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                                                                  This is a great filling for a tart. It gives you a lovely frangipane mixture, with the delicate taste of almonds and the lovely texture of baked plums.

                                                                  Ingredients
                                                                  • Yes No almonds
                                                                  • Yes No 11/4 cupsunsaltedbutter
                                                                  • Yes No 2 cups sugar
                                                                  • Yes No free range eggs
                                                                  • Yes No handful 1 pistachio nuts
                                                                  • Yes No 1 basic pastry recipe
                                                                  • Yes No 3 tbsp 6—7 plums, and pitted 3 tablespoons vanilla sugar
                                                                  • This is a great filling for a tart. It gives you a lovely frangipane mixture, with the delicate taste of almonds and the lovely texture of baked plums.Make the pastry, then line an 11-inch loose-bottomed tart pan with it and bake it blind.In a food processor, blitz the whole almonds to a fine powder and put into a bowl. Then blitz the butter and sugar until light and creamy. Add this to the almonds with the lightly beaten eggs and fold in until completely mixed and nice and smooth. Stir in the pistachio nuts, then place in the fridge to firm up slightly. Once the mixture has chilled, pour it into your tart shell about three-quarters full. You don’t want to overfill it, otherwise it will spill over the edge when you add the plums.Toss the plums in the vanilla sugar, let them sit for 10 minutes, then push them into the tart mixture. Bake the tart on a pan at 350°F for about 1 hour, or until the almond mix has become firm and golden on the outside but is still soft in the middle. Rotate it once during baking for evenbrowning.Allow tocool for about 1/2 hour and serve with ice cream or crème fraîche.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Tired of the same old glazed salmon recipes? Try this Indian-inspired salmon recipe featuring seasonings like fennel, coriander, cumin, and cloves.

                                                                  Ingredients
                                                                  • Yes No 4 piece salmon fillet
                                                                  • Yes No 2 1 lb sweet onion
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 tbsp firmly packed brown sugar
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp ground cardamom, ground cumin, and salt
                                                                  • Yes No 1/4 tsp pepper, ground cloves, and ground cinnamon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No lemon
                                                                  • Rinse salmon and pat dry. Line a 12- by 18-inch baking pan with foil and set pieces, skin down, 1 inch apart in pan. Scatter onions around salmon.
                                                                  • In a small bowl, stir together butter, brown sugar, coriander, fennel seeds, cayenne, cardamom, cumin, salt, pepper, cloves, and cinnamon. Stir in lemon juice. Brush mixture evenly over tops and sides of salmon pieces.
                                                                  • Bake in a 400° oven for 15 minutes. Turn oven to broil; broil salmon 6 inches from heat until top is bubbling and well browned and fish is opaque but still moist-looking in the center of the thickest part (cut to test), 4 to 6 minutes.
                                                                  • With a spatula, transfer salmon pieces to a serving dish (leave skin behind) and surround with onions. Sprinkle with cilantro and garnish with lemon wedges.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup diced pecan
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1 8 oz frozen whipped topping
                                                                  • Yes No 1 3.4 oz french vanilla instant pudding mix
                                                                  • Yes No 1 3.4 oz chocolate instant pudding mix
                                                                  • Yes No 3 cup milk
                                                                  • Yes No dash toppings, whipped topping, pecans, toffee bits, chocolate
                                                                  • Cut butter into flour with a pastry blender or fork until crumbly; stir in pecans. Press mixture into a 13- x 9-inch pan or baking dish.
                                                                  • Bake at 350° for 18 to 20 minutes or until lightly browned. Remove pan to wire rack to cool completely.
                                                                  • Beat cream cheese and powdered sugar at medium speed with an electric mixer until fluffy. Fold in whipped topping. Spread cream cheese mixture evenly over cooled crust.
                                                                  • Beat pudding mixes and milk in a large bowl at medium speed with an electric mixer 2 minutes. Pour evenly over cream cheese mixture in pan. Cover and chill 2 hours or up to 3 days. Serve pudding in individual bowls with desired toppings.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Roasting cauliflower caramelizes the florets, making them supersweet. Tossed with crunchy pine nuts and salty olives and capers, this dish is perfect with roasted chicken or steamed fish.

                                                                  Ingredients
                                                                  • Yes No 1 lb cauliflower
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1/3 cup chopped pitted green olive
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Preheat the oven to 425°. In a shallow 1 1/2-quart baking dish, toss the cauliflower with the oil and season with salt and pepper. Roast for 20 minutes, or until the cauliflower is lightly browned in spots. Add the pine nuts, olives, parsley and capers, toss and roast for about 10 minutes longer, until the pine nuts are lightly toasted. Serve warm or at room temperature.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  To make this spicy dish even spicier, use hot Italian turkey sausage.

