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                                                                  Ingredients
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 1/2 1 teaspoon canned chipotle chile in adobo
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tbsp cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz ham
                                                                  • Yes No two 15 oz cans white beans
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 12 corn tortilla
                                                                  • Yes No 1 dozen large egg
                                                                  • Yes No sour cream
                                                                  • In a medium saucepan, heat 2 tablespoons of the oil. Add the garlic and half of the onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the tomatoes, chipotle and adobo sauce and cook over low heat, stirring, until the tomatoes have broken down but are still slightly chunky, about 20 minutes. Stir in the lime juice and cilantro and season with salt and pepper; keep warm.
                                                                  • Meanwhile, in a medium skillet, heat 2 tablespoons of the oil until shimmering. Add the remaining onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the ham and cook, stirring, until browned, about 5 minutes. Add the beans and water, season with salt and pepper and cook over moderately low heat, mashing, about 10 minutes.
                                                                  • Preheat the broiler. Spoon the bean mixture into 6 ovenproof shallow bowls and top with 2 folded tortillas. Set the bowls on a sturdy baking sheet.
                                                                  • In a large nonstick skillet, heat 1 tablespoon of the oil. Crack 4 eggs into the skillet and cook over moderate heat until the bottoms are just set, about 2 minutes. Transfer 2 eggs to each bowl. Repeat 2 more times with the remaining oil and eggs.
                                                                  • Sprinkle the queso fresco over the eggs. Broil the eggs 6 inches from the heat for about 1 minute, until the cheese is lightly browned and the egg yolks are just set. Spoon the warm tomato salsa on top and serve with sour cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Rich and comforting, sweet potatoes are an ideal soup ingredient. Pairing them with tempeh and warm spices makes for an even heartier nutrition-packed meal. With a dollop of tangy yogurt and sprinkle of toasted pumpkin seeds, this stew can be served on its own or ladled over grains like quinoa for a satisfying fall dinner.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 6 cardamom pods
                                                                  • Yes No 1 tsp coriander seed
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 lb sweet potato
                                                                  • Yes No 3 cup vegetable stock
                                                                  • Yes No 8 oz tempeh
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No salt and pepper
                                                                  • Yes No pumpkin seed
                                                                  • Heat oil in a large, heavy saucepan. Sauté onion and garlic until onion is translucent.
                                                                  • Add ginger, cardamom pods, coriander seeds, red pepper flakes, and 1/4 teaspoon salt and sauté for another minute.
                                                                  • Add sweet potatoes and water or broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
                                                                  • Add tempeh and simmer for about 10 more minutes, until tempeh is cooked through and potatoes are tender.
                                                                  • Remove from heat, season to taste, and stir in 1/2 cup yogurt. Serve garnished with the remaining yogurt and pumpkin seeds.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sesame seed
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp tahini
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No black sesame seed
                                                                  • In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.
                                                                  • Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3-inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.
                                                                  • Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a metal spatula, transfer the tuiles to a rack to cool completely; if the tuiles stick to the pan and become too brittle to transfer, simply reheat them in the oven until pliable. Repeat with the remaining batter and black sesame seeds.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 32tuiles
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is from Aldo Santini’s La Cucina Maremmana; he got it from Donatella Cinelli, who may be better known for the Brunello she makes in Montalcino, but is also a superb cook. To make it you will need to cozy up to a butcher or delicatessen owner who has a prosciutto bone; in its absence substitute for it with the bone from a well seasoned and cured ham, such as one from Smithfield. It’s a slow-simmering soup that’s perfect for warming the whole house.

                                                                  Ingredients
                                                                  • Yes No one the bones from one prosciutto
                                                                  • Yes No 3/4 350 gram lb chard
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 parsley
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 3/4 350 gram lb dried white beans
                                                                  • Yes No 3 tomato
                                                                  • Yes No 1/2 200 gram lb day old tuscan bread
                                                                  • Yes No 1 50 gram cup grated parmesan cheese
                                                                  • Begin the day before you plan to serve the soup, by picking over the bones to remove any gristle or fat you may see. Bring a pot of water to boil, turn off the burner, immerse the bones, and leave them to soak over night. Soak the beans too, in cold water. The next day put the bones in a pot of cold water; bring it to a boil and simmer them for an hour, then change the water and return the pot to the fire. Meanwhile, simmer the beans for about a half hour, and finely chop the remaining vegetables. Once the prosciutto-bone water comes back to a boil stir in the chopped vegetables and the beans. Simmer over low heat for 3-4 hours; you should aim to have about 1.5 quarts of soup when you're done. Fish out the bones, pick away the meat and set it aside. Thinly slice the bread and lay it down in a heat-proof dish, alternating it with layers of soup and prosciutto pickings, and sprinkling everything generously with the Parmigiano. This will serve 4-6 as a one course meal, with a tossed salad and a zesty red or a rosé.
                                                                  Cuisine:YesNosmithfield
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Before grilling, marinate chicken tenders in a paste made with cilantro, garlic, olive oil and lemon juice then serve on ciabatta bread topped with garden fresh carrot and tender pea shoots.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 2 tsp smoked spanish paprika
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 5 francese sandwich rolls
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 4 to 5 inch pieces qt tender pea shoots, 4 to 5 in, pieces
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Stir together oil, lemon juice, salt, pepper, cumin, paprika, garlic, and cilantro in a medium bowl to make charmoula. Transfer 6 tbsp. to a small bowl.
                                                                  • Pull off tenders (the long, small, tenderloin muscles) from chicken. Add chicken (including tenders) to charmoula in medium bowl and turn to coat. Chill chicken and extra charmoula, covered, about 1 hour and up to 1 day, turning chicken once.
                                                                  • Heat grill to high (450° to 550°). Grill chicken, covered, turning once, until cooked through, 4 to 10 minutes; discard marinade. Transfer chicken to a board, let rest briefly, then slice diagonally. Grill rolls, cut sides down, until toasted, 1 minute.
                                                                  • Spoon 2 tbsp. reserved charmoula into a clean medium bowl, add carrot and pea shoots, and toss gently. Spoon 1 1/2 tbsp. more charmoula into a small dish and set aside. Whisk mayonnaise into charmoula remaining in the small bowl and spread over cut sides of the rolls.
                                                                  • Fill rolls with pea shoot salad and arrange chicken on top. Spoon about 1 tsp. reserved charmoula (from small dish) over chicken on each sandwich.
                                                                  • *Find at farmers' markets or Asian markets.
                                                                  • Note: Nutritional analysis is per sandwich.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4or 5
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: To top the panna cotta, choose brightly colored liqueurs or flavored syrups such as blue curaçao, crème de menthe, framboise, cassis, pomegranate, berry, mango, mandarin orange, or coffee. The panna cotta can also be served in larger martini glasses for a full-size dessert. You can assemble either form up to 2 days ahead; chill airtight. PREP AND COOK TIME: About 35 minutes, plus at least 3 hours to chill.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp gelatin
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup liquor
                                                                  • In a 1- to 1 1/2-quart pan, mix 6 tablespoons sugar and 1 teaspoon gelatin. Stir in whipping cream; let stand to soften gelatin, 1 to 2 minutes.
                                                                  • Stir cream mixture over medium heat until sugar and gelatin are completely dissolved and mixture feels smooth, 3 to 4 minutes. Pour into a 2- to 4-cup glass measure and stir in vanilla. Let mixture stand until just warm, stirring occasionally, 10 to 15 minutes. Pour into 12 shot glasses (3- to 4-tablespoon size). Chill until firm, 1 1/2 to 2 hours.
                                                                  • When panna cotta is firm, make toppings: In a 1- to 2-quart pan, mix remaining 1 teaspoon sugar and 1/2 teaspoon gelatin. Add 1/4 cup water; let stand 1 minute. Stir over high heat until mixture is simmering, 1 to 2 minutes. If making only one flavor, stir flavored syrup or liqueur into mixture; if making four, pour gelatin mixture equally into four small bowls and stir 2 tablespoons syrup or liqueur into mixture in each bowl. Let cool to room temperature, 2 to 5 minutes.
                                                                  • Spoon about 1/4 inch of the cool topping over each firm panna cotta shot. Chill until firm, at least 1 1/2 hours.
                                                                  • Note: Nutritional analysis is per shot.
                                                                  Yields: 12shots (serving size: 1 shot)
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Herb Stuffing
                                                                   55 m

