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                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 cup rice vinegar
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1/2 cup sweet onion
                                                                  • Yes No 1/2 cup red bell pepper
                                                                  • Yes No 1 cup shredded carrot
                                                                  • Yes No 4 cup salad greens
                                                                  • Yes No 1 cup blueberry
                                                                  • Whisk together first 6 ingredients. Reserve half of mixture, and chill.
                                                                  • Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour remaining mixture over chicken. Cover or seal, and chill at least 1 hour.
                                                                  • Remove chicken from marinade; discard marinade. Grill over medium-high heat (350° to 400°) 6 minutes on each side or until done. Cut into thin slices.
                                                                  • Combine celery and next 3 ingredients; add reserved dressing, tossing to coat.
                                                                  • Place chicken over greens. Top with celery mixture; sprinkle with berries.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle

                                                                  You'll hardly believe that this elegant and flavorful dish is so easy to prepare. The initial step of searing the racks in a skillet is key to locking in flavor. To save time, be sure to ask your butcher to french the lamb racks for you. Prep: 10 min.; Cook: 33 min.; Other: 10 min.

                                                                  Ingredients
                                                                  • Yes No 2 1 1/2 lb lamb rib roasts
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Yes No 1/4 cup minced flat leaf parsley
                                                                  • Yes No 1 tbsp minced rosemary
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No garnish, fresh rosemary
                                                                  • Pat lamb dry with paper towels; season with 1 tsp. salt and 1/2 tsp. pepper. Heat oil in a large skillet over high heat. Cook lamb in hot oil 3 to 4 minutes on each side or until browned. Place lamb on a rack in a broiler pan.
                                                                  • Combine breadcrumbs and next 5 ingredients in a small bowl. Combine mayonnaise and mustard in a small bowl. Brush mustard mixture over meaty top side of lamb racks; pat herb mixture evenly over mustard to adhere.
                                                                  • Bake at 350° for 20 to 25 minutes or until a thermometer inserted into thickest portion registers 145° (medium rare). Let stand 10 minutes. Garnish platter, if desired. Cut each rack into double chops.
                                                                  • Note: You'll want to ask your local butcher to french the racks of lamb for you, trimming them down to clean bones and small succulent eyes of meat that will be easy to cut apart after roasting.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  "I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. "I just love that flavor." She worked the holiday drink into cheesecake bars, dense on the bottom, silken on top. She spikes them with brandy for a grown-up taste and dusts them with fresh nutmeg.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 1 1/2 cup graham crackers, finely ground
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 oz unsalted butter
                                                                  • Yes No 1 lb cream cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3/4 cup eggnog
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
                                                                  • Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
                                                                  • Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 18
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 oz bittersweet chocolate
                                                                  • Yes No 1 tbsp less fat cream cheese
                                                                  • Yes No 1/2 tsp espresso powder
                                                                  • Yes No 24 amarettini di saronno cookies
                                                                  • Melt 1 ounce bittersweet chocolate in a microwave, stirring until smooth. Stir in 1 tablespoon 1/3-less-fat cream cheese and 1/2 teaspoon espresso powder; combine well. Coat flat sides of 12 Amarettini Di Saronno cookies evenly with mixture; top with another 12 cookies.
                                                                  Yields: 6cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No one 3 lb butternut squash
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1 1/2 5 oz cup shredded gruyère cheese
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No all purpose flour
                                                                  • Yes No large egg wash made wth 2 egg yolks
                                                                  • Preheat the oven to 400°. Lightly butter 2 large rimmed baking sheets. Season the butternut squash with salt and pepper and place it cut side down on one of the baking sheets. Cover with foil. Spread the onion slices on the other baking sheet in a single layer. Season with salt and pepper.
                                                                  • Roast the squash in the lower third of the oven for 1 hour, or until tender. Let cool, then scoop the flesh into a large skillet and mash until smooth.
                                                                  • Meanwhile, roast the onion slices in the middle of the oven for 30 minutes, turning once, until tender and golden. Let cool, then coarsely chop.
                                                                  • Cook the squash over high heat, stirring constantly, until any excess moisture is evaporated, about 5 minutes. Remove from the heat and stir in the onions, Gruyère and thyme; season with salt and pepper. Transfer the squash to a bowl and refrigerate until chilled.
                                                                  • On a lightly floured surface, roll out 1 piece of the Pastry 1/8 inch thick. Using a 4-inch round biscuit cutter, stamp out rounds as close together as possible. Stack the pastry scraps and refrigerate. Repeat with the second disk of pastry. When all the scraps are chilled, press them together, reroll and stamp out more rounds. Discard the remaining scraps.
                                                                  • Preheat the oven to 375°. Working in batches, brush 10 of the pastry rounds with some egg wash. Spoon 1 tablespoon of the squash filling onto the center of each round, fold into a half-moon and press to seal. Using a fork dipped in flour, crimp the edges. Transfer the turnovers to the baking sheets. Brush the turnovers with the rest of the egg wash and bake for 22 minutes, or until golden all over.
                                                                  Yields: 42turnovers
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Chocolate mousse is all about ingredients and prep. There are only three ingredients, so they should be fresh and high-quality. Have your bowl and whisk for the egg whites immaculately clean and your cream very cold. If you’ve done these things, you’ll end up with a rich and perfectly whipped mousse that can kick the ass of any chocolate pudding. To see this recipe with illustrated steps, check out The Basics: How to Make Chocolate Mousse.

                                                                  Ingredients
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 large egg white
                                                                  • Yes No whipping cream
                                                                  • Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
                                                                  • Place chocolate and 1/4 cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan and set aside to cool slightly.
                                                                  • Place egg whites in a second large bowl and whisk vigorously until stiff peaks form, about 3 minutes (make sure the bowl and whisk have no trace of oil or fat, or the whites will not whip properly); set aside. (Alternatively, you can use an electric mixer.)
                                                                  • Clean and dry the whisk (or your beaters if you’re using an electric mixer). Place the remaining 3/4 cup heavy cream in a third large bowl and whisk until stiff peaks form. (Alternatively, you can use an electric mixer.)
                                                                  • Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix).
                                                                  • Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours. Serve with additional sweetened or flavored whipped cream if desired.
                                                                  Yields: 5(4-ounce) servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Mint tea and cranberry syrup combine in these glowing aperitifs. Notes: Limoncello is an intense, fragrant lemon liqueur from southern Italy. Find it in the liquor section of well-stocked supermarkets or at liquor stores.

                                                                  Ingredients
                                                                  • Yes No 2 cup mint
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 cup cranberry
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup limoncello
                                                                  • Yes No 1 1/2 cup vodka
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 12 mint
                                                                  • Put mint leaves in a large heatproof bowl. Pour boiling water over mint and let steep 10 minutes. Strain into a pitcher or another bowl and let the mint tea cool to room temperature.
                                                                  • Meanwhile, in a small saucepan over medium-high heat, bring cranberries, sugar, and 1 cup water to a boil. Remove from heat and let cool to room temperature. Strain the cranberry syrup into another pitcher or bowl.
                                                                  • For each cocktail, combine 1/3 cup mint tea, 2 tbsp. cranberry syrup, 1 tbsp. limoncello, 2 tbsp. vodka, and 1/2 tsp. lemon juice in a cocktail shaker full of ice. Shake vigorously and strain into a martini glass. Garnish with a sprig of mint.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12cocktails
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 10 large garlic clove
                                                                  • Yes No four long, 3 inch orange zest
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No eight 6 oz confited duck legs
                                                                  • Yes No 1 tsp unsalted butter
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No baby turnips
                                                                  • Preheat the oven to 375°. In a saucepan, combine the stock, wine, garlic, orange zest and bay leaves and bring to a boil. Reduce to 2 cups over high heat, 30 minutes.
                                                                  • Add the reduction to a large roasting pan. Arrange the duck in the pan skin side up. Cover and braise until hot, 30 minutes.
                                                                  • Preheat the broiler. Transfer the duck to a large rimmed baking sheet. Strain the braising liquid into a saucepan, pressing on the garlic to mash it into the sauce. Bring the sauce to a simmer. In a bowl, blend the butter with the flour; whisk the paste into the sauce. Simmer, whisking, until thickened, 3 minutes. Season with salt and pepper and keep warm, whisking occasionally.
                                                                  • Broil the duck, rotating the pan, until the skin is crisp, 4 minutes. Transfer to plates, top with the sauce and serve with turnips.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.

                                                                  Ingredients
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 4 sesame seed buns
                                                                  • Yes No 4 large eggs, cooked over easy
                                                                  • Yes No barbecue sauce
                                                                  • Yes No sliced canned beets
                                                                  • Yes No lettuce
                                                                  • Heat a grill to medium-high. Clean and lightly oil hot grill. Cut onion into thin rings and season with salt and pepper. Grill until lightly charred and crisp-tender, about 4 minutes per side. Transfer to a plate. Form ground beef into 4 patties and season with salt and pepper. Grill 4 minutes per side for medium. Transfer to bottom halves of buns. Top each burger with an egg, grilled onions, your choice of sauce, sliced beets, and lettuce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill

                                                                  Breakfast-time in Germany often includes these enriched rolls fresh from the oven. Americans often bake similar rolls that they call crescent rolls. Serve them for breakfast or dinner, but get rave reviews either way. Makes 18 rolls.

                                                                  Ingredients
                                                                  • Yes No 1 1/8 cup milk
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 4 1/3 cup all purpose flour
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No chocolate chip
                                                                  • Yes No cinnamon and sugar
                                                                  • Proof the yeast by mixing1/2 cup of the lukewarm milk, 1 teaspoon of sugar and yeast together in a glass until the yeast dissolves. Let the mixture sit for at least 10 minutes. If bubbles are forming or the milk is foamy, proceed with the recipe.
                                                                  • Mix 4 cups of flour in a bowl with salt. Add the proofed yeast, the rest of the milk and the softened butter and mix until a soft ball forms. Knead for about 3 minutes.
                                                                  • Place dough in an oiled bowl and let rise until almost doubled (about 60 minutes).
                                                                  • Pinch off 2-ounce pieces of dough and form into small balls. Roll out the balls to 6 inch ovals and flatten slightly to form long triangles. Let rest 1 minute to let the dough relax and then form crescents by holding two corners down on a floured board with your fingers and rolling them towards the long point. Seal the point by pinching.
                                                                  • Place the rolls on an oiled cookie sheet, bringing the two ends towards each other to form a new moon shape. Let the rolls rise about 30 minutes. Meanwhile, heat the oven to 350°F.
                                                                  • Mix the egg yolk with 1 tablespoon of water to make an egg wash and brush the mixture over the tops of the rolls.
                                                                  • Bake for 15 - 20 minutes or until golden brown. Serve warm, if possible.
                                                                  • Notes:
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup pine nut
                                                                  • Yes No 3 9 lb large spaghetti squash
                                                                  • Yes No 2/3 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for about 5 minutes, until golden brown. Transfer to a plate and let cool.
                                                                  • Arrange the spaghetti squash halves cut sides up on 2 large rimmed baking sheets. Drizzle with extra-virgin olive oil and season with salt and pepper. Flip the squash cut sides down and pour the water and wine into the pans. Bake for about 50 minutes, until the squash is barely tender. Flip the squash cut sides up and let cool until warm.
                                                                  • In a small bowl, combine the white wine vinegar with the lemon zest and lemon juice, thyme and crushed red pepper. Whisk in the 2/3 cup of olive oil; season with salt and pepper.
                                                                  • Working over a large bowl, using a fork, scrape out the spaghetti squash, separating the strands. Pour the dressing over the squash and toss to coat. Add the tarragon, queso fresco and pine nuts and toss again. Serve right away.
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  This chilled tofu salad, brimming with crunchy cucumbers and green beans and tossed in a tangy Miso-Ginger Vinaigrette, is a gratifying, filling, healthy meal. This recipe was featured as part of our Make Your Own Tofu project.

                                                                  Ingredients
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 6 oz green bean
                                                                  • Yes No 10 oz firm tofu
                                                                  • Yes No 2 medium scallion
                                                                  • Yes No 1 medium english cucumber
                                                                  • Yes No 1 5 cup small butter lettuce, dried
                                                                  • Yes No miso ginger vinaigrette
                                                                  • Yes No 1/4 cup salted roasted peanut
                                                                  • Using a vegetable peeler, peel carrot into strips and set aside.
                                                                  • Bring a small saucepan of heavily salted water to a boil. Add green beans and cook for 2 to 3 minutes. Drain and transfer to a bowl of ice water. When beans are chilled, drain again and pat dry.
                                                                  • In a large bowl, place carrots, beans, tofu, scallions, cucumber, and lettuce. Add vinaigrette and toss until vegetables are well coated. Sprinkle peanuts over salad and serve immediately.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  "Arroz con pollo" or Chicken and Rice is a standard main course in homes across Spain and Latin America. It is popular because it is so tasty! There are many different versions, so this recipe is a basic version to start with.

                                                                  Ingredients
                                                                  • Yes No 1 small chicken
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 cup grain rice
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • * Legs and thighs work well for this recipe because they are small and easy to stir.
                                                                  • This chicken and rice recipe makes 4-6 servings.
                                                                  • In a large frying pan or skillet, saute tomato, onion and pepper in olive oil. When onion is translucent, add pieces of chicken and cook for 5-8 minutes.
                                                                  • Add rice to pan, stirring to coat all the grains with the oil. Add chicken broth and turmeric, if desired. Bring to a boil, then reduce heat and simmer uncovered until the rice is cooked – approximately 20 minutes.
                                                                  • Serving suggestion – Ensalada de Pepino - Cucumber Salad
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 15 min., Cook: 10 min. Salmon is packed with heart-healthy omega-3 fats, but any fish fillet may be substituted for the salmon.

                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 15 oz canned cannellini bean
                                                                  • Yes No 1/2 cup chopped pitted kalamata olive
                                                                  • Yes No 1 cup grape tomato
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 4 6 oz salmon fillet
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No parsley
                                                                  • Sauté onion in 1 Tbsp. hot oil in a saucepan over medium heat 2 minutes or until slightly softened. Add beans, olives, and tomatoes; cook over medium heat, stirring occasionally, 2 minutes or until thoroughly heated. Remove from heat, and stir in basil.
                                                                  • Sprinkle salmon fillets evenly with salt and pepper. Cook salmon in a large nonstick skillet in remaining 1 Tbsp. hot oil over medium-high heat 3 minutes on each side or until fish flakes easily. Spoon bean mixture evenly over salmon fillets, and serve immediately. Garnish, if desired.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Claimed by some to be the ultimate hangover cure, borscht is warming and satisfying. In this version, a rich beef broth is used as the base, making for a full-flavored yet light soup. Special equipment: If you mind your hands turning red from beet juice, you may want to don plastic gloves before handling the veggies.

                                                                  Ingredients
                                                                  • Yes No 1 lb beef stew meat
                                                                  • Yes No 1 meaty beef bone
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 12 whole black peppercorn
                                                                  • Yes No 2 qt water
                                                                  • Yes No 6 medium red beets
                                                                  • Yes No 1/4 head green cabbage
                                                                  • Yes No 1/2 cup minced dill weed
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Combine beef, bone, garlic, carrot, celery, leek, bay leaf, peppercorns, and water in a large pot. Cover and bring to a boil over high heat. Reduce heat to medium low and simmer for 2 hours.
                                                                  • Meanwhile place unpeeled beets in a separate saucepan, cover with water, and cook over medium heat until soft when pierced with a fork, about 40 minutes. Let cool slightly, then peel and medium dice.
                                                                  • Strain beef mixture, reserving broth and discarding solids. Return broth to the pot and add beets and shredded cabbage. Cook until flavors meld, about 20 minutes more. Season with salt as needed, and serve in bowls garnished with minced dill and a dollop of sour cream.
                                                                  Cuisine:YesNoukrainian
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mince

                                                                  Coarse kosher salt sprinkled on focaccia both tastes and looks great. Mascarpone melts into the dough to create a rich, buttery crust that won our Test Kitchen's highest rating.

                                                                  Ingredients
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 2 oz cup mascarpone cheese
                                                                  • Yes No 3 dried figs
                                                                  • Yes No 1/2 tsp olive oil
                                                                  • Dissolve honey and yeast in 1/2 cup warm water in a large bowl; let stand 10 minutes. Add remaining 3/4 cup water and 2 tablespoons oil; stir until blended. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Punch dough down. Place dough in a 13 x 9-inch baking pan coated with cooking spray. Pat dough to fit pan. Cover and let rise 30 minutes. Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or fingertips. Cover and let rise 45 minutes or until doubled in size.
                                                                  • Preheat oven to 400°.
                                                                  • Uncover dough. Spoon small dollops of cheese over dough. Gently spread cheese over dough. Sprinkle fig quarters evenly over cheese. Drizzle 1/2 teaspoon oil over dough. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 23 minutes or until browned on bottom and sounds hollow when tapped. Sprinkle with remaining 1/4 teaspoon salt. Serve warm or at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 14servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 3 tbsp mayonnaise
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 4 lime
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 2 cup finely shredded green cabbage
                                                                  • Yes No green tomatillo salsa
                                                                  • Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime. Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8first-course or 4 main-course servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  A simple but elegant dessert featuring the sweet yet tart flavor of the quince. This relatively unknown fruit holds up especially well to cooking and takes on a lovely rose hue when it is cooked. Note: If you decide to substitute apples or pears for the quince, you will need to monitor your cooking time because those fruits cook more quickly. The desired consistency should be tender but not mushy.

                                                                  Ingredients
                                                                  • Yes No 2 large quince
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 1/2 cup greek yogurt
                                                                  • Yes No powdered sugar
                                                                  • Yes No cinnamon, ground
                                                                  • Preheat the oven to 350 degrees.
                                                                  • Bring the water to a boil in a medium oven-safe saucepan. Add the sugar and stir until completely dissolved.
                                                                  • Place the halved quince cut side down in the bottom of the sauce pan. Add the cinnamon stick, bay leaf, and cloves. Cover and place in the oven.
                                                                  • Bake at 350 degrees for 1 1/2 hours, or until the quince is nicely tender, but not mushy.
                                                                  • Allow to cool slightly before plating. Add a dollop of Greek yogurt, sprinkle with cinnamon and powdered sugar and enjoy.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  Crispy on the outside, chewy on the inside, and rich and delicious all the way around is how readers rate these brownie-like cookies. Need we say more?

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 2 oz unsweetened chocolate
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/4 cup semisweet chocolate minichips
                                                                  • Preheat oven to 350°.
                                                                  • Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture, nuts, and chocolate chips.
                                                                  • Cover baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds. Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.
                                                                  Yields: 30cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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

                                                                  Ingredients
                                                                  • Yes No 1 3 to 4 lb skinless salmon fillet
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 leek
                                                                  • Yes No 1 tbsp pink peppercorns
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No cucumber salad
                                                                  • Yes No honey mustard mayonnaise
                                                                  • Yes No rye bread
                                                                  • Place salmon, carrots, celery, shallots, fennel, leek, peppercorns, and wine in a fish poacher or large roasting pan and add enough water to cover. Place over medium heat and bring to a simmer; cook until salmon is firm to the touch and some of the fat begins to come to the surface of the fish, about 10 minutes.
                                                                  • Remove pan from heat and let fish cool in liquid. Transfer to refrigerator until chilled, about 1 hour.
                                                                  • Remove fish from pan and transfer to a serving platter. Serve with cucumber salad, honey mustard mayonnaise, and rye bread.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1 14 1/2 oz chicken broth
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 2 lb crawfish tails
                                                                  • Yes No cooked rice
                                                                  • Yes No garnishes, fresh chives, ground red pepper
                                                                  • Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired.
                                                                  • *2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 7 oz fresh cow's milk ricotta
                                                                  • Yes No 3 oz italian fontina cheese
                                                                  • Yes No 3 oz fresh mozzarella cheese
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large egg
                                                                  • In a large bowl, combine the ricotta with the Fontina, mozzarella and Parmigiano-Reggiano and season with salt and pepper. Add the egg and stir until incorporated.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 40ravioli
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir

                                                                  This scallops with asparagus recipe is a simple and elegant dish. It’s only has a few ingredients, and it’s fast and easy to prepare. Scallops and asparagus are a terrific combination and the white wine butter sauce really brings them together. Makes 2 small or 4 large portions of Scallops with Asparagus

                                                                  Ingredients
                                                                  • Yes No 1 medium lb asparagus
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large lb sea scallop
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Heat 1 tablespoon oil in a heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean). Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops to another plate and cover loosely with foil to keep warm. Add wine and vinegar to skillet (mixture may spatter) and boil, scraping up any browned bits, until liquid is reduced by half, about 1 minute. Add any accumulated scallop juices on plate and bring to a simmer. Turn off heat and whisk in butter, one piece at a time, until incorporated. Plate scallops and asparagus, spoon sauce over and serve immediately.
                                                                  Cuisine:YesNoworld
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tsp fresh tangerine juice
                                                                  • Yes No 1/2 tsp grated tangerine zest
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 5 loosely packed cup arugula
                                                                  • Yes No 6 loosely packed cup red butterhead lettuce
                                                                  • Yes No 4 small tangerine
                                                                  • Yes No 1 1/2 cup crouton
                                                                  • Yes No 6 egg
                                                                  • Whisk together tangerine juice, tangerine zest, sea salt, and olive oil.
                                                                  • Rinse and dry arugula and red butterhead lettuce. Put in a serving bowl and toss gently but thoroughly with only enough dressing to coat.
                                                                  • Add tangerines and croutons; toss just to mix. Divide salad among plates (or serve on a platter if you like). Add a quartered hard-cooked egg to each plate and drizzle eggs with a little more dressing.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 15.5 oz black beans in can
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No salt
                                                                  • Yes No 1 16 oz baby carrots
                                                                  • Combine beans, lime juice, oil, cumin, onion powder, garlic powder and cayenne pepper in a food processor and process until smooth, scraping down sides of bowl as necessary. Transfer to a bowl and season with salt. Serve with carrots on the side for dipping.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 4 cup frozen baby peas
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Roast the jalapeños directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a small bowl, cover with plastic wrap and let cool. Peel, seed and coarsely chop the jalapeños.
                                                                  • In a blender, puree the jalapeños with the peas and water. Transfer the puree to a medium saucepan.
                                                                  • Cook the puree over moderate heat, stirring occasionally, until piping hot, about 3 minutes. Stir in the butter, season with salt and serve.
                                                                  Yields: 9
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Try one of our layered icebox-cookie variations. Chocolate-Pecan Apricot-Pistachio

                                                                  Ingredients
                                                                  • Yes No spice cookie dough
                                                                  • Yes No 2/3 cup raspberry jam
                                                                  • Yes No 3/4 cup ground almonds
                                                                  • Shape dough into 2 disks. Wrap in plastic wrap, and
                                                                  • refrigerate until firm, about 1 hour.
                                                                  • Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
                                                                  • Wrap in parchment. Refrigerate until firm, at least
                                                                  • hours. Slice dough crosswise slightly thicker than
                                                                  • /8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No two thick fresh ginger
                                                                  • Yes No 1 1/4 tsp unflavored powdered gelatin
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 1/2 cup small black radish
                                                                  • Yes No 1 1/2 cup small watermelon radish
                                                                  • Yes No 6 red radishes
                                                                  • Yes No 1 tbsp coarsely chopped chives
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 chive flower, separated into blossoms
                                                                  • In a small saucepan, bring the milk, garlic and ginger to a simmer over moderate heat. Cover and let stand for 10 minutes.
                                                                  • Strain the milk into another small saucepan. Lightly sprinkle the gelatin over the warm milk and let stand until softened, about 5 minutes.
                                                                  • Rewarm the milk over low heat, gently whisking a few times, until the gelatin dissolves, about 1 minute. Remove from the heat and gently whisk in the fromage blanc and crème fraîche until smooth. Season with salt and white pepper. Pour into six 4-ounce ramekins. Cover and refrigerate until chilled and set, about 2 hours.
                                                                  • In a medium bowl, combine all the radishes with the chives. Drizzle with the olive oil, season with salt and white pepper and toss well. Top each custard with the radish salad, garnish with chive blossoms and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy dose of fiber as well as heart-protecting micronutrients such as carotenoids (in the sweet potatoes), flavonoids (onions), folic acid (cabbage), and omega-3 fatty acids (salmon). Prep and Cook Time: about 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 1/2 tsp ground dried chiles
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 lb salmon fillet
                                                                  • Yes No 1/4 thick inch jewel sweet potato, 1/4 inch
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 6 wheat flour tortillas
                                                                  • Yes No cilantro, cabbage, low fat sour cream, and lime
                                                                  • Preheat oven to 425°. Line two 12- by 15-inch baking pans with aluminum foil.
                                                                  • Whisk together the olive oil, lime juice, garlic, ground dried chiles, and salt.
                                                                  • Rinse salmon and pat dry. Brush flesh side of salmon with 2 tablespoons of the lime-chile marinade. Set aside.
                                                                  • In a medium bowl, toss the sweet potato, zucchini, onion, and chile with the remaining marinade. Arrange vegetables in a single layer on the baking pans.
                                                                  • Roast vegetables for 10 minutes, then add salmon, skin side down, to one pan and return to oven. Continue roasting until potatoes are tender when pierced and salmon is opaque but still moist-looking in center of thickest part, 7 to 10 minutes.
                                                                  • Remove skin from salmon and slice fillet into six equal portions.
                                                                  • Spoon vegetable mixture equally onto warm tortillas. Top each with a piece of salmon and a little cilantro, cabbage, and sour cream. Fold tortilla over the filling. Serve with more sour cream and the lime wedges.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 1 burrito)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 small pineapple
                                                                  • Yes No 1 mango
                                                                  • Yes No 1 1/2 tbsp chili powder
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Peel and cut 1 small pineapple and 1 mango into sticks; sprinkle both sides evenly with 1 1/2 tablespoons chili powder. Lightly coat grill rack with cooking spray; grill fruit until grill marks form (about 1-2 minutes per side). Drizzle with 2 tablespoons fresh lime juice; serve.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: ¾cup
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 oz bittersweet chocolate
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup cake flour
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 8 oz cup mascarpone cheese
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 cup kirsch sour cherries
                                                                  • Preheat the oven to 375°. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.
                                                                  • In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.
                                                                  • Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.
                                                                  • In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.
                                                                  • Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend

                                                                  Oven-frying grouper fillets in a cornmeal batter gives the fish its crispy exterior. For a little extra crunch, try adding slaw on the sandwich.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 cup 2% reduced fat milk
                                                                  • Yes No 4 6 oz grouper fillets
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup low-fat mayonnaise
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 1 tbsp sweet relish
                                                                  • Yes No 1 1/2 tsp caper
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 4 1 1/2 oz hamburger bun
                                                                  • Preheat oven to 450°.
                                                                  • To prepare grouper, combine cornmeal, salt, and red pepper in a shallow dish, stirring well with a fork. Place milk in a shallow bowl.
                                                                  • Dip each fillet in milk; dredge in cornmeal mixture. Place fish on a baking sheet coated with cooking spray. Bake at 450° for 10 minutes or until fish is done, turning once.
                                                                  • To prepare tartar sauce, combine mayonnaise and next 5 ingredients (mayonnaise through Worcestershire), stirring with a whisk.
                                                                  • Spread about 2 tablespoons tartar sauce over cut sides of each bun; place one fish fillet on bottom half of each bun. Top fillets with the remaining bun halves.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread

                                                                  Serve this juicy double-crust peach pie with vanilla ice cream sprinkled with candied or toasted pecans. The brown sugar and the cinnamon complement the natural sweetness of the fresh peaches.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup butter
                                                                  • Yes No 4 1/4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 8 4 lb large fresh, firm, ripe peaches
                                                                  • Yes No 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
                                                                  • Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
                                                                  • Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
                                                                  • Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)
                                                                  • Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
                                                                  • Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
                                                                  • Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 8servings
                                                                  • Total Time: 4 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2/3 cup dried cannellini beans
                                                                  • Yes No 5 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 4 oz green bean
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1/2 inch cup plain focaccia
                                                                  • Yes No 2 squab neck and wing, livers
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1 tsp diced thyme
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a medium saucepan, cover the cannellini beans with water and bring to a boil. Remove from the heat, cover and let stand for 1 hour. Drain the beans.
                                                                  • In the same saucepan, heat 2 tablespoons of the oil. Add the onion, carrot, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cannellini beans and chicken stock and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the beans are tender, about 1 hour and 15 minutes.
                                                                  • Meanwhile, roast the red pepper directly over a gas flame or under a preheated broiler until charred all over. Let cool slightly, then discard the charred skin, stem and seeds. Cut the pepper into 1/2-inch dice. Add the green beans to the cannellini beans and simmer over moderate heat until tender, about 5 minutes. Stir in the roasted red pepper and season with salt and pepper.
                                                                  • Preheat the oven to 375°. On a rimmed baking sheet, toss the focaccia with 1 tablespoon of the oil. Bake for 7 minutes, or until crisp; let cool. Leave the oven on.
                                                                  • In a small skillet, heat 1/2 tablespoon of the oil. Season the squab livers with salt and pepper and cook over moderately high heat until lightly browned, about 1 minute per side. Add the shallot and cook over low heat until softened, about 3 minutes. Finely dice the livers and add them to the focaccia along with the shallot. Stir in the thyme and season with salt and pepper.
                                                                  • Stuff the squab with the focaccia. Rub the butter all over the squab and season with salt and pepper. In a large ovenproof skillet, heat the remaining 2 tablespoons of oil. Add the squab, breast side up. Roast the squab in the upper third of the oven for about 20 minutes, basting every 5 minutes, until an instant-read thermometer inserted in the breast registers 130° for medium-rare. Transfer the squab to a carving board and let rest for 5 minutes. Mound the stuffing from each bird onto each plate. Carve the breast halves and whole legs and transfer to the plates. Spoon the bean stew alongside and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Slice tops from 16 (1-oz.) hearty round dinner rolls, and then let guests hollow out centers and spoon chili into them.

                                                                  Ingredients
                                                                  • Yes No 2 lb lean ground beef
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tbsp creole seasoning blend
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 16 oz diced tomato in can
                                                                  • Yes No 2 small, 16 oz red beans
                                                                  • Yes No 2 8 oz tomato sauce
                                                                  • Yes No toppings, cheddar cheese, green onions, tomatoes
                                                                  • Brown beef in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle with chili powder, Creole seasoning, and cumin, and sauté 1 minute.
                                                                  • Stir in diced tomatoes and next 2 ingredients, and bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with toppings.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb freestone peaches, pitted
                                                                  • Yes No 2 1/2 tbsp instant tapioca
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No 1 tsp dried lavender blossoms
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup rolled oat
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1 lemon
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp turbinado sugar
                                                                  • MAKE THE FILLING: Preheat the oven to 400°. In a bowl, mix the peaches, tapioca, sugar, salt and lemon juice. Transfer the filling to a 9-by-13-inch baking dish.
                                                                  • MAKE THE TOPPING: Using a spice grinder or a mortar and pestle, grind the lavender to a powder. In a bowl, combine the lavender, flour, oats, granulated sugar, baking powder, salt and lemon zest. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse meal. Add the 1/2 cup of cream and the buttermilk; stir until the dough is just moistened.
                                                                  • Using two spoons, form 3-tablespoon mounds of the topping and arrange them evenly over the peaches. Brush with cream and sprinkle with the turbinado sugar. Bake the cobbler for 50 minutes, until the topping is golden brown and the fruit is bubbling. Let cool slightly before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  This bright, zesty vinaigrette is great on any tossed salad. It's also a good marinade for fish, seafood, or chicken, and it makes a tasty sauce for roast veal. This recipe goes with Spicy Grilled Jumbo Shrimp, Grilled New Potato Salad

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 2 tbsp chopped red onion
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 tsp honey
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.
                                                                  • Note: Refrigerate vinaigrette in an airtight container for up to five days, and stir well before using.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 1 ½cups (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 4 oz sharp cheddar cheese
                                                                  • Preheat the oven to 350°. Line a baking sheet with parchment paper. Sprinkle the cheese on the sheet in eight 2-inch rounds. Bake for 18 minutes, until darkened slightly. Blot the crisps with paper towels and let cool (they'll harden as they cool).
                                                                  Yields: 8crisps
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A hint of nutmeg in the sauce reflects the French influence in Vietnamese cooking. Combining mint with cilantro adds a refreshing element to the mojo, a Caribbean condiment consisting of garlic, citrus juice, and oil. It would also be good with grilled or roasted lamb. Steamed green beans make a colorful side on the plate.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1 1/2 tbsp chopped ginger
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 4 oz portobello mushroom cap
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1 lb boneless beef shoulder steak
                                                                  • To prepare sauce, combine first 8 ingredients in a food processor; process until smooth. Place in a small bowl.
                                                                  • To prepare mojo, combine cilantro and next 5 ingredients (through 1 garlic clove) in a food processor; process until smooth. Place in a small bowl.
                                                                  • Remove brown gills from the undersides of portobello mushrooms using a spoon; discard gills. Cut each mushroom into 6 slices; set aside.
                                                                  • Steam green beans 3 minutes or until tender; keep warm.
                                                                  • Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add steak; cook 2 minutes on each side or until browned. Remove from pan; cut steak diagonally across grain into thin slices. Toss mushrooms with half of soy mixture; add to pan. Stir-fry 1 minute; remove from pan. Return steak to pan; cook 2 minutes or until desired degree of doneness. Drizzle steak with remaining soy mixture. Arrange steak, mushrooms, and green beans on serving plates. Serve with mojo.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4servings (serving size: 3 ounces steak, 3 mushroom slices, 1 cup green beans, and about 1 tablespoon mojo)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Bake a batch of these cute fruit-filled buttons to add a little variety to your cookie tray.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup finely ground walnuts
                                                                  • Yes No 1/2 cup apricot jam
                                                                  • In a large bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Add egg yolks and vanilla and beat until well blended. Stir in flour and salt and beat just until dough comes together.
                                                                  • In a small bowl, beat egg whites to blend. Place walnuts in another small bowl. Shape dough into 1-inch balls. Dip each in egg whites, turning to coat completely, then roll in walnuts to coat. Place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Press your thumb gently into the center of each cookie to make an indentation.
                                                                  • Bake cookies in a 325° oven until lightly browned, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
                                                                  • Spoon about 1/2 teaspoon jam into the center of each cooled cookie.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Cuisine:YesNonew mexican
                                                                  Yields: 36cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup apple cider
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup bourbon
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No garnish, cinnamon sticks
                                                                  • Whisk together first 8 ingredients in a heavy saucepan; cook over medium-low heat, whisking occasionally, until mixture thickens and coats a spoon (about 15 minutes). Stir in bourbon, if desired. Top each serving with whipped cream. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No one 2 inch lemon zest
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No cinnamon, ground
                                                                  • In a large saucepan, combine the milk with the lemon zest, cinnamon stick and salt and bring to a simmer. In a large heatproof bowl, using a handheld electric mixer, beat the granulated sugar with the egg yolks at medium speed until they are pale, about 4 minutes. Beat in the cornstarch slurry. At low speed, gradually beat in half of the hot milk.
                                                                  • Pour the egg-and-milk mixture into the saucepan and cook the custard over moderate heat, whisking constantly for 18 minutes, until very thick. Whisk in the vanilla. Transfer the custard to a large bowl and discard the cinnamon stick and lemon zest. Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until chilled, about 3 hours. Spoon the custard into 6 bowls, sprinkle with ground cinnamon and serve.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  These crisp-charred chicken wings are bathed in a spiced butter sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Brooke Kroeger's story Ribs and Ritual.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No tsp sweet paprika
                                                                  • Yes No tsp garlic powder
                                                                  • Yes No tsp onion powder
                                                                  • Yes No tsp thyme leaves, dried
                                                                  • Yes No tsp oregano leaves, dried
                                                                  • Yes No ¾ tsp black pepper
                                                                  • Yes No ¾ tsp white pepper
                                                                  • Yes No ½ tsp sage leaves, dried
                                                                  • Yes No ½ tsp cayenne pepper, ground
                                                                  • Yes No lb chicken wings
                                                                  • Yes No 16 tbsp unsalted butter
                                                                  • Yes No ½ cup mild hot sauce
                                                                  • Yes No ¼ cup old bay seasoning 1 lemon
                                                                  • In a bowl, whisk together salt, paprika, garlic and onion powders, thyme, oregano, both peppers, sage, and cayenne. Toss wings with spices in bowl; chill 4 hours.
                                                                  • Meanwhile, make the sauce: Whisk together butter, hot sauce, Old Bay, and lemon juice in a large bowl, and then pour half into another large bowl; set both aside.
                                                                  • Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using oak wood chunks or chips (see Fuel and Flavor ). Place chicken wings on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions) cook, turning once, for 20 minutes. Toss chicken wings in half the sauce; return to grill and cook until well browned and tender, about 25 minutes. Toss chicken wings in remaining bowl of sauce and serve.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 2 28 oz cans tomatoes in juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp grated prepared horseradish
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2 tsp grated prepared horseradish
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • Make soup: Melt butter in a pot over medium heat. Add onion and celery and cook, stirring, until softened and translucent, about 5 minutes. Add garlic and sauté 1 minute, then add Worcestershire sauce and sauté 1 minute longer.
                                                                  • Open tomato cans and cut tomatoes (still in cans) with kitchen shears into large chunks. Add tomatoes and juice to pot, along with salt and pepper. Increase heat to high and bring to a boil, then reduce to a simmer and cook 20 minutes, stirring occasionally. Remove from heat and stir in horseradish. Let soup cool 10 minutes, then puree in blender in batches and pour through a strainer into a large pan. Keep warm.
                                                                  • Make topping: Using an electric mixer on medium-high speed, beat cream with horseradish until it forms stiff peaks. Divide soup among 8 cups and top with a dollop of horseradish cream. Garnish with chopped chives, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 27 minutes
                                                                  • Total Time: 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 cup cornmeal
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 lb brussels sprout
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No black pepper
                                                                  • Preheat the oven to 400°. Butter and flour a 9-inch square baking pan. In a large bowl, whisk the flour with the cornmeal, baking powder and 1/2 teaspoon of salt. In a medium bowl, whisk the eggs to mix, then whisk in the milk, butter and honey. Using a rubber spatula, lightly stir the wet ingredients into the dry; stir until just blended. Scrape the batter into the prepared pan and bake for about 25 minutes, or until the corn bread springs back when lightly pressed. Transfer the corn bread to a rack to cool. Cut half of the corn bread into 3/4-inch cubes. Wrap the remaining corn bread and reserve for another use.
                                                                  • In a medium saucepan of boiling salted water, cook the brussels sprouts until crisp-tender, about 3 minutes. Drain and slice lengthwise 1/3-inch thick.
                                                                  • In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the corn bread cubes, sprinkle with the crushed red pepper and cook over high heat until browned all over, about 30 seconds per side. Transfer to a platter. Add the remaining 1 tablespoon of oil to the skillet. Add the brussels sprouts and cook over moderately high heat, stirring, until hot, about 1 minute. Season with salt and black pepper and gently stir in the corn bread. Transfer the hash to the platter; serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This delicious recipe for Oven-Roasted Ribs is from Martha Stewart Living, May 2005.

                                                                  Ingredients
                                                                  • Yes No 4 8 lb racks saint louis style pork ribs
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup paprika
                                                                  • Yes No 4 1/2 tsp coarse salt
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 2 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No barbecue sauce
                                                                  • Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
                                                                  • Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine.
                                                                  • Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).
                                                                  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with step 6.)
                                                                  • Preheat oven to 425 degrees. Let ribs stand at room temperature 20 minutes.
                                                                  • Using 2 cups reserved barbecue sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.
                                                                  Yields: 7
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                                                                    foil

                                                                  This recipe for Polish mazurka, or mazurek in Polish, is topped with almond paste and meringue. The dough base uses hard-cooked sieved eggs and is called a "crumbly dough" in Polish or kruche ciasto Polskie. Read More About Mazurek. Here's a larger photo of Polish Meringue-Topped Almond Mazurka.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 cup ground almonds
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 tbsp heavy whipping cream
                                                                  • Yes No 8 oz butter
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 12 oz almond paste
                                                                  • Yes No 4 oz sliced, almonds
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • In a large bowl, whisk together flour and 1 cup confectioners' sugar. Add the sieved eggs and mix well. Add ground almonds, 1 teaspoon vanilla and cream, and mix well. Beat in butter 2 tablespoons at a time. Form into a smooth ball, cover with plastic and refrigerate 1 hour. Heat oven to 375 degrees, and coat a 15x11-inch jellyroll pan with cooking spray. On a lightly floured surface, roll dough to 1/4-inch thickness and large enough to cover the bottom of the prepared pan. Spread surface with almond paste, then sprinkle evenly with sliced almonds, pressing them into the almond paste. Make the meringue in a medium bowl by beating the egg whites until stiff. Gradually add 1 cup confectioners' sugar and vanilla, beating constantly. Spread meringue over almond-topped dough and bake 20-25 minutes or until pastry is golden. Remove from oven. While still warm, cut into squares. Let cool completely before removing from pan.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 2 hours 10 minutes
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                                                                  . Ice cream is certainly on the brain. On those night when you want that home-made feeling and all you have is a pint of vanilla in the freezer, you can cook a little fruit as a topping and still feel proud. Simmering stone fruits is one of my favorite ways to accessorize ice cream in the summer. These peaches are simmered in some Marsala (any wine on the sweet side will do), a little brown sugar and kissed with a pat of butter. Now is your moment. Seize a peach.

                                                                  Ingredients
                                                                  • Yes No 1 peach
                                                                  • Yes No 1/2 cup marsala wine
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 scoop mildly flavored ice cream, like vanilla

                                                                  Our chocolate fudge recipe is so creamy and decadent. The bite-size candies are perfect for company, gift giving, or indulgent snacking.

                                                                  Ingredients
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 6 oz unsweetened chocolate
                                                                  • Yes No 6 oz semisweet chocolate
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • In a 3- to 4-quart heavy-bottomed pan over medium-low heat, stir sugar, cream, and corn syrup, continually scraping the bottom of the pan with a heatproof flexible spatula, until sugar is completely dissolved, about 15 minutes. Stir in unsweetened and bittersweet chocolate until melted. Increase heat to medium and bring mixture to a simmer.
                                                                  • Cook, occasionally stirring mixture and brushing down sides of pan with a wet pastry brush, until mixture reaches 235° on a candy thermometer. Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110°, 1 1/2 to 2 hours.
                                                                  • Line a 9-inch square pan with foil; lightly butter foil. With the paddle attachment of standing mixer or a sturdy wooden spoon, beat the chocolate mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until mixture thickens and loses its glossy sheen, about 5 minutes with a mixer, about 10 minutes by hand. Scrape into pan, smooth top, and chill until firm to the touch, at least 2 hours, or up to 1 day.
                                                                  • Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator up to 1 week. To keep longer (up to 1 month), wrap uncut fudge airtight and chill; cut into squares as you want to use it. Serve at room temperature.
                                                                  • Candy basics:
                                                                  • Before you begin, read the recipe all the way through and assemble all the tools and ingredients you will need. Many candy recipes require that you act quickly once the sugar syrup reaches the desired temperature. Use care when working with hot sugar syrup, as it can cause severe burns.
                                                                  • Choose the right pans. Heavy-bottomed stainless steel pans are best for cooking sugar mixtures. Thin, lightweight pans tend to conduct heat--and cook sugar syrup--unevenly.
                                                                  • Use a candy thermometer when called for. They measure temperatures up to 400°. You'll find them in the kitchen-gadget section of many supermarkets, priced between $10 and $20.
                                                                  • Submerge the bottom of the thermometer completely in the sugar syrup to get an accurate reading. Using a narrow pan with tall sides makes the mixture deeper, but, if necessary, you can gently tilt a shallower pan to submerge the thermometer bottom.
                                                                  • Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate.
                                                                  • Fudge pointers:
                                                                  • Dissolve the sugar completely over low heat (step 1) before bringing the mixture to a simmer. Using superfine sugar, also sold as "baker's sugar," makes this easier. To check whether the sugar has dissolved, scrape the pan bottom with a heatproof spatula, pull the spatula up, let the syrup on it cool for a few seconds, then rub a drop between your fingers. If you can feel grains of sugar, it hasn't dissolved yet.
                                                                  • Prevent sugar crystals from forming on the sides of the pan in step 2 by brushing down the sides with a wet pastry brush a few times.
                                                                  • Let the mixture cool to lukewarm (exactly 110°) before beating it (step 3); otherwise, the fudge may stiffen and become grainy. Pouring it into a large, shallow bowl helps it cool faster, but don't stir it too early.
                                                                  • Beat the fudge well once it has cooled to 110°. Chocolate fudge thickens more than maple fudge at this stage, but both dull slightly and take on a lighter color after beating; that's when they're ready to pour into the pan.
                                                                  • Nutritional analysis per ounce.
                                                                  Yields: 3pounds
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                                                                  • Yes No
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                                                                    foil

                                                                  , and this is what we came up with — a sweet, nutty combination full of thick oats and lots of seeds, too...

                                                                  Ingredients
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/3 cup brown sugar
                                                                  • Yes No 4 cup rolled oat
                                                                  • Yes No 2 cup slivered almond
                                                                  • Yes No 3/4 cup sunflower seeds
                                                                  • Yes No 3/4 cup pumpkin seed
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 2 cup combined dried cranberries, dried apricots, pineapple
                                                                  • Yes No salt
                                                                  • Heat oven to 350 degrees.
                                                                  • Combine butter, oil, and brown sugar in a small saucepan and cook over low heat, whisking until butter is melted and sugar is combined.
                                                                  • Combine oats, almonds, sunflower seeds, pumpkin seeds, and cinnamon in a large bowl. Pour butter and sugar mixture over the top of the oat mixture and stir until everything is well coated. Add a dash of salt, if desired. (If either of your seeds are salted, you don't need additional salt.)
                                                                  • Spread the mixture onto a large, rimmed baking sheet (or two, if it's overflowing). Bake for about 1 hour, gently stirring and turning every 15 or 20 minutes, until granola is golden brown and toasted.
                                                                  • Transfer granola to a large bowl and, while it is still warm, stir in dried fruit. Store in an airtight container. Will keep for a few weeks.
                                                                  Yields: 10cups
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                                                                  These bite-sized appetizers are steeped in a mixture of garlic, soy sauce, ginger, citrus, and honey. The marinade is then reduced and used to glaze the chicken.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup honey
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 1 tsp grated orange rind
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/4 lb boneless skinless chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.
                                                                  • Preheat oven to 425°.
                                                                  • Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once.
                                                                  • While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl.
                                                                  • Preheat broiler.
                                                                  • Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.
                                                                  Yields: 12servings (serving size: about 1 1/2 ounces)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Minute

                                                                  Gazpacho is a great warm weather soup! This gazpacho recipe is fairly traditional and really shows off the vine-ripened goodness of tomatoes. You can make this gazpacho as mild or spicy as you like by adjusting the amount of hot peppers. Makes 6-8 Portions of Gazpacho TIP: For a colorful presentation, dice some extra vegetables to top this delicious cold soup before serving.

                                                                  Ingredients
                                                                  • Yes No 6 large tomato
                                                                  • Yes No 1 cup tomato juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No water
                                                                  • Yes No 1 small sweet onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 large yellow bell pepper
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 hot house cucumber
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cilantro
                                                                  • Bring a pot of water to a boil. Cut a small X on the bottom of each tomato with a sharp knife, and add to the boiling water for just 20 seconds. Carefully remove with a strainer or slotted spoon, and put in a bowl of ice-cold water. When cool peel off the skin, cut in half and squeeze out the seeds. Add the tomato halves to a blender, with the tomato juice, and olive oil. Pulse on and off, until the tomatoes are pureed. Add a little water if needed to thin. Pour into a large glass bowl, or other glass serving container. Add the rest of the ingredients, stir well, cover, and let sit in fridge for 1 hour to develop flavors. Ladle into chilled bowls and serve with cilantro. Top with extra pieces of the vegetables to garnish, if desired.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 2 dozen to medium, small mussel
                                                                  • Yes No 3 tbsp crisco 100 % extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 clove garlic
                                                                  • PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
                                                                  • REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
                                                                  • SERVE immediately with crusty bread for dunking.
                                                                  Yields: 2
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Crisco
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 lb chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 cup sweet and sour dressing
                                                                  • Yes No 1 cup fat-free low-sodium chicken broth
                                                                  • Yes No 2 scallion
                                                                  • Sprinkle salt and pepper evenly over chicken thighs.
                                                                  • Brown chicken in a Dutch oven coated with cooking spray over medium-high heat 2 to 3 minutes on each side or until browned. Remove chicken from pan, and set aside.
                                                                  • Add onion, bell pepper, and garlic to Dutch oven coated with cooking spray; sauté 5 minutes. Add rice; saute 2 minutes or until rice is opaque. Stir in dressing and broth. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed and chicken is done. Sprinkle with green onions.
                                                                  • NOTE: For testing purposes only, we used Old Dutch Sweet & Sour Dressing.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
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                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 6 lb sweet potato
                                                                  • Yes No 1 cup golden brown sugar
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No salt
                                                                  • Preheat the oven to 400°. Spread the sweet potato chunks in two 9-by-13-inch baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes, until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes.
                                                                  • In a small saucepan, combine the brown sugar with the butter, five-spice powder and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times, until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 11servings
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  It is as simple to make your own flavored gelatin as it is to use a packaged mix, and you need only a few ingredients. Thickening the gelatin first makes it easy to arrange the oranges exactly as you want them. Don't let the gelatin mixture become hot -- it should be just warm to the touch. To segment citrus, cut off the orange peel with a sharp paring knife, removing all the bitter white pith; hold peeled fruit in the palm of your hand over a bowl to catch the juices. Slice between membranes to remove whole segments. Squeeze membranes over bowl to extract juice, and discard membranes.

                                                                  Ingredients
                                                                  • Yes No 4 1/4 oz unflavored gelatin
                                                                  • Yes No 3 cup cranberry juice cocktail
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 oranges, 1/2 cup
                                                                  • In a small saucepan, sprinkle gelatin over 1 cup cranberry juice. Set aside to soften, 5 minutes. Place over low heat until gelatin has dissolved, 4 to 5 minutes. Add sugar; stir gently until dissolved (rub mixture between your fingers to make sure it's smooth), 2 to 3 minutes. Remove from heat.
                                                                  • Transfer gelatin mixture to a medium bowl; stir in orange juice and remaining 2 cups cranberry juice. Skim any foam from surface, and refrigerate until just thick enough to hold a line drawn by your finger, 30 to 40 minutes.
                                                                  • Arrange orange segments in the bottom of a 1 1/2- to 2-quart gelatin mold or Bundt pan; pour gelatin mixture over oranges. Refrigerate until firm, at least 2 hours.
                                                                  • To unmold, dip bottom of mold briefly in hot water, invert onto a plate, and shake firmly to release.
                                                                  Yields: 6
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 3 hours 15 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dip

                                                                  Prep: 10 min., Cook: 35 min., Stand: 10 min.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp chopped pecan
                                                                  • Yes No 3 cup apple juice
                                                                  • Yes No 3 cup non-fat milk
                                                                  • Yes No 2 cup uncooked regular oats
                                                                  • Yes No 1/2 cup coarsely chopped dried apples
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp cinnamon and sugar
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Cook pecans in a Dutch oven over medium-high heat, stirring constantly, 5 to 6 minutes or until toasted. Remove pecans, and wipe Dutch oven clean.
                                                                  • Bring juice, milk, and next 3 ingredients to a boil in Dutch oven over high heat; reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes or until thickened. Remove from heat. Cover and let stand 10 minutes. Stir in cinnamon sugar, vanilla, and toasted pecans. Serve immediately.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6cups (serving size: 1 cup)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  You'll find squash blossoms, which have a subtle squash flavor, from late spring to early fall at gourmet grocery stores, farmers' markets, or Latin food markets. They perish quickly and should be kept in the refrigerator for no longer than one day. Though the stuffed flowers are served here as an appetizer atop grilled bread, they would also make a good side dish without the bread, or you could arrange a couple of stuffed blossoms over a green salad.

                                                                  Ingredients