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 petite cup green lentils
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 2 cup minced yellow onion
                                                                  • Yes No 1/2 cup minced carrot
                                                                  • Yes No 2 tsp minced rosemary
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 lb italian turkey sausage
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp hot paprika
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Combine 4 cups water, broth, and lentils in a large saucepan over medium heat. Bring to a simmer. Cook 30 minutes or until almost tender.
                                                                  • Heat oil in a saucepan over medium-high heat. Add onion, carrot, rosemary, and garlic to pan. Sauté 10 minutes or until tender. Add sausage; cook 5 minutes, stirring to crumble. Add tomato paste and remaining ingredients; cook for 1 minute or until heated. Add sausage mixture to lentils; bring to a boil. Cook 30 minutes or until lentils are tender.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Not as common as the beef and pork dishes at a Korean barbecue restaurant, this underappreciated chicken dish, known as dak gui, is just as tasty and has a flavor reminiscent of teriyaki chicken but with a more complex, grown-up slant. What to buy: Korean malt syrup or mool yut is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you can’t find it you can substitute half the amount of barley malt syrup, light corn syrup, honey, or sugar. This recipe was featured as part of both our Korean barbecue menu and our Tailgating Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 lb boneless skinless chicken thigh
                                                                  • Yes No 6 medium garlic clove
                                                                  • Yes No 3 medium scallions, ends
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 3/4 cup soy sauce
                                                                  • Yes No 1/2 cup korean malt syrup
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp sesame oil
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No vegetable oil
                                                                  • Lay the chicken in a single layer on a cutting board. Cover with plastic wrap and, using a meat mallet or rolling pin, evenly pound to a 1/2-inch thickness.
                                                                  • Place everything except the chicken and the sesame seeds in a large, nonreactive dish or a resealable plastic bag and mix until evenly combined. Add the chicken and turn to coat evenly. Cover and place in the refrigerator to marinate for 2 hours.
                                                                  • Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in vegetable oil. Remove the chicken from the refrigerator and let it sit at room temperature while the grill heats up, at least 20 minutes.
                                                                  • Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill and cook uncovered, turning rarely, until it’s charred and the juices are running clear, about 10 minutes total. When ready to serve, garnish with the sesame seeds.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 6servings
                                                                  • Total Time: 2 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1/4 cup packed mint
                                                                  • Yes No 1/4 cup packed flat leaf parsley
                                                                  • Yes No 1/4 cup chives
                                                                  • Yes No 2 tbsp shallot
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No salt
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp smoked sweet paprika
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 1/2 lb leg of lamb
                                                                  • In a food processor, combine the mint, parsley and chives with the shallot, lemon juice, sherry vinegar, crushed red pepper and a pinch of salt and process until finely chopped. Add the olive oil and process the salsa verde until smooth.
                                                                  • Transfer half of the salsa verde to a small bowl. Transfer the remaining salsa verde to another bowl and stir in the paprika and cumin. Add the lamb pieces and turn to coat thoroughly. Thread the lamb onto 8 long skewers and refrigerate for at least 2 hours or up to 24 hours.
                                                                  • Light a grill or preheat a grill pan. Grill the lamb skewers over high heat, turning them occasionally, until the lamb is lightly charred in spots, about 6 minutes for medium meat. Serve the lamb skewers with the salsa verde.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 4 lb chicken
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 serrano chili pepper
                                                                  • Yes No 1 lime
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 tbsp asian fish sauce
                                                                  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic and grated ginger and season with salt and pepper.
                                                                  • Pat the chicken dry. Rub half of the butter under the skin and the rest over the chicken; season with salt and pepper.
                                                                  • Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, ginger slices, chiles and lime and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
                                                                  • Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
                                                                  • Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Stir in the Asian fish sauce. Carve the chicken and pass the chunky jus at the table.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  A favorite of children and reindeer everywhere!

                                                                  Ingredients
                                                                  • Yes No 10 mini oz pretzels
                                                                  • Yes No 5 cup doughnut shaped oat cereal
                                                                  • Yes No 5 bite size cup crispy corn cereal squares
                                                                  • Yes No 2 cup peanut
                                                                  • Yes No 16 oz candy coated chocolates
                                                                  • Yes No 2 12 oz white chocolate chips
                                                                  • Yes No 3 tbsp oil
                                                                  • Combine first 5 ingredients in a very large bowl; set aside. Melt chocolate chips with oil in a double boiler; stir until smooth. Pour over cereal mixture; mix well. Spread mixture equally onto 3 wax paper-lined baking sheets; allow to cool. Break into bite-size pieces; store in airtight containers.
                                                                  Yields: 5quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  "When it's made fresh," says Paul Virant, "plain mayonnaise is a great little sauce"—a savory complement to grilled chicken, pork or even asparagus. For added punch, Virant suggests adding a quarter cup of finely grated fresh horseradish and up to a half tablespoon of Sriracha chile-garlic sauce to the processor before adding the oil.

                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 1 cup grapeseed, canola
                                                                  • Yes No salt and pepper
                                                                  • In a food processor, combine the egg, egg yolk, mustard, lemon zest and lemon juice and process until very smooth. With the machine running, add the oil in a very thin stream until it is fully incorporated and the mayonnaise is thick and creamy. Season with salt and pepper.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 1 ¼cups
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Serbian dougnuts or krofne are eaten year-round but especially before the Great Lent begins. Orthodox Christians observe Cheesefare Sunday (the last day dairy products can be eaten) two days prior to Shrove Tuesday, so krofne, palacinke and other fried and rich foods would be eaten then. Some recipes call for mashed potatoes in the dough, but not this one. Compare this recipe with Lithuanian spurgos, Polish paczki and Croatian fritule. By the way, do you still scald milk? Makes about 3 dozen Serbian Doughnuts - Krofne

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1 110 degree cup water
                                                                  • Yes No 3 large egg
                                                                  • Yes No 6 cup all purpose flour
                                                                  • Yes No oil
                                                                  • Yes No powdered sugar
                                                                  • Scald milk and add butter, sugar and salt, stirring to dissolve the butter. Cool to 110 degrees. Meanwhile, dissolve the yeast in 1 cup 110-degree water. In a large bowl or stand mixer fitted with the dough hook, place milk mixture, yeast mixture and eggs, mixing until smooth, add flour gradually, mixing until smooth. The dough might be sticky. If so, use slightly dampened hands to transfer it to a greased bowl. Cover and let rise until doubled. For extra-light krofne, some cooks punch down the dough and let it rise a second time until doubled. Punch down dough and roll 1/2-inch thick on a lightly floured work surface. Cut with a 3-inch round cutter or glass and let rise about 1/2 hour. Heat oil to 375 degrees in a heavy-bottomed pot or Dutch oven. Use a deep-frying thermometer to make sure temperature is accurate. NOTE: Always use caution when working with hot oil, especially around children. Have a fire extinguisher designed for grease fires at the ready. Fry krofne in hot oil until lightly brown on both sides, turning only once. Drain on absorbent paper. While still hot roll in granulated sugar or dust with confectioners' sugar.
                                                                  Cuisine:YesNopolish
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dust
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These desserts are bursting with ripe melon flavor. You can also make them with 2 cups watermelon or honeydew puree in place of the cantaloupe puree.

                                                                  Ingredients
                                                                  • Yes No 1 6 cup cantaloupe
                                                                  • Yes No 3 tsp unflavored powdered gelatin
                                                                  • Yes No 1/2 cup low fat plain greek yogurt
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 5 oz cup blackberry
                                                                  • Yes No 1 5 oz cup blueberry
                                                                  • Yes No 2 tbsp orange juice
                                                                  • In a blender, puree cantaloupe until smooth. Pour through a fine-mesh sieve into a 4-cup glass measuring cup or heatproof bowl, pressing lightly on solids (you should have about 2 cups puree); discard solids. Pour 1/3 cup juice into a small bowl and sprinkle gelatin over the top; let sit 5 minutes. Meanwhile, whisk yogurt into remaining juice.
                                                                  • In a small saucepan, bring cream, 2 tablespoons honey, and pinch of salt to a simmer over medium. Whisk in gelatin mixture and cook until gelatin dissolves, 1 minute. Whisk cream mixture into yogurt mixture and divide among six 6-ounce glass bowls or ramekins. Refrigerate until set, about 2 1/2 hours (or overnight). Meanwhile, in a medium bowl, combine 1 tablespoon honey, blackberries, blueberries, and orange juice. With the back of a fork, lightly mash berries to release their juices. Cover and refrigerate until needed.
                                                                  • To unmold custards, run a small knife around the outside edge of each bowl and invert onto a serving plate, gently shaking side to side to release. Serve with berries and juices.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 15236 days 8 hours 2 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup low-sodium soy sauce
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No 8 skinless chicken thighs
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 lb shiitake mushroom cap
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 large scallion
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp walnut oil
                                                                  • In a baking dish, combine the soy sauce, garlic, ginger and hot sauce. Stir in 1/2 cup of water. Add the chicken thighs and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
                                                                  • Preheat the oven to 350°. Bring the chicken to room temperature. Discard half of the marinade. Bake the chicken for 40 minutes, basting a few times.
                                                                  • Meanwhile, heat the oil in a large, nonstick skillet. Add the shiitake, salt and pepper; cook over moderately high heat for 4 minutes. Add the scallions and cook over moderate heat for 5 minutes. Stir in the lemon juice and walnut oil and serve with the chicken.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 20 min., Chill: 2 hrs., Bake: 10 min., Cool: 5 min.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1 cup crunchy peanut butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 cup granola
                                                                  • Yes No 1 12 oz semisweet chocolate morsels
                                                                  • Yes No 1 morsels, 10 oz peanut butter
                                                                  • Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating until smooth. Add peanut butter and vanilla, beating until blended. Add eggs, 1 at a time, beating after each addition.
                                                                  • Combine flour, baking soda, and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in granola and morsels; cover and chill 2 hours.
                                                                  • Shape dough into 1 1/2-inch balls, and place the balls 2 inches apart on baking sheets.
                                                                  • Bake at 375° for 8 to 10 minutes or until golden. Cool on baking sheets 5 minutes. Remove to wire racks to cool completely.
                                                                  • Note: For larger cookies, drop by 1/4 cupfuls onto baking sheets. Bake at 375° for 18 to 20 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 54
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  Ingredients
                                                                  • Yes No 2 cup arugula
                                                                  • Yes No 2 cup watercress
                                                                  • Yes No 1 cup bibb lettuce
                                                                  • Yes No 1 cup chopped belgian endive
                                                                  • Yes No 1 1/2 cup sliced english cucumber
                                                                  • Yes No 1 cup sliced button mushroom
                                                                  • Yes No 1 cup sliced sweet onion
                                                                  • Yes No 1/2 fennel bulb
                                                                  • Yes No 4 scallion
                                                                  • Yes No dijon vinaigrette
                                                                  • Combine first 9 ingredients in a large salad bowl. Serve with vinaigrette.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 lb unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 2 cup old fashioned oats
                                                                  • Yes No 1 1/2 cup finely grated carrot
                                                                  • Yes No 1 cup raisin
                                                                  • Yes No cream cheese frosting cream cheese frosting
                                                                  • Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
                                                                  • In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
                                                                  • Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
                                                                  Yields: 25sandwiches
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  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

                                                                  A wave of Portuguese came to Hawaii in the late 1800s to work the sugarcane fields, and over time their cooking traditions fused with those of other cultures in the islands, including Chinese and Japanese. Greg Boyer picked up this recipe from a Hawaiian-Portuguese acquaintance some 30 years ago. Prep and Cook Time: 4 to 5 hours, plus 2 days to marinate. Notes: Boyer starts with a frozen turkey and marinates it for 3 days; our version starts with a thawed or fresh bird. If your arms aren't strong, it's helpful to have a friend or relative help you ease the turkey on and off the grill. This recipe goes with Hawaiian-Portuguese Turkey Gravy, Portuguese Sausage Dressing

                                                                  Ingredients
                                                                  • Yes No 1 18 to 20 lb turkey
                                                                  • Yes No 1 tbsp coarsely chopped ginger
                                                                  • Yes No 1 tbsp coarsely chopped garlic
                                                                  • Yes No 4 tbsp minced garlic
                                                                  • Yes No 4 tbsp minced ginger
                                                                  • Yes No 4 cup soy sauce
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 2 tbsp turbinado sugar
                                                                  • Yes No 6 cup hickory chips
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 2 large onion
                                                                  • On day 1 (2 days before Thanksgiving), remove giblets from turkey and rinse turkey inside and out. Set turkey, breast side down, in a large disposable roasting pan set on a rimless baking sheet. Add giblets to pan (discard neck). Into cavity of turkey, sprinkle coarsely chopped ginger and garlic. In a bowl, whisk together minced garlic, minced ginger, soy sauce, vinegar, and brown sugar; pour over turkey. Cover turkey with plastic wrap and marinate 2 days, basting 3 to 5 times a day.
                                                                  • On day 3 (Thanksgiving Day), remove giblets and 1 cup marinade from pan and set aside for Portuguese Sausage Dressing. About 4 hours before serving, remove turkey from refrigerator. Let stand for 30 minutes in pan; meanwhile, soak hickory chips in water 30 minutes.
                                                                  • Remove turkey from pan and pour marinade into a bowl; add chicken broth and set aside. Return turkey to pan, breast side up, and add onions (put 2 or 3 quarters inside turkey). Truss turkey, tying drumsticks together tightly with kitchen twine; truss wingtips together the same way. Cover wingtips and drumsticks with heavy-duty foil "caps," molding them snugly to prevent scorching. Cover entire pan loosely with a double layer of foil, extending foil beyond turkey like an umbrella.
                                                                  • Prepare a charcoal or gas grill, large enough to hold turkey, for indirect cooking: On charcoal grill, ignite about 60 charcoal briquets. When coals are spotted with ash (about 20 minutes), mound equally on opposite sides of firegrate. To each mound, add 5 unlit briquets and 1/2 cup drained soaked wood chips now and every 30 minutes during smoking. If using gas grill (with at least 11 in. between indirect-heat burners), put 1/2 cup drained soaked wood chips in a drip pan directly on heat in a front corner and add 1/2 cup chips through grate every 30 minutes during smoking. Turn heat to high and adjust gas for indirect cooking. Close lid and preheat grill 10 minutes.
                                                                  • Carefully slide pan with turkey from baking sheet onto center of grill. Pour in marinade and broth. Close grill lid. (If your grill has a lip on it, rest pan at an angle on grill, then carefully slide pan onto grill.) Smoke turkey, basting every 1/2 hour, until an instant-read thermometer inserted straight down through thickest part of breast to bone registers 150°, about 2 1/2 hours (begin checking after 2 hours). Ladle marinade from pan into a heatproof bowl and reserve for Hawaiian-Portuguese Turkey Gravy and Portuguese Sausage Dressing.
                                                                  • Slide baking sheet under turkey pan, ease baking pan onto sheet, and lift pan with turkey off grill. Let turkey rest, covered with foil, at least 20 minutes (internal temperature will rise to 160°) before carving.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 1turkey (18 to 20 lbs.)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    smoke
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    twine
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    charcoal
                                                                  Ingredients
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 lb lentil
                                                                  • Yes No 1 1/2 qt homemade stock
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1 cup canned tomatoes in thick puree, chopped
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup tubetti
                                                                  • In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Add the carrots, onions, celery, mushrooms, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
                                                                  • Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper, and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Shaved salads are a simple way to showcase the best of farmers’ market vegetables. Thinly slice vegetables using a vegetable peeler, toss them in a lemony vinaigrette, and top with salty cheese, like Parmesan, and nuts. This shaved asparagus salad showcases the best of early spring. This salad was featured as part of our Easter Dinner Dishes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/2 medium lemon
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tsp champagne vinegar
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 1 thick lb asparagus spears
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup packed parmesan cheese
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Combine the lemon zest, lemon juice, vinegar, shallot, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes.
                                                                  • Meanwhile, toast the pine nuts in a medium frying pan over medium heat, stirring often, until golden brown, about 5 minutes. Remove to a small bowl to cool.
                                                                  • Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl. (If you have trouble peeling the final portion of an asparagus spear, prop the spear up on the flat wooden handle of a spatula or spoon. This will raise it just high enough to allow the peeler to move freely.)
                                                                  • Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Taste and season the dressing with salt and pepper as needed.
                                                                  • Add the cooled pine nuts, dressing, half of the Parmesan, and all of the parsley to the asparagus and toss with your hands to combine. Taste and season with salt and pepper. Let sit at least 10 minutes before serving. Serve topped with the remaining Parmesan cheese slices.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Active Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Prep: 15 min., Cook: 16 min.

                                                                  Ingredients
                                                                  • Yes No 4 small red potato
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1/2 lb mushroom
                                                                  • Yes No 1 7 oz baby corn ears
                                                                  • Yes No olive butter
                                                                  • Arrange potato in a steamer basket over boiling water; cover and steam 5 minutes. Add asparagus and bell pepper; cover and steam 5 minutes. Add zucchini and mushrooms; cover and steam 5 minutes. Add corn; cover and steam 1 minute. Transfer vegetables to a bowl, and toss with Olive Butter.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Processing the panko and cilantro creates fine crumbs that adhere well to the shrimp. To save time, buy a peeled, cored fresh pineapple and presliced mango for the slaw. Enjoy the rest of it later in the week as part of a fresh fruit salad.

                                                                  Ingredients
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 extra large lb shrimp
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Combine panko and cilantro in a food processor; pulse 2 to 3 times or until cilantro is finely minced. Transfer to a shallow dish.
                                                                  • Sprinkle shrimp with salt and pepper. Combine egg and water in a shallow dish. Dip half of shrimp in egg mixture; dredge in crumb mixture, and place in a single layer on a plate. Repeat procedure with remaining shrimp, egg mixture, and crumb mixture.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and cook 2 minutes on each side or until done. Drain shrimp on paper towels.
                                                                  • Serve with: Tropical Slaw
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 3servings (serving size: about 5 shrimp)
                                                                  • Prep Time: 4 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Topped with cool coleslaw, these saucy sandwiches are a great way to try tempeh for the first time. Substitute wild rice or three-grain tempeh, if available.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 lb organic tempeh
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1 tsp spanish smoked paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 tbsp light mayonnaise
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 3 cup finely shredded cabbage
                                                                  • Yes No 1/2 cup shredded carrot
                                                                  • Yes No 6 1 1/2 oz hamburger bun
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until soft. Add tempeh; sauté 6 minutes or until beginning to brown.
                                                                  • Combine tomato paste, vinegar, brown sugar, paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Add tomato mixture to tempeh; stir to combine. Stir in 3 cups water. Simmer until mixture is thick and liquid is almost evaporated (about 20 minutes), stirring often. Remove from heat; keep warm.
                                                                  • Combine mayonnaise, 2 teaspoons water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Add shredded cabbage and carrot, tossing well to combine.
                                                                  • Top each of 6 bottom halves of hamburger buns with about 3/4 cup tempeh filling. Top each serving with about 1/3 cup cabbage mixture, and cover with top half of each bun. Serve sloppy joes immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover

                                                                  Try this beef burger topped with melted American cheese, lettuce and tomato, ranch dressing and fried Vlasic® Ovals Hamburger Dill Chips.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 large egg
                                                                  • Yes No 10 vlasic ovals hamburger dill chips
                                                                  • Yes No 6 oz veggie patty
                                                                  • Yes No 1 hamburger bun
                                                                  • Yes No 1 slice american cheese
                                                                  • Yes No 1 leaf greens
                                                                  • Yes No 1 slice tomato
                                                                  • Yes No 1 tbsp ranch dressing
                                                                  • Heat 2 inches of vegetable oil in a deep, heavy pan until oil reaches a temperature of 350°F.
                                                                  • Combine flour, baking powder and garlic powder in a shallow bowl. Beat egg in separate bowl.
                                                                  • When oil comes up to temperature, dip Vlasic® Ovals Hamburger Dill Chips in egg and then in flour mixture and add to oil. Cook until golden brown, flipping over while cooking, about 2 minutes.
                                                                  • Set aside on a paper towel to drain.
                                                                  • Heat 2 teaspoons vegetable oil into a separate cast iron or fry pan and heat until oil shimmers. Add burger to pan.
                                                                  • While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
                                                                  • Cook burger to desired doneness and turn off heat. Lay American cheese on burger and cover pan until melted.
                                                                  • On bottom of bun, layer lettuce, tomato and burger. Top with ranch dressing, fried pickles and top of bun.
                                                                  • Serve additional fried pickles on the side.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you can't find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 4 lb chicken, skin on
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 large shallot
                                                                  • Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet and the chicken pieces with butter. Lay chicken, skin side up, on sheet; season with 2 teaspoons salt and the pepper.
                                                                  • Roast chicken 20 minutes. Remove from oven. Carefully arrange shallots, cut side down, around chicken; season shallots with salt and pepper. Return to oven. Continue roasting, basting chicken occasionally with pan juices, until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165 degrees and shallots are tender and caramelized, about 20 minutes more. Transfer to a platter; loosely tent with foil. Let stand 10 minutes before serving.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  To make different-colored cocktails, divide the ingredients in half, using red cranberry-juice cocktail in one half and white in the other.

                                                                  Ingredients
                                                                  • Yes No 1 750 milliliter vodka
                                                                  • Yes No 5 oz Cointreau
                                                                  • Yes No 10 oz cranberry juice cocktail
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No cranberry
                                                                  • Fill a large pitcher with ice. Pour in all ingredients except cranberries; stir vigorously. Strain into glasses, discarding ice. Garnish with berries.
                                                                  Yields: 10
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir

                                                                  This peppermint cheesecake features a homemade Oreo cookie crust and crushed peppermint candy topping. It's hard to imagine a more festive holiday dessert.

                                                                  Ingredients
                                                                  • Yes No 12 oz chocolate sandwich cookie
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 1/2 lb cream cheese
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp peppermint extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup coarsely crushed peppermint candy
                                                                  • Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).
                                                                  • Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.
                                                                  • Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.
                                                                  • Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 1 medium yukon gold potato
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 long red chili pepper
                                                                  • Yes No 2 tbsp coriander seed, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1 cup frozen edamame
                                                                  • Yes No 1 cup plain, nonfat greek yogurt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No kosher salt
                                                                  • Yes No 4 wheat pocketless pitas
                                                                  • In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric..
                                                                  • In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you want to double or triple this recipe, just add three minutes or so to the baking time.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 2 oz semisweet chocolate
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp espresso powder
                                                                  • Yes No pinch salt
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
                                                                  • Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
                                                                  • Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
                                                                  Yields: 2
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  The local sardines now sold throughout California are so rich and lush-tasting that they can stand up to the smoky, charred flavors of grilling. Chef David LeFevre of Los Angeles's Water Grill adds even more character to these incredible little fish by serving them with a puckery tarragon, caper and pine nut relish. A fishmonger can bone and butterfly the sardines, making them especially easy to cook and eat.

                                                                  Ingredients
                                                                  • Yes No 1 medium eggplant
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/4 cup tarragon
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tbsp diced roasted red pepper
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 12 fresh sardines, heads and tails intact
                                                                  • Preheat the oven to 375°. Brush the cut sides of the eggplant with 2 tablespoons of olive oil and place cut side down on a rimmed baking sheet. Bake the eggplant for about 45 minutes, until very soft. Let cool, then carefully scoop out the flesh and coarsely chop it. Transfer the eggplant to a medium bowl.
                                                                  • In a small saucepan, combine the vinegar with the water, 2 tablespoons of the tarragon, half of the shallot and two-thirds of the garlic and bring to a boil. Simmer over low heat until nearly evaporated, about 5 minutes. Transfer the mixture to a blender. Add the chicken stock and one-fourth of the eggplant and puree until smooth. Stir the puree into the remaining chopped eggplant and season with salt and pepper.
                                                                  • In a small skillet, toast the pine nuts over moderately high heat, shaking the pan occasionally, until golden, about 3 minutes; transfer to a plate. In the same skillet, heat the remaining 1/4 cup of olive oil. Add the remaining shallot and garlic and cook over low heat until softened, about 2 minutes. Transfer the shallot and garlic to a bowl and let cool. Whisk in the lemon zest, roasted red pepper, capers and lemon juice and season with salt and pepper. Stir in the remaining 1/4 cup of tarragon and the pine nuts.
                                                                  • Preheat a grill. Brush the sardines with olive oil and season both sides generously with salt and pepper. Grill the sardines over high heat, turning them once, until lightly charred, 2 to 3 minutes. Spoon the eggplant puree onto plates and top with the sardines. Spoon the tarragon dressing on top and serve.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 6 oz linguine
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1 1/4 inch thick large red bell pepper
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1 tsp cajun seasoning
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
                                                                  • Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For delicate, thin cucumber slices, use a mandoline—you'll find inexpensive, good-quality ones at Asian markets.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 small lb red potato
                                                                  • Yes No 1/2 cup plain low fat greek yogurt
                                                                  • Yes No 1/2 cup regular mayonnaise
                                                                  • Yes No 1/2 cup coarsely chopped dill weed
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 cup red onion
                                                                  • Yes No 1 english cucumber, very
                                                                  • Bring 1 in. water to a boil in a saucepan. Set whole potatoes in a steamer basket and steam in pan, covered, until tender, 15 to 20 minutes. Cool in ice water, then pat dry.
                                                                  • Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.
                                                                  • Quarter potatoes and put in a large bowl. Add onion, cucumber, and half the dressing; gently stir to coat. Add more dressing if you like, or save to use as a dip.
                                                                  • Make ahead: Up to 2 days through step 2. Chill potatoes and dressing separately and slice cucumber just before serving.
                                                                  • Note: Nutritional analysis is per 1-cup serving using half the dressing.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8(makes 8 cups)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  A recent meal at an Armenian restaurant inspired this recipe for yogurt barley soup. Creamy without being heavy, the zesty yogurt provides a nice balance to nutty and chewy barley. When the barley is cooked ahead of time, the soup is a snap to put together, and it can be served hot or cold. This one is definitely going into our comfort food repertoire.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 1/2 cup pearl barley
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Yes No 1 tsp mint, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 1/2 cup vegetable stock
                                                                  • Yes No 1 1/2 cup yogurt
                                                                  • Melt butter in a large saucepan over medium-low heat. Add onion and sauté until translucent.
                                                                  • Add barley, parsley, mint, salt, and pepper and stir to coat.
                                                                  • Add vegetable stock and bring to a boil.
                                                                  • Remove from heat and stir in yogurt. If soup is too cool after the addition of the yogurt, you can gently heat it through, but don't boil it or the yogurt will curdle.
                                                                  • Serve hot or chilled. Garnish with parsley and paprika, if desired.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  When summer gives up its bounty of fresh fruit, preserve that sun-kissed flavor in brandy to be enjoyed on ice cream or pound cake year-round. Brandied fruit makes an excellent item for an edible gift basket. But it takes at least one month for the fruit to be at its inebriated best (longer is better!), so keep that in mind when making for gift-giving. Start in July for Christmas! Makes 8 pint jars

                                                                  Ingredients
                                                                  • Yes No 9 cup diced fruit
                                                                  • Yes No 5 cup sugar, granulated
                                                                  • Yes No 5 cup firmly packed golden brown sugar
                                                                  • Yes No 4 cup brandy
                                                                  • In a very large bowl, combine fruit and sugars, tossing well. Cover and let macerate for 1 hour, tossing every 15 minutes. Divide fruit among 8 sterilized pint jars or a gallon covered crock. Pour in brandy, making sure fruit is submerged. Cover and store in a cool place for at least one month. Since the brandied fruit will only improve with age, let the flavors develop for more than one month. Once aged, store the brandied fruit on a counter. As its contents diminish, just add more diced fruit (2 cups fruit to 1/2 cup each white and firmly packed brown sugar) and brandy to cover.
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour

                                                                  In this traditional Moroccan recipe, meat is cooked with quinces in a peppery k'dra sauce. (Yellow-hued k'dra sauces are usually made from butter, onions, saffron and pepper.) Also try the sweet and spicy Tagine of Quinces and Honey. Lamb, beef or goat meat may be used. Cooking time is for a pressure cooker. Double the time if cooking in a conventional pot. Serves 4 to 6.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb meat (ambiguous)
                                                                  • Yes No 1/2 100g cup butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp saffron
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No handful cilantro
                                                                  • Yes No 3 1 1/2 lb large quince
                                                                  • Peel the quinces. Cut into quarters or eighths, and remove the core. Leave in a bowl of water until needed.
                                                                  • Mix the meat with the butter, onions and spices in a pressure cooker or heavy-bottomed pot. Brown the meat, uncovered, over medium heat.
                                                                  • Add 3 cups of water and the cilantro bouquet. Cover, and cook with pressure for 35 minutes, or simmer for 1 hour and 15 minutes (or until the meat is tender).
                                                                  • When the meat is cooked, drain the quinces and add them to the pot. Add enough water to barely cover the quinces and bring back to a simmer. Cook, partially covered, until the quinces are tender and sauce is reduced and thick.
                                                                  • Serve with crusty bread for scooping up the meat, quinces and sauce.
                                                                  Cuisine:YesNomorroccan
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 8 cup coarsely chopped romaine lettuce
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 4 slice bacon, crisp cooked
                                                                  • Yes No 1 4 oz blue cheese crumbles
                                                                  • Yes No 8 slice deli turkey breast
                                                                  • Yes No 1/2 cup wish bone ranch dressing
                                                                  • Arrange lettuce on large platter. Top with rows of eggs, tomatoes, bacon, cheese and turkey. Just before serving, drizzle with Wish-Bone® Ranch Dressing. Photo Copyright© 2009 Publications International, Ltd. Used with permission. Nutrition information per serving: Calories 440, Calories From Fat 310, Saturated Fat 11g, Trans Fat 0g, Total Fat 34g, Cholesterol 170mg, Sodium 1350mg, Total Carbohydrate 10g, Sugars 4g, Dietary Fiber 3g, Protein 23g, Vitamin A 140%, Vitamin C 50%, Calcium 20%, Iron 10%
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup yellow onion
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup fully cooked smoked ham
                                                                  • Yes No 2 1 lb frozen peas
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp packed lemon zest
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Heat a large frying pan with a tightfitting lid over medium heat until hot, about 3 minutes. Add 2 tablespoons of the butter and swirl to melt and coat the pan. Add the onions or shallots, 1/2 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the onions are softened, about 4 to 5 minutes. Add the ham and cook, stirring occasionally, until some fat renders, about 3 minutes.
                                                                  • Increase the heat to high, add the peas, water, and remaining 1/2 teaspoon salt, and stir to combine. Cook, covered, stirring every few minutes, until the peas are just cooked through, about 6 minutes.
                                                                  • Remove from heat, add the remaining 2 tablespoons butter, lemon zest, and lemon juice, and stir to combine. Taste and season with additional salt, pepper, or lemon juice as needed.
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1/2 lb hard pretzels
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1/2 cup whole grain mustard
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 large chicken breast half (boneless, skinless)
                                                                  • Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.
                                                                  • Wipe out the food processor. Add the oil, whole-grain and Dijon mustards, water and vinegar and process until smooth. Season the dressing with salt and pepper.
                                                                  • Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet. Bake in the upper third of the oven for 20 to 25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  For babies age 1 and older, you may add one tablespoon honey and substitute ten strawberries, stemmed and quartered, for the papaya.

                                                                  Ingredients
                                                                  • Yes No 2 banana
                                                                  • Yes No 1 cup papaya
                                                                  • Yes No 2/3 cup orange juice
                                                                  • Place bananas and papaya in a single layer in resealable plastic bag; transfer to freezer for at least 1 hour.
                                                                  • Transfer frozen fruit to jar of blender; add orange juice, and puree until smooth.
                                                                  Yields: 2 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  French bread with a soft crust works best here because it is easier to cut. Garnish with fresh strawberry slices, and serve with a glass of fat-free or 1% low-fat milk.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup packed dark brown sugar
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp dark corn syrup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 1 inch thick slice french bread
                                                                  • Yes No 2 tbsp diced pecan
                                                                  • Yes No slice strawberry
                                                                  • Combine first 3 ingredients in a small, heavy saucepan. Cook over medium heat until bubbly and sugar dissolves, stirring constantly. Pour sugar mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray, spreading evenly over bottom of dish.
                                                                  • Combine eggs and egg white in a large bowl, stirring with a whisk until blended. Stir in milk, vanilla, and salt. Dip bread slices in egg mixture, and arrange over sugar mixture. Pour any remaining egg mixture evenly over bread slices. Cover and refrigerate overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Bake, uncovered, at 350° for 30 minutes or until lightly browned.
                                                                  • Place 1 toast piece on each of 6 plates. Sprinkle each serving with 1 teaspoon pecans. Garnish with strawberry slices, if desired.
                                                                  • Young Chefs can:
                                                                  • Help measure brown sugar
                                                                  • Place bread slices in egg mixture
                                                                  • Older Chefs can:
                                                                  • Crack and whisk eggs
                                                                  • Pour leftover egg mixture over bread slices
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  If you don't have cooked rice on hand, use boil-in-a-bag rice (such as Success Rice) and follow the microwave directions. Cool the rice slightly before adding egg. Total time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 1 oz cup reduced fat cheddar cheese
                                                                  • Yes No 1/2 cup prechopped onion
                                                                  • Yes No 1/2 cup prechopped celery
                                                                  • Yes No 1/2 cup prechopped red bell pepper
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 3 oz andouille
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 1/4 cup non-fat yogurt
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 1 oz cup reduced fat cheddar cheese
                                                                  • Preheat oven to 375°.
                                                                  • To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.
                                                                  • To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 7 tbsp butter
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1/2 tsp lemon extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup non-fat yogurt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Preheat oven to 350°.
                                                                  • Beat first 3 ingredients with a mixer at medium speed until light and fluffy. Add honey, extract, and egg; beat until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned.
                                                                  • Combine powdered sugar and juice in a small bowl; stir with a whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle evenly with 2 teaspoons rind. Remove cookies from pan; cool on wire racks.
                                                                  Yields: 32cookies (serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  These sweet-salty bites of Spanish ham are a perfect, supereasy addition to any cocktail party. What to buy: Look for membrillo, also called quince paste, in gourmet groceries and Latin markets. Serrano ham is a salt-cured ham from Spain. If you can’t find it, substitute prosciutto. Manchego is an aged sheep’s-milk cheese from Spain; look for it in gourmet groceries. All of these Spanish products are available online at La Tienda. Game plan: The mint oil and toasted baguette can be made a day ahead of time. Store the baguette slices in an airtight container so that they don’t get stale. This recipe was featured in our Killer Apps story.