                                                                  There's nothing like the savory flavor of homemade stuffing. This version gets moisture and texture from sauteed mushrooms. It's great on post- Thanksgiving day sandwiches, too.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 3 medium onion
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp dried sage and thyme leaves
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 10 oz, 4 cup button mushrooms
                                                                  • Yes No 3 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 14 to 16 oz herb seasoned stuffing cubes
                                                                  • Heat butter in a 4 to 5 quart pot over moderate heat, until melted; cook onion, celery, dried herbs and pepper, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook, stirring, over moderately high heat, until water mushrooms give off is evaporated and mushrooms are tender, about 5 minutes. Add broth and bring to a boil.
                                                                  • Preheat oven to 425F. Remove pan from heat and stir in the package of stuffing. Stir with a fork and let stand, covered, for 5 minutes. Reserve 4 to 5 cups to stuff turkey with and spoon remaining stuffing, about 7 to 8 cups, into a 3-quart buttered, shallow baking dish. Cover dish with aluminum foil and bake in middle of oven for 15 minutes. Uncover stuffing and bake for an additional 25 minutes or until stuffing is golden brown on top.
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup black pepper
                                                                  • Yes No 2 qt strawberry
                                                                  • Yes No 1 1/4 10 oz cup lime juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 wedge lemon
                                                                  • Yes No crushed ice
                                                                  • In a medium saucepan, combine 2 cups of the sugar with the warm water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat, stir in the 1/2 cup of coarsely cracked black pepper and let cool. Cover with plastic and refrigerate for 3 hours. Pour the black pepper syrup through a fine-mesh strainer into a large measuring cup.
                                                                  • In a large pitcher, muddle the halved strawberries. Add 2 1/4 cups of the black pepper syrup, the tequila and fresh lime juice (reserve the remaining black pepper syrup for another cocktail). Refrigerate until chilled, about 1 hour.
                                                                  • On a small plate, mix the remaining 1/4 cup of sugar with the finely ground black pepper and the salt. Moisten half of the outer rims of 10 rocks glasses with the lemon wedge and coat lightly with the pepper-and-salt mixture. Fill the rocks glasses with ice. Stir the drink well, then pour or strain into the prepared rocks glasses and serve at once.
                                                                  Yields: 10drinks
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Stuffed with smoked mozzarella cheese and then coated with crisp bread crumbs, these pleasingly rich, creamy textured rice cakes make a big flavor impact with little effort. Inside each crisp, golden brown cake is a smoky, oozy surprise for your guests.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb smoked mozzarella cheese
                                                                  • Yes No 2 1/2 basic risotto, 2 1/2 cups
                                                                  • Yes No canola oil
                                                                  • Yes No 1/2 all purpose flour, 1/2 cup
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 panko bread crumbs, 1 cup
                                                                  • Cut the cheese into 10 thin, 2-inch-square pieces. Scoop up 1/4 cup of the cold risotto and shape it into ball between your palms. Make an indentation in the ball with a fingertip and press a piece of the cheese into the cavity. Bring the rice over the cheese to cover it completely, and then flatten the rice into a cake 3 inches in diameter and 1/2 inch thick. Repeat with the remaining risotto and cheese to make 10 cakes.
                                                                  • Preheat the oven to 200°F. Line a large baking sheet with paper towels and place a wire rack on top. Pour the oil into a large, heavy frying pan to a depth of 1/2 inch and warm over high heat until very hot.
                                                                  • While the oil is heating, place the flour, egg, and bread crumbs in 3 separate bowls; lightly beat the egg. One at a time, dip the risotto cakes in the flour, coating both sides and shaking off the excess. Next, coat both sides of the cakes with the egg, allowing the excess to drip off. Finally, coat the cakes with the bread crumbs, again shaking off the excess. Set the coated cakes aside on a plate as you work.
                                                                  • Working in batches to avoid crowding the pan, fry the coated cakes in the hot oil until golden brown and crisp on the first sides, about 2 minutes. Using a slotted spatula, turn the cakes over and fry on the second sides until golden brown, about 2 minutes longer. Transfer the cakes to the rack to drain and keep warm in the oven. Cook the remaining cakes in the same way, adding more oil to the pan as needed.
                                                                  • Arrange the cakes on a warmed platter and serve right away.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10cakes; 4–5 servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 lb boneless skinless chicken thigh
                                                                  • Yes No 1 lb smoked sausage
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1 tbsp creole spice mix
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 extra large lb shrimp
                                                                  • Yes No 1 3/4 cup long grain rice
                                                                  • Yes No parsley
                                                                  • Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
                                                                  • Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
                                                                  Cuisine:YesNocreole
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 hours
                                                                  • Total Time: 5 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 5 tbsp 5 tablespoons milk
                                                                  • Yes No 2 vanilla pods, and seeds
                                                                  • Yes No 1 lemon
                                                                  • Yes No 11/2 cups heavy cream
                                                                  • Yes No 11/2 sheets of gelatin, in water
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No rhubarb
                                                                  • Yes No 2 tbsp 2 tablespoons granulated sugar
                                                                  • Yes No 1 thumb sized piece of fresh ginger
                                                                  • Yes No 1 inch 1 1 inch cinnamon
                                                                  • Yes No v cup champagne, prosecco
                                                                  • Put the milk, vanilla pods, vanilla seeds, lemon zest and half the cream into a small pan and slowly simmer for 10 minutes or until reduced by a third. Remove from the heat and stir in the soaked gelatin leaves until dissolved. Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pods.Whip together the powdered sugar with the remaining cream. Mix the two cream mixtures together. Divide into 4 serving molds (I use little molds, espresso cups or small glass- es). Cover and chill for at least an hour.Meanwhile chop the rhubarb into 1V inch pieces, sprin- kle with the granulated sugar and broil until lightly browned. Gently heat together the ginger, cinnamon and champagne or Prosecco, then pour over the roasted rhubarb, cover, and leave for about 30 minutes for the flavors to do their bit.To serve, sometimes I’ll dip the mold or cup into some simmering water to loosen the pannacotta a little, then turn it out on to a plate next to some rhubarb with its juice (remove the cinnamon). Or you can just put the rhubarb on top of your cups or glasses of pannacotta and serve from there. Both ways are cool. Also gorgeous served with fresh figs and honey or caramelized blood oranges.P.S. Nice with a little basil.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    juice

                                                                  Most crab cakes are unappetizing pucks made of breadcrumbs, Old Bay Seasoning, eggs, and hardly any crabmeat. Our crab cakes, on the other hand, contain no filler—just crabmeat bound with a light aioli, with a light coating of panko for a crispy coating. What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. Game plan: The crab cakes can be prepared ahead of time and reheated just before serving. To freeze, cook them as instructed, let them cool completely, then freeze uncovered until solid. Wrap the frozen cakes well and return them to the freezer. To reheat, set the frozen crab cakes on a baking sheet in a 350°F oven and cook until heated through. This dish was featured as part of our Valentine’s Day All-Star Recipes

                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/3 cup minced celery
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup panko bread crumb
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 medium lemon
                                                                    For the aioli:
                                                                  • Mix all the measured ingredients in a small bowl until combined. Season to taste with salt and pepper; set aside.
                                                                    For the crab cakes:
                                                                  • Place 1/4 cup of the aioli, the celery, chives, and cilantro in a medium bowl and stir to combine. Fold in the crabmeat and season with salt and pepper as desired.
                                                                  • Using a 1/4-cup measuring cup, scoop 10 portions of the crabmeat mixture and place on a large plate or baking sheet. Wet your hands with warm water and gently pack each portion into 3/4-inch-thick disks (about 2 1/2 inches in diameter).
                                                                  • Place the flour, eggs, and panko in 3 separate shallow bowls for dredging the cakes. (Keep in mind that without a binder, the cakes will fall apart as you work with them. But don’t worry; do your best to re-form them as you go.) First coat the cakes in flour, shaking off any excess. Next coat them with egg, and finally coat them with panko, placing each back on the baking sheet as it is dredged.
                                                                  • Line a plate with paper towels; set aside. Heat a large frying pan over medium-high heat. Add enough oil to just coat the bottom of the pan. Place half of the cakes in the pan and cook until golden brown and crisp, about 2 to 3 minutes per side. Transfer to the prepared plate. Repeat with the remaining cakes, adding more oil to the pan as needed.
                                                                  • Place 1 or 2 cakes on a plate and top with a spoonful of the remaining aioli. Serve immediately with a lemon wedge.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10(2-1/2-inch) crab cakes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 cup coarsely chopped carrot
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Cook carrot in boiling salted water to cover 5 minutes or until al dente. Drain.
                                                                  • Toss carrot with remaining ingredients. Serve warm or at room temperature.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings
                                                                  • Prep Time: 6 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb lean ground beef
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/2 cup barbecue sauce
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 2 tbsp chopped pickled jalapeño pepper
                                                                  • Yes No 1 tbsp liquid from pickled jalapeño peppers
                                                                  • Yes No 1 11.25 oz frozen garlic texas toast
                                                                  • Yes No 1/2 cup shredded sharp cheddar cheese
                                                                  • Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes.
                                                                  • Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 28 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 4 semiripe bartlett pears
                                                                  • Yes No powdered sugar
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3/4 cup moscato d'asti
                                                                  • Yes No 1/2 cup poire williams
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 1 large fuji apple
                                                                  • Yes No cinnamon
                                                                  • Yes No whipping cream
                                                                  • Preheat the oven to 400°. Quarter and core the pears; dust generously with confectioners' sugar. In a large, ovenproof nonstick skillet, melt the butter. Add the pears, cut sides down, and cook over high heat until richly browned, 10 minutes.
                                                                  • Turn the pears skin sides down. Pour in the Moscato. Roast the pears in the oven until the pears are tender and the wine has reduced to a syrup, about 18 minutes. Transfer the pears to a platter.
                                                                  • Meanwhile, add the Poire Williams to the skillet and boil for about 3 minutes, scraping up any browned bits from the bottom. Add the cider and bring to a boil. Add the apple slices, cover and simmer over low heat, turning once, until the apple slices are translucent, about 5 minutes. Uncover and simmer until the cider has reduced to a syrup. Spoon the apples into shallow bowls and top them with the pear wedges. Dust with cinnamon and serve with whipped cream.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Expose your children to vegetarian sausage with this fun finger food that's good for breakfast or lunch. There's no need to thaw the sausage. Kids can help by cutting the dough with safety scissors. They can also roll dough around the sausages and make the dipping sauce.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz reduced fat crescent roll dough
                                                                  • Yes No 16 meatless breakfast links
                                                                  • Yes No 3/4 cup honey
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Preheat oven to 375°.
                                                                  • Unroll dough; divide along perforations into triangles. Cut each dough triangle in half to form 2 triangles. Wrap one dough triangle around center of each breakfast link, starting at wide end of triangle. Arrange wrapped breakfast links on a baking sheet. Bake at 375° for 15 minutes or until browned.
                                                                  • Combine honey and mustard; serve with piglets.
                                                                  Yields: 8servings (serving size: 2 piglets and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3 shallot
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 6 oz halibut
                                                                  • Yes No 2 1 lb spinach
                                                                  • In a saucepan, over medium-low heat, combine 1/2 cup of the oil and the shallots. Simmer until the shallots are light golden brown, about 12 minutes. Transfer to a bowl and stir in the capers, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the fish with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until opaque, about 4 minutes per side. Divide among plates. Wipe out the skillet and heat the remaining oil over medium heat. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until wilted, 2 to 3 minutes. Serve with the striped bass, drizzling the vinaigrette over the top.
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Celebrate red, white, and blue all summer long with these patriotic ice pops. The secret ingredient is a blue sports drink, along with cranberrry juice and lemonade.

                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry juice
                                                                  • Yes No 1 cup lemonade
                                                                  • Yes No 1 cup blue sports drink
                                                                  • Arrange 8 3-oz. paper or plastic cups on a baking sheet and divide cranberry juice evenly among them. Place baking sheet in freezer and freeze until juice is almost firm, about 1 hour.
                                                                  • Insert craft sticks into center of slightly frozen juice. (If sticks won't quite stand up straight, you can repositions them when the next layer starts to solidify.)
                                                                  • Divide lemonade evenly among cups to make a second layer. Freeze until hard, about 2 hours. Pour Gatorade over lemonade layer and freeze until solid, about 3 hours. Gently pull each ice pop out of its cup (it helps to squeeze the cup lightly from bottom) and serve immediately.
                                                                  Yields: 8ice pops
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    gatorade
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Gatorade

                                                                  Ham and blue cheese give a piquant bite to this rich casserole, which comes from Crabtree?s Kittle House, a restaurant in Chappaqua, New York.

                                                                  Ingredients
                                                                  • Yes No 11 tbsp unsalted butter
                                                                  • Yes No kosher salt
                                                                  • Yes No 12 oz rigatoni pasta
                                                                  •  Heat oven to 400°. Melt remaining butter in a 6-qt. pot over medium heat. Add thyme and onions; cook until soft, 6–8 minutes. Whisk in flour; cook 2–3 minutes. Whisk in milk and cream. Increase heat to medium-high; cook, whisking, until thick, 10–12 minutes. Whisk in salt, cheddar, ham, blue cheese, parsley, hot sauce, scallions, pepper, and nutmeg. Stir in pasta; add to pan; sprinkle with bread crumbs. Bake until bubbly, 30–40 minutes.
                                                                  • SERVES 8 – 10
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried hibiscus blossoms
                                                                  • Yes No 3 cup water
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 cup tequila
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1/3 cup triple sec
                                                                  • Yes No 8 slice lime
                                                                  • Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.
                                                                  • Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 8servings (serving size: 1/2 cup margarita and 1 lime slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 1 lb milk chocolate
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tbsp strong brewed espresso
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 5 thin slice white sandwich bread, and crusts
                                                                  • Yes No 1/2 cup roasted hazelnuts
                                                                  • Yes No extra virgin olive oil
                                                                  • MAKE THE CREMOSO In a saucepan, heat the cream with the granulated sugar until hot to the touch. In a bowl, whisk the egg yolks. Gradually whisk in 1 cup of the hot cream. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.
                                                                  • MAKE THE ESPRESSO PARFAIT In a bowl, beat the cream with the confectioners' sugar, espresso and vanilla until firm. Spoon the cream into ten 1/2-cup ramekins and freeze until firm.
                                                                  • Preheat the oven to 350°. Butter the bread on both sides. Toast on a baking sheet for about 8 minutes, or until golden.
                                                                  • Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil. Serve the espresso parfait and toast on the side.
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb organic yukon gold potato
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp organic unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Put the potatoes in a medium saucepan and cover with 1 inch of water. Season with salt and bring to a boil. Drain the potatoes in a colander and let stand for 5 minutes.
                                                                  • In a medium nonstick skillet, melt the butter in the olive oil. Add the potatoes and cook over high heat, stirring occasionally, until golden and crispy, about 5 minutes. Season with salt and pepper and serve.
                                                                  Yields: 8garnish servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No four thick, 1 inch italian bread, bread in 1 cup of milk
                                                                  • Yes No 4 oz bacon
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 sun dried tomatoes in oil
                                                                  • Yes No 1 roasted red pepper from a jar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 1/2 lb lean ground pork
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 cup tomato purée
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/2 cup prepared plain hummus
                                                                  • Preheat the oven to 350°. In a food processor, pulse the bread, bacon and prosciutto. Add the onion, garlic, sun-dried tomatoes, roasted pepper and eggs; process to a paste. Pulse in the parsley, thyme, crushed red pepper, oregano and 1 teaspoon each of salt and pepper. Transfer to a bowl and knead in the pork.
                                                                  • Preheat the broiler. Pat the mixture into two 8-inch-long loaves. In a large nonstick roasting pan, heat the 1 tablespoon of oil. Transfer the loaves to the pan and cook over moderate heat until the bottoms are browned, 6 minutes. Brush the tops with oil and broil until slightly browned, 8 minutes. Lower the oven to 350°.
                                                                  • In a cup, combine the tomato puree, stock and hummus. Pour the mixture into the roasting pan and cook for 30 minutes, or until an instant-read thermometer inserted into the center of one of the loaves registers 180°. Light the broiler.
                                                                  • Spoon some of the sauce over the loaves and broil for 5 minutes, until browned. Transfer to a platter and serve with the gravy.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This is the first ice cream I made from scratch this month. Consider it a warm-up, we have weeks to go. Like many good recipes, it was born from needing to use up ingredients: a half-used container of buttermilk left over from pancakes and a wilting rosemary plant that I'd translated then abandoned to wilt during a week of no rain. Huzzah! Buttermilk Rosemary Ice Cream.

                                                                  Ingredients
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1/2 cup cream
                                                                  • Yes No 3 tbsp rosemary
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 1/2 cup buttermilk, chilled in the freezer for at least 20 minutes

                                                                  These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish for roasted or grilled lamb.

                                                                  Ingredients
                                                                  • Yes No 2 lemon
                                                                  • Yes No 1 1/2 lb baby artichoke
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 2 tbsp coarse salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 small bunch thyme
                                                                  • Yes No pinch black pepper
                                                                  • Fill a large bowl with cold water; juice 2 lemons into water. Set aside. Trim spiky tops, tough stems, and outer leaves from artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving artichoke half intact. Transfer cut artichokes to acidulated water immediately.
                                                                  • Drain artichokes. Fill a large saucepan with water. Add artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
                                                                  • Remove from heat, and drain. Reserve artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with remaining 2 tablespoons olive oil. Season with remaining 1 1/2 teaspoons salt and pinch of pepper.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 1 qt low-fat yogurt
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 4 large ice cube
                                                                  • Yes No 1 tsp cardamom, ground
                                                                  • Spoon the plain yogurt into a blender. Add 6 tablespoons of the sugar to the yogurt. Add the ice and cardamom and blend until the yogurt mixture is smooth and frothy. Add up to 2 more tablespoons of sugar if you want a sweeter drink. Pour into tall glasses and serve cold.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Yes No 2 cilantro leaves and stems
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp smoked sweet paprika
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No two 15 oz chickpeas in can
                                                                  • Yes No 1 lb carrot
                                                                  • In a food processor, combine the lemon juice with the minced garlic and let stand for 15 minutes. In a large skillet, heat the vegetable oil. Add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes. Drain the toasted almonds on paper towels and let cool.
                                                                  • Transfer half of the almonds to the food processor. Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl. Add the chickpeas and carrots and toss. Garnish with the remaining almonds and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  When you think about dessert, the first thing that pops into your mind is usually a baked good of some sort. Cakes, cookies, cupcakes, brownies, bars — I'll stop a minute so you can wipe away the drool — but more often than not, what I really crave is a lime-laden fruit salad with a sweet sauce so smooth you'll almost forget about those oven-based snacks!

                                                                  Ingredients
                                                                  • Yes No 1 large papaya
                                                                  • Yes No 1 pineapple
                                                                  • Yes No 6 large banana
                                                                  • Yes No 1 cup maraschino cherry
                                                                  • Yes No 5 lime
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 cup shredded coconut meat
                                                                  • Yes No 4 cup crema
                                                                  • Yes No 3 tbsp agave
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 lime
                                                                  • Prep all of the fruit and as it is sliced, add it to the largest bowl you have. Next, mix the juice into the fruit and stir to combine. Add the coconut and lime zest and stir once more to evenly coat fruit. At this point the dish can either be served or stored in the refrigerator for up to a week — though we doubt it lasts that long.
                                                                  • To make the sauce for the top mix crema, agave, lime juice and lime zest until thoroughly mixed. Stir before serving each time mixture is removed from refrigerator, where it can be stored for up to 3 days.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 151-cup servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Anyone who's outgrown the kiddie classic will love this version—gooey-sweet melted marshmallow tempered by bittersweet chocolate cookies and salty roasted peanuts. Prep Time: 5 minutes

                                                                  Ingredients
                                                                  • Yes No 1 tbsp peanut butter
                                                                  • Yes No 2 thin, crisp chocolate wafers
                                                                  • Yes No 1 marshmallows, regular sized
                                                                  • Spread peanut butter onto one of the wafers. Slide marshmallow off skewer onto peanut butter. Top with remaining wafer and squish down gently. Eat, licking fingers.
                                                                  • More s'mores for grown-ups
                                                                  • Thin peanut-butter cookies with Nutella, sliced banana, and marshmallow.
                                                                  • Thin peanut-butter cookies with bittersweet chocolate, caramel sauce, and marshmallow.
                                                                  • Graham crackers with a Reese's Peanut Butter Cup (or Nutella), sliced banana, and marshmallow.
                                                                  • Gingersnaps with a caramel-filled chocolate square and marshmallow.
                                                                  • Graham crackers with plain dark chocolate, marshmallow, and strawberry slices.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1s'more
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    nabisco
                                                                  • Yes No
                                                                    reese's
                                                                    Brands:
                                                                  • Yes No
                                                                    Nabisco
                                                                  • Yes No
                                                                    Reese's

                                                                  An appealing combination of shrimp, carrots, cucumbers, peanuts and cilantro in a spicy Asian dressing makes this salad fresh-tasting and even slightly addictive.

                                                                  Ingredients
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp asian fish sauce
                                                                  • Yes No 1 lime zest
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 1 tsp thai red curry paste
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1/2 small green cabbage
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 kirby cucumbers, very
                                                                  • Yes No 1 cup unsalted roasted peanuts
                                                                  • Yes No 1 cup cilantro
                                                                  • Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
                                                                  • In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp crushed garlic
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 4 1/2 cup basil
                                                                  • Yes No 1/4 cup grated plum tomato
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 3 oz cup finely grated slightly aged gouda
                                                                  • In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it's incorporated. Stir in the cheese and refrigerate until ready to serve.
                                                                  Yields: 1cup
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 80 mint
                                                                  • Yes No 8 oz light rum
                                                                  • Yes No 8 oz aged rum
                                                                  • Yes No 8 oz orange juice
                                                                  • Yes No 8 oz mango nectar
                                                                  • Yes No 4 oz pineapple juice
                                                                  • Yes No crushed ice
                                                                  • Yes No 8 pineapple
                                                                  • In a pitcher, combine all of the ingredients except the ice and pineapple wedges and refrigerate until chilled, about 2 hours. Stir well and serve over ice in red wine glasses. Garnish each drink with a pineapple wedge.
                                                                  Yields: 8drinks
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Bacon-Herb Cupcakes
                                                                   1 h 21 m

                                                                  Try these as a perfect companion to a cocktail. Test Kitchen Specialist Marian Cooper Cairns likes to use a combination of parsley, thyme, and oregano, but sage, rosemary, basil, and chives will work just as well. Using a small cookie dough scoop for the batter gives the baked cupcakes a pretty round top.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sour cream
                                                                  • Yes No 1/2 cup bacon
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup diced assorted fresh herbs
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup self-rising flour
                                                                  • Yes No 6 oz cream cheese
                                                                  • Yes No garnishes, assorted fresh herbs, and bacon
                                                                  • Preheat oven to 375°. Stir together first 6 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.
                                                                  • Bake at 375° for 26 to 28 minutes or until golden brown. Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 32
                                                                  • Total Time: 1 hour 21 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread

                                                                  You might never guess that this gourmet pizza is fiscally modest. Its cooking techniques render it rich: A tender homemade crust is topped with a garlic-enhanced white sauce, which is then embellished with fresh sautéed spinach, caramelized onions, bacon, and Parmesan.

                                                                  Ingredients
                                                                  • Yes No 1 cup bread flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 10 oz fresh spinach
                                                                  • Yes No 2 cup sliced onion
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 1 tbsp cornmeal
                                                                  • Yes No 1 4 oz cup grated parmesan cheese
                                                                  • To prepare dough, lightly spoon the bread flour into a dry measuring cup, and level with a knife. Combine 1/2 cup bread flour, warm water, 1 teaspoon sugar, and yeast, stirring with a whisk. Let stand 15 minutes.
                                                                  • Lightly spoon 1 1/2 cups all-purpose flour into a dry measuring cup; level with a knife. Combine 1 1/2 cups all-purpose flour, 1/2 cup bread flour, and salt in a large bowl, stirring with a whisk.
                                                                  • Make a well in center of mixture. Add yeast mixture to flour mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 20 minutes.
                                                                  • To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside. Add spinach to drippings in pan; sauté 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; cool.
                                                                  • Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds. Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk.
                                                                  • Preheat oven to 475º.
                                                                  • Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray adn sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Spread milk mixture evenly over dough; top with spinach and onion.
                                                                  • Bake at 475° for 20 minutes. Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown. Cut pizza into 8 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 4 oz unsweetened chocolate
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 4 oz cup pecan
                                                                  • Preheat the oven to 350°. Butter and lightly flour a 9-by-13-inch baking dish. In the top of a double boiler, melt the butter with the chocolate; let cool.
                                                                  • Meanwhile, in a large bowl, beat the eggs with the granulated sugar and brown sugar until thickened; beat in the vanilla. Using a rubber spatula, gently fold in the chocolate mixture until combined. Sift the flour over the batter and fold it in. Fold in the pecans.
                                                                  • Pour the batter into the prepared pan and bake for about 25 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Let the brownies cool in the pan for 1 hour before cutting into squares.
                                                                  Yields: 12brownies
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp minced chorizo
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 cup clam broth
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup basil
                                                                  • Yes No 1 tbsp pine nut
                                                                  • Yes No 1 tbsp grated parmesan cheese
                                                                  • Yes No salt
                                                                  • Yes No 2 dozen littleneck clam
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 lb sea bass fillets
                                                                  • Yes No 1/2 cup frozen baby peas
                                                                  • Yes No crusty bread
                                                                  • In a medium soup pot, heat 2 tablespoons of the olive oil. Add the shallots, garlic, chorizo and crushed red pepper and cook over high heat until the shallots are softened, about 5 minutes. Add the wine and cook until reduced by half, about 8 minutes. Add the clam broth and water and bring to a boil.
                                                                  • Meanwhile, in a food processor, pulse the basil, pine nuts, Parmesan and the remaining 1/4 cup of oil. Season with salt.
                                                                  • Add the clams to the soup pot and cook over high heat, stirring occasionally, until they open, about 8 minutes; transfer the clams to a bowl as they open. Add the shrimp and fish to the broth, season with salt and cook until the fish is opaque and firm, about 5 minutes. Return the clams to the pot, add the peas and cook until warmed through. Ladle the stew into deep bowls, drizzle with the pesto and serve with crusty bread.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Here is a quick and easy dessert that only needs three ingredients! It takes less than ten minutes to make, so you can whip it up right after dinner while other people are clearing the table.

                                                                  Ingredients
                                                                  • Yes No serves four
                                                                  • Yes No four ripe bananas, any way you like
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No

                                                                  CATEGORY WINNER Starters and Beverages "I am originally from Nebraska; one of my favorite places to eat is a small chain of sandwich restaurants called Runza. They are famous for their pillowlike beef and cabbage sandwiches. Since my husband is Korean, I created these pairing the traditional filling ingredients and flavors from his culture. These make a great snack." —Mollie Lee, San Jose, California

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp ground fresh ginger
                                                                  • Yes No 1/4 tsp bottled minced garlic
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/2 lb ground sirloin (beef)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup thinly sliced green cabbage
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Preheat oven to 375°.
                                                                  • To prepare filling, combine first 11 ingredients in a large bowl.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done, stirring occasionally. Stir in cabbage; cook 4 minutes or until cabbage is tender. Remove from heat; cool completely.
                                                                  • To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 cups water, honey, and canola oil, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.
                                                                  • Roll dough into a 16 x 12-inch rectangle (about 1/4-inch-thick) on a lightly floured surface. Cut dough into 12 (4-inch) squares. Working with 1 square at a time (cover remaining dough with a towel to prevent drying), spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Pinch 4 edges together to seal. Place rolls, seam side down, on a baking sheet lined with parchment paper. Combine 1 tablespoon water and egg white in a small bowl, stirring with a whisk. Lightly brush tops of dough with egg white mixture; sprinkle each with 1/4 teaspoon sesame seeds. Bake at 375° for 25 minutes or until rolls are lightly browned. Remove from baking sheet; cool on wire racks.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 12servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 20 minutes; Chill: 2 hours; Bake: 34 minutes. This recipe goes with Triple Coconut Cream Pie

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup sweetened shredded coconut
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 3 tbsp ice water
                                                                  • Pulse first 5 ingredients in a food processor 6 to 10 times or until mixture is crumbly. Add water, 1 tablespoon at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (Dough will not form a ball or even clump together in processor--it will be loose.)
                                                                  • Turn dough out onto a large sheet of plastic wrap; press into a disc. Cover with plastic wrap, and chill 1 hour.
                                                                  • Roll dough to a 12- to 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate, trimming excess to a 1- to 1 1/2-inch overhang. Turn dough under along rim of pie pan, and flute edges. Chill at least 1 hour before baking.
                                                                  • Preheat oven to 400°. Place a sheet of aluminum foil or parchment paper in piecrust, extending over edges, and fill with dried beans, rice, or pie weights. Bake at 400° for 20 minutes. Remove from oven; discard foil and beans, and return piecrust to oven. Bake for 14 to 17 more minutes or until edges are golden brown. Remove from oven, and cool completely on a wire rack.
                                                                  Cuisine:YesNoseattle
                                                                  Yields: 1(9-inch) piecrust
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 medium red bell pepper
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 3/4 cup white wine vinegar
                                                                  • Yes No 1 1/4 cup, 2 tbsp liquid pectin
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 4 teaspoons active dry yeast
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No coarse sea salt
                                                                  • Yes No 3/4 lb montasio cheese
                                                                  • MAKE THE JELLY In a blender or food processor, pulse the red peppers until coarsely pureed. You should have 2 cups. Transfer the puree to a large saucepan. Add the sugar and vinegar and bring to a simmer over moderate heat, stirring until the sugar is dissolved. Cook over moderate heat, stirring constantly, until slightly reduced, about 8 minutes. Remove from the heat and stir in the pectin. Bring to a boil and stir constantly for 1 minute. Pour the jelly into 5 sterilized 8-ounce jars, cover tightly and let cool. If the center of the lid is springy, refrigerate the jar.
                                                                  • MAKE THE GRISSINI In a medium saucepan, warm the milk. Add the yeast and sugar and let stand until slightly foamy, about 5 minutes. Pour the milk into a large bowl. Add the 3 cups of bread flour, butter, salt and 2 tablespoons of olive oil and stir until a stiff, raggy dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Lightly oil the bowl and return the dough to it, turning to coat with oil. Cover with a kitchen towel and let rest for 1 hour, or until doubled in volume.
                                                                  • Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and press it down. Cut the dough into 5 pieces. Working with 2 pieces of dough at a time, roll each piece to a 10-inch square. Brush the dough lightly with olive oil and sprinkle with coarse salt. Using a ruler and a pastry wheel or pizza cutter, cut the dough into 1/3-inch-wide strips. Transfer the strips to a baking sheet.
                                                                  • Bake the grissini for 12 minutes, until golden and crisp, shifting the pans from top to bottom and front to back for even browning. Repeat with the remaining dough. Let cool completely. Serve the grissini with the red-pepper jelly and Montasio cheese.
                                                                  Yields: 9
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Soy milk made from only soybeans and water works best in this savory custard; look for it in boxes on the organic-foods aisle of the supermarket. It provides each serving with 4.2 grams of soy protein.

                                                                  Ingredients
                                                                  • Yes No 6 english muffin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup chopped canadian bacon
                                                                  • Yes No 1/2 2 oz cup shredded swiss cheese
                                                                  • Yes No 2 1/2 cup unsweetened soy milk
                                                                  • Yes No 4 tsp dijon mustard
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No dash red chili pepper, ground
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg white
                                                                  • Cut each muffin half into 6 wedges. Arrange half of muffin wedges in bottom of an 8-inch square baking dish coated with cooking spray. Top with bacon. Sprinkle with half of cheese. Arrange remaining muffin wedges over cheese. Top with remaining cheese.
                                                                  • Combine milk and the remaining ingredients, stirring with a whisk until blended. Pour milk mixture over muffin mixture. Cover and refrigerate 8 hours or overnight.
                                                                  • Preheat oven to 325°.
                                                                  • Uncover strata and bake at 325° for 1 hour or until a knife inserted in center comes out clean. Let stand 15 minutes before serving.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Voor deze salade heb je een heel assortiment aan verschillende tomaten nodig. Ze moeten op kamertemperatuur en mooi rijp zijn.

                                                                  Ingredients
                                                                  • Yes No voor 6 personen
                                                                  • Yes No 4 grote handen vol gemengde tomaten
                                                                  • Yes No zeezout
                                                                  • Yes No vierge olijfolie
                                                                  • Yes No rodewijnazijn
                                                                  • Yes No zwarte peper uit de molen
                                                                  • Yes No teem knoflook, geraspt
                                                                  • Yes No 2 theelepels verse geraspte mierikswortel
                                                                  • Yes No een handje verse bladpeterselie, fijngesneden
                                                                  • Voor deze salade heb je een heel assortiment aan verschillende tomaten nodig. Ze moeten op kamertemperatuur en mooi rijp zijn.Snijd de grotere tomaten in plakken van ongeveer 1 centimeter dik. Kerstomaatjes kun je doormidden snijden of heel laten. Bestrooi ze met een royale snuf zeezout. Doe ze in een vergiet en laat ze 30 minuten staan. In die tijd gebeurt het volgende: het zout onttrekt water aan de tomaten, waardoor de smaak intenser wordt. Je hoeft niet bang te zijn dat de salade te zout wordt, omdat een groot deel van het zout er weer af druipt.Doe de tomaten in een grote kom en maak ze aan met zoveel extra vierge olijfolie dat de plakken niet meer aan elkaar kleven (ongeveer 6 eetlepels) en 1 tot 2 eetlepels azijn, maar als je wilt mag het ook meer zijn. Hussel alles goed en proef wat er nog bij moet – zout heb je misschien niet meer nodig maar peper zeker wel. Doe de knoflook erbij. Begin nu met de mierikswortel. Roer om te beginnen een paar theelepels door het tomatenmengsel, hussel en proef. Als je vindt dat het een beetje scherper mag, doe je er wat meer bij. Het enige dat ik er nu nog bij doe, is wat fijngesneden bladpeterselie (steeltjes en blaadjes). Hussel nog eens en serveer je heerlijke salade. Vergeet ook niet om het heerlijke vocht op te deppen met een stuk brood.Deze salade is fantastisch met rosbief, geitenkaas of gepofte aardappelen. En eerlijk gezegd zijn deze tomaten zelfs heel erg lekker als je ze in een braadslee legt en samen met wat worstjes in de oven bakt.
                                                                  Yields: 6

                                                                  Brimming with chopped zucchini, carrot, and mushrooms, this meat-lover's potpie packs in a hearty serving of vegetables. Cook the filling in a skillet on the stove top, then spoon it into a baking dish. Finish the casserole in the oven to brown the breadstick-dough topping.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb ground sirloin (beef)
                                                                  • Yes No 2 cup chopped zucchini
                                                                  • Yes No 1 cup prechopped onion
                                                                  • Yes No 1 cup chopped carrot
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 1 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 14 oz fat free, less sodium beef broth
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 11 oz refrigerated soft breadstick dough
                                                                  • Preheat oven to 400°.
                                                                  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Heat remaining 1 1/2 teaspoons oil in pan. Add zucchini and next 6 ingredients (through garlic); sauté 7 minutes or until vegetables are tender. Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper, and broth. Bring to a boil; cook 3 minutes. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk. Add the cornstarch mixture to the pan; cook 1 minute, stirring constantly.
                                                                  • Spoon beef mixture into an 11 x 7-inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture. Bake at 400° for 12 minutes or until browned.
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This light version of eggnog pie is topped with heavenly bourbon cream.

                                                                  Ingredients
                                                                  • Yes No 32 low fat graham crackers
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 1/2 4 oz cup style 1/3 less fat cream cheese
                                                                  • Yes No 1/2 4 oz cup style fat free cream cheese
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2/3 cup eggnog
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3/4 cup frozen fat free whipped topping
                                                                  • Yes No 2 tbsp eggnog
                                                                  • Yes No 1 tsp bourbon
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Preheat oven to 350°.
                                                                  • To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 1 egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack for 15 minutes.
                                                                  • Reduce oven temperature to 325°.
                                                                  • To prepare filling, spoon yogurt onto several layers of heavy-duty paper towels; spread yogurt to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Place cream cheeses and vanilla in a bowl; beat with mixer at medium speed until smooth. Add eggs, one at a time, beating well after each addition. Combine sugar, flour, and salt, stirring with a whisk. Add sugar mixture to cheese mixture; beat until combined. Add yogurt to cheese mixture; add eggnog. Beat at low speed just until combined.
                                                                  • Beat 2 egg whites with a mixer at medium speed until soft peaks form. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into the eggnog mixture. Pour filling into prepared crust. Bake at 325° for 40 minutes or until center is almost set. Cool completely on wire rack. Chill overnight.
                                                                  • To prepare bourbon cream, place the whipped topping in bowl. Gently fold in 2 tablespoons eggnog and bourbon; chill. Top each pie slice with bourbon cream; sprinkle with nutmeg before serving.
                                                                  Yields: 10servings (serving size: 1 pie slice and about 2 teaspoons bourbon cream)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This bread recipe is strictly "old-time" and produces a rustic-style Spanish bread. It's the kind that you see on abuela's (grandma's) kitchen table in pueblos across Spain. One recipe yields 3 loaves, so make it on a weekend afternoon and you'll have bread for most of the week. Our version was inspired by a recipe which appeared in Francie Martinez Vicondoa's book "Spanish Doors, Dishes and Dreams."

                                                                  Ingredients
                                                                  • Yes No 1.25 lb unbleached white flour
                                                                  • Yes No .65 18 gram oz active dry yeast
                                                                  • Yes No 12 355 milliliter oz water
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 1 egg white from 1 egg
                                                                  • This Spanish rustic bread recipe yields 3 loaves, 12 oz each.
                                                                  • Note: Weather conditions such as humidity and temperature effect bread making. The quantities of flour and water required to make suitable dough may need to be adjusted.
                                                                  • Weigh flour, mix in salt and set aside. Pour dry yeast into a warm ceramic cup. Heat the water in a pan until it is very warm, but not hot. Pour approximately 4 oz of water into the cup with yeast and stir with a fork until the yeast is completely dissolved.
                                                                  • Pour yeast-water mixture and all but 1/2 cup water into a very large mixing bowl. Add flour to bowl gradually, continuously mixing with a wooden spoon until all flour is absorbed, adding the remaining water as needed. The dough should have a smooth texture and form a ball.
                                                                  • Using a paper towel, coat the inside of a large bowl with olive oil or vegetable shortening. Cover the bowl with a wet dish towel and place in a warm spot in the kitchen. If your kitchen is drafty and cold, allow dough to rise in the covered bowl in a warm oven (approximately 150F degrees) with the door open. Let rise for 30 minutes.
                                                                  • Cover cutting board with a generous amount of flour to prevent dough from sticking. Turn dough out onto a cutting board. Flour hands and knead with heals of hands. When dough has a consistent texture and forms a ball, divide into 3 pieces. Form dough into rounds or oblong shapes. Place on a cookie sheet or baking stone. Allow to rise in a warm place for 10-15 minutes. While dough is rising, preheat oven to 375F (190C) degrees.
                                                                  • Cut slits in top of loaves just before baking. When oven is hot, place bread on center rack and bake for 10 minutes. Remove and brush with beaten egg white. Return to oven and bake for another 15-20 minutes. Bread should turn a light golden color.
                                                                  • Remove from oven and allow to cool on a rack for 10-15 minutes. When cool enough to touch, slice with a bread knife and serve.
                                                                  • Tips for Freezing Bread or Dough
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Paul Kahan is a big fan of chicken thighs because they have so much flavor and are so inexpensive—the best of both worlds. He braises the thighs in beer to make an excellent spring stew that he (naturally) pairs with more beer, such as Pere Jacques from Chicago's Goose Island Beer Company, a Belgian-style ale full of caramelized malt flavors.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp anise
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 tsp loosely packed saffron
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 8 skinless chicken thighs
                                                                  • Yes No salt
                                                                  • Yes No 1 cup fava bean
                                                                  • Yes No 1/2 cup fresh peas
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 lb button mushroom
                                                                  • Yes No 8 scallion
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No one 12 oz belgian beer
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes. Let the anise seeds cool slightly, then crush with the side of a knife.
                                                                  • In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika and cayenne. Add the lemon juice and puree. Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil. Add the chicken thighs and turn to coat with the marinade. Refrigerate for 1 hour.
                                                                  • Meanwhile, bring a medium saucepan of water to a boil. Add salt and the fava beans and cook for 1 minute; using a slotted spoon, transfer the fava beans to a small bowl and let cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes; drain. Peel the fava beans and add to the peas.
                                                                  • Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the chicken thighs to a platter.
                                                                  • Wipe out the casserole, add the butter and heat until melted. Add the halved mushrooms, sliced scallions and thyme and cook over moderate heat, stirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms and cook, stirring, for 1 minute. Slowly stir in the beer and bring to a boil, scraping up any browned bits on the bottom of the casserole.
                                                                  • Return the chicken thighs to the casserole and season with salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream, fava beans and peas, increase the heat to moderate and cook uncovered until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs. Serve the chicken stew in shallow soup bowls, sprinkled with the parsley.
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  To shorten prep time, skin, bone, and shred rotisserie chicken; add to sauce.

                                                                  Ingredients
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3 cup 1% low-fat milk
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 1/2 6 oz cup grated parmesan cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 12 8 oz no cook lasagna noodles
                                                                  • Yes No 8 oz 96% fat free deli ham
                                                                  • Yes No parsley
                                                                  • Preheat oven to 350°.
                                                                  • Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.
                                                                  • Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup cheese and parsley, stirring until cheese melts.
                                                                  • Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham and one-third chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup cheese.
                                                                  • Cover with foil very lightly coated with cooking spray; bake at 350° for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.
                                                                  • Wine note: With a cue from the dish's overall unfussy character, the ideal wine needs to be inexpensive and uncomplicated. One of my favorite "comfort wines" to go with a comfort food like this is Australian shiraz. Annie's Lane Shiraz 2002 from Australia's Clare Valley ($15) is a simple blast of berriness with a soft texture. -Karen MacNeil
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 2 inch ginger
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1 3 lb large green cabbage
                                                                  • Yes No 2 carrot
                                                                  • Yes No salt and pepper
                                                                  • Combine cider vinegar, vegetable oil, sugar, chopped garlic, grated ginger and crushed red pepper in a large bowl. Stir well until sugar has dissolved.
                                                                  • Pile shredded cabbage and grated carrots on top of dressing and toss until blended. Season with salt and pepper. Refrigerate, covered, until ready to serve.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  This deliciously spiced apple tartlet recipe is a quick and easy treat to make when you're in a rush. They taste best when eaten within a few hours of being made. For the coziest indulgence, take a warm-from-the-oven apple tartlet, dust it with a bit of powdered sugar, and serve it with a petite scoop of vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 1 puff pastry
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 3 tart cooking apples
                                                                  • Yes No 1 coarse tbsp raw turbinado sugar
                                                                  • Preheat the oven to 375F. Cut the puff pastry and fit it into 6 lightly greased individual tartlet molds. Trim the excess pastry from the edges, leaving 1/2 inch overhang to fold over the filling.
                                                                  • In a medium bowl, stir the granulated sugar, brown sugar, cornstarch, and ground cinnamon until they are thoroughly blended. Gently toss the sliced apples in the sugar mixture.
                                                                  • Divide the sugar-spiced apples among the prepared tartlet molds and fold the edges over the apples. Sprinkle the pastries with the coarse sugar. Arrange the tartlets on a baking sheet and bake them in the preheated oven for 35 to 40 minutes, until they turn golden brown and the apples are tender.
                                                                  • Allow the tartlets to cool for at least 30 minutes and serve them warm or at room temperature.
                                                                  • This apple tartlet recipe makes 6 servings.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Walnut Cafe in Boulder, Colorado is well known for its sour cream and walnut coffee cake but also for its fresh preparation of breakfast potatoes with Dilly Sauce. Here is my version Dill-Sauce with Sour Cream, which my husband, bless him, declared better than the Walnut Cafe's recipe. This no-cook recipe for Dill Sauce serves 2 - 3 people See larger image

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp sweetener
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No black pepper
                                                                  • Mix all ingredients and season to taste. Keep refrigerated.
                                                                  • You may use fresh or frozen, thawed dill for this sauce.
                                                                  • Use for meat fondue, over eggs, on potatoes or over salad.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate

                                                                  In Texas, every cook has his or her own closely guarded recipe for the Mexican chocolate-and-chile sauce called mole, invariably making it for the holidays and other special occasions. "I've sampled mole from El Paso to Matamoros," says Louis Lambert. "It has taken me many years and many attempts to perfect my own version." He serves his mole, which has a delicious smoky flavor, with hearty cuts of grilled beef like porterhouse or the grilled strip steaks here.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1/3 2 oz cup chopped mexican chocolate
                                                                  • Yes No 2 tbsp raisin
                                                                  • Yes No pinch cinnamon, ground
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No six 10 oz, 1 inch thick boneless strip steaks
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a medium saucepan, toast the sesame seeds over moderate heat until golden. Add the Salsa Roja, stock, chocolate, raisins, cinnamon and nutmeg. Cook over moderate heat, stirring, until the chocolate has melted, about 4 minutes. Transfer the sauce to a blender and puree until smooth. Season with salt and pepper and return to the saucepan.
                                                                  • Brush each steak with 1 tablespoon of the mole sauce and let the steaks stand at room temperature for 1 hour.
                                                                  • Light a grill. Season the steaks on both sides with salt and pepper. Grill them over high heat for 3 to 4 minutes per side for rare to medium-rare meat. Transfer to a platter and let rest for 5 minutes.
                                                                  • Meanwhile, bring the remaining mole sauce to a simmer. Whisk in the butter, 1 tablespoon at a time. Serve the steaks with the mole sauce on the side.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 6
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 3 oz tbsp caviar
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 2 large egg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Roll out the caviar between two sheets of plastic wrap to a 5-by-8-inch rectangle 1/8 inch thick. Cut half of it into 1/2-inch strips. Finely dice the remaining caviar and transfer to a small bowl. Stir in the sour cream and all but a pinch of the chives.
                                                                  • In a small bowl, beat the eggs until frothy and season with salt and pepper. In a 6-inch nonstick skillet, melt the butter over high heat until the foam subsides. Add the eggs and stir constantly with a heatproof rubber spatula, while shaking the skillet, until the eggs are set but still moist.
                                                                  • Off the heat, dollop the sour cream mixture across the center of the eggs. Shake the skillet to loosen the omelet, then fold one-third of the eggs over the filling. Tilt the skillet and turn the omelet onto a plate, folding it over itself as you tilt. Garnish with the caviar strips, sprinkle with the remaining chives and serve right away.
                                                                  Yields: 1
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Overlapping disks of pate brisee top a highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.

                                                                  Ingredients
                                                                  • Yes No pate brisee
                                                                  • Yes No 4 lb granny smith apple
                                                                  • Yes No 1 tbsp finely grated lemon zest
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp grated nutmeg
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No fine sanding sugar
                                                                  • On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
                                                                  • Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-inch fluted round cutter, cut out about 70 rounds, rerolling scraps if necessary. Place rounds on a parchment-lined baking sheet, and refrigerate for 30 minutes.
                                                                  • Peel and core apples. Thinly slice half the apples, and cut remaining apples into 1-inch pieces.
                                                                  • Toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg in a large bowl. Place filling in piecrust, mounding it in the center. Dot with butter. To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Arrange dough rounds over filling, working in a spiral from the outside in to the center, overlapping them slightly. Lightly brush top of each round with egg wash as you work to help them adhere to one another.
                                                                  • Once the filling has been covered with rounds, lightly brush entire top of pie with egg wash. Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.
                                                                  • Preheat oven to 400 degrees, with racks in middle and lower positions. Place a foil-lined baking sheet on lower rack to catch any juices. Place pie on middle rack, and bake until crust begins to turn golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 1 hour, 10 minutes more. Tent with foil if crust browns too quickly. Let cool completely on a wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch double-crust pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe goes with Pecan-Grits Pie. Use this delicious crust with pecan, pumpkin, or apple pies - it has a delicate texture and browns nicely. Most cookbooks recommend a pastry blender for cutting shortening and/or butter into the flour mixture. Maybe because it's what Mother did - but I prefer to use my fingers to cut in the shortening. I usually remember the "proper method" and pick up a pastry blender to cut in the chunks of butter, but always go back to my fingers to make sure the mixture feels just right. This recipe goes with Pecan-Grits Pie

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup stone ground cornmeal
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 4 tbsp buttermilk (1% fat)
                                                                  • Combine first 4 ingredients in a bowl; cut in shortening and butter with a pastry blender or fingertips until mixture is about the size of small peas. Sprinkle buttermilk evenly over surface; stir with a fork just until dry ingredients are moistened. Cover and chill 1 hour, if desired. Roll pastry to 1/8-inch thickness on a lightly floured surface (about 12-inch diameter). Place in a 9-inch pie plate; fold edges under, and crimp.
                                                                  Yields: 1pastry.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 2 cup concord grapes
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No a lemon
                                                                  • Yes No 1 pint fig
                                                                  • Yes No 2 oz brie cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Squeeze the skins from the grapes and place inside in a small saucepan, setting the skins aside. Add the sugar and lemon juice. Bring to a boil and immediately reduce to a simmer, then cook about 10 minutes until they grapes start to break apart. Strain to remove the seeds. Return the strained mixture to a saucepan and add the skin. Cook a few minutes more until the mixture turns purple. Blend until smooth.
                                                                  • Cut the figs in half and spread them out on a cooking sheet coated with cooking spray. Top with the slices of cheese and bake 5 minutes or until the cheese is melted and the figs are hot. Transfer to a serving dish and spoon the grape sauce around.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Cook: 25 min. This recipe goes with Grilled Pork Tenderloin Sandwiches

                                                                  Ingredients
                                                                  • Yes No 1 medium sweet onion
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 2 tbsp firmly packed brown sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Stir together all ingredients and 1/2 cup water in a large saucepan; bring to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2 ½cups (serving size: 1 tbsp.)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 leek
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 medium pumpkin
                                                                  • Yes No 1 15 oz pumpkin purée
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tbsp rosemary
                                                                  • Heat the oil in a large saucepan over medium heat. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes. Add the pumpkin cubes and canned puree, then the broth. Simmer until the pumpkin is tender, about 25 minutes. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

                                                                  While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth. Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.

                                                                  Ingredients
                                                                  • Yes No 3 large anaheim chili pepper
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp ground guajillo chile powder
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 4 cup water
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 15 oz white hominy
                                                                  • Yes No 4 cup leftover turkey breast
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup roasted unsalted pumpkinseed kernels
                                                                  • Yes No 1/2 cup thinly sliced radish
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Yes No 1/2 2 oz cup crumbled queso fresco cheese
                                                                  • Yes No lime
                                                                  • Preheat broiler.
                                                                  • Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside.
                                                                  • Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges, if desired.
                                                                  • Beer note: With Anaheim and guajillo chiles lending their subtle heat, reach for a flavorful chilled beer, like a Scottish-style ale. Oskar Blues Old Chub Scotch Ale ($8.99/six-pack), from Colorado, has a rich, malty sweetness, hinting of caramel, that works to balance the peppery posole, while the beer's dark chocolate, toasted nut, and smoky notes complement the roasted pumpkinseeds in this richly layered soup. --Jeffery Lindenmuth
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings