loading


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

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

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

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

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

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Ingredients
                                                                  • Yes No 2 pita bread
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 fresh spinach
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup feta cheese
                                                                  • Yes No 8 sprig mint
                                                                  • Yes No 8 stuffed grape leaves
                                                                  • Heat oven to 425° F. Place the pita halves, cut-side up, on a baking sheet. Brush with the oil and sprinkle with 3/4 teaspoon of the paprika; set aside. In a large skillet, over medium heat, melt the butter. Add the spinach, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and cook, tossing frequently, until the spinach has wilted, about 2 minutes. Divide the spinach among the pitas. Make a well in the center of each bed of spinach and crack 1 egg into the well. Season the egg with the remaining paprika, salt, and pepper and sprinkle with the Feta. Bake until the eggs are set, about 11 minutes for runny yolks. Serve with the mint and stuffed grape leaves (if desired).
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  In Louisiana, a po'boy is a soft baguette filled with either fried seafood or meat. Melissa Rubel Jacobson makes her po'boys with juicy grilled pork patties, topped with lettuce, tomato and a crunchy-creamy pickle-and-shallot mayonnaise.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground pork
                                                                  • Yes No 1 1/2 tsp paprika
                                                                  • Yes No 1 1/4 tsp thyme leaves, dried
                                                                  • Yes No 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 3/4 tsp garlic powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No 2 medium dill pickle
                                                                  • Yes No 1/2 small shallot
                                                                  • Yes No four 8 inch soft baguettes
                                                                  • Yes No 2 cup shredded iceberg lettuce
                                                                  • Yes No 2 tomato
                                                                  • Yes No hot sauce
                                                                  • Preheat a grill pan. In a large bowl, using your hands, mix the ground pork with the paprika, thyme, cayenne pepper, garlic powder, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Form the pork into twelve 1/2-inch-thick patties. Grill the pork patties over moderate heat, turning once, until they are cooked through, about 8 minutes total.
                                                                  • Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and shallot and season with salt and pepper. Spread the mayonnaise on both sides of the baguettes.
                                                                  • Place 3 pork patties on the bottom of each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwiches and serve.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  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 1/2 cup balsamic vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 2 1 1/2 lb large eggplant
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1 lb medium zucchini
                                                                  • Yes No 2 1 lb yellow squash
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 large celery rib
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No one 16 oz plum tomato in can
                                                                  • Yes No 1 cup pitted kalamata olive
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No one 3 oz, 3/4 cup piece aged asiago cheese
                                                                  • Yes No slice baguette
                                                                  • In a small saucepan, combine the vinegar with the sugar and boil over moderately high heat until reduced to 3 tablespoons, about 5 minutes. Let cool.
                                                                  • In a large nonstick skillet, heat 3 tablespoons of the olive oil until shimmering. Add the diced eggplant, season with salt and pepper and cook over moderately high heat, stirring, for 2 minutes. Reduce the heat to low and cook, stirring occasionally, until the eggplant is tender, about 10 minutes. Transfer the eggplant to a large bowl. Wipe out the skillet.
                                                                  • Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering. Add the diced zucchini and yellow squash, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender, about 7 minutes. Using a slotted spoon, transfer the squash to the bowl with the eggplant.
                                                                  • Add the garlic, celery and onion to the skillet and cook over moderate heat, stirring occasionally, until softened slightly, about 5 minutes. Add the red bell pepper and cook until all of the vegetables are tender, about 4 minutes longer. Transfer to the bowl with the eggplant and squash.
                                                                  • Add the tomatoes, olives, parsley, oregano and balsamic syrup to the bowl and fold gently. Season the caponata with salt and pepper. Transfer to a clean bowl. Garnish with the Asiago cheese and serve with the baguette slices.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 7servings
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 small, 1/4 lb lb beet
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup white balsamic vinegar
                                                                  • Yes No 3 thick, 6 oz watercress
                                                                  • Yes No 6 oz young pecorino cheese
                                                                  • Preheat the oven to 350°. In a small baking dish, rub the whole beets with olive oil and season with salt and pepper. Cover the baking dish tightly with aluminum foil and roast the beets for about 1 hour and 15 minutes, until they are tender when pierced with a knife. Let cool, then peel the beets and cut them into wedges.
                                                                  • In a large bowl, whisk the 3/4 cup of olive oil with the orange juice and balsamic vinegar; season the dressing with salt and pepper. Add the roasted beet wedges, shaved beets, watercress and shaved Pecorino and toss well to coat. Transfer to a large platter and serve right away.
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 lb green bean
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Cook beans in boiling salted water to cover 5 minutes or just until tender. Drain well.
                                                                  • Cook half of garlic in 1 Tbsp. hot oil in a Dutch oven over medium heat 1 minute or until golden. Add half of beans, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring constantly, 3 minutes. Transfer to a serving dish. Repeat procedure with remaining garlic, oil, beans, salt, and pepper.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14servings
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  At Gastronomia Peck in Milan, one of the greatest food stores on the planet, a signature pairing on their beautiful cold platters is spiny lobster or scampi with porcini mushrooms. This recipe takes from that elegant combination, making a perfect accompaniment for baked, grilled, or poached fish, like salmon, seabass, and halibut. Try it instead of plain mayonnaise in shrimp or lobster salad, or as a great alternative to louis dressing with cocktail shrimp and crab. And for land-based occasions, have it in sandwiches with cold roasted meats or chicken salad.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 1/2 oz dried porcini mushroom
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3/4 tsp fine sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Blend the oils and set aside. Bring 1/2 cup water to a boil in a small saucepan and add the mushrooms. Remove from the heat and set aside to steep for 10 minutes to reconstitute.
                                                                  • Place the egg, yolk, mustard, lemon juice, salt, and pepper in a food processor. Lift the mushrooms out of the water and gently squeeze out as much water as possible over the sink. Set aside the mushroom water left in the pan. Roughly chop the mushrooms and add to the food processor. Purée the mixture and, with the machine running, slowly add the blended oils in a thin, steady stream to make an emulsion. Spoon 2 tablespoons of the lukewarm mushroom water off the top and add in a steady stream while the machine is running. The mayonnaise can be used immediately or covered with plastic wrap and refrigerated for up to a week.
                                                                  Cuisine:YesNomilanese
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Every Sunday morning my father would blend freshly squeezed orange juice with ice to make us frothies to accompany our breakfast. The addition of vanilla and honey makes it slightly sweeter, and irresistible. What to buy: We juiced Valencia oranges to make this drink and loved their sweet, fragrant flavor. Game plan: For a slacker solution, you can use good store-bought orange juice such as Odwalla. This recipe was featured as part of our Winter Cabin Fever story.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic orange juice
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Yes No 3 cup crushed ice
                                                                  • Combine orange juice, honey, and vanilla in a blender and blend until well combined and foamy, about 30 seconds.
                                                                  • Add ice and continue to blend until ice is broken up and mixture is frothy, about 30 seconds more. Serve immediately.
                                                                  Yields: 5drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No spicy cheddar cheese straw dough
                                                                  • Yes No 2 egg white
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 2 cup diced pecan
                                                                  • Preheat oven to 300°. Prepare dough, and shape into 1-inch balls. Whisk together egg whites and water. Dip balls in egg white mixture, and roll in pecans. Place 1 inch apart on parchment paper-lined baking sheets. Bake 1 hour; cool on baking sheets on wire racks 30 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 54
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw
                                                                  • Yes No
                                                                    paper

                                                                  Definitely not a salad green, broccoli rabe needs cooking to round out its flavors. This rustic soup is an excellent way to do so. But before you add the greens to the pot, clean them thoroughly. After cutting broccoli rabe as indicated in the recipe below, place it in a large bowl of cold water and agitate it to loosen dirt. Lift the broccoli rabe from the bowl (leaving dirt and silt behind) and repeat if necessary.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 14 1/2 oz diced tomatoes in juice
                                                                  • Yes No 2 14 1/2 oz chickpeas in can
                                                                  • Yes No 1 1 lb broccoli rabe
                                                                  • Yes No 4 thick slice rustic whole wheat bread
                                                                  • Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
                                                                  • Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
                                                                  • Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
                                                                  • To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 2 baking potato
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 turkey sausages
                                                                  • Yes No 4 large egg
                                                                  • Heat oven to 400° F. Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes. Carefully cut each potato in half. Scoop out the insides and stir in the butter and cheese. Fold in the sausages. Spoon the mixture back into the potato halves, creating a hollow in each center. Break 1 egg into each hollow. Arrange on a baking sheet and cook 10 to 15 minutes or until set.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook

                                                                  At the risk of waxing overly rhapsodic, popovers might just be the ideal winter food. In spite of their reputation as fickle and disaster-prone, these quick breads couldn't be simpler to make - and the reward of a piping hot, crusty bun will be worth 10 times the effort.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp organic unsalted butter
                                                                  • Yes No 2 large organic egg
                                                                  • Yes No 1 cup organic flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/4 cup organic milk
                                                                  Cuisine:YesNoamerican

                                                                  Prep: 10 min., Broil: 3 min.

                                                                  Ingredients
                                                                  • Yes No 1 5 1/2 inch bakery banana bread
                                                                  • Yes No 20 tbsp goat cheese (chèvre)
                                                                  • Yes No 5 tsp apricot preserves
                                                                  • Slice 1 (4- x 5 1/2-inch) loaf bakery banana bread into (1/2-inch-thick) slices (about 10 slices). Cut each slice in half, and arrange on a baking sheet. Broil 6 inches from heat 2 to 3 minutes. Spread each slice evenly with 2 tsp. goat cheese and 1/2 tsp. apricot or pear preserves. Top with freshly ground black pepper.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    spread

                                                                  is not too hot, but it provides just enough warmth to make things interesting.

                                                                  Ingredients
                                                                  • Yes No 1 pint strawberry
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp crème fraiche
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  Ingredients
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 1/2 tbsp Old Bay Seasoning
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 6 cup mixed nuts
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/3 cup finely grated parmesan cheese
                                                                  • Preheat oven to 300° F. Line 2 large baking sheets with foil or parchment. Grease lightly and set aside. Position a rack in center of oven. In a large bowl, beat the egg whites until foamy. Gradually add the sugar, beating to a loose, meringuelike texture. Beat in the Old Bay Seasoning, Worcestershire sauce, chili powder, cayenne, and salt. Add the nuts and butter and stir well to coat evenly. Add the Parmesan and mix again. Divide the nuts between the baking sheets, spreading evenly in a single layer. Roast for 30 to 40 minutes to a golden brown (do not allow the nuts to darken too much), rotating the sheets during cooking for even roasting. Line a work surface with foil or parchment. After removing the nuts from oven, immediately slide them onto the foil or parchment. Cool completely. Store, refrigerated, in an airtight container for up to 3 weeks.
                                                                  Yields: 6cups
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Ingredients
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No salt
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 1/2 lb skinless center cut salmon fillet 1/3 inch thick
                                                                  • Yes No black pepper
                                                                  • Yes No flat leaf parsley
                                                                  • Bring a large saucepan of water to a boil. Add the shucked corn and boil over moderately high heat until just tender, about 4 minutes; drain. When cool enough to handle, cut the corn kernels from the cobs; you will need 2 cups.
                                                                  • Preheat the oven to 225°. In a medium bowl, whisk the eggs with the milk. Stir in the corn kernels, flour and 1/2 teaspoon of salt. In a large nonstick skillet, heat 1/8 inch of olive oil until hot. Drop tablespoons of the batter into the skillet and cook over moderately high heat, turning once, until golden brown, 4 minutes. Transfer the cakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
                                                                  • Heat a griddle over high heat or on a preheated grill. Brush the salmon with oil and season with salt and pepper. Lay the fish on the griddle and cook undisturbed over high heat until browned on the bottom and barely cooked, 3 minutes.
                                                                  • Place the corn cakes on plates and top with a salmon slice. Garnish with the parsley and serve right away.
                                                                  Yields: 10
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  The London-Style South Side Royale was invented by Julie Reiner, co-owner of the Flatiron Lounge in Manhattan and Clover Club in Brooklyn. This easy-to-prepare cocktail makes for good party-friendly fare. It’s so light and bright that it almost seems … healthy! We like to float a thin slice of cucumber on top to further the illusion of healthfulness.

                                                                  Ingredients
                                                                  • Yes No 8 mint
                                                                  • Yes No 3 thin slice cucumber
                                                                  • Yes No 1 oz simple syrup
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz champagne
                                                                  • In a shaker, muddle the mint leaves with the cucumber and simple syrup. Add the gin, lime juice, and several cubes of ice and shake vigorously for 15 seconds. Strain into a champagne glass. Top with about 1 1/2 ounces of champagne.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Three cheeses in the filling make this easy cheesecake ultrarich and super creamy.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/3 6 oz cup shortbread cookies, finely ground
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No salt
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 4 oz mascarpone cheese
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1/4 tsp finely grated lemon zest
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 lb cherry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tsp balsamic vinegar
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
                                                                  • Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
                                                                  • Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
                                                                  • Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.
                                                                  Yields: 19-inch cake
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 3 hours 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb new yukon gold potato
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tsp coarsely chopped flat leaf parsley
                                                                  • Cover potatoes with cold water in a medium saucepan. Bring to a boil over high heat; add 1 tablespoon salt. Reduce heat to medium-high, and simmer until potatoes are just tender when pierced with a fork, 10 to 15 minutes (depending on size); remove potatoes as they are done. Drain, and let cool slightly, about 5 minutes.
                                                                  • Place potatoes on a cutting board. Lightly crush potatoes with the side of a large knife or your palm. Melt butter in a large skillet over medium-high heat. Add potatoes, and cook, flipping once, until crisp and golden brown, 4 to 5 minutes per side. Season with salt and pepper; sprinkle with parsley.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit"). This recipe first appeared in SAVEUR Issue #140 along with Brent Cox's story Summer Skewers.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb pork loin
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 5 tbsp diced mint
                                                                  • Yes No 5 tbsp diced parsley
                                                                  • Yes No 2 tbsp diced oregano
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 2 italian hoagie rolls, toasted
                                                                  • Yes No lemon
                                                                  • In a large bowl, toss together pork, 1/4 cup oil, vinegar, 2 tbsp. mint, 2 tbsp. parsley, the oregano, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight. Soak six 8″ wooden skewers in water for 30 minutes; drain and set aside. In a small bowl, whisk remaining oil, mint, and parsley together with chile flakes, and season with salt and pepper; set sauce aside.
                                                                  • Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread four or five pork cubes onto each skewer. Transfer to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes.
                                                                  • Place skewers on rolls; drizzle with sauce and serve with lemon wedges.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil

                                                                  Honey and lemon zest flavor this tart made with ricotta cheese. A crisp crust and crunchy almond topping sandwich the creamy filling. What to buy: Store-bought ricotta works fine in this recipe, or you could make your own. Special equipment: You will need a 9-inch round tart pan with a removable bottom to make this dessert. Game plan: Drain the ricotta of excess moisture by placing it in a fine-mesh strainer set over a bowl. Cover with plastic wrap, weigh the cheese down with a heavy object, and refrigerate overnight.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 lb ricotta cheese, overnight
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup clover honey
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/3 cup sliced almond
                                                                    For the crust:
                                                                  • Place the the melted butter, sugar, zest, and salt in a large bowl and stir until combined. Add the flour and stir just until a soft dough forms, about 1 minute.
                                                                  • Evenly arrange small pieces of the dough over the bottom of a 9-inch round tart pan with a removable bottom. Using a measuring cup or your fingers, press the dough to form an even layer over the bottom and up the sides of the pan, flouring the cup or your fingers as needed.
                                                                  • Cover the tart shell with plastic wrap and refrigerate for 30 minutes.
                                                                  • Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
                                                                  • When the shell is chilled, prick it all over with a fork and place it on a baking sheet. Bake until golden brown all over, about 20 to 25 minutes. Meanwhile, prepare the filling.
                                                                    For the filling:
                                                                  • Place the drained ricotta, eggs, honey, zest, and cinnamon in the bowl of a food processor fitted with a blade attachment. Process, stopping and scraping down the sides of the bowl often with a rubber spatula, until the mixture is smooth and combined, about 1 minute.
                                                                  • Spread the filling in the warm tart shell and evenly sprinkle the almonds over top. Bake until the center of the tart is just set, about 25 to 30 minutes. Cool completely on a rack before serving.
                                                                  Yields: 8servings
                                                                  • Active Time: 1 hour 40 minutes
                                                                  • Total Time: 9 hours 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 oz simple syrup
                                                                  • Yes No 2 oz cachaça
                                                                  • Fill a rocks glass with ice. In a cocktail shaker, muddle the lime juice and lime wedges with the sugar and simple syrup. Add the cachaça and 1 cup of ice and shake vigorously. Strain the mixture into the rocks glass and garnish the caipirinha with the lime wheel.
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  I love roast potatoes and you?ll always find them on my Christmas table. But, if you?ve got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.

                                                                  Ingredients
                                                                  • Yes No large, knob a of butter
                                                                  • Yes No semi skimmed milk
                                                                  • Yes No 300ml double cream
                                                                  • Yes No 2 bay leaves
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2.5kg potatoes
                                                                  • Yes No handful a of fresh thyme
                                                                  • Yes No handful a of parmesan cheese
                                                                  • Yes No olive oil
                                                                  • Yes No 6 rashers of streaky bacon, the best quality you afford
                                                                  • Yes No a packed handful vac chestnuts
                                                                  • I love roast potatoes and you’ll always find them on my Christmas table. But, if you’ve got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cms deep.Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper. Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes. Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This tasty recipe is a great way to enjoy bacon and pasta, and it makes a fabulous meal with a tossed salad and crusty rolls. The dish is similar in flavor to a spaghetti carbonara, but without the eggs. Feel free to add a minced clove of fresh garlic to the mushroom and green onion mixture. Large Picture of the Spaghetti Recipe

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 8 oz button mushroom
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 12 slice bacon
                                                                  • Yes No 2 tsp diced parsley
                                                                  • Yes No black pepper
                                                                  • Yes No salt
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 1/2 whole half and half
                                                                  • Cook the spaghetti following package directions. Drain in a colander and rinse under hot water. Meanwhile, heat the the olive oil in a heavy skillet over medium heat; add the mushrooms and sauté until tender. Add the green onions and sauté for another minute. Add the diced cooked bacon, blend well, then remove from heat. Add the warm drained spaghetti, blending ingredients well. In a saucepan over medium-low heat, melt the butter. Stir in flour until blended and bubbly. Add the half-and-half or milk and cook, stirring, until sauce is thickened and begins to bubble. Add the sauce to the spaghetti along with the fresh parsley. Toss well and add salt and pepper to taste. Transfer to a serving dish and sprinkle with the Parmesan cheese. Serve with a tossed salad, crusty rolls, and more Parmesan cheese. Serves 4 to 6. Similar Recipes Shrimp With Pasta Tomato and Zucchini Fettuccine Capellini With Tomatoes and Parmesan Bow Tie Pasta with Italian Sausage
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 38 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tie
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Eastern Europeans love fish and with all the lakes, rivers and seas, the variety is staggering. This recipe for poached fish in shrimp sauce is fast and easy and it works well for a vegetarian family dish or elegant entertaining fare. I use cod because I like the meatiness of the fillets, but white fish or other thin fish fillets can be rolled into a pinwheel and used instead. And whole milk can be substituted for the half-and-half (you might have to increase the flour). Serve over rice / noodles, if desired. Here's a larger image of poached fish in shrimp sauce. Makes 6 servings of Easy Poached Fish in Shrimp Sauce

                                                                  Ingredients
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 qt half and half
                                                                  • Yes No 1 14 oz sliced mushrooms in can
                                                                  • Yes No 1 1/2 tsp hot paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 6 4 to 6 oz cod fillet
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 large lb frozen shrimp
                                                                  • In a large saucepan, melt butter and flour. Cook a few minutes until a light-colored roux forms. Add half-and-half and reserved mushroom liquid, stirring completely with a wooden spoon. Switch to a whisk and cook over medium heat until sauce is thickened. Add mushrooms, paprika, 1 teaspoon salt and white pepper if using. Meanwhile, add milk-water mixture and remaining teaspoon salt to a large skillet. Bring to a boil. Add fish fillets and immediately reduce heat to low, cover and simmer for 10 minutes or until fish is done. Add shrimp and parsley to thickened sauce and heat through. Plate the fish fillets and nap with the shrimp sauce, portioning shrimp evenly.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.

                                                                  Ingredients
                                                                  • Yes No 2 piece edible rice paper
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 3 cup almond
                                                                  • Yes No 3 tbsp finely grated lemon zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Place 1 piece of rice paper on a 9-by-13-inch rimmed (quarter) baking sheet.
                                                                  • Combine sugar, honey, corn syrup, and water in a large pot over medium-high heat. Cook, stirring constantly until sugar dissolves and mixture just begins to simmer, about 10 minutes. Cook, undisturbed, until mixture registers 300 to 305 degrees on a candy thermometer, 25 to 30 minutes.
                                                                  • Meanwhile (when syrup reaches 270), whisk whites with a mixer on high speed until stiff peaks form. When hot sugar mixture is ready, pour it into whites in a slow, steady stream. Whisk until mixture cools and thickens, about 10 minutes. Reduce speed to medium-low, and add vanilla, almonds, lemon zest, and salt. Working quickly, spread mixture evenly on rice paper. Place remaining piece of rice paper on top, pressing to flatten. Let cool on a wire rack. Once cool, cover nougat with plastic wrap, and let dry for at least 2 days or up to 1 week.
                                                                  • Run a knife around edges of sheet to loosen nougat, and invert nougat onto a cutting board. Trim each edge to straighten. Cut crosswise into 3/4-inch-wide slices. (Dip knife in water between each cut.) Cut each slice into 1 1/2-inch-long pieces. Wrap each piece in cellophane. Nougat will keep, covered, for up to 1 month.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 96pieces
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe is used to make our Snow-Swept Gingerbread Cottage.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No molasses gingerbread cookie dough
                                                                  • Yes No caramel syrup
                                                                  • Yes No royal icing
                                                                  • Yes No clear rock candy
                                                                  • Yes No sanding sugar
                                                                  • Preheat oven to 350 degrees. On a lightly floured surface, roll out gingerbread dough to about 1/8 inch thick. Chill until firm, about 1 hour. Lightly dust top of dough with flour. Place templates on top, and cut out shapes with a paring knife. (Use a small utility knife to cut out the windows.) Transfer to parchment-lined baking sheets. Bake, rotating sheets halfway through, until just beginning to brown, about 15 minutes. Let cool completely.
                                                                  • Working with one piece at a time, frost
                                                                  • chimney shapes with royal icing; sprinkle with
                                                                  • rock candy while still wet (leave all but top
                                                                  • part of one side free for attaching to house).
                                                                  • Set aside to dry.
                                                                  • To make windows, line a baking sheet with a Silpat. Make caramel syrup. Place a gingerbread section on prepared sheet, flat side down; pour caramel syrup into window spaces. Let syrup cool and harden on baking sheet before turning over and decorating.
                                                                  • Using a pastry bag with a fine plain tip (No. 1),
                                                                  • pipe royal icing around windows and doors
                                                                  • and down side edges of house. While icing is
                                                                  • still wet, sprinkle with sanding sugar. Gently
                                                                  • shake off excess sugar, and let dry.
                                                                  • Pipe windowpanes, door-frame details, and Christmas-tree edging with the #1 tip. Switch to an open-star tip (No. 16) to accent the corners of the windows and doors.
                                                                  • When decorations have dried, assemble house, roof, and chimney pieces, following our step-by-step how-to. When assembling chimney, attach two side pieces to front at the base, then attach sloped sides; finish with top two side pieces. Brush edges at top of assembled chimney with caramel; secure top piece in place. To attach chimney, pipe icing on side without candy; quickly press onto house, holding firmly until set. Use the No. 16 tip to create shingle pattern on roof and eaves.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 1house
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    accent
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Accent

                                                                  Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious Profiteroles dessert. This recipe was adapted from a version found in "Entertaining." Also try: Eclairs with Pastry Cream and Maple-Espresso Glaze

                                                                  Ingredients
                                                                  • Yes No pate a choux
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 2 cup heavy cream, softly
                                                                  • Yes No 4 tbsp heavy whipping cream
                                                                  • Yes No 4 tsp instant espresso powder
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Prepare the Pate a Choux.
                                                                  • Preheat oven to 375 degrees. Make an egg wash by whisking together egg with 1 tablespoon water in a small bowl. Set aside.
                                                                  • Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with egg wash. Bake until puffed and golden brown, about 25 minutes. The cream puffs should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
                                                                  • Make the pastry cream: Scrape seeds from the vanilla bean. In a heavy saucepan, combine milk, vanilla bean and seeds, and 1/2 cup sugar. Scald the mixture and immediately remove from heat.
                                                                  • Beat egg yolks with remaining 2 tablespoons sugar until thick. Sprinkle in flour and cornstarch and continue beating until mixed.
                                                                  • Beat half of the hot milk into yolk mixture. Return this to the remaining hot milk and bring to a boil quickly, whisking very fast to prevent scorching. Remove from heat and strain into a bowl to cool. Stir in butter. Cover with plastic wrap, pressing directly on the surface of the pastry cream to prevent a skin from forming. Transfer to the refrigerator to chill completely. Immediately before using, gently fold in softly whipped cream with a spatula.
                                                                  • Transfer pastry cream to a piping bag fitted with an 1/8-inch plain tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream.
                                                                  • Make the maple-espresso glaze: In a small bowl, whisk to combine heavy cream, espresso powder, and maple syrup. Add confectioners' sugar and whisk until smooth, thinning with additional heavy cream if necessary.
                                                                  • Dip the top of each cream puff into the maple-espresso glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. Refrigerate cream puffs in a single layer until glaze is set, about 10 minutes, and serve.
                                                                  Yields: 36
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Simplicity reigns in this salad of butter lettuce and pumpkin seeds. The roasted garlic and apple juice in the vinaigrette add a welcome twist. What to buy: If you want to intensify the pumpkin flavor, make the vinaigrette with pumpkin seed oil. Game plan: We roast garlic a few times a week and keep it around to add a subtle layer of flavor to dishes. Put a whole head of garlic in a 400°F oven and roast until the cloves are soft when pressed. Pull off a clove as needed and pinch it between your fingers until the roasted clove comes out. The vinaigrette develops a more complex flavor as it sits. It can be made up to 5 days ahead, refrigerated, and warmed to room temperature before using. Top romaine, iceberg, or butter lettuce with it. This recipe was featured as part of both our Moktoberfest! menu and our menu celebrating 100 days of the Obama White House.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup hulled, salted pumpkin seeds
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp unfiltered, unsweetened apple juice
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 2 head butter lettuce
                                                                  • Toast pumpkin seeds in a medium frying pan over medium heat until golden brown, about 5 minutes. Remove from heat and reserve.
                                                                  • Combine garlic, cider vinegar, and apple cider in a small nonreactive bowl. Season well with salt and freshly ground black pepper. Whisk continuously while slowly adding olive oil in a thin stream until fully incorporated. Season again as necessary with salt and pepper.
                                                                  • Put lettuce in a large salad bowl, coat with dressing, and toss to combine. Garnish with toasted pumpkin seeds and serve immediately.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No serves 4
                                                                  • Yes No 101/2 oz beanthread noodles
                                                                  • Yes No 7 oz ground beef
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 2 tsp 2 teaspoons of ginger
                                                                  • Yes No 51/2 oz 51/2 oz cooked shrimp
                                                                  • Yes No 3 tsp 3 teaspoons sugar
                                                                  • Yes No 1 of scallions
                                                                  • Yes No 3 tbsp 3 tablespoons fresh lime juice
                                                                  • Yes No 1 tbsp 1 tablespoon fish sauce
                                                                  • Yes No 2 fresh red chillies
                                                                  • Yes No 1 of fresh cilantro
                                                                  • Yes No handful 1 of fresh mint
                                                                  • Yes No handful 2 handfuls of roasted peanuts
                                                                  • Yes No salt and pepper
                                                                  • Soak the noodles in a bowl of warm water until soft, then drain and put back in the bowl. In a hot wok fry the beef and five-spice powder in the olive oil until brown and crisp, then add the garlic, ginger, shrimp and sugar and stir-fry for another 4 minutes. Remove from the heat and stir the wok mixture into the noodles. Add the scallions, lime juice, fish sauce, chillies, cilantro, mint and peanuts to the bowl. Toss well and correct the seasoning — it should be quite zingy with the lime juice. Sprinkle with some extra herb leaves if you like and serve cold.Try this: You can modify the recipe by using a little stir-fried squid, shellfish or different ground meats.
                                                                  Cuisine:YesNoasian
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Inspired by the vibrant orange and pink sunsets over the Alabama Gulf Coast town of Orange Beach, this cocktail is a new spin on the classic Tequila Sunrise.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/4 cup blanco tequila
                                                                  • Yes No 2 tbsp cranberry juice cocktail
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 1 tsp grenadine
                                                                  • Yes No orange
                                                                  • Combine orange juice, tequila, cranberry juice cocktail, and lime juice and stir well. Serve over ice. Add grenadine just before serving to create the "sunset" effect. Garnish with a slice of orange or lime, if desired.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  These Chocolate Victory Bars triumph over mass-market nut-and-chocolate energy bars. I started toying with this recipe when news of salmonella-tainted peanut butter broke in October 2009 and my favorite energy bars, Luna Nutz Over Chocolate, were pulled from grocery store shelves. Think of these fairly nutritious peanut-chocolate bars as less of a diet food and more like a healthy candy bar. What to buy: Crispy brown rice cereal, flax seed meal, wheat germ, and brown rice syrup are available at many health food and grocery stores. Nutritional information: Serving Size 1 Bar (1.8oz/52g), Calories 218, Total Fat 8.5g, Saturated Fat 2.4g, Trans Fat 0g, Cholesterol 0.8mg, Sodium 122mg, Total Carb 37.7g, Fiber 3.9g, Sugars 13.7g, Protein 4.8g. (Nutritional information was calculated via SparkRecipes’ Recipe Calculator.) This recipe was featured as part of our Superpower Energy Bars for School Days and Work Days project.

                                                                  Ingredients
                                                                  • Yes No oil
                                                                  • Yes No 1 1/2 cup crispy brown rice cereal
                                                                  • Yes No 1 cup rolled oat
                                                                  • Yes No 1/2 cup raw sliced almonds
                                                                  • Yes No 1/4 cup raw wheat germ
                                                                  • Yes No 2 tbsp unsweetened, untoasted, dried coconut flakes
                                                                  • Yes No 2 tbsp flax seed meal
                                                                  • Yes No 1/2 cup brown rice syrup
                                                                  • Yes No 3 tbsp natural smooth unsalted peanut butter
                                                                  • Yes No 1 tbsp packed dark brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 salt
                                                                  • Yes No 1/3 cup semisweet chocolate chip
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking pan with butter; set aside.
                                                                  • Place rice cereal, oats, almonds, wheat germ, coconut, and flax seed meal on a rimmed baking sheet, toss with your hands to combine, and spread in an even layer. Bake, stirring halfway through, until almonds are light golden brown, about 12 minutes. Transfer to a wire rack.
                                                                  • Place rice syrup, peanut butter, brown sugar, vanilla, cinnamon, and salt in a medium saucepan over medium-low heat. Stir until mixture is combined and brown sugar has dissolved. Remove from heat, immediately add cereal mixture, and stir until combined. Transfer mixture to the prepared baking pan and, using a spoon, spread it evenly, pushing it into the corners.
                                                                  • When the mixture is cool enough to handle but is still warm, evenly and firmly press it into the pan with your hands. Sprinkle with chocolate chips and place in the oven. Bake until the chips start to melt, about 2 to 3 minutes. Remove from the oven and, using a table knife or offset spatula, spread the chocolate into an even layer. Cool the pan on a wire rack for 10 minutes, then place it in the refrigerator until the chocolate is set, about 30 minutes.
                                                                  • Remove the nutty oat slab from the pan (you may need to run a knife around the perimeter to loosen it). Cut it in half to form two rectangles, then cut each rectangle widthwise into 5 bars to form 10 bars total. Wrap each bar in plastic wrap. Store at room temperature for up to 3 days or freeze for up to 3 weeks; let frozen bars come to room temperature before eating.
                                                                  Yields: 10bars
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    freeze

                                                                  The classic combination of rich peanut butter and milk chocolate in this no-bake dessert evokes a favorite childhood candy, but its grown-up size and delicate texture will make your guests feel like sophisticated trick-or-treaters. Crushed graham crackers pressed into a tart pan form the easy-to-make crust, followed by a layer of thick chocolate ganache. The sweet peanut butter filling, whisked to a fluffy consistency, is topped with dollops of whipped cream and garnished with chocolate shavings.

                                                                  Ingredients
                                                                  • Yes No ten 4 3/4 by 2 1/2 inch graham cracker
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3 oz milk chocolate
                                                                  • Yes No 1 3/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup creamy peanut butter
                                                                  • Yes No 1/2 4 oz cup cream cheese
                                                                  • Yes No 1/3 cup sweetened condensed milk
                                                                  • Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.
                                                                  • Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
                                                                  • Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl.
                                                                  • Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
                                                                  • Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.
                                                                  Yields: 113 3/4-by-4 1/4-inch tart
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Recapture delicious memories with this nostalgic snack--crisp graham crackers dunked in chocolate. Prep: 20 min.; Cook: 4 min.; Other: 20 min.

                                                                  Ingredients
                                                                  • Yes No 2 18 whole sleeves graham crackers
                                                                  • Yes No 6 2 oz vanilla candy coating squares
                                                                  • Yes No 4 1 oz white chocolate baking squares
                                                                  • Yes No 4 tbsp vegetable shortening
                                                                  • Yes No 6 2 oz chocolate candy coating squares
                                                                  • Yes No 4 1 oz semisweet chocolate baking squares
                                                                  • Yes No 1/2 dash cup toffee bits
                                                                  • Break each graham cracker in half.
                                                                  • Place vanilla squares, white chocolate squares, and 2 Tbsp. shortening in a microwave-safe bowl. Microwave at HIGH 1 to 2 minutes or until white chocolate is soft; stir until smooth. Dip 18 graham cracker squares entirely in melted white chocolate. Place dipped grahams on a parchment paper-lined baking sheet. Chill 20 minutes or until white chocolate is firm. Repeat procedure with chocolate squares, remaining 2 Tbsp. shortening, and remaining graham crackers. Drizzle any remaining semisweet chocolate and white chocolate over dipped grahams; sprinkle with toffee bits. Chill until firm.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  While healthy, most egg white omelets are bland and watery. To fix both problems, add a little grated Parmesan or Pecorino Romano cheese to the whites. Sure, 2 tablespoons of grated Parmesan have about the same amount of fat as a whole egg, but Parmesan is a lot lower in cholesterol. Game plan: When you feel like falling off the healthy wagon, use the leftover yolks here for an indulgent dessert or a faux-healthy salad. Special equipment: You will need an 8-inch nonstick frying pan. See more easy omelet recipes.

                                                                  Ingredients
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 2 tbsp finely grated parmesan cheese
                                                                  • Yes No 2 tsp milk
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Whisk the egg whites, cheese, milk, salt, and pepper in a medium bowl until thoroughly combined. Set a serving plate aside.
                                                                  • Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
                                                                  • Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan. Allow the egg whites to cook undisturbed until they set, about 1 minute.
                                                                  • Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down. Serve immediately.
                                                                  Yields: 1omelet
                                                                  • Active Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Try substituting sweetened dried cranberries for the cherries…a bit tangy, but just as yummy.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup ripe banana
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Yes No 1/4 mini cup semisweet chocolate chip
                                                                  • Yes No 1/4 cup dried cherry
                                                                  • Blend together butter and sugar in a large bowl. Add banana and eggs; mix well. In a separate bowl, combine flour and baking soda; gradually add to butter mixture. Fold in walnuts, chocolate chips and cherries. Transfer to 4 greased 51/2"x3" loaf pans. Bake at 350 degrees for 32 to 37 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
                                                                  Yields: 4mini loaves
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  The Adonis is a simple, low-alcohol, sherry-based cocktail. In its original form, the Adonis is a wine cocktail that dates back to the late 1800s. The name is derived from an 1884 play about a gorgeous male statue that comes to life and finds human ways so unpleasant that he willingly turns back into stone. Adonis was the first Broadway play to run for more than 500 performances, but despite its lineage, the Adonis cocktail is rarely seen anymore and has entered the endangered species list.

                                                                  Ingredients
                                                                  • Yes No 1 tsp bitters
                                                                  • Yes No 3/4 oz sweet vermouth
                                                                  • Yes No 1 1/2 oz dry sherry
                                                                  • Shake or stir all ingredients with ice; then strain into a chilled cocktail glass.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced shiitake mushroom cap
                                                                  • Yes No 1/2 cup diced shang kimchi
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 2 tsp mirin
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 tsp dark sesame oil
                                                                  • Yes No 4 oz ground pork
                                                                  • Yes No 24 gyoza skins
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp minced scallion
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 1/2 tbsp mirin
                                                                  • Yes No 1 1/2 tbsp rice vinegar
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Yes No 1/2 tsp dark sesame oil
                                                                  • To prepare dumplings, combine first 10 ingredients. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 1/2 teaspoons pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings, seam sides up, on a baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to prevent drying).
                                                                  • Arrange half of the dumplings in a single layer in a bamboo or vegetable steamer coated with cooking spray. Steam dumplings, covered, for 10 minutes. Remove dumplings from steamer; keep warm. Repeat procedure with remaining dumplings.
                                                                  • To prepare sauce, combine 1 tablespoon onions and remaining ingredients. Serve sauce with dumplings.
                                                                  Yields: 8servings (serving size: 3 dumplings and about 2 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve

                                                                  Planning a bridal shower, tea, or book club luncheon? This Teapot Cake is just what you need for a jaw-dropping centerpiece. Alter the colors to suit your theme and get ready for a fun afternoonw ith friends.

                                                                  Ingredients
                                                                  • Yes No 1 recipe pound cake batter
                                                                  • Yes No violet food coloring paste
                                                                  • Yes No creamy frosting
                                                                  • Yes No lime green food coloring paste
                                                                  • Yes No 3 6 inch bamboo or wooden skewer
                                                                  • Yes No fondant teapot spout, fondant teapot handle, fondant daisies, fondant butterflies
                                                                  • Pour batter evenly into 2 (1.5-liter) greased and floured ovenproof bowls.
                                                                  • Bake at 325° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in bowls on wire racks 10 minutes. Remove from bowls; let cool completely on wire racks, large flat sides down. Using a serrated knife, carefully cut domed tops (about 3/4 to 1 inch) off each cake to make level. Cut 1 cake top with a 3-inch round cutter, and reserve for teapot lid.
                                                                  • Stir together violet food-coloring paste and 3 cups Creamy Frosting until well blended, and set aside.
                                                                  • Stir together lime green food-coloring paste and remaining 1 cup Creamy Frosting until well blended; set aside.
                                                                  • Transfer 1 cake half, large flat side up, to a serving platter; spread sides with 1 cup violet frosting; spread top with 1/2 cup violet frosting. Top with remaining cake, large flat side down. Spread top and sides with 1 1/4 cups violet frosting. Place reserved round cake lid on top of cake. Spread with 1/4 cup violet frosting.
                                                                  • Insert 1 wooden skewer halfway horizontally into middle side of cake; attach Teapot Spout, pressing gently. Insert 2 wooden skewers, 3 inches apart on opposite side of spout; attach Teapot Handle, pressing gently. Pipe border of dots around bottom edge of cake and cake lid with lime green frosting. Press Fondant Daisies and Butterflies onto cake as desired.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 1/2 lb top brisket
                                                                  • Yes No 2 tbsp cajun spice
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No 1 1/2 cup black-eyed peas
                                                                  • Yes No salt
                                                                  • In a very large skillet, heat 2 tablespoons of the oil. Sprinkle the brisket all over with 1 tablespoon plus 1 teaspoon of the spice blend. Add the brisket to the skillet and cook over moderately high heat until well-browned, about 5 minutes per side. Transfer the brisket to the slow cooker.
                                                                  • Add the remaining 1 tablespoon of oil to the skillet. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the remaining 1 tablespoon of the spice blend and cook, stirring, until fragrant, about 3 minutes. Add the stock and the tomatoes and their juices to the skillet and bring to a boil over high heat, scraping to release the browned bits on the bottom. Pour the mixture into the slow cooker. Cover and cook on high for 1 hour. Turn the heat to low and cook for 1 hour longer.
                                                                  • Add the black-eyed peas to the cooker, cover and cook on low for 3 1/2 hours, until the brisket and peas are tender.
                                                                  • Transfer the brisket to a carving board. Cover loosely with foil and rest for 15 minutes. Season the sauce with salt. Carve the brisket into 1/3 inch thick slices and using a large spatula, carefully return the brisket to the cooker. Turn off the cooker and let the brisket rest in the sauce for at least 15 minutes or up to 1 hour before serving.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Metropolitan Bakery co-owner James Barrett developed this recipe as a way to pack more of the company’s killer granola into your diet. Game plan: When creaming butter and sugar, use a stand mixer on medium speed. Butter should be soft but never melted. Stop after one minute and scrape down the bowl with a plastic paddle. Repeat a couple of times until the sugar is completely dissolved. If you don’t have a mixer, leave the butter out the night before (to prevent a sore arm!).

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2/3 cup stone ground whole wheat flour
                                                                  • Yes No 1 cup rolled oat
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 1/3 cup firmly packed dark brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 3/4 cup granola
                                                                  • Preheat the oven to 350°F.
                                                                  • In a large bowl, sift together the flour, cinnamon, salt, baking soda, and whole-wheat flour. Stir in the oats.
                                                                  • Cream together the butter with the sugars until light in color. Add the egg and vanilla. Mix until incorporated. Add the flour mixture and mix just until incorporated. Fold in the granola.
                                                                  • Place heaping tablespoons of cookie dough onto baking trays 1 inch apart and flatten cookies slightly. Place the trays in the upper third of the preheated oven and bake for 12 to 15 minutes. Remove from the oven and cool. Serve cookies alone or with vanilla ice cream.
                                                                  Yields: 12large or 3 dozen small cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  , this pasta sauce is velvety-rich and creamy, plus nubby with flecks of feta cheese. And yet it has very little fat and dairy, aside from the feta, and nearly all of its body comes from steamed and blended broccoli. And lest you think that this is a dieter's compromise of a pasta sauce, we'll tell you the broccoli is sautéed with onion, garlic, and Italian parsley, and spun with lemon juice for a fantastically tangy and aromatic pasta dish. We love it!

                                                                  Ingredients
                                                                  • Yes No 1 lb broccoli
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No salt and pepper
                                                                  • Yes No olive oil
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/3 cup chopped parsley
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 cup feta cheese
                                                                  • Yes No 1/4 cup water
                                                                  Cuisine:YesNoitalian

                                                                  An apple glaze and sweet dried figs complement the savory blue cheese in this simple yet refined stuffed pork tenderloin. Serve with wild rice and steamed green beans.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1/2 cup dried figs
                                                                  • Yes No 1/2 cup crumbled blue cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp apple jelly
                                                                  • Preheat oven to 450°.
                                                                  • Slice the pork in half lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork, leaving a 1/2-inch margin around outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined jelly-roll pan coated with cooking spray.
                                                                  • Bake at 450° for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Discard twine; cut pork into 12 (1-inch-thick) slices.
                                                                  Yields: 4servings (serving size: 3 slices)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil

                                                                  Tips: The penne doesn't have to be cooked beforehand because it absorbs the liquid when refrigerated overnight. If you want to make it the same day, cook the pasta before combining with all the ingredients. For convenience, use precrumbled feta and preshredded mozzarella.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 6 tbsp tomato paste
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2 1/2 cup 2% low fat milk
                                                                  • Yes No 1 4 oz cup crumbled feta cheese
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 4 cup penne pasta
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until browned, stirring to crumble. Add mushrooms; cook 5 minutes or until tender. Add tomato paste and next 5 ingredients (tomato paste through whole tomatoes); stir well. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Set aside.
                                                                  • Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 10 minutes or until thick, stirring constantly. Stir in cheeses; cook 3 minutes or until cheeses melt, stirring constantly. Reserve 1/2 cup cheese sauce. Pour remaining cheese sauce, beef mixture, and pasta into a 13 x 9-inch baking dish, and stir gently. Drizzle reserved cheese sauce over pasta mixture. Cover and refrigerate 24 hours.
                                                                  • Preheat oven to 350°.
                                                                  • Bake at 350°, covered, for 1 hour and 10 minutes or until thoroughly heated and pasta is tender; sprinkle with parsley, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle

                                                                  Perfect for a low-key meal or cocktail party, this roasted mushroom and Brie tartlets recipe is easy to prepare and refined. Simply fill puff pastry-lined tartlet molds with roasted mushrooms, onion confit, and slivers of Brie to make a fantastic, savory appetizer. Use the tartlets as light dinner entrée, as well!

                                                                  Ingredients
                                                                  • Yes No 1 puff pastry
                                                                  • Yes No 8 oz button mushroom
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 tsp chopped thyme
                                                                  • Yes No 1/3 cup onion confit
                                                                  • Yes No 3/4 tsp balsamic vinegar
                                                                  • Yes No 4 oz brie cheese
                                                                  • Preheat an oven to 400F. Line 12 standard muffin tins or 24 tartlet molds with the puff pastry. Prick the bottom of the tartlets with a fork and weight them down with pie weights, dried beans, or uncooked rice. Bake the pastry for 8 to 12 minutes, until it puffs and becomes a very light, golden brown. Cool them on a wire rack and set them aside.
                                                                  • Raise the oven heat to 425F. Toss the mushrooms with the olive oil and arrange them in a single layer on a baking sheet. Roast the mushrooms for 35 minutes, turning once, until they are deep brown. Transfer them to a cutting board and chop them coarsely. Toss the mushrooms with the salt and pepper and set them aside.
                                                                  • In a small saucepan, bring the thyme and onion confit to just steaming and remove it from the heat. Stir the roasted mushrooms and balsamic vinegar into the onion confit. Divide the mushroom mixture between the prepared pastry shells and top the pastries with the sliced Brie. Broil the pastries for 3 to 5 minutes, until the Brie melts and becomes bubbly. Serve the mushroom tartlets hot or at room temperature.
                                                                  • This roasted mushroom and Brie tartlets recipe makes 12 servings.
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Adding red curry powder to the mint sauce and seasoning the breadcrumbs with garam masala gives this dish an Indian flair.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2/3 cup white wine vinegar
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1/2 tsp red curry powder
                                                                  • Yes No 2 1 oz slice day old white bread
                                                                  • Yes No 2 tsp garam masala
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 12 4 oz french lamb rib chops
                                                                  • To prepare sauce, combine cornstarch and water in small bowl, stirring with a whisk to form a slurry. Bring vinegar and sugar to a simmer in small saucepan, stirring until sugar dissolves. Add slurry mixture; simmer 2 minutes or until slightly thickened, stirring constantly with a whisk. Remove from heat. Stir in mint and curry powder; steep 30 minutes. Strain and set aside.
                                                                  • Preheat oven to 450°.
                                                                  • To prepare lamb, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, garam masala, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Place lamb on a shallow baking sheet. Press breadcrumb mixture onto lamb. Bake at 450° for 15 minutes or until desired degree of doneness.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings (serving size: 2 chops and about 1 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/2 small lb squid
                                                                  • Yes No 1 lb mussel
                                                                  • Yes No 1 1/2 littleneck lb clam
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No one baguette
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • In a large, deep skillet, heat 3 tablespoons of the olive oil until shimmering. Add the crushed red pepper and cook over high heat for 20 seconds to season the oil. Add the squid and cook, stirring, until opaque, about 1 minute. Using a slotted spoon, transfer the squid to a plate.
                                                                  • Add the mussels, clams and water to the skillet, cover and cook over high heat, stirring occasionally, until the shells open, 2 to 3 minutes for the mussels and 5 to 8 minutes for the clams. Transfer the mussels and clams to a large bowl as they open. Remove the mussels and clams from their shells and rinse briefly to remove any grit. On a work surface, coarsely chop the mussels, clams and squid.
                                                                  • Using a serrated knife, cut the baguette almost in half lengthwise, leaving one side attached. Scoop out the soft, white bread from the center of the baguette and tear it into 1/2-inch pieces.
                                                                  • Wipe out the skillet, add 1 tablespoon of olive oil and heat until shimmering. Add the bread pieces and cook over moderate heat, stirring constantly, until golden and crisp, about 5 minutes. Add the seafood, lemon juice, parsley and the remaining 2 tablespoons of olive oil; season with salt and pepper. Spoon the filling onto the baguette, cut it crosswise into 4 pieces and serve.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Caramel-Apple Crumb Pie is a variation on the classic apple pie; it has a rich caramel syrup drizzled over the apples and is topped with a crunchy streusel.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No butter flavored cooking spray
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 9 cup sliced granny smith apple
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup fat free caramel sundae syrup
                                                                  • Preheat oven to 375°.
                                                                  • To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar. Toss with a fork until moist and crumbly (do not form a ball).
                                                                  • Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.
                                                                  • Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 375° for 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
                                                                  • To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.
                                                                  • To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
                                                                  • Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1 cup creamy peanut butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 36 bite size chocolate covered caramel peanut nougat bars
                                                                  • Beat first 4 ingredients at medium speed with an electric mixer until smooth. Add eggs and vanilla, and beat until blended.
                                                                  • Stir together flour and next 2 ingredients in a small bowl. Add to butter mixture, beating until blended. Cover and chill 30 minutes.
                                                                  • Preheat oven to 350°. Shape about 2 Tbsp. dough around each nougat bar, using lightly floured hands, and roll into balls. Place 3 inches apart on ungreased or parchment paper-lined baking sheets.
                                                                  • Bake at 350° for 13 to 14 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks.
                                                                  • Note: We tested with Snickers Minis.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    snickers
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Snickers

                                                                  With large pieces of shrimp and just enough cream, this soup is flavorful and light, yet filling enough to be a meal. This recipe was featured as part of our Festivus menu.

                                                                  Ingredients
                                                                  • Yes No 2 lb shrimp
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 medium yellow onion
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 5 thyme
                                                                  • Yes No 2 medium bay leaf
                                                                  • Yes No 5 cup water
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 cup cognac
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Peel shrimp, reserving shells. Coarsely chop shrimp into bite-size pieces, place in a medium container, cover, and refrigerate until ready to use.
                                                                  • Place 1 tablespoon of the butter in a large saucepan over medium heat. When the foaming subsides, add onions, carrots, celery, and reserved shrimp shells and season with salt and pepper. Cook, stirring occasionally, until onions are just tender and shells are pink but not browned, about 5 minutes.
                                                                  • Increase heat to medium high and add tomato paste, thyme, and bay leaves; stir until vegetables are coated in tomato paste. Add water, stir to combine, and bring to a boil. Reduce heat to low and keep at a lively simmer until broth has a shrimp flavor, about 30 minutes. Strain through a fine mesh strainer into a heatproof container; set aside and discard solids.
                                                                  • Wipe out any solids in the saucepan and return it to the stove over low heat. Add remaining 3 tablespoons butter and let melt. When butter foams, whisk in flour and cook, whisking frequently, until smooth and golden brown, about 4 minutes.
                                                                  • Slowly whisk in Cognac, then reserved hot stock, whisking until smooth, and bring to a boil. Add cream, cayenne, and reserved shrimp and stir to combine. Simmer until flavors have melded and shrimp is cooked through but not tough, about 8 to 10 minutes. Season with salt and freshly ground black pepper, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt

                                                                  A small amount of cream is all it takes to make these mushrooms taste luxurious.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No coarse salt
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No polenta
                                                                  • Yes No 1 lb asparagus
                                                                  • Heat broiler, with rack 5 inches from heat. In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Season with salt and pepper. Add broth and cook until reduced by half, about 4 minutes. Stir in cream and cook 2 minutes. Remove from heat.
                                                                  • Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil.
                                                                  • Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet.
                                                                  • Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through. Serve polenta wedges with asparagus and creamy mushrooms.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup hazelnut
                                                                  • Yes No 1 1/3 cup almond
                                                                  • Yes No 2 1/3 cup powdered sugar
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 1/2 oz bittersweet chocolate
                                                                  • Yes No 2/3 cup nutella
                                                                  • Preheat the oven to 350°. In a pie plate, toast the hazelnuts for about 12 minutes, or until fragrant and the skins have blistered. Transfer the hazelnuts to a kitchen towel and rub them together to remove the skins. Let the hazelnuts cool completely, then transfer them to a food processor and finely grind. Transfer to a bowl. Finely grind the almonds and add them to the hazelnuts. Using a wooden spoon, stir in the confectioner's sugar, then stir in the orange zest, the milk and the melted butter.
                                                                  • Increase the oven temperature to 375°. Brush 2 large cookie sheets with melted butter and dust with flour, tapping off any excess. Drop scant teaspoons of the batter 1 1/2 inches apart on the prepared sheets. Bake the cookies on the upper and middle racks of the oven for 12 to 14 minutes, or until browned at the edges, shifting the sheets from top to bottom and back to front halfway through. Immediately transfer the cookies to wire racks to cool. Repeat with the remaining batter. Wipe the cookie sheets clean and let them cool completely. Butter and flour the sheets before reusing.
                                                                  • In a clean bowl, using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually add the granulated sugar and beat at high speed until the whites are stiff and glossy. Sift 1/2 cup of the flour over the nut mixture and stir it in. Fold in half of the whites with a rubber spatula. Sift and fold in 1/2 cup of the flour, then fold in the rest of the egg whites.
                                                                  • Melt the chocolate in a microwave oven, about 1 minute. Stir in the Nutella. Line 2 baking sheets with wax paper. For each sandwich, drop a scant 1/2 teaspoon of the chocolate filling on the bottom of a cookie; cover with another cookie and press gently so the filling spreads to the edge. Repeat with the remaining cookies and filling.Transfer the sandwich cookies to the prepared baking sheets and refrigerate until set, about 10 minutes.
                                                                  Yields: 66cookies
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 24 oz fresh cheese ravioli
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 16 sage
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 3 oz cup grated parmesan cheese
                                                                  • Cook the ravioli according to the package directions. Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes. Increase heat to medium, add the sage, and cook until the leaves turn crisp, about 1 1/2 minutes. Remove from heat. Season with the salt and pepper. Return the drained ravioli to the pot, add the butter and sage, and toss gently. Add 1/2 cup of the Parmesan and toss again. Divide among individual bowls and top with the remaining Parmesan.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 3 large lb shrimp
                                                                  • Yes No 3 lb mahimahi
                                                                  • Yes No 2 lb squid bodies
                                                                  • Yes No 3 tbsp finely grated ginger
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • Yes No 1 tbsp piment d'espelette
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No shrimp shell
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1/3 cup thinly sliced ginger
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1 stems from 1 of cilantro
                                                                  • Yes No 3 thyme
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No three 14 oz coconut milk
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No salt
                                                                  • Yes No 1 lb plum tomato
                                                                  • Yes No 1 leaf from 1 of cilantro
                                                                  • Yes No one 14 oz hearts of palm
                                                                  • Marinate the Seafood: In a bowl, combine all of the ingredients except the shells and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
                                                                  • Meanwhile, Make the Shrimp Stock: In a large saucepan, cover the shrimp shells with the water. Add the remaining ingredients and bring to a boil. Simmer for 45 minutes. Let cool. Strain the stock.
                                                                  • Make the Soup: In a large saucepan, melt the butter. Add the flour; whisk over moderately low heat until foamy, about 3 minutes. Add the coconut milk; whisk over high heat until thickened, about 5 minutes. Add the shrimp stock and bring to a simmer. Cover and keep warm.
                                                                  • In a large enameled cast-iron casserole, heat 1 tablespoon of the dendê oil. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add half of the tomatoes and cook until softened, 5 minutes. Stir in the marinated seafood and cook for 2 minutes. Pour in the soup and simmer until the seafood is just cooked, 6 minutes. Stir in the cilantro.
                                                                  • Meanwhile, in a small skillet, heat the remaining 1 tablespoon of dendê oil. Add the hearts of palm and the remaining tomatoes, season with salt and cook over high heat until warmed through, 1 minute. Spoon the Coconut-Cashew Rice into shallow bowls and ladle the soup on top. Garnish with the hearts of palm and tomatoes and serve.
                                                                  Cuisine:YesNobrazilian
                                                                  Yields: 12
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Polish powidlanka is a soup made with plum butter or powidla sliwkowe. It can be creamed and served with kluski do rosolu or croutons. Makes 6 servings of Polish Plum Butter Soup or Powidlanka

                                                                  Ingredients
                                                                  • Yes No 2 cup store bought polish plum butter
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 1/2 cup sour cream
                                                                  • In a medium saucepan, combine plum butter and water. Bring to a boil and remove heat. In a small bowl, dissolve cornstarch in cold water. Gradually stir into soup and bring to a simmer. Season with cloves and / or cinnamon. Add sugar to taste and either sour cream or half-and-half. Serve warm or at room temperature with egg noodles or butter-fried croutons.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry

                                                                  Substitute apricots or raisins for chopped pitted dates in this recipe if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each morning glory muffin. Complete your breakfast with fat-free yogurt and fruit.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 cup regular oats
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1 tbsp wheat bran
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No 1 cup mashed ripe banana
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup chopped pitted dates
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Yes No 1/2 cup chopped dried pineapple
                                                                  • Yes No 3 tbsp ground flaxseed
                                                                  • Preheat oven to 350°.
                                                                  • Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
                                                                  • Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
                                                                  Yields: 18servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/4 cup small curd cottage cheese
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup quark cheese
                                                                  • Yes No 1 1/2 tbsp chives
                                                                  • Bring a large pot of salted water to a boil. In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the flour until a smooth, thick, sticky batter forms.
                                                                  • Spoon the batter into a colander with 1/4-inch holes. Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula. Stir the spaetzle once or twice to separate them. As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
                                                                  • Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes. Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup cilantro
                                                                  • Yes No 2 tbsp slivered almond
                                                                  • Yes No 1 tbsp chopped jalapeño chili pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp non-fat yogurt
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No cilantro
                                                                  • Prepare grill.
                                                                  • Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.
                                                                  • Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.
                                                                  Yields: 4servings (serving size: 3 ounces steak and about 1 tablespoon pesto)