                                                                  Ingredients
                                                                  • Yes No 1 fresh mint, leaves only
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No 1/2 lb serrano ham, prosciutto
                                                                  • Yes No 1/2 cup membrillo paste
                                                                  • Yes No 1 sourdough baguette, and golden brown
                                                                  • Yes No 1/4 bite size lb aged manchego cheese, into pieces
                                                                  • Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Blanch mint by submerging leaves for 10 seconds in boiling water, then immediately placing in ice water. Remove mint from ice water and pat dry.
                                                                  • Combine mint leaves and olive oil in a blender and purée until smooth. Pour mint oil into a container and let steep for at least 2 hours. Strain through a fine mesh strainer into an airtight container, cover, and set aside.
                                                                  • Heat oven to 400°F. Arrange ham on a baking sheet lined with parchment paper. Bake until ham is crisp and golden brown, about 15 to 20 minutes. Place ham on a paper towel to drain and cool. Meanwhile, cut membrillo into 1-1/2-by-3/4-by-1/4-inch-thick rectangles; set aside. When ham has cooled, crumble it and set aside.
                                                                  • On each slice of toasted baguette, place a membrillo rectangle, a few crumbles of ham, and a shaving of cheese. Drizzle mint oil on top and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 20crostini
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Bright red and bittersweet, the Americano was born as the "Milano-Torino" at Caffè Camparino in the 1860's (the Campari came from Milan, the sweet vermouth from Turin). The cocktail eventually became known as the Americano due to its popularity with American expats during prohibition.

                                                                  Ingredients
                                                                  • Yes No 1.5 oz campari
                                                                  • Yes No 1.5 oz sweet vermouth
                                                                  • Yes No soda water
                                                                  • Yes No orange
                                                                  • Fill a highball glass with ice. Add Campari and vermouth, and top generously with soda, taking care not to exceed a 1:1:2 ratio. Garnish with an orange slice or twist.
                                                                  Cuisine:YesNomilanese

                                                                  Prep: 15 min., Grill: 15 min.

                                                                  Ingredients
                                                                  • Yes No 4 hoagie rolls
                                                                  • Yes No 1/2 cup grated swiss cheese
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 1/4 cup sweet and spicy dressing
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup crunchy pecan slaw
                                                                  • Yes No celery salt
                                                                  • Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit.
                                                                  • Split rolls in half horizontally, and hollow out soft bread from tops and bottoms, leaving a 1/4-inch-thick shell. Reserve soft bread for another use, if desired. Sprinkle bottom halves of rolls with half of Swiss cheese.
                                                                  • Stir together chicken and Sweet-and-Spicy Dressing in a small bowl. Divide chicken mixture among bottom halves of rolls, and top with remaining cheese. Cover with top halves of rolls. Lightly coat each sandwich with cooking spray, and wrap with aluminum foil.
                                                                  • Place sandwiches over unlit side of grill, and grill, covered with grill lid, 10 to 12 minutes. Unwrap sandwiches, place over unlit side of grill, and grill 5 minutes or until crust is crisp and cheese is melted. Remove from grill, and cut in half.
                                                                  • Remove top halves of rolls from sandwiches. Arrange Crunchy Pecan Slaw over chicken and cheese; lightly sprinkle with celery salt, if desired. Cover with top halves of rolls. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Bay and sage permeate this garlicky oil, infusing it with wonderful earthy, woodsy flavors.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 organic garlic clove
                                                                  • Yes No 2 organic sage
                                                                  • Yes No 1 bay leaf
                                                                  • Combine all of the ingredients in a small, heavy saucepan. Cook over medium-low heat until the thermometer registers 180°. Reduce the heat to low, and cook for 20 minutes (do not allow the temperature to rise above 200°). Cool to room temperature. Drain the oil mixture through a sieve into a bowl, and discard solids.
                                                                  Yields: 12servings (serving size: 2 teaspoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve

                                                                  Humble ingredients were the cornerstone of Grandmother Shaw's cooking, and these modest components create a flavorful, satisfying dish. Oven cooking works well and makes preparation a snap. Serve as a side with roast beef, pork, or chicken; or you can even enjoy this as a main dish with a side salad.

                                                                  Ingredients
                                                                  • Yes No 2 cup dried lima beans
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup diced carrot
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp butter
                                                                  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain the beans. Return beans to pan; stir in salt and pepper.
                                                                  • Preheat oven to 300°.
                                                                  • Cook bacon slices in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon; set bacon aside. Add onion and carrot to drippings in pan; sauté 5 minutes or until golden. Add onion mixture, bacon, 2 cups water, and butter to bean mixture in Dutch oven; stir well. Cover and bake at 300° for 2 1/2 hours or until beans are tender, stirring every hour.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8cups (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake

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

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

                                                                  Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

                                                                  Ingredients
                                                                  • Yes No 2 dried new mexico chiles
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 cup pinto bean
                                                                  • Yes No salt and pepper
                                                                  • Make the bean filling: Heat chiles in a 10″ skillet over high heat and cook, turning, until lightly toasted, about 5 minutes. Transfer to a blender with cumin, garlic, and 1/2 cup water; puree until smooth. Heat oil in a skillet over medium heat and add chile mixture, beans, salt, and pepper; mash with a fork and cook, stirring often, until thickened but not dry, about 20 minutes. Set aside.
                                                                  • Make the gorditas: Heat oven to 400°. In a large bowl, whisk together masa harina and salt; add shortening and 1 1/4 cups water, and stir until dough forms. Divide into eight 2″ balls (about 2 1/2 oz. each); flatten each into a 1/4″-thick disk, and place 1 heaping tbsp. bean filling in center. Wrap disk around filling, pinching edges together to seal, then transfer, seam side down, to a parchment paper–lined baking sheet. Bake until golden brown, about 30 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Gin was invented in Holland, where it was called jenever (for the juniper berries with which it is flavored), and made its way to England in the 1600s. The gin and tonic was almost certainly developed in the tropics by the English, where quinine-dosed tonic water would have been valued for its medicinal properties as well as its flavor. The nicely bitter flavor of tonic offsets gin's faintly herbal flavor admirably.

                                                                  Ingredients
                                                                  • Yes No 1 oz dry gin
                                                                  • Yes No 4 oz tonic
                                                                  • Yes No slice lemon
                                                                  • Fill a tall glass halfway with ice. Add gin and tonic and garnish with lemon. Leave extra tonic nearby to add at will.
                                                                  Cuisine:YesNoenglish
                                                                  Ingredients
                                                                  • Yes No 8 4 lb baking potato
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 lb wild mushroom
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 white onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup beef stock
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Preheat the oven to 425°. Pierce the potatoes with a fork and rub with oil. Bake for 1 hour, or until tender when pierced.
                                                                  • Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes. Add the onion and garlic and cook, stirring, until the mushrooms are deeply browned, 8 minutes. Add the wine and cook until evaporated. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper.
                                                                  • Slit the potatoes and fluff the insides with a fork. Season with salt and transfer to plates. Spoon the mushroom ragù onto the potatoes and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragù
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù

                                                                  Roasted vegetables are an old standby, but how about roasted fruit? The steady abundance of citrus in Southern California yards and CSA boxes has inspired countless new ways to use these fruits and our latest trick is adding orange and mandarin slices to roasted vegetables. The citrus adds a sweet, caramelized flavor and brings a bit of sunniness to winter roots like carrots and parsnips.

                                                                  Ingredients
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1/2 lb parsnip
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 large orange
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp maple syrup
                                                                  • Yes No coarse salt
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 425°F.
                                                                  • Peel the carrots and parsnips, or just scrub them well, and halve lengthwise. If the parsnips are large, quarter them lengthwise, cut out the woody center, and, if necessary, continue to cut into thinner strips to match the size of the carrots.
                                                                  • Cut the fennel into wedges.
                                                                  • Slice the oranges, keeping the peel on or off according to preference. If using a large orange, halve or quarter the slices.
                                                                  • Toss the carrots, parsnips, fennel, and oranges with the olive oil and maple syrup and season with salt and pepper. Spread out evenly on a large rimmed baking sheet.
                                                                  • Roast, turning occasionally, until tender and browned, between 20-30 minutes.
                                                                  • Remove from oven, season to taste, and serve.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  If you like asparagus, you'll love this easy and delicious grilled asparagus recipe. A simple marinade adds that extra flavor that puts this on the must-grill list.

                                                                  Ingredients
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Prepare grill.
                                                                  • Snap off tough ends of asparagus. Combine all ingredients except cooking spray in a large zip-top plastic bag; seal and marinate for 30 minutes. Remove asparagus from bag, and discard marinade. Place asparagus on grill rack coated with cooking spray; grill 5 minutes on each side or until asparagus is done.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat

                                                                  This recipe goes with Ploughman's Lunch Platter

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup apple cider vinegar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp sea salt
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/2 tsp cardamom pods
                                                                  • Yes No 1/2 tsp mustard seed
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 7 plum tomato
                                                                  • Place first 7 ingredients in a large saucepan over medium-low heat; bring to a boil. Add onion and remaining ingredients; stir to combine. Reduce heat, and simmer 1 1/2 hours or until thick, stirring occasionally.
                                                                  Yields: 2cups (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer

                                                                  The spirit of Jamaica's popular jerk sauce comes through in this superspicy, fragrant grilled chicken. To punch up the flavor even more, let the marinade sit for an additional 24 hours before adding the meat. To lower the heat, swap out Scotch bonnet chiles (among the world's hottest) for jalapeños.

                                                                  Ingredients
                                                                  • Yes No 8 scallion
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 3 scotch bonnet chiles
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 2 tbsp allspice, ground
                                                                  • Yes No salt
                                                                  • Yes No 1 1/4 tsp grated nutmeg
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 cup white vinegar
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No three 4 lb chicken
                                                                  • Yes No black pepper
                                                                  • In a food processor, combine all of the ingredients except the chicken and process to a paste. Put the chicken pieces in a very large bowl and pour the marinade on top. Toss to coat the chicken thoroughly. Cover and refrigerate overnight.
                                                                  • Light a grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 10
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup rice vinegar
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 pint cherry tomato
                                                                  • In a shallow dish, combine the water, vinegar, salt, sugar, cloves and cinnamon and stir. Add the fennel and tomatoes and refrigerate overnight. Drain and serve lightly chilled.
                                                                  Yields: 8
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Serve a simple steak dinner with grilled garlic bread to soak up every last drop of the flavorful caper-herb sauce.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb boneless sirloin steak
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 canned anchovy fillet
                                                                  • Prepare grill to medium-high heat.
                                                                  • Sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side. Let stand 10 minutes.
                                                                  • Combine parsley and remaining ingredients in a food processor; process until blended. Cut steak diagonally across grain into thin slices. Serve with sauce.
                                                                  • Grilled garlic bread: Grill 4 slices French bread 2 minutes on each side or until browned. Brush each slice with 1 teaspoon olive oil; rub with halved garlic clove.
                                                                  Yields: 4servings (serving size: 3 ounces steak and about 1 tablespoon sauce)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub

                                                                  Served over couscous, this vegetable-bean combination makes a complete one-dish meal with rich flavors of the Middle East. Add the Grilled Onion Raita (page 178) as a side dish, or serve with hot pepper sauce.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz large zucchini
                                                                  • Yes No 1 6 oz large yellow squash
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3/4 cup couscous
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No dash cinnamon, ground
                                                                  • Yes No 3/4 cup cherry tomato
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 15 1/2 oz chickpeas in can
                                                                  • Yes No 1/4 1 oz cup crumbled feta cheese
                                                                  • Prepare grill.
                                                                  • Cut zucchini and squash lengthwise into 1/4-inch-thick slices. Place zucchini, squash, bell peppers, and onion on a grill rack coated with cooking spray; grill 3 minutes on each side or until well browned. Remove vegetables to a cutting board; cool. Chop vegetables into bite-sized pieces; place in a large bowl.
                                                                  • Bring water to a boil in a medium saucepan. Stir in couscous and the next 5 ingredients (through cinnamon). Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
                                                                  • Add couscous, tomatoes, and remaining ingredients except cheese to vegetable mixture; toss well. Sprinkle each serving with cheese.
                                                                  Yields: 4servings (serving size: 1 3/4 cups couscous mixture and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve