and sprinkle with 4 basil leaves. Cut it into 4 wedges and serve immediately. Repeat with the remaining pizza dough, tomatoes, cheese, olive oil and basil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Cocoa nibs are roasted cocoa beans, broken into small pieces; they add a bittersweet crunch. Look for them on the baking aisle at specialty stores or large supermarkets. Superfine sugar dissolves easily into the meringue for a supple texture. If you can't find superfine sugar, process granulated sugar in a blender for a minute or two. Store meringues in an airtight container for up to one day. Serve as a crowd-pleasing follow-up to the Spice-Rubbed Braised Beef.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 cup caster sugar
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Yes No 2 tsp cocoa nibs
                                                                  • Yes No 2 tsp instant coffee
                                                                  • Yes No dash salt
                                                                  • Yes No 1 tsp cocoa powder, unsweetened
                                                                  • Preheat oven to 225°.
                                                                  • Line a baking sheet with parchment paper.
                                                                  • Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add superfine sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 2 tablespoons unsweetened cocoa, cocoa nibs, instant espresso granules, and salt; beat just until blended.
                                                                  • Drop batter by tablespoonfuls onto prepared baking sheet. Bake at 225° for 1 hour. Turn oven off (do not remove pan from oven); cool meringues in closed oven at least 8 hours or until crisp. Carefully remove meringues from paper. Sprinkle with 1 teaspoon unsweetened cocoa, if desired.
                                                                  Yields: 36meringues (serving size: 1 meringue)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 6 lb organic yukon gold potato
                                                                  • Yes No 4 organic garlic clove
                                                                  • Yes No 2 cup canola oil
                                                                  • Yes No 6 1 1/2 cup large shallot
                                                                  • Yes No 1 cup organic half and half
                                                                  • Yes No 1 1/2 stick organic unsalted butter
                                                                  • Yes No kosher salt
                                                                  • In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.
                                                                  • Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.
                                                                  • Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The berry and chocolate flavors in Zinfandel pop in sweet, late-harvest versions. You can't go wrong when your dessert includes them too. Prep and Cook Time: about 1 hour. Notes: You can make the shortcakes up to a day ahead of time; just let cakes cool completely, then wrap airtight and store at room temperature. You can also make the chocolate sauce a day ahead of time; to rewarm, stir it gently over low heat.

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 3/4 mini cup semisweet chocolate chip
                                                                  • Yes No 4 cup blackberry
                                                                  • Yes No 1/4 cup diced mint
                                                                  • Yes No dark chocolate sauce
                                                                  • Yes No softly cream
                                                                  • Preheat oven to 375°. In the bowl of a food processor, combine 3 cups flour, 3 tbsp. sugar, baking powder, and salt; whirl until blended. Add 1/2 cup butter and pulse until fine crumbs form. Add cream and pulse just until dough comes together when you squeeze a clump.
                                                                  • Turn dough onto a floured surface and press to flatten slightly. Sprinkle chocolate chips over the top, then knead until incorporated, 6 to 8 turns. Pat dough out to 1 1/4 in. thickness. With a 2 3/4-in. round cutter, cut out shortcakes; gather dough and pat out again as needed to cut all 6 cakes, dusting surface with more flour as needed to prevent sticking. Set shortcakes slightly apart on a baking sheet, brush tops with melted butter, and sprinkle generously with sugar.
                                                                  • Bake shortcakes until golden brown, 22 to 25 minutes. Let cool on baking sheet at least 15 minutes.
                                                                  • Meanwhile, in a bowl, gently mix 3 tbsp. sugar, berries, and mint.
                                                                  • With a serrated knife, carefully slice shortcakes in half horizontally. Set bottoms on plates and top with berry mixture, dark chocolate sauce, and whipped cream. Set tops in place.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Instead of layering the honey and nut mixture between buttery layers of phyllo dough as you would do when making traditional baklava, here you spoon the mixture into mini phyllo tart shells. This is a great recipe for entertaining because your guests can pick these up with their fingers and not worry about making a mess.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 1/2 tsp cardamom pods
                                                                  • Yes No 2 tsp brandy
                                                                  • Yes No 3/4 cup coarsely chopped walnut
                                                                  • Yes No 3/4 cup coarsely chopped pecan
                                                                  • Yes No 2 mini, 1.9 oz phyllo tart shells
                                                                  • Combine first 5 ingredients and cardamom, if desired, in a heavy saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cook 5 minutes. Remove from heat; strain and discard solids. Stir in brandy and nuts.
                                                                  • Arrange tart shells on a parchment paper-lined baking sheet. Divide nut mixture evenly among shells. Bake at 350° for 8 to 10 minutes or until pastry is golden. Store, uncovered, at room temperature until ready to serve.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 30servings
                                                                  • Prep Time: 11 minutes
                                                                  • Cook Time: 21 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe is so simple that you'll find yourself getting creative with the berries you put on the top. The combination of the brown sugar crust, creamy filling and sweet fruit topping make this the perfect summertime treat.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 12 oz strawberry
                                                                  • Preheat oven to 350°. In a food processor, whirl flour, 2 tbsp. sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp. vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-in. round tart pan with a removable rim.
                                                                  • Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate.
                                                                  • In a bowl with a mixer on high speed, beat crème fraîche, cream, remaining 2 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust. Arrange strawberries in circles on top, alternating cut sides down and up.
                                                                  • Make ahead: Chill, loosely covered, up to 4 hours.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 medium fennel bulb, fronds, bulb
                                                                  • Yes No 1 12 oz medium celeriac
                                                                  • Yes No 1/2 lb smoked salmon
                                                                  • Yes No 1 cup pinot gris
                                                                  • Yes No 1 1/4 cup clam juice
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No lemon
                                                                  • Melt the butter in a large saucepan. Add the onion, fennel and celery root and cook over moderate heat, stirring occasionally, until crisp-tender, about 10 minutes. Add the salmon and cook, stirring, for 1 minute. Add the wine and cook over high heat until reduced to 1/3 cup, 7 to 8 minutes. Add the fish stock and bring to a boil. Cover, reduce the heat to moderately low and simmer until the vegetables are tender, about 15 minutes.
                                                                  • Strain the broth into a bowl. Working in batches, puree the solids in a blender, adding just enough of the broth to make a smooth puree. Return the puree and the remaining broth to a clean saucepan. Stir in the cream and season with salt and pepper. Simmer over low heat for 5 minutes. Ladle the bisque into bowls and serve with lemon wedges.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 qt water
                                                                  • Yes No 1/4 cup vinegar
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 5 tbsp Old Bay Seasoning
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 2 large lb shrimp, in their shells
                                                                  • Yes No 1/2 lb unsalted butter
                                                                  • Yes No 4 tsp worcestershire sauce
                                                                  • Yes No 2 tsp lemon juice
                                                                  • In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes.
                                                                  • Add the shrimp to the pot. Cover and bring back to a boil. Then continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain.
                                                                  • In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne. Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay

                                                                  Like a super veggie burrito, these stuffed peppers are loaded with black beans, sour cream, cheese, tomatoes, and cilantro. Serve them warm off the grill—all you need to pair them with is a cold beer. What to buy: Look for poblano peppers that are all about the same size; cooking time and portions will be more consistent that way. Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores. Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 3/4 tsp kosher salt
                                                                  • Yes No 6 medium poblano chili pepper
                                                                  • Yes No 1 cup black beans
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No 3/4 cup crumbled cotija cheese
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 2/3 cup chopped scallion
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Place rice in a colander or a fine mesh strainer and rinse under cold running water until the water runs clear. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid and set the pan aside to let rice cool.
                                                                  • To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.
                                                                  • Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain).
                                                                  • Stir cumin, sour cream, Cotija, cilantro, tomatoes, scallions, pepper, and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)
                                                                  • Divide rice mixture into 6 equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
                                                                  • Heat a charcoal or gas grill to medium heat (about 350°F). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings as a meal, 12 servings as a side dish
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Essentially a blank canvas, vanilla ice cream can take on the flavors of just about anything. Back in the day, mixing in chocolate chips may have been revolutionary, but today throwing in cookie dough, candy bars, or almost any confection is the norm. Mixing creme-filled cookies into vanilla ice cream may seem dull at this point, but forming that mixture into bars and covering them with a snappy chocolate coating is definitely taking it to the next level. Special equipment: For coating the bars in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: If you prefer to buy rather than make your own ice cream, be sure to get a dense, rich variety. Because higher-quality ice creams contain less air, they freeze into solid, slow-melting blocks that are easier to coat with the melted chocolate. Lower-quality ice creams are fluffed up with air and will melt before the chocolate coating sets. Look for brands labeled premium or super-premium, such as Häagen-Dazs or Double Rainbow. Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular... read more Essentially a blank canvas, vanilla ice cream can take on the flavors of just about anything. Back in the day, mixing in chocolate chips may have been revolutionary, but today throwing in cookie dough, candy bars, or almost any confection is the norm. Mixing creme-filled cookies into vanilla ice cream may seem dull at this point, but forming that mixture into bars and covering them with a snappy chocolate coating is definitely taking it to the next level. Special equipment: For coating the bars in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: If you prefer to buy rather than make your own ice cream, be sure to get a dense, rich variety. Because higher-quality ice creams contain less air, they freeze into solid, slow-melting blocks that are easier to coat with the melted chocolate. Lower-quality ice creams are fluffed up with air and will melt before the chocolate coating sets. Look for brands labeled premium or super-premium, such as Häagen-Dazs or Double Rainbow. Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 61% Cacao Semisweet Chocolate Wafers; they can be found at specialty grocery stores and online.

                                                                  Ingredients
                                                                  • Yes No 2 pint homemade vanilla ice cream, but not
                                                                  • Yes No 16 2 cup chocolate sandwich cookie
                                                                  • Yes No 2 lb semisweet chocolate
                                                                  • Line a 9-by-9-inch baking pan with plastic wrap, overlapping as needed to completely cover the bottom and sides and leaving at least a 5-inch overhang. (If possible, use a pan that does not have sloping sides.)
                                                                  • Place the ice cream in a large bowl and add the cookies. Working quickly, fold the cookies into the ice cream with a rubber spatula until evenly combined.
                                                                  • Drop the ice cream in large dollops into the prepared pan and spread to the edges with a rubber spatula. Cover with the overhanging plastic wrap and press on the surface of the ice cream with the bottom of a measuring cup until it’s packed into a smooth, even layer. Freeze until solid, at least 3 hours.
                                                                  • Meanwhile, line 2 baking sheets with parchment or waxed paper. Tape each corner of the paper down and place the baking sheets in the freezer.
                                                                  • When the ice cream is solid, remove the pan and 1 baking sheet from the freezer. Grasping the plastic wrap, pull the ice cream slab out of the pan and place it on a cutting board. Remove and discard the plastic wrap. Slice the slab into 9 even squares.
                                                                  • Using a flat spatula, transfer and evenly space the squares on the baking sheet. Freeze until solid, at least 2 hours.
                                                                  • Fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
                                                                  • Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, reduce the heat to low and maintain a bare simmer. Place 24 ounces of the chocolate in a large, dry, heatproof bowl. Set the bowl over the saucepan and stir with a rubber spatula until the chocolate is completely melted and has reached 118°F. (Make sure the chocolate does not come into contact with any water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
                                                                  • Remove the bowl from the saucepan. Add the remaining 8 ounces of chocolate and stir constantly, scraping against the bottom of the bowl, until all of the chocolate has melted and the temperature has cooled to 80°F. To speed the cooling process, after all of the chocolate has melted you can place the bowl over the reserved cold-water bath.
                                                                  • Return the bowl to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range or it will not set up properly.) Keep the saucepan over low heat and use it to reheat the chocolate as necessary.
                                                                  • To test if the chocolate is properly tempered, spread a thin layer on parchment or waxed paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)
                                                                  • Have a fork and flat spatula ready. Remove the empty baking sheet and the baking sheet with the ice cream squares from the freezer. Working quickly, use the flat spatula to drop 1 ice cream square into the chocolate. Using the fork, flip the square, making sure the edges are covered in chocolate. Lift the square out of the chocolate with the fork and tap the fork several times on the edge of the bowl to even out the coating. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate. Place the coated square on the empty baking sheet. Repeat with the remaining squares and chocolate, tilting the bowl as needed to pool the chocolate in one area, and spacing the squares as close together as possible on the baking sheet without touching. (If the ice cream squares start to melt, return them to the freezer until firm before continuing.)
                                                                  • Freeze the dipped ice cream bars until the chocolate coating has hardened and the ice cream is solid, at least 2 hours. Wrap them individually in plastic wrap, then foil, and store in the freezer for up to 2 weeks.
                                                                  Yields: 9(3-inch-square) bars
                                                                  • Active Time: 45 minutes
                                                                  • Total Time: 7 hours 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 large celery leaves from 1
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • In a large skillet, heat the oil until shimmering. Season the chicken with salt and pepper; add it to the pan in a single layer. Cook over high heat, turning once, until well browned, 8 minutes. Stir in the garlic and cook over moderate heat just until fragrant, 1 minute. Add most of the celery leaves and stir just until wilted, 30 seconds. Add the stock and vinegar and cook, scraping up any bits from the bottom of the pan, until the sauce is reduced to a few tablespoons, 5 to 6 minutes. Add the parsley and the remaining celery leaves and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No fresh red chilli
                                                                  • Yes No 1 of garlic
                                                                  • Yes No fresh ginger
                                                                  • Yes No 1 tbsp 1 tablespoon vegetable oil
                                                                  • Yes No a pinch a pinch of paprika
                                                                  • Yes No ½ tbsp tablespoon garam masala
                                                                  • Yes No a tsp a teaspoon of tomato puree
                                                                  • Yes No 3 sprigs of fresh coriander, and, stalks
                                                                  • Yes No organic
                                                                  • Yes No small 1 onion
                                                                  • Yes No red pepper
                                                                  • Yes No green pepper
                                                                  • Yes No a pinch a pinch of ground cinnamon
                                                                  • Yes No a pinch a pinch of ground coriander
                                                                  • Yes No a pinch a pinch of turmeric
                                                                  • Yes No 1 x tin plum tomatoes
                                                                  • Yes No plain yoghurt
                                                                  • Yes No 100ml double cream
                                                                  • (Note: the marinade will need to be prepared the day before so the chicken can marinate overnight.)For the marinadeBlitz the chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste. Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.The next day…In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes then add the tin of tomatoes and the yoghurt. Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir through the double cream and chopped coriander leaves.Serve with fluffy boiled rice and a mixed leaf salad.From School Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix

                                                                  This salsa is good with everything from chips to fish to chicken.

                                                                  Ingredients
                                                                  • Yes No 4 dried anaheim chile peppers
                                                                  • Yes No 2 lb roma tomato
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No garnish, fresh cilantro sprigs
                                                                  • Remove seeds from peppers. Place peppers in a saucepan with boiling water to cover; let stand 30 minutes. Drain. Peel and coarsely chop peppers.
                                                                  • Bake tomato halves in a roasting pan coated with cooking spray at 450° for 20 minutes or until blackened.
                                                                  • Sauté garlic and onion in hot oil 3 minutes or until tender.
                                                                  • Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro. Garnish, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 red thai chiles
                                                                  • Yes No one 2 inch ginger
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 tbsp salted roasted peanut
                                                                  • Yes No 2 small quince
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp coarsely chopped mint
                                                                  • Yes No 1 tbsp coarsely chopped cilantro
                                                                  • In a large skillet, heat the vegetable oil. Add the garlic, chiles, ginger and onion and cook over moderate heat until softened, about 4 minutes. Add the peanuts and cook until sizzling, about 3 minutes. Add the quinces, lime juice, sugar and salt. Cover and simmer, stirring a few times, until the quince is barely tender, about 3 minutes. Let cool slightly. Stir in the mint and cilantro and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 1 ½cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 oz brie cheese
                                                                  • Yes No 1/4 cup sun dried tomatoes in oil
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1/3 cup pitted kalamata olive
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup chopped basil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 8 oz linguine
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No parmesan cheese
                                                                  • Cube Brie and combine with next 7 ingredients in a bowl. Cover and let stand about 1 hour.
                                                                  • Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add shrimp. Cook 2 minutes or until shrimp are done.
                                                                  • Drain pasta and shrimp, and immediately toss with Brie mixture. Serve immediately with fresh Parmesan.
                                                                  • The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "Anytime you think of Brie, you can't help but serve apples with it. Pascal Jolivet Sancerre ($48) from the Loire Valley is just that--crisp apples and citrus notes rich enough to cut through the flavor of the Brie."
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 lb smoked salmon
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 2 tsp diced cilantro
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 lime
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 1 lime
                                                                  • Make tartare: In a small bowl, combine salmon, onion, cilantro, jalapeno, and zest. Season with salt and pepper.
                                                                  • Using a paring knife or vegetable peeler, remove skin on two opposite sides of cucumber. Trim the ends, and cut cucumber crosswise into 48 slices, 1/4 inch thick. Place slices on paper towels to dry.
                                                                  • Using a butter knife or a small offset spatula, spread about 1/2 teaspoon of creme fraiche on half of the cucumber slices, and then top with a teaspoon of tartare. Place remaining cucumber slices on top, followed by a small dollop of creme fraiche and a piece of lime. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.
                                                                  Yields: 10
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Marinated tomatoes are a great choice for summer entertaining because you can marinate up to two days ahead. This spiced-up version features jalapeño pepper, ginger and cumin.

                                                                  Ingredients
                                                                  • Yes No 4 cup orange cherry tomatoes
                                                                  • Yes No 1/3 cup thinly sliced scallion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/3 cup white balsamic vinegar
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Combine first 4 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir until blended. Pour vinegar mixture over tomato mixture, tossing to coat. Chill 1 hour.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No three chicken
                                                                  • Yes No salt
                                                                  • Yes No 9 large rosemary
                                                                  • Yes No 9 garlic clove
                                                                  • Yes No 1 lemon
                                                                  • Preheat the oven to 450°. In a small bowl, combine the honey, lemon juice and soy sauce. Set the chickens on a large rimmed baking sheet and tuck the wing tips underneath. Season the cavities with salt and stuff each one with 3 rosemary sprigs, 3 quartered garlic cloves and 4 lemon wedges. Brush two-thirds of the honey glaze over the chickens and season lightly with salt. Roast in the middle of the oven for 30 minutes.
                                                                  • Reduce the oven temperature to 325°. Rotate the chickens in the pan and brush with the remaining glaze. Roast the chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the chickens to a carving board and let rest for 15 minutes. Carve the chickens and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  For a sweeter variation, substitute 12 ounces milk chocolate for the bittersweet chocolate. You can make this pudding several days ahead and then assemble in teacups or wineglasses with whipped cream up to two hours in advance.* Serve with warm Peanut, Coconut, and Chocolate Cookies.

                                                                  Ingredients
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 9 oz bittersweet chocolate
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Whisk together first 3 ingredients in a medium bowl until blended.
                                                                  • Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot. Gradually pour hot milk mixture into egg mixture, whisking constantly. Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180°.
                                                                  • Remove saucepan from heat. Add chocolate, and let stand 10 seconds; whisk until smooth. Transfer chocolate cream to a clean bowl. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours.
                                                                  • Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl. Beat at high speed with an electric mixer until soft peaks form. (Do not overbeat.) Dollop onto each serving of pudding.
                                                                  • *Serving suggestion: Divide half the whipped cream evenly among six wineglasses. Spoon about 2/3 cup chocolate pudding over the cream in each glass, and top with remaining whipped cream.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 2 lb piece of boneless pork shoulder
                                                                  • Yes No smoked sea salt
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 thyme
                                                                  • Yes No 1/2 cup tomato paste
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 1/3 cup champagne vinegar
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 3 tbsp mascarpone cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lb pappardelle
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No extra virgin olive oil
                                                                  • Preheat the oven to 300°. Season the pork with 1 1/2 tablespoons of smoked salt. In a medium, enameled cast-iron casserole, heat the canola oil until shimmering. Add the pork and cook over moderately high heat, turning, until browned on all sides, 15 minutes. Transfer the pork to a plate.
                                                                  • Add the apple, onion, carrot, celery, garlic and thyme to the casserole and cook over moderate heat until beginning to brown, about 6 minutes. Add the tomato paste and cook, stirring, until it deepens in color, about 2 minutes. Add the wine and bring to a boil. Add the chicken stock, vinegar and honey and bring to a simmer. Add the pork, cover and transfer the casserole to the oven. Braise the pork for about 3 hours, turning once halfway through, until very tender.
                                                                  • Transfer the pork to a plate. Strain the sauce into a large bowl, gently pressing on the solids. Pour the sauce back into the pot. Using 2 forks, shred the pork; discard any large pieces of fat. Transfer the shredded pork to the sauce and stir in the mascarpone. Season the sauce with smoked salt and pepper. Cover and keep warm.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente. Drain the pasta and transfer to the casserole with the sauce. Toss the pasta with the sauce and the parsley over moderate heat until well coated, about 1 minute. Transfer the pasta to warm bowls. Drizzle with olive oil, sprinkle with smoked salt and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 3 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup graham cracker
                                                                  • Yes No 2 1/2 tbsp unsalted butter
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No salt
                                                                  • Yes No 12 oz cream cheese
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1 cup sour cream
                                                                  • In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
                                                                  • In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
                                                                  • Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
                                                                  • Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
                                                                  • Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 lb fatty ground pork
                                                                  • Yes No 1 tbsp chinese rice wine
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No corn starch
                                                                  • Yes No 1 gyoza wrappers
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp light soy sauce
                                                                  • Yes No 42 red apple
                                                                  • In a medium bowl, mix the ground pork with the wine, sugar, salt and pepper. Dust a rimmed baking sheet with cornstarch. Moisten the edge of a gyoza wrapper with water and place 1 teaspoon of the pork filling in the center. Bring the sides up and over the filling, pleating the wrapper and twisting it at the top. Set the dumpling on the baking sheet. Repeat with the remaining filling and wrappers.
                                                                  • In each of 2 large skillets, warm 2 tablespoons of the vegetable oil over low heat. Add the dumplings to the skillets, increase the heat to high and fry until browned on the bottom, about 2 minutes. Pour 1/2 cup of the water into each skillet, cover and reduce the heat to moderate. Cook until the water has evaporated and the dumplings are tender on top and sizzling and crisp on the bottom, about 7 minutes.
                                                                  • Meanwhile, in a small bowl, combine the vinegar and soy sauce and pour into individual dipping bowls. Arrange the apple slices on a platter or plates. Set the dumplings on the apple slices and serve at once, with the dipping sauce.
                                                                  Cuisine:YesNomalaysian
                                                                  Yields: 42dumplings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper