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                                                                  The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup mashed ripe banana
                                                                  • Yes No 1/4 cup low-fat yogurt
                                                                  • Yes No 3 tbsp dark rum
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp sweetened flaked coconut
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
                                                                  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1loaf, 16 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Chef Roly was inspired by the Mexican favorite Vuelve a la Vida ("return to life"), a traditional and delicious hangover remedy.

                                                                  Ingredients
                                                                  • Yes No 1/2 1/3 cup poblano chili pepper
                                                                  • Yes No 1/3 cup diced onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1/3 cup tomato juice
                                                                  • Yes No 2 tbsp hot sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1 lb fresh calamari tubes
                                                                  • Yes No tomato sauce
                                                                  • Process first 11 ingredients in a food processor or blender 1 minute or until smooth.
                                                                  • Blanch calamari 1 minute in 8 cups of lightly salted boiling water. Plunge calamari into ice water to stop cooking process. Drain and combine with pepper mixture in a medium bowl.
                                                                  • Serve warm or chilled in 6 glasses, and top with Tomato Sauce.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 4 cup self rising cake flour
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3 cup sour cream
                                                                  • Yes No 24 bay leaf
                                                                  • Butter two standard-size 12-cup muffin pans. In a small bowl, mix the water, sugar and yeast and let stand until foamy, about 5 minutes.
                                                                  • In a large bowl, whisk the cake and all-purpose flours with the salt. Using a pastry blender or 2 knives, cut in the cold butter until the mixture resembles small peas. Stir in the yeast mixture with a wooden spoon until blended. Stir in the sour cream until combined.
                                                                  • Spoon the dough into the prepared muffin pans and let stand at room temperature for 1 hour.
                                                                  • Preheat the oven to 400°. Spike each roll with a bay leaf and bake for 10 minutes. Lightly brush the tops of the rolls with the melted butter and bake for 15 minutes longer, or until golden. Pull out the bay leaves and serve warm.
                                                                  Yields: 12rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 cherry
                                                                  • Yes No 3 mint
                                                                  • Yes No 1 hot chile
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz white rum
                                                                  • Yes No 1 oz lemon juice
                                                                  • Yes No 2 oz club soda
                                                                  • In a cocktail shaker, muddle the 5 pitted cherries, mint leaves and chile. Add ice and the rum, lemon juice and Simple Syrup; shake well. Strain into an ice-filled collins glass, stir in the club soda and garnish with a cherry and a mint sprig.
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No two 6 oz canned italian tuna in olive oil
                                                                  • Yes No 9 oz marinated artichoke hearts
                                                                  • Yes No 1/2 3 1/2 oz cup pitted green olive
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 1 1/2 tbsp shredded basil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 long ciabatta
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 lb brie cheese
                                                                  • Preheat the broiler. In a medium bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar and Dijon mustard until combined. Add the flaked tuna, chopped artichokes, chopped olives, sliced red onion and shredded basil and toss gently. Season lightly with salt and pepper.
                                                                  • Using a pastry brush, brush the cut sides of the ciabatta lightly with olive oil and broil cut side up on a baking sheet for 2 minutes, until the ciabatta is golden and lightly toasted; shift the baking sheet for even browning. Rub the garlic clove over the toasted ciabatta and mound the tuna salad on top. Cover with the sliced Robiola cheese and broil until the cheese is just melted, about 1 minute. Serve the tuna melts at once.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 12 oz frozen pineapple juice concentrate
                                                                  • Yes No 5 cup club soda
                                                                  • Yes No 5 cup ginger ale
                                                                  • Yes No 4 cup cranberry juice
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 lime
                                                                  • Place 1 12-oz. can frozen pineapple juice concentrate (thawed) in a large pitcher; pour in 5 cups seltzer and 5 cups ginger ale. Stir vigorously until well blended. Stir in 4 cups cranberry juice and 2 cups orange juice; mix well. Scrub 1 lemon and 2 limes, then thinly slice. Just before serving, add sliced lemon and limes to pitcher and pour punch over ice. Serves 8.
                                                                  Cuisine:YesNotropical
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Cook: 22 min. You can make the Caramelized Onion-Cranberry Compote a day ahead and store it in an airtight container in the fridge. Let stand at room temperature 30 minutes before serving.

                                                                  Ingredients
                                                                  • Yes No 16 grain crackers
                                                                  • Yes No onion cranberry compote
                                                                  • Yes No 1/3 reduced fat cream cheese
                                                                  • Yes No parsley
                                                                  • Spread 16 whole grain crackers each with 1 1/2 tsp. 1/3-less-fat cream cheese; top each with 1 Tbsp. Caramelized Onion-Cranberry Compote. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 16servings (serving size: 1 cracker)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup frozen corn kernel
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp cilantro leaves
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 mint leaves
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No all purpose flour
                                                                  • In a large saucepan of boiling salted water, cook the ears of corn over moderately high heat just until tender, about 4 minutes. Drain and, when cool enough to handle, cut the kernels off the cobs; you should have 2 1/2 cups. If you're using frozen corn, boil it for 2 minutes, then drain.
                                                                  • In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the ginger and two-thirds of the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the corn and cook, stirring, for 2 minutes. Transfer to a food processor and puree. Scrape into a bowl. Stir in the cilantro and season with salt and pepper. Form into 2-inch patties and refrigerate for at least 20 minutes.
                                                                  • Preheat the oven to 350°. In a mini food processor, combine the mint leaves, chile, water and the remaining garlic and process to a coarse puree. Season with salt.
                                                                  • In a large, nonstick skillet, heat 1/4 inch of oil until shimmering. Dust the fritters with flour and tap off the excess. Add half of the fritters to the skillet and cook over moderately high heat until browned and crisp, about 2 minutes per side. Drain the fritters on paper towels. Transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters. Arrange the fritters on a platter. Sprinkle with chat masala, top with a small dollop of the chile-mint sauce and serve right away.
                                                                  Yields: 162-inch fritters
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Creamy macaroni and cheese is a recipe for comfort, while mustard, garlic, and Worcestershire sauce add some zip. Try making the stove-top dish with any short pasta, such as fusilli, farfalle, or cavatappi, or experiment with different cheeses.

                                                                  Ingredients
                                                                  • Yes No 4 medium cup elbow macaroni
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1/4 cup non-fat milk
                                                                  • Yes No 1/4 2 oz cup less fat cream cheese
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp bottled minced garlic
                                                                  • Yes No 1 1/4 5 oz cup shredded reduced fat cheddar cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
                                                                  • While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Royal Icing
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 1 organic egg white
                                                                  • Yes No 1/2 lb powdered sugar
                                                                  • Yes No 1 tbsp water
                                                                  • In a medium bowl, beat the egg white at medium speed until foamy. Add the confectioners' sugar, 1 cup at a time, beating between additions, until the sugar is completely incorporated. Add the water and beat at high speed until the icing holds its shape, about 5 minutes.
                                                                  • Spoon the icing into a piping bag fitted with a plain tip and use at once; thin with water if necessary.
                                                                  Yields: 1 ¼cups
                                                                  • Total Time: 10 minutes

                                                                  A fragrant herbed butter and roasted lemon slices complement the sweet, nutty flavor of red snapper for a super-fresh dish. Complete the meal with colorful Sautéed Zucchini and Bell Peppers. Prep: 9 minutes; Cook: 13 minutes

                                                                  Ingredients
                                                                  • Yes No 2 lemon
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 6 oz red snapper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 tsp chopped chopped fresh herbs
                                                                  • Yes No fresh herb sprigs
                                                                  • Preheat oven to 425°.
                                                                  • Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray. Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Reserve lemon for another use.
                                                                  • Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  • While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.
                                                                  • Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.
                                                                  Yields: 4servings (serving size: 1 fillet and about 1 1/2 teaspoons herbed butter)
                                                                  • Prep Time: 9 minutes
                                                                  • Cook Time: 13 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No cream puff dough
                                                                  • Yes No chocolate orange cream
                                                                  • Yes No 2 cup raspberry
                                                                  • Yes No garnish, semisweet chocolate, powdered sugar, unsweetened cocoa
                                                                  • On two lightly buttered 12- by 15-inch baking sheets, using a narrow spatula, shape 1/4-cup portions of Cream Puff Dough into hearts 3 inches across widest dimension and 3 inches long in the center. Make the V in the top of the hearts deep, since they lose definition as they bake (see notes).
                                                                  • Bake in a 375° regular or convection oven until puffs are golden, 25 to 35 minutes; if baking the sheets at the same time in one oven, switch their positions halfway through. With a wooden skewer, poke each puff in several places, then continue baking until golden brown, dry, and crisp, 5 to 8 minutes longer. Transfer puffs to racks to cool completely.
                                                                  • Slice hearts in half horizontally. Set each base on a dessert plate and fill with Chocolate-Orange Cream.
                                                                  • Rinse and drain raspberries; pat dry. Distribute berries evenly over filling (save a few for garnish if desired). Set heart tops over berries. Garnish with semisweet chocolate curls and sift powdered sugar or unsweetened cocoa lightly over the top.
                                                                  • Nutritional analysis per heart.
                                                                  Yields: 10hearts
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat

                                                                  The mild flavor and creamy texture of this spinach lasagna will appeal to kids and adults alike. You may want to reduce or increase the pepper amounts according to your family's preferences.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 1/4 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 16 oz frozen chopped spinach
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 3 cup 2% reduced fat milk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 26 oz marinara sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 wheat lasagna noodles
                                                                  • Yes No 1 1/2 6 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No parsley
                                                                  • Preheat oven to 375°.
                                                                  • Heat oil in a large skillet over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.
                                                                  • Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup marinara sauce, and 3/4 cup cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake at 375° for 50 minutes or until lasagna is browned on top. Garnish with parsley sprigs, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 lb top round
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 1 lb baby parsnips
                                                                  • Yes No 1 small lb fingerling potatoes
                                                                  • Yes No 1/2 lb baby turnips
                                                                  • Yes No 8 baby fennel bulbs, fronds
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 tbsp minced parsley
                                                                  • Preheat the oven to 350°. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 4 batches, tossing to coat thoroughly.
                                                                  • In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much.
                                                                  • Return all of the lamb to the casserole. Add the wine and vinegar and bring to a boil. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.
                                                                  • Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer. Season with salt and pepper. Stir in the parsley and fennel fronds and serve the stew in deep bowls.
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  These scones are best the day they're made, but freeze well, wrapped in 2 layers of plastic wrap. Unwrap and bake frozen at 350° until warm, 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2 tsp mustard powder
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 cup shredded extra sharp cheddar
                                                                  • Yes No 1/4 cup shredded parmesan cheese
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No 1/2 cup low-fat milk
                                                                  • Preheat oven to 400°. In a large bowl, combine flour, mustard, baking powder, and salt. With your fingers or a fork, work butter into flour mixture until it resembles cornmeal studded with a few pea-size pieces. Stir in cheeses, chives, and dill.
                                                                  • Add milk and stir to combine. Transfer dough to a floured surface and gently knead 2 or 3 times until it comes together. Pat into a 1-in.-thick disk and cut into 8 triangles. Arrange triangles about 2 in. apart on a baking sheet. Bake until golden brown and cooked through, 20 minutes.
                                                                  • Note: Nutritional analysis is per scone.
                                                                  Cuisine:YesNomalibu
                                                                  Yields: 8scones
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook

                                                                  Enjoy this beautiful and tasty Eggnog Cheesecake, which makes a great holiday party dessert.

                                                                  Ingredients
                                                                  • Yes No 14 oz filled viennese wafers
                                                                  • Yes No 1/3 cup graham cracker
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 2 cup eggnog
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 2 single serving instant french vanilla pudding mixes
                                                                  • Yes No 2 tbsp rum
                                                                  • Yes No 1/8 teaspooon freshly grounded nutmeg
                                                                  • Yes No 2 non dairy whipped topping mix
                                                                  • Reserve 1-cookie for garnish. Cut cookies in half and then cut one-inch off of each piece. Crush the 1-inch pieces into crumbs. Set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and butter. Mix well and press firmly into bottom of 9-inch springform pan. Beat cream cheese until smooth. Gradually add 1 cup eggnog. Blend until mixture is smooth. Add remaining eggnog, milk, pudding mixes, 1 tablespoon rum and nutmeg. Beat until well blended, about 1 minute. Only pour about 1-inch deep into pan.** Place remaining cookies standing around the inside edge of pan. Spoon remaining cream cheese mixture in cookie lined pan. Prepare whipped topping mix as directed also adding remaining rum. Spoon topping inside cookie edges and over cream cheese mixture. Refrigerate for at least 3 hours or overnight. Carefully remove sides of pan. Cut remaining cookie into two piece and place on top of cake in a crisscross fashion. Grate nutmeg over entire top of cake. * I chose non-dairy whipped topping because my cheesecake was going to be sitting out for hours. (Or so I thought, it was actually eaten fairly quickly.) ** The original recipe calls for the cookies to be added after the cake has been refrigerated. The pan sides are removed and then the cookies are pressed into the sides of the cheesecake. They are held together by tying a ribbon around the cake. I did this for the first couple of times I made the cake. It only looks good until you take the ribbon off. Once the ribbon is removed several of the cookies will fall off of the sides of the cake.
                                                                  Cuisine:YesNovienna
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    tie
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup organic all purpose flour
                                                                  • Yes No 1/2 cup organic cocoa powder, unsweetened
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 stick organic unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 2 tbsp organic milk
                                                                  • Yes No 1 tsp organic pure vanilla extract
                                                                  • Yes No 1 large organic egg white
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • In a food processor, pulse the flour, cocoa and salt. Add the butter and process until sandy, about 3 minutes. Add the confectioners' sugar, milk and vanilla extract and process until a firm dough forms. Transfer the dough to 2 sheets of plastic wrap and form into two 7-inch logs, about 1 1/2 inches thick. Wrap in plastic and refrigerate until very firm, at least 4 hours or overnight.
                                                                  • Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. Beat the egg white in a small bowl. Sprinkle the granulated sugar in a 7-inch square on a sheet of wax paper. Brush the logs with the egg white and roll in the sugar, pressing to help it adhere. Cut the logs into 1/4-inch slices and transfer to the baking sheets, about 1/2 inch apart. Bake the cookies for about 20 minutes, until just firm to the touch; shift the sheets from top to bottom and front to back halfway through for even baking. Transfer the baking sheets to racks to cool.
                                                                  Yields: 40cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These messy, robust burgers are just as delicious and satisfying as a meatball sub. To remove sausage from its casing, cut the casing lengthwise with kitchen scissors.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup red bell pepper
                                                                  • Yes No 2 cup green bell pepper strips
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1 1/2 cup fat free italian herb pasta sauce
                                                                  • Yes No 12 oz hot turkey italian sausage
                                                                  • Yes No 12 oz ground turkey breast
                                                                  • Yes No 6 2 oz wheat hamburger buns
                                                                  • Yes No 3/4 3 oz cup shredded sharp provolone cheese
                                                                  • Prepare grill or broiler.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and onion; sauté 10 minutes. Add pasta sauce, and cook 1 minute or until thoroughly heated. Keep warm.
                                                                  • Remove casings from sausage. Combine sausage and turkey in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
                                                                  • Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.
                                                                  • Place 1 patty on bottom half of each hamburger bun; top each patty with 2/3 cup bell pepper mixture, 2 tablespoons cheese, and top half of each hamburger bun.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    muir glen
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Muir Glen
                                                                  • Yes No
                                                                    Minute

                                                                  Quick, healthy, and special enough for a dinner party!

                                                                  Ingredients
                                                                  • Yes No 4 pieces cod fillets, about each
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 12 pancetta, the best quality you afford
                                                                  • Yes No 2 lemons
                                                                  • Yes No potatoes
                                                                  • Yes No frozen garden peas
                                                                  • Yes No knob a of butter
                                                                  • Yes No a splash a splash of milk
                                                                  • Yes No half a red chilli
                                                                  • Yes No small a of fresh mint
                                                                  • Yes No 2 bunches rocket
                                                                  • Yes No a splash a splash of extra virgin olive oil
                                                                  • Quick, healthy, and special enough for a dinner party!Pre-heat your oven to 200ºC/400ºF/gas 6. Season the cod with salt and pepper, place on an oiled baking tray and lay three slices of pancetta over the top of each fillet. Place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10–15 minutes. Cook the potatoes until soft in boiling salted water. Meanwhile, blitz the peas in a food processor (or mash up with a fork if you don't have one). Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if you’re using it. Toss the mint and rocket together in a mixing bowl and dress with olive oil. Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side. Tip: A nice piece of haddock can be used instead of cod.
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Fava beans puréed into a spread and smeared on crostini are a sign that spring is truly here. You can also serve this purée under seared fish or roasted chicken or pork.

                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 3 cup fava beans, from their pods
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 medium thyme
                                                                  • Yes No 1 6 inch rosemary
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No black pepper
                                                                  • Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
                                                                  • Bring a large pot of generously salted water to a boil. Add the shelled favas and boil until the bean inside the outer skin is bright green and firm but not hard, about 1 to 2 minutes. Drain the favas and immediately place in the ice water bath until cool. Peel the light green skin from each bean to reveal two bright green inner halves, discard the skins, and place the beans in a medium bowl.
                                                                  • Heat 4 tablespoons of the olive oil in a large frying pan over medium heat until shimmering. Add the garlic, season with salt, and cook, stirring occasionally, until fragrant, about 30 seconds. Add the reserved favas and stir to coat with oil. Add the water, thyme, and rosemary and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the lid and continue to simmer, stirring occasionally, until the beans are tender, about 10 minutes more. (Add more water as needed, a tablespoon at a time, to keep the beans from sticking to the pan.)
                                                                  • Remove and discard the thyme and rosemary sprigs. Transfer the fava mixture to a blender and blend on low until coarsely chopped. Transfer a third of the chopped fava mixture to a small bowl. Continue to blend until the remaining fava mixture is finely puréed. If the purée is too thick, add water a tablespoon at a time to reach the desired consistency. Transfer the purée to the bowl with the reserved chopped favas. Stir in the lemon juice and the remaining 2 tablespoons oil. Season with salt and pepper and drizzle with additional olive oil if desired. Serve warm or at room temperature.
                                                                  Yields: 1 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Summer fruit gets saucy.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb unsalted butter
                                                                  • Yes No 1 tbsp ground anise seed
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No the inner scrapings of 1 vanilla bean
                                                                  • Yes No an assortment of summer fruit, including figs, peaches, plums, and apricots, pitted and cherries, mango and papaya, red bananas, strawberries, and raspberries, blackberries, and blueberries
                                                                  • Combine butter, anise seed, honey, and vanilla bean in a food processor. Process until smooth and creamy; set aside.
                                                                  • Prepare an assortment of summer fruit, including quartered figs; sliced peaches, plums, and apricots; pitted and halved cherries; diced mango and papaya; sliced red bananas; halved strawberries; and whole raspberries, blackberries, and blueberries.
                                                                  • Preheat the broiler. Spread the fruit out on a metal baking pan. Spoon bits of the butter mixture over, using about half of the butter. (Refrigerate the remainder for another use.) Broil the fruit for 5 to 8 minutes, or until the fruit is bubbling and browned. Serve with pound cake, angel food cake, shortbread cookies, or vanilla ice cream.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  We like a soft-cooked egg for the "sauce" it makes for the salad, but a firmer fried egg is tasty, too; cook it a minute or two longer before covering the skillet.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 1 lb baking potato
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 shallot
                                                                  • Yes No 2 thick, 2 lb flat spinach, leaves
                                                                  • Yes No 2 oz parmesan
                                                                  • Yes No 4 large egg
                                                                  • In a large nonstick skillet, heat 2 tablespoons
                                                                  • oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
                                                                  • Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
                                                                  • When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among four plates.
                                                                  • Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No chocolate velvet cake batter
                                                                  • Yes No cream cheese butter pecan frosting
                                                                  • Yes No garnishes, silk ivy leaves, raspberry candies, toffee peanut candies, partially pecans
                                                                  • Spoon cake batter evenly into 3 greased and floured 8-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
                                                                  • Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.
                                                                  • Spread Cream Cheese-Butter Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    silk
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Silk
                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 lb small butternut squash
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 3 1/2 oz cup italian pine nuts
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 tsp tomato paste
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No pinch saffron
                                                                  • Yes No orange zest
                                                                  • Yes No 1/2 cup parmigiano-reggiano cheese
                                                                  • Preheat the oven to 350°. Peel and slice the butternut squash 1/2 inch thick; spread on a baking sheet, drizzle with olive oil and season with salt and pepper. Cover with foil and roast until tender but not browned, 45 minutes. Meanwhile, spread the pine nuts on a baking sheet and toast until golden, 4 minutes.
                                                                  • Transfer the squash to a food processor and puree until smooth. Set aside 1 cup of the puree and reserve the rest for another use.
                                                                  • Heat the 1 tablespoon of olive oil in a pressure cooker. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes. Add the wine and boil until reduced to 2 tablespoons, 5 minutes. Add the broth. Cover and cook at 15 PSI (see Note) for 7 minutes. Place the pressure cooker in the sink and run cold water over the lid to depressurize it rapidly; remove the lid once it can be released without force.
                                                                  • Return the pressure cooker to medium heat, uncovered, and bring the contents to a boil. Allow the liquid to reduce until the pine nuts are suspended in a thick sauce, about 4 minutes. Stir in the reserved squash puree and saffron and cook until heated through. Stir in a tablespoon of water if the puree is too thick. Season with salt and pepper. Spoon the mixture into bowls, garnish with orange zest and the cheese shavings and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4first-course servings
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    foil

                                                                  Refer to our recipe for Homemade Turkey Broth, or you can substitute fat-free, less-sodium chicken broth to prepare this recipe, but reduce the added salt.

                                                                  Ingredients
                                                                  • Yes No 8 cup baguette
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1 1/2 cup thinly sliced celery
                                                                  • Yes No 1 1/2 tbsp chopped sage
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup turkey broth
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 325°.
                                                                  • Place bread on a baking sheet; bake at 325° for 25 minutes, stirring once. Place bread in a large bowl; increase oven temperature to 375°.
                                                                  • Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms, onion, and celery; cover. Cook 5 minutes. Uncover; cook 17 minutes or until tender. Stir in herbs. Add mushroom mixture, salt, and pepper to bread.
                                                                  • Bring broth to a boil in a small saucepan; boil 15 minutes or until reduced to 1 1/2 cups. Cool to room temperature. Combine broth and egg in a medium bowl, stirring with a whisk. Add to bread mixture, tossing to coat. Spoon bread mixture into a 3-quart baking dish coated with cooking spray. Cover and bake at 375° for 15 minutes.
                                                                  • Melt 1 tablespoon butter. Uncover dressing; brush with butter. Bake, uncovered, 25 minutes or until top is lightly browned.
                                                                  Yields: 12servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush

                                                                  As the snow started dumping down on us yesterday morning, I scanned the kitchen for ingredients, knowing I wanted to finally settle in and cook something from the just-released Not Your Mother's Casseroles, written by my friend and colleague Faith Durand. By way of some miracle, I had the goods for several recipes (no need for crazy ingredients — or condensed soup! — to cook out of this volume) so I chose a spicy, Asian-influenced stuffed cabbage concoction. It was the perfect antidote to a wet and sloppy snow day. I got to use my casserole dish to make something warm and comforting, without having to feel like a character out of Mad Men.

                                                                  Ingredients
                                                                  • Yes No 13 inch casserole dish, 9 × 13 inch baking dish
                                                                  • Yes No bake time, 35 minutes
                                                                  • Yes No 1 large napa cabbage
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 cup white rice
                                                                  • Yes No 1/4 lb shiitake mushroom
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 tsp sesame oil
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No one 1 inch ginger
                                                                  • Yes No 2 tsp garlic paste
                                                                  • Yes No black pepper
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1/3 cup low-sodium chicken broth
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp sriracha
                                                                  • Yes No generous, large, a amount of inch bowl, mix the pork, rice, mushrooms eggs, sesame oil, soy sauce, ginger, garlic, and black pepper, in the scallions
                                                                  • Yes No cilantro, press and any remaining water off the salted cabbage and the cabbage in as well
                                                                  • Preheat the oven to 400°F. Remove 12 large outer leaves from the heads of cabbage. Roll each leaf with a rolling pin gently to flatten and smooth it. Core the remaining cabbage and chop it very fine. Sprinkle it with the salt and set aside in a colander.
                                                                  • Lay a prepared cabbage leaf down with the stem end facing you. Place about 2⁄3 cup meat mixture into the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in one of the baking dishes. Re- peat with the rest of the cabbage leaves and meat mixture, placing 2 rows of 6 rolls in each dish. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to bake with them.)
                                                                  • To make the sauce, whisk together all the ingredients in a small bowl and pour it over the cabbage rolls, dividing it between the 2 baking dishes. (At this point the rolls can be covered and refrigerated for up to 24 hours. You can also freeze one dish for later use. Before adding the sauce, place the dish in the freezer and let the rolls freeze completely, then remove from the dish and stack in a freezer bag or con- tainer. To bake, thaw the rolls in the refrigerator overnight, place in a baking dish, pour the sauce over them, and bake as directed below.)
                                                                  • Bake for 35 minutes, or until an instant-read thermometer inserted into a roll at the center of a dish registers 160° F. Serve drizzled with the pan juices.
                                                                  Cuisine:YesNoasian
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Time: 15 minutes. Red peppers give this dip—based on a Middle Eastern spread called muhammara—a velvety texture, letting you "spend" your fat calories on hearty-healthy nuts and a little bit of oil.

                                                                  Ingredients
                                                                  • Yes No 1 15 oz roasted red pepper
                                                                  • Yes No 1/3 cup walnut
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No soft pita bread triangles
                                                                  • Put all ingredients except for jicama in a blender and pulse until as smooth as you like. Garnish with more chopped parsley. Serve with jicama.
                                                                  • Make ahead: Chill, covered, up to 1 day.
                                                                  • Note: Nutritional analysis is per 1 1/2-tbsp. serving.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 1 ½cups (16 servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 2 3/4 lb lamb rib chops, about 1 inch thick
                                                                  • Light the grill or heat the broiler. In a shallow dish, combine 4 tablespoons of the oil with the garlic, salt, and pepper. Add the lamb chops and turn to coat.
                                                                  • Grill over high heat or broil the lamb chops for 5 minutes, basting with the remaining 2 tablespoons oil. Turn and cook until done, about 5 minutes longer.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook

                                                                  A lassi is an Indian smoothie made with yogurt, sometimes offered as an aperitif or as a "side" to calm down a fiery meal. Thanks to a ripe mango and orange-flower water, this version is sweet and fragrant. It's perfect for an afternoon refresher or an after- dinner treat.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped mango
                                                                  • Yes No 1/3 cup peach sorbet
                                                                  • Yes No 1/2 cup nonfat vanilla yogurt
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/8 tsp orange flower water
                                                                  • Place ingredients in the order listed in a blender. Pulse twice to chop mango, stir well, then blend until smooth. Serve immediately.
                                                                  • Ingredient Note: Orange-flower water is a perfumy distillation of bitter-orange blossoms. Look for it at gourmet markets.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 2
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 12 12 oz cup rice chex cereal
                                                                  • Yes No 1 1/2 lb roasted mixed salted nuts
                                                                  • Yes No 3 7 oz cup asian rice cracker mix
                                                                  • Yes No 3 8 oz cup sesame sticks
                                                                  • Yes No 3 mini cup miniature pretzel
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1/2 cup grade b pure maple syrup
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 1 tbsp thai red curry paste
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Preheat the oven to 275°. In a large bowl, combine the cereal with the nuts, rice cracker mix, sesame sticks and pretzels.
                                                                  • In a medium saucepan, combine the butter, maple syrup, soy sauce and curry paste and bring to a simmer, whisking to dissolve the curry paste. Pour the mixture over the snack mix and toss to coat completely. Season generously with salt and pepper and spread on 3 large rimmed baking sheets. Bake for 35 minutes, stirring 2 or 3 times and shifting the sheets, until nearly dry and toasted. Let cool completely, stirring occasionally. Serve in bowls.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 27cups
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    chex
                                                                    Brands:
                                                                  • Yes No
                                                                    Chex

                                                                  Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz small round crusty bread, 2, the rest
                                                                  • Yes No 3/4 lb asparagus, tough ends
                                                                  • Yes No 1/4 lb prosciutto
                                                                  • Yes No 1/4 lb gruyère cheese
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Heat the oven to 450°. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish.
                                                                  • Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly.
                                                                  • Using your fingers, make a depression in the center of each slice of bread. Arrange one or two slices of prosciutto around the edge of each slice of bread. Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the center of each slice of bread. Top the cheese with the spinach, and then surround that with the asparagus. Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle the eggs with the salt and pepper and the reserved cheese. Bake, covered, until the egg whites are just set, 10 to 15 minutes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover

                                                                  I found a recipe like this in a cookbook for one-bowl desserts and decided to veganize it. The rum flavor isn’t overpowering at all; it just adds a little hint of sumthin’ sumthin’. You can serve it warm with the pudding layer oozing all over the place, or chilled with the pudding layer nice and thick on the top. It’s a quick recipe that will make people think it took more work than it really did.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/2 cup soy milk
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp rum extract
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1/4 cup light rum
                                                                  • Boil some water in a teakettle, preheat oven to 350°F, and grease a 9-inch springform round cake pan.
                                                                  • Sift together flour, baking powder, baking soda, salt, 3/4 cup of the sugar, and 1/4 cup of the cocoa. Add the soy milk, oil, and extracts, and mix into a thick batter.
                                                                  • Spread batter into cake pan. Sprinkle the top with the remaining cocoa and sugar.
                                                                  • Pour the boiling water into a glass measuring cup, add the maple syrup and rum to the water, and pour this mixture on top of the cake batter.
                                                                  • Place cake on a cookie sheet in case of pudding overflow and bake for 30 to 35 minutes. Let cool just a bit; while the cake is still warm, place it on a large plate (your plate should have a slight edge to prevent spillage).
                                                                  • Throw on a scoop of vanilla soy ice cream if you like, and you’ve got yourself one impressive dessert.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour

                                                                  Mascarpone, Italy's version of cream cheese, is a sweet, delicate triple-blended cheese made from cow's milk that is often used in both sweet and savory dishes. Here, we used only a small amount and stretched it with cream cheese to get the richness of the mascarpone with reduced calories and fat. Store the remaining mascarpone in the refrigerator for up to 1 month.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz fat free cream cheese
                                                                  • Yes No 2 tbsp mascarpone cheese
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 6 mini graham cracker pie crust
                                                                  • Yes No 1/3 cup seedless raspberry jam
                                                                  • Yes No 1 1/2 cup raspberry
                                                                  • Combine first 4 ingredients in a large bowl. Beat with a mixer at high speed 1 to 2 minutes or until smooth. Spoon cheese mixture evenly into crusts.
                                                                  • Place jam in a medium bowl; stir with a whisk until smooth. Add raspberries, stirring until coated; spoon evenly over cheese filling in each tart. Serve immediately, or refrigerate 3 hours or until thoroughly chilled.
                                                                  Yields: 6servings (serving size: 1 tart)
                                                                  • Prep Time: 8 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  In this dish, thin zucchini slices are roasted with spicy red chile flakes, salty Parmesan cheese, and pungent garlic until the flavors infuse every bite. This veggie mixture is then tossed with cheese ravioli, creating a super-light—yet unbelievably satisfying—summer pasta dish.

                                                                  Ingredients
                                                                  • Yes No 4 small zucchini
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp dried red chili flakes
                                                                  • Yes No 2/3 cup parmesan cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 lb cheese ravioli
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Preheat oven to 400° F. Bring a large pot of water to a boil. Place the zucchini in a large baking dish in a single layer and drizzle with the oil, chili flakes, and 3 tablespoons of the Parmesan, then season with the pepper and ½ teaspoon of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown. Meanwhile, add the ravioli and the remaining salt to the boiling water. Return to a boil, stirring frequently to prevent the ravioli from sticking. Cook the ravioli for 3 minutes after they begin to float. Drain and place in a large bowl. Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  This artichoke cheese dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.

                                                                  Ingredients
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/3 1 1/2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/3 cup reduced fat mayonnaise
                                                                  • Yes No 1/4 2 oz cup less fat cream cheese
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 12 oz frozen artichoke hearts
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 24 1/2 oz slice baguette
                                                                  • Preheat oven to 400°.
                                                                  • Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.
                                                                  Yields: 12servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This is Steve Corry's fun variation on a New England lobster roll. He flavors delicious meaty lobster salad with basil, chives and lemon zest, then sandwiches it between crispy, tart slices of fried green tomatoes instead of bread. The whimsical name only adds to the appeal.

                                                                  Ingredients
                                                                  • Yes No 1 ear corn
                                                                  • Yes No one 2 lb lobster
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 2 tbsp minced red onion
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp smoked sweet paprika
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 8 extra large large tomatillo
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Bring a large pot of salted water to a boil and fill a large bowl with ice water. Add the corn to the pot and boil for 2 minutes, until glossy. Let cool, then cut the kernels from the cob.
                                                                  • Return the water to a boil and add the lobster. Cook over high heat for 13 minutes, just until the lobster turns red. Immediately plunge the lobster into the ice water to cool. Twist off the tail and claws. Crack the shells and remove the meat. Cut four 1/2-inch-thick slices from the tail and another 4 from a claw and reserve for garnish. Coarsely chop the remaining lobster.
                                                                  • In a medium bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt. Add the mayonnaise, basil, chives, onion, lemon zest and a generous pinch of pepper. Fold in the chopped lobster and the corn and refrigerate until chilled, about 1 hour.
                                                                  • In a shallow bowl, mix the flour with the smoked paprika and a generous pinch of salt. In another shallow bowl, beat the eggs with the milk and season with salt and pepper. Dredge the green tomato slices in the flour mixture, tapping off the excess. Dip the slices in the egg mixture and then in the flour again.
                                                                  • In a large skillet, heat the oil until shimmering. Add the tomato slices and fry over high heat, turning once, until golden and crisp, about 4 minutes. Drain on paper towels and sprinkle lightly with salt.
                                                                  • Transfer 4 fried tomato slices to plates. Top with the lobster salad and another fried tomato; press lightly to compact the sandwiches. Garnish the knuckle sandwiches with the reserved lobster pieces and serve right away.
                                                                  Cuisine:YesNooregon
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 1/2 tbsp all purpose flour
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp black sesame seed
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No 1 1/2 tsp shallot
                                                                  • Yes No 1 1/2 tsp chives
                                                                  • Yes No 1/4 tsp finely grated lemon zest
                                                                  • Yes No white pepper
                                                                  • Yes No 1/2 cup crème fraiche
                                                                  • Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy.
                                                                  • Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 15 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden and fragrant. Let cool.
                                                                  • In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper. Spoon the salmon onto the tuiles and top with a dollop of crème fraîche and a couple of snipped chives. Serve right away.
                                                                  Yields: 12crisps
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These wheat-free brownies made with oat and sweet rice flours can hold their own against traditional recipes. If you love peanut butter cups, swirl peanut, almond, or even cashew butter into the batter to echo the flavors. What to buy: Oat flour is technically gluten-free but is often processed in facilities with gluten-containing grains, so make sure the label specifies gluten-free oat flour. Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results. Xanthan gum is produced from corn sugar and is used as a thickener, stabilizer, and dough binder. You can find it in the baking aisle of natural foods stores. This recipe was featured as part of our gluten-free photo gallery.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 4 oz unsweetened chocolate
                                                                  • Yes No 1/3 cup gluten free oat flour
                                                                  • Yes No 1/3 cup sweet rice flour
                                                                  • Yes No 1 tsp andouille
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup natural peanut butter
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with butter; set aside.
                                                                  • Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over high heat; once simmering, reduce the heat to low. Place the measured butter and chocolate in a large, dry, heatproof bowl. Set the bowl over (but not touching) the water and, using a rubber spatula, stir until the chocolate and butter have completely melted and the mixture is smooth. Remove the bowl from the saucepan and let the mixture cool to room temperature, about 20 minutes.
                                                                  • Meanwhile, sift the oat flour, rice flour, xanthan gum, baking powder, and salt together into a medium bowl, discarding any coarse bits left in the sifter; set aside.
                                                                  • When the chocolate has cooled, add the sugar and whisk to combine. Add the eggs and vanilla and whisk until smooth. Stir in the flour mixture with a rubber spatula until evenly combined. Pour the batter into the prepared baking dish and smooth out the top. If you’re using the peanut butter, drop heaping teaspoonfuls of it over the top of the batter. Drag a knife through the batter in a figure eight to create a marbled pattern.
                                                                  • Bake until a knife inserted into the middle comes out clean, about 20 to 25 minutes. Cool completely on a wire rack before serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 16(2-inch) brownies
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/4 4 1/2 oz cup almond flour
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 3 1/2 tbsp semolina
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp finely crushed corn nuts
                                                                  • In a food processor, pulse the almond flour, confectioners' sugar, semolina, cornstarch and salt. Add the butter and pulse until smooth. Add the egg white and pulse until incorporated. Add the corn nuts and pulse just until blended. Scrape the dough (it will be very soft) onto a sheet of plastic wrap and top with another sheet. Pat the dough into a rough 10-by-8-inch rectangle and transfer to a baking sheet. Freeze until very firm, 30 minutes.
                                                                  • Preheat the oven to 325° and line a baking sheet with parchment paper. On a floured surface, unwrap the dough and trim it to an even 10-by-8-inch rectangle. Cut lengthwise into 3 strips and then crosswise into 1-inch-wide rectangles. Arrange on the baking sheet, about 1/2 inch apart.
                                                                  • Bake the cookies for 30 minutes, until golden; transfer to a rack to cool. Serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 30cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Polenta
                                                                   25 m

                                                                  Soft polenta can require more liquid than the package instructions typically call for.

                                                                  Ingredients
                                                                  • Yes No 4 cup non-fat milk
                                                                  • Yes No 5 cup low-sodium chicken broth
                                                                  • Yes No 1 1/3 cup quick cooking polenta
                                                                  • Yes No coarse salt
                                                                  • In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens. Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.
                                                                  • Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for the next day or two.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  .Truly a mint chocolate lover's dream: layers of chocolate-mint ice cream and devil's food chocolate cake that are topped wtih a rich chocolate ganache and chopped crème de menthe chocolate mints. Make the whole cake ahead and freeze until ready to serve.

                                                                  Ingredients
                                                                  • Yes No parchment paper
                                                                  • Yes No devil's food cake batter
                                                                  • Yes No 1/2 gallon mint chocolate chip ice cream
                                                                  • Yes No 10 chocolate wafers
                                                                  • Yes No chocolate ganache
                                                                  • Yes No garnishes, sweetened cream, thin crème de menthe chocolate mints
                                                                  • Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
                                                                  • Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
                                                                  • Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
                                                                  • Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let stand 15 minutes before serving. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                  • Total Time: 10 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 medium eggplant
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3/4 lb fusilli pasta
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 3 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No 1 1/2 tsp finely grated lemon zest
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Preheat the oven to 375°. In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper. Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom. Using a metal spatula, turn the eggplant, scraping it off the baking sheet (it might break up slightly) and roast for about 10 minutes longer, until very tender.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
                                                                  • In a very large, deep skillet, toast the pine nuts over moderate heat, tossing frequently, until lightly golden in spots, about 5 minutes. Transfer the pine nuts to a work surface and coarsely chop them.
                                                                  • Heat the remaining 3 tablespoons of olive oil in the skillet. Add the garlic and cook over moderate heat, stirring, until tender, about 1 minute. Add the crushed red pepper and cook for 30 seconds. Add the fusilli, roasted eggplant, pine nuts, lemon juice and the reserved pasta water and toss over moderate heat until the pasta is evenly coated, about 1 minute. Season the pasta with salt and pepper and remove from the heat. Add the parsley and lemon zest and toss. Add the goat cheese and toss gently until the cheese is slightly melted. Spoon the fusilli into bowls and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz sake
                                                                  • Yes No 1 1/2 oz pear brandy
                                                                  • Yes No 1 1/2 oz pear nectar
                                                                  • Yes No 1 slice asian pear
                                                                  • Fill a cocktail shaker with ice. Add the sake, brandy and pear nectar and shake well. Strain into a chilled martini glass and garnish with the pear slice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Most classic cocktails claiming allegiance to the Aloha State, like the Mai Tai, seem to have coconut or pineapple involved. This one isn’t classic but rather a reflection of the melting pot that’s modern Hawaii. It takes other fruit flavors that aren’t necessarily native but are quite popular in Hawaii—guava and lychee—and blends them with a fair amount of liquor, for a tropical drink that even the manliest of men can toss back with pride. What to buy: Canned lychees can be found in the Asian aisle of most grocery stores or at Asian markets. Maraschino liqueur is a relatively dry liqueur with a subtle bitter-almond flavor; it can be found at any well-stocked liquor store. This recipe was featured as part of our Drinks Around the World story.

                                                                  Ingredients
                                                                  • Yes No 3 oz aged rum
                                                                  • Yes No 3 oz guava juice
                                                                  • Yes No 2 canned lychees
                                                                  • Yes No 1 1/2 oz syrup from the lychee
                                                                  • Yes No 1 oz maraschino liqueur
                                                                  • Yes No 1 1/2 cup crushed ice
                                                                  • Place all ingredients in a blender. Blend on high until smooth, about 15 to 20 seconds. Serve in two rocks glasses.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 2drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 lb assorted mushrooms
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No four thick rustic white bread
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Preheat the oven to 400°. In a large skillet, heat the 2 tablespoons of oil until shimmering. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until softened, 4 minutes. Add the onion, cover and cook, stirring occasionally, until the onion is softened and the mushrooms are browned, 3 minutes longer. Add the sherry and cook until almost evaporated, 1 minute. Season with salt and pepper. Remove from the heat, cover and set aside.
                                                                  • Arrange the bread slices on a large rimmed baking sheet and brush with olive oil. Bake for about 6 minutes, until toasted. Transfer the toasts to plates.
                                                                  • In a large, nonstick skillet, melt the butter over moderate heat. Crack the eggs one at a time into a ramekin and then slip into the skillet. Cook the eggs, sunny-side up, until the whites are firm and the yolks runny, about 5 minutes.
                                                                  • Spoon the mushroom mixture onto the toasts and top with the fried eggs. Garnish with the parsley and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Minute

                                                                  This is a very simple, easy and satisfying Greek stew. The olives add a deep note. Serve with crumbled feta cheese for sprinkling, crusty whole grain bread and a big green salad.

                                                                  Ingredients
                                                                  • Yes No 2 lb potato
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 cup pitted kalamata olive
                                                                  • Yes No 2 oz white wine
                                                                  • Yes No 1 plum tomato in can
                                                                  • Yes No salt and pepper
                                                                  • In a heavy pot, heat the olive oil over medium heat. Add the potatoes, oregano (if using fresh) and garlic and stir to coat with oil. Add the olives and keep
                                                                  • Add the tomatoes and oregano (if using dried) to potato mixture and stir. Bring to a boil, then lower the heat, cover the pot and simmer stirring and checking occasionally, until the potatoes are tender and the sauce is thick, about half an hour. Add a little water, if necessary, to keep stew soupy. Season with salt and pepper to taste.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stew

                                                                  Almond paste is coarser in texture and less sweet than marzipan, but either will work for this recipe. Both can be found on the baking aisle of the supermarket. To make mini muffins, spoon 1 heaping teaspoon of batter into each of 48 miniature muffin cups; bake at 375° for 10 to 12 minutes. To get ahead, bake 2 days before the party.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 2 1/2 tbsp almond paste
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup fat free buttermilk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup raspberry
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Preheat oven to 375°.
                                                                  • Place first 3 ingredients in a food processor, and process until well blended. Add butter, and pulse 4 to 5 times or just until combined. Add the eggs, 1 at a time, pulsing 1 or 2 times after each addition. Add buttermilk, vanilla, and lemon juice; pulse until blended.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Gently fold in raspberries. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with turbinado sugar. Bake at 375° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
                                                                  Yields: 12servings (serving size: 1 muffin)
                                                                    Steps:
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                                                                  Sweet-hot pepper jelly and tangy pineapple preserves create an easy glaze for the ham.

                                                                  Ingredients
                                                                  • Yes No 1 5 1/2 to 6 lb 33% less sodium smoked, fully cooked ham half
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup red pepper jelly
                                                                  • Yes No 1/2 cup pineapple preserves
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Preheat oven to 425°.
                                                                  • Trim fat and rind from ham half. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Combine jelly and remaining ingredients, stirring with a whisk until well blended. Brush about one-third of jelly mixture over ham.
                                                                  • Bake at 425° for 5 minutes. Reduce oven temperature to 325° (do not remove ham from oven); bake an additional 45 minutes, basting ham with jelly mixture every 15 minutes. Transfer ham to a serving platter; let stand 15 minutes before slicing.
                                                                  Yields: 18servings (serving size: about 3 ounces)
                                                                    Steps:
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                                                                  • Yes No
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                                                                    diamond
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                                                                  • Yes No
                                                                    Diamond

                                                                  Sylvie Chantecaille adapted this Sicilian-style dish, a recipe from TV chef and family friend Tyler Florence, by adding lots of orange bell peppers.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large spanish onion
                                                                  • Yes No 3 orange bell pepper
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2/3 cup dry white wine
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No eight 1/2 lb swordfish steak
                                                                  • In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the bell peppers, cover and cook for 10 minutes. Add the tomatoes and cook for 5 minutes. Add the wine and simmer for 5 minutes. Add the oregano, raisins, lime juice, brown sugar and parsley and cook for 3 minutes. Season with salt and pepper.
                                                                  • Heat 2 tablespoons of olive oil in each of 2 large skillets. Add 4 steaks to each skillet, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn and cook 3 to 4 minutes longer. Spoon the sauce onto plates, top with the swordfish steaks and serve.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Here's a simple-as-can-be, not-too-sweet version of this homey dessert and breakfast dish.

                                                                  Ingredients
                                                                  • Yes No 2 pint blueberry
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1 tsp kirsch
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No vanilla ice cream
                                                                  • Preheat the oven to 375°. Toss the blueberries with 2 teaspoons of the flour, 4 tablespoons of the sugar, the kirsch and the lemon zest. Pour the mixture into a 9-by-12-inch oval baking dish.
                                                                  • Mix the remaining 1 cup flour with 1 tablespoon of the sugar, the baking powder and salt. Cut in the butter until the mixture resembles coarse meal. Stir in 1/2 cup of the milk to make a very soft dough.
                                                                  • Drop the dough by spoonfuls on top of the berry mixture. Dampen your hands with half of the remaining milk and spread out the dough to cover most of the fruit. Brush the top of the dough with the rest of the milk. Sprinkle the surface with the remaining 2 teaspoons sugar.
                                                                  • Bake the cobbler for about 35 minutes, or until it is golden brown and the berries are bubbling. Serve warm with vanilla ice cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7
                                                                    Steps:
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                                                                  This is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto. Sicilians are proud that it's made with produce from their island. All the different methods of making it are more or less the same ? the things that make it stand out and be special are the quality of the aubergines, tomatoes and vinegar. Always try to get hold of nice firm aubergines with very few seeds ? have a look down in your local market to see if you can find different colours. You could even ask your veg boy to cut one open so you can check it out. Don't be tempted to cut the aubergine chunks too small or they will take on so much oil that they will become heavy. If this happens you don't get to admire the lovely creamy flavor and texture. I've eaten caponata that's been swimming in olive oil, but I much prefer mine to be less oily.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 2 nice purple aubergines, chunks
                                                                  • Yes No 1 heaped tsp 1 teaspoon dried oregano
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 red onion
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a of fresh flat leaf parsley, and stalks
                                                                  • Yes No 2 tbsp 2 tablespoons salted capers
                                                                  • Yes No a of green olives
                                                                  • Yes No 3 tbsp 2–3 tablespoons best quality herb vinegar
                                                                  • Yes No large 5 ripe tomatoes
                                                                  • Yes No 2 tbsp slivered almond
                                                                  • This is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto. Sicilians are proud that it's made with produce from their island. All the different methods of making it are more or less the same – the things that make it stand out and be special are the quality of the aubergines, tomatoes and vinegar. Always try to get hold of nice firm aubergines with very few seeds – have a look down in your local market to see if you can find different colours. You could even ask your veg boy to cut one open so you can check it out. Don't be tempted to cut the aubergine chunks too small or they will take on so much oil that they will become heavy. If this happens you don't get to admire the lovely creamy flavor and texture. I've eaten caponata that's been swimming in olive oil, but I much prefer mine to be less oily.Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.) When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it's getting too dry. Throw in the drained capers and the olives and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender. Taste before serving and season if you need to with salt, pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.• from Jamie's Italy
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 4
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Make soup night fun by pairing a savory stew with a themed cornbread. We used a ghost cookie cutter for these Halloween -themed cornbreads, but you could use any cookie cutter on hand to celebrate holidays or seasons, as needed.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 cup cornmeal
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 16 tbsp unsalted butter
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Preheat oven to 375ºF. Mist a large, rimmed baking sheet with cooking spray.
                                                                  • In a medium bowl, combine flour, cornmeal, baking soda and salt. In a large bowl, whisk melted butter and sugar. Whisk in eggs until well combined. Whisk in buttermilk.
                                                                  • Add dry ingredients to buttermilk mixture and stir with a wooden spoon until just combined, leaving a few lumps. Do not overmix. Pour onto baking sheet, spreading evenly, and bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Place pan on a wire rack to cool.
                                                                  • Use a 3- to 4-inch ghost-shaped cookie cutter to form cornbread ghosts.
                                                                  Yields: 16pieces (serving size: 1 piece)
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
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                                                                  • Yes No
                                                                    toothpick

                                                                  Serve with crackers or toasted baguette slices. This appetizer provides about a fourth of the recommended daily amount of calcium. The yogurt for the filling drains overnight. Spread any leftover yogurt on whole wheat toast for breakfast. Prepare the onions while the crust bakes.

                                                                  Ingredients
                                                                  • Yes No 1 32 oz carton low-fat yogurt
                                                                  • Yes No 1/2 4 oz cup style fat free cream cheese
                                                                  • Yes No 1 cup part-skim ricotta cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 2 1/2 tbsp butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 8 cup sliced onion
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • To prepare filling, place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid. Place cream cheese in a bowl; beat with a mixer at medium speed until smooth. Add the yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk. Beat at low speed just until blended.
                                                                  • Preheat oven to 350º.
                                                                  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined. Add 2 1/2 tablespoons butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until moist (do not form a ball). Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 350º for 15 minutes or until lightly browned. Cool on a wire rack.
                                                                  • To prepare onions, while crust bakes melt 1 teaspoon butter in a large nonstick skillet over medium heat. Add the onion; cook 15 minutes, stirring occasionally. Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 25 minutes or until browned and tender, stirring occasionally. Stir in thyme.
                                                                  • Spread the yogurt mixture into prepared crust. Bake at 350º for 35 minutes or until almost set. Cool on a wire rack. (Cheesecake will continue to set as it cools.) Serve at room temperature. Cut cheesecake into wedges, and serve with onions.
                                                                  Yields: 10servings (serving size: 1 cheesecake wedge and about 2 tablespoons onions)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  These almond cookies, rich with butter, are perfect with a cup of tea. You can store them airtight for up to 3 days.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 8 oz almond paste
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp almond extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup diced almond
                                                                  • In a bowl, with an electric mixer on medium speed, beat butter, almond paste, and sugar until very smooth. Beat in eggs and almond extract until well blended, scraping down sides of bowl as needed.
                                                                  • In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until well blended.
                                                                  • Place almonds in a shallow dish. Shape dough into 1-inch balls and roll in almonds to coat. Place balls 1 inch apart on buttered or cooking parchment-lined baking sheets. With a lightly floured fork, flatten balls into 1 1/4-inch rounds.
                                                                  • Bake cookies in a 350° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.
                                                                  • Note: Nutritional analysis is per cookie.
                                                                  Yields: 80cookies
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
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                                                                  When you think of rhubarb, typically strawberries and dessert come to mind. But rhubarb is actually a vegetable, and deserves a role in savory applications as well. This braised chicken dish is sweet with a touch of honey, but it’s mostly sour thanks to rhubarb’s distinctive tart flavor. Adding the rhubarb toward the end of the cooking time keeps its flavor and texture intact.

                                                                  Ingredients
                                                                  • Yes No 8 3 lb bone in, skin on chicken thighs
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 2 tbsp diced ginger
                                                                  • Yes No 1 tsp cardamom, ground
                                                                  • Yes No 1/2 cup dry sherry
                                                                  • Yes No 1 cup low-sodium chicken stock
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 lb rhubarb stalks
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Pat the chicken dry with paper towels, then season generously with salt and pepper.
                                                                  • Heat the oil in a large, heavy-bottomed, ovenproof pot over medium-high heat until shimmering. Place half of the chicken thighs in the pot, skin side down, and cook until golden brown, about 5 minutes. Flip and cook the second side until golden brown, about 4 minutes more. Transfer the thighs to a plate and repeat with the remaining chicken.
                                                                  • Reduce the heat to medium and remove all but 2 tablespoons of fat from the pot. Add the shallots, ginger, and cardamom, season with salt and pepper, and sauté until the shallots soften, about 2 minutes. Pour in the sherry, scraping the bottom of the pot to release any browned bits, and reduce the liquid by half, about 3 to 4 minutes. Add the chicken stock, honey, and orange juice and stir to combine. Return the chicken pieces and any accumulated juices to the pot, turn the chicken to coat, and bring the mixture to a boil (the chicken pieces should be skin side up).
                                                                  • Place the pot in the oven and cook until the sauce is vigorously bubbling around the sides and the chicken, when cut with a knife, is no longer pink, about 35 minutes. Remove from the oven, scatter the rhubarb pieces between and around the chicken, and return the pot to the oven until the rhubarb is knife tender, about 15 minutes more.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  The recipe calls for smoked Gouda, but your favorite regular or smoked cheese will work just fine.

                                                                  Ingredients
                                                                  • Yes No 1 lb uncooked cellentani pasta
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 2 cup shredded smoked gouda cheese
                                                                  • Yes No 1 3 oz cream cheese
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1 8 oz smoked ham
                                                                  • Yes No 2 cup cornflakes cereal
                                                                  • Yes No 2 tbsp butter
                                                                  • Preheat oven to 350°. Prepare cellentani pasta according to package directions. Transfer hot pasta to a large bowl.
                                                                  • Melt 2 Tbsp. butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk; cook, whisking constantly, 3 to 5 minutes or until thickened. Whisk in Gouda, cream cheese, salt, and 1/4 tsp. ground red pepper until smooth. Remove from heat, and stir in chopped ham.
                                                                  • Combine pasta and Gouda cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Stir together 2 cups crushed cereal, 2 Tbsp. melted butter, and remaining 1/4 tsp. ground red pepper; sprinkle over pasta mixture.
                                                                  • Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
                                                                  • Note: For testing purposes only, we used Barilla Cellentani Pasta.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 37 minutes
                                                                  • Total Time: 57 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Minute

                                                                  A riff on the Harvey Wallbanger (the hipster ’70s cocktail), this drink combines all the orangeness of a Fuzzy Navel with the herbal essence of Galliano. Add a splash of club soda, and you’ve got a refreshing apéritif that will have you ready to hit the dance floor.

                                                                  Ingredients
                                                                  • Yes No 2 oz orange juice
                                                                  • Yes No 1 oz galliano
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No dash orange bitters
                                                                  • Yes No crushed ice
                                                                  • Yes No club soda
                                                                  • Combine orange juice, Galliano, vodka, and bitters in a cocktail shaker with ice and shake. Strain into a chilled cocktail glass, top with a splash of club soda, and serve.
                                                                  Yields: 1drink
                                                                    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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                                                                    Equipment:
                                                                  • Yes No
                                                                    galliano
                                                                    Brands:
                                                                  • Yes No
                                                                    Galliano

                                                                  This salad is not only eye-catching, but is great-tasting. The ruby red pomegranate seeds combine with the green lettuce and the yellow and green avocado, not to mention the pink shrimp. All the ingredients are grown in the Mediterranean and are in season in the Fall, making it a great choice for holiday dining.

                                                                  Ingredients
                                                                  • Yes No 1/2 large lettuce
                                                                  • Yes No 2 large pomegranate
                                                                  • Yes No 1/2 lb shrimp
                                                                  • Yes No 2 avocados
                                                                  • Yes No 1 medium orange
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No dash sugar, granulated
                                                                  • This Shrimp-Pomegranate-Avocado Salad recipe makes 4-5 servings.
                                                                  • Rinse lettuce and allow to drain. On a large platter, place large outer leaves around outside. Chop remaining lettuce and place in center of platter to create a bed for rest of ingredients. If platter is large, more than 1/2 head of lettuce may be needed. Place in refrigerator to chill.
                                                                  • Rinse the shrimp under cold water and allow to drain. Place medium saucepan on the stove on high heat and bring to a boil. When water is boiling, place shrimp in pan and cook 3-4 minutes until cooked. Pour water out and shrimp into a colander. Rinse shrimp under cold water. Peel shrimp and transfer to a bowl. Chill in refrigerator.
                                                                  • De-seed the pomegranates. (Saad Fayed, About.com’s Guide to Middle Eastern Food has easy-to-follow, step-by-step instructions with photographs on How to De-Seed a Pomegranate.) Place the pomegranate seeds in a medium mixing bowl.
                                                                  • Cut avocados in half and remove pit. Cut into slices. Reserve two slices for dressing. Peel orange and remove as much white membrane as possible. Arrange avocado slices and orange slices around bed of lettuce.
                                                                  • Place chilled shrimp in center of platter on top of lettuce and sprinkle the pomegranate seeds all around. When all produce has been arranged on platter, make the salad dressing.
                                                                  • Combine oil, vinegar, orange juice, reserved avocado and dash of sugar into a food processor or blender and mix thoroughly. Dressing will turn a light green color. Pour dressing over entire platter. If there is too much, serve the rest in a small bowl on side.
                                                                  • Serving Note: To avoid serving mishaps or spills while passing, create individual plates of salad and dress before placing on table.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4 ½servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes