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                                                                  Ingredients
                                                                  • Yes No 6 12 oz apricots, pitted
                                                                  • Yes No 3/4 cup assorted berries
                                                                  • Yes No 8 tbsp sugar, granulated
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 cup cream
                                                                  • Heat oven to 400 degrees, and have ready an ungreased 8-inch tart pan with removable bottom. In a medium bowl, toss together the apricots, berries, and 4 tablespoons sugar. Set aside.
                                                                  • In the bowl of a food processor, combine flour, cornmeal, 3 tablespoons sugar, salt, butter, egg yolk, and vanilla; pulse until dough begins to come together. Press dough into tart pan; set pan on a baking sheet. Bake until golden and slightly puffy, about 15 minutes. Remove from oven. Using a spatula, gently flatten bottom of crust.
                                                                  • Reduce oven temperature to 350 degrees. Arrange fruit in crust. Bake 30 minutes; sprinkle with remaining tablespoon sugar. Bake until apricots are juicy and tender, about 15 minutes more. Transfer to a wire rack to cool. Remove tart from frame; serve with whipped cream, if desired.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup whole wheat flour
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 large ripe banana
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 12 dried banana chips
                                                                  • Preheat oven to 375°F; mist a standard 12-cup muffin tin with cooking spray or line with paper or foil liners. In a large bowl, combine both types of flour with baking powder, cinnamon and salt.
                                                                  • In a separate bowl, mix bananas with eggs, sugar, milk, butter and vanilla. Whisk until smooth. Fold banana mixture into flour mixture just until combined and batter forms; do not overmix.
                                                                  • Spoon batter into muffin cups; place a banana chip on top of each one, if desired. Bake until a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out onto rack to cool completely.
                                                                  Yields: 12muffins (serving size: 1 muffin)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick

                                                                  Tangy and fruity margaritas whip up in the blender quicker than you can say "cheers!"

                                                                  Ingredients
                                                                  • Yes No 2 cup lime juice
                                                                  • Yes No 1 cup tequila
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup triple sec
                                                                  • Yes No 1 cup frozen strawberry
                                                                  • Yes No crushed ice
                                                                  • Yes No salt
                                                                  • Fill blender 2/3 with ice. Add ingredients and blend until smooth. Serve in a glass with a salted rim.
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp rice vinegar
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 3/4 lb boneless new york strip steak
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 14 oz asparagus
                                                                  • Yes No 6 oz snap peas
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 tbsp basil
                                                                  • Yes No rice from pork chops
                                                                  • In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
                                                                  • Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    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
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Brands:
                                                                  • Yes No
                                                                    York

                                                                  Jamie's friend Daniel Maye shared this recipe for his favorite summer dessert.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 oz instant vanilla pudding mix
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 6 large peach
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/2 20 oz cake
                                                                  • Yes No 1/3 cup bourbon
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Prepare pudding mix according to package directions, using 2 cups milk. Cover and chill 5 minutes.
                                                                  • Toss sliced peaches with granulated sugar.
                                                                  • Cut pound cake into 1/2-inch slices. Place half of cake slices on bottom of a trifle dish or deep bowl; drizzle evenly with half of bourbon. Spoon half of peach mixture evenly over cake slices. Spread half of pudding over peaches. Repeat with remaining cake slices, bourbon, peach mixture, and pudding. Cover and chill at least 2 hours.
                                                                  • Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over trifle; sprinkle with almonds.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1 large egg white
                                                                  • Yes No crushed ice
                                                                  • Yes No 4 lemon zest
                                                                  • In a cocktail shaker, combine all of the ingredients except ice and the garnish and shake well. Add ice and shake again. Strain the drink into a chilled coupe and garnish with the lemon zest.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  This recipe for granola parfait is from " The Culinary Institute of America: Breakfasts & Brunches " (Lebhar-Friedman Books, 2005). It would be perfect for breakfast, brunch or a light dessert. Europeans love museli -- uncooked rolled oats, fruit and nuts, developed around 1900 by the Swiss physician Maximilian Bircher-Benner. But granola -- a sweetened and toasted version of muesli -- is starting to catch on. Here's a larger photo of Granola Parfait.

                                                                  Ingredients
                                                                  • Yes No 4 cup granola
                                                                  • Yes No 1 1/2 cup rolled oat
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup raw sunflower seeds
                                                                  • Yes No 1/2 cup packed sweetened shredded coconut
                                                                  • Yes No 1/4 cup raw wheat germ
                                                                  • Yes No 1/4 cup sesame seed
                                                                  • Yes No 1/4 cup chopped almond
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 1/4 cup blueberry
                                                                  • Yes No 1 1/4 cup raspberry
                                                                  • Yes No 1 1/4 cup quartered strawberry
                                                                  • Yes No 4 cup yogurt
                                                                  • To make the granola: Heat oven to 300 degrees. In a large bowl, combine oats, oil, sugar, and cinnamon. Spread oat mixture in an even layer on a baking sheet and bake, stirring occasionally, until it is fragrant and lightly toasted, about 20 minutes. Add sunflower seeds, coconut, wheat germ, sesame seeds, almonds, and walnuts to mixture in pan, stir together, and spread into an even layer and bake until golden brown, about 15 minutes. Stir in raisins and cool completely. Store in an airtight container in a cool, dry place. To make the filling and assemble the parfaits: In a large bowl, toss berries together. In each of 8 parfait glasses, add a layer of berries, then a layer of yogurt, followed by a layer of granola. Add a second layer of berries, followed by additional layers of granola and yogurt. Top the parfait with berries. Serve at once or keep refrigerated for up to 4 hours. Source: " The Culinary Institute of America: Breakfasts & Brunches " (Lebhar-Friedman Books, 2005)
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings granola parfait
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  We helped cook for a big graduation party a couple of weeks ago, and ever since then we've been waiting for the right time to give you this recipe. It's hard to describe how good these little morsels of creamy coconut and lime are, so you'll have to trust us.

                                                                  Ingredients
                                                                  • Yes No 12 cup shredded coconut meat
                                                                  • Yes No 2 14 oz sweetened condensed milk
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 3 lime
                                                                  • Yes No 1 1/2 cup graham cracker
                                                                  • Yes No 2 lb powdered sugar
                                                                  • Heat the oven to 350°F. Spread 6 cups coconut on a baking sheet and bake for 7-10 minutes or until lightly toasted. Stir the coconut several times to keep it from burning. Remove the coconut when toasty brown and slightly crispy.
                                                                  • In the bowl of a stand mixer, stir together the remaining 6 cups untoasted coconut, sweetened condensed milk, vanilla, lime juice, lime zest and graham cracker crumbs. Beat until well mixed. Slowly add the confectioners' sugar and stir until well-mixed. Refrigerate for at least one hour.
                                                                  • Scoop the mix out with a teaspoon and roll each lump in a ball, then roll in the toasted coconut. Place on a wax-paper-lined cookie sheet and freeze for at least an hour or two before serving.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 200, depending on size
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  I had this salad in a bistro in France and it was fantastic. You know, twangy and mustardy and so nice to eat as a starter before the main course arrived. It reminded me that sometimes cooking rules should be broken. We're told that beans should only be cooked until they're al dente, but I think we should cook them for a bit longer. I'd rather run my nails down a blackboard than eat a squeaky al dente green bean! So here's a recipe for properly cooked beans! Keep your eyes open for different color beans ? green, yellow or black ? as a mixture will make it even more interesting. And when preparing them, leave the wispy ends on as they look so nice.

                                                                  Ingredients
                                                                  • Yes No 4 handfuls of french beans, stalk
                                                                  • Yes No 3 tsp 2–3 teaspoons good french mustard, to taste
                                                                  • Yes No 2 tbsp 2 tablespoons good quality white wine vinegar
                                                                  • Yes No 7 tbsp 7 tablespoons extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 tbsp 1 tablespoon capers
                                                                  • Yes No a of garlic
                                                                  • Yes No a handful, small chervil
                                                                  • I had this salad in a bistro in France and it was fantastic. You know, twangy and mustardy and so nice to eat as a starter before the main course arrived. It reminded me that sometimes cooking rules should be broken. We're told that beans should only be cooked until they're al dente, but I think we should cook them for a bit longer. I'd rather run my nails down a blackboard than eat a squeaky al dente green bean! So here's a recipe for properly cooked beans! Keep your eyes open for different color beans – green, yellow or black – as a mixture will make it even more interesting. And when preparing them, leave the wispy ends on as they look so nice.Bring a pan of water to a fast boil, add your beans, put a lid on the pan, and cook for at least 4 to 5 minutes. Boiling the beans fast like this helps them to retain all their nutrients. Meanwhile, put the mustard and vinegar into a jam jar or bowl and, while stirring, add the olive oil to make a good hot French dressing. Season carefully with sea salt and freshly ground black pepper, then add the finely chopped shallot, the capers if you're using them and the garlic.Remove one of the beans from the pan to check if it's cooked. If it holds its shape but is also soft to the bite, it's perfect. Drain in a colander. Now, while the beans are steaming hot, this is the perfect moment to dress them – a hot bean will take on more of the wonderful dressing than a cold one. It is best to serve the beans warm, not cold, and certainly not at fridge temperature because the flavors will be muted and boring. Serve the beans in a bowl, sprinkled with chervil if you like – it's a delicate, crunchy herb that goes well with beans. Serve as a salad in its own right, or as an accompaniment to a main meal.• from Jamie's Dinners
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Key Lime Bars
                                                                   10 m
                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup key lime juice
                                                                  • Yes No 1 tsp grated lime zest
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No powdered sugar
                                                                  • Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving an overhang. Mist foil with cooking spray.
                                                                  • Make crust: Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Beat in flour and salt. Press evenly over bottom of pan. Bake until firm and light golden around edges, 20 to 25 minutes. Cool slightly.
                                                                  • Make filling: Using an electric mixer on medium speed, beat eggs, yolk and sugar until smooth. Stir in lime juice and zest. Fold in flour. Pour filling over crust and bake until set, 20 to 30 minutes. Cool on a wire rack. Cover and refrigerate for at least 1 hour or overnight. Use foil overhang to remove bars from pan to cut. Dust with confectioners' sugar just before serving, if desired.
                                                                  Yields: 12
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Key Lime Cake
                                                                   25 m

                                                                  Enjoy this delectable three layer, from-scratch cake to add to your collection of Key Lime Recipes.

                                                                  Ingredients
                                                                  • Yes No 2 1/3 cup flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 egg
                                                                  • Yes No 4 key lime juice
                                                                  • Yes No 1/2 tsp green food coloring
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No cream cheese frosting
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Preheat oven to 350 degrees F. Grease and flour three 8 x 1-1/2-inch or two 9 x 1-1/2-inch round cake pans. In a medium bowl, with a wire whisk combine flour, baking powder, soda, and salt. Set aside. In a large mixing bowl cream butter and sugar with stand or electric mixer until fluffy. Add eggs, one at a time. Mixing well after each addition. Mix in key lime juice. Add flour mixture alternately with buttermilk. Mix on low after each addition until just combined. Hand stir in key lime zest. Pour into prepared pans. Bake for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Allow cakes to completely cool on wire racks. Frost with cream cheese frosting. Use toasted pecans to decorate sides of cake. Notes in the Margin *Although, the Key Lime Cake in the photo has the green food coloring added, most Key Lime purists will tell you that key limes are not green, they are yellow. It’s up to you. **Buttermilk can be substituted with 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. *** Recipe for Cream Cheese Frosting
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 8 1/2 oz slice rye bread
                                                                  • Yes No 1/4 cup fat free thousand island dressing
                                                                  • Yes No 8 1/2 oz thin slice reduced fat swiss cheese
                                                                  • Yes No 1/4 cup refrigerated sauerkraut
                                                                  • Yes No 8 oz deli, low sodium turkey breast
                                                                  • Spread one side of each bread slice evenly with 1 1/2 teaspoons dressing. Place one cheese slice on dressed side of each of four bread slices; top each with 1 tablespoon sauerkraut and 2 ounces turkey. Top each sandwich with 1 cheese slice and 1 bread slice, dressed side down. Coat the outside of the sandwich (top and bottom) with cooking spray. Heat a large skillet over medium-high heat. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches (leave cast-iron skillet on sandwiches while they cook). Cook 2 minutes on each side or until browned and cheese melts.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  This refreshingly tart sorbet makes a perfect accent to any meal. Serve it as a light dessert or as an unexpected palate cleanser between courses.

                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No ¼ cup water
                                                                  • Yes No 3 cup pomegranate cranberry juice
                                                                  • In a small saucepan over medium heat, bring the cranberries, sugar, and water to a boil. Reduce the heat to low and simmer for about 5 minutes, just until the cranberries burst and the mixture thickens a bit. Allow the berries to chill completely and then force them through a fine-mesh sieve, discarding any solids.
                                                                  • Mix together the cranberry puree and juice, and then freeze in an ice cream maker according to the manufacturer’s instructions.
                                                                  • Makes 8 servings.
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup percent evaporated milk
                                                                  • Yes No 3/4 cup dark brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp grated orange zest
                                                                  • Yes No candied orange zest
                                                                  • Preheat the oven to 325°. Place four 4-ounce ramekins in a small baking dish or roasting pan.
                                                                  • In a saucepan, bring the evaporated milk to a simmer with the brown sugar. Cook over moderate heat, stirring until the sugar dissolves. In a bowl, whisk the eggs, egg yolk, vanilla and orange zest. Slowly whisk the hot milk into the egg mixture. Strain the custard into a glass measuring cup.
                                                                  • Pour the custard into the ramekins. Add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 10 minutes, until the custards are just set. Transfer the ramekins to a rack and let cool. Cover the custards with plastic wrap and refrigerate until firm, at least 3 hours. Garnish with the candied orange zest.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Whip up these Deviled Eggs in a flash with only 5 ingredients. They make a pretty presentation for a party and a great appetizer that your guests will enjoy.

                                                                  Ingredients
                                                                  • Yes No 5 egg
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No 1 1/2 tbsp mayonnaise
                                                                  • Yes No 5 pimiento stuffed green olives
                                                                  • Yes No 1 tsp cajun seasoning
                                                                  • Cut eggs in half lengthwise; carefully remove yolks.
                                                                  • Mash yolks, and stir in mustard and mayonnaise; blend well.
                                                                  • Spoon yolk mixture evenly into egg whites. Place an olive half in the center of each; sprinkle with Cajun seasoning.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10eggs
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  Barbecued Spareribs
                                                                   2 h 25 m

                                                                  Here's a great recipe for barbecued spareribs with maple syrup, a little chili sauce, and chopped onion. Grilled spareribs are first baked, then they're briefly grilled over hot coals with basting sauce. Delicious ribs for an everyday cookout or special occasion!

                                                                  Ingredients
                                                                  • Yes No 6 lb pork sparerib
                                                                  • Yes No salt
                                                                  • Yes No 2 1/2 tbsp chili sauce
                                                                  • Yes No 2 tbsp chopped onion
                                                                  • Yes No 1 1/2 cup maple syrup
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Sprinkle ribs with salt Place ribs on rack in a baking pan and bake at 350° for 1 1/2 to 2 hours. Mix remaining ingredients together in a saucepan; bring to a boil. Grill ribs over hot coals for 15 to 25 minutes, basting frequently with the sauce mixture. Serves 6. More Pork Ribs Marmalade Ribs Grilled Spareribs with Pineapple Grilled Spareribs with Spiced Sauce Sweet and Sour Spareribs Baked Beans and Spareribs Barbecued Ribs Recipe Pineapple Barbecued Ribs Oven Barbecued Ribs Grilled Spareribs Golden Apricot Glazed Ribs Barbecued Pork Ribs Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Total Time: 2 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    slow cook

                                                                  A great family treat for the Easter weekend!

                                                                  Ingredients
                                                                  • Yes No butter
                                                                  • Yes No caster sugar
                                                                  • Yes No organic
                                                                  • Yes No zest and 2 lemons
                                                                  • Yes No self raising flour
                                                                  • Yes No ground almonds
                                                                  • Yes No 2 tbsp 2 tablespoons milk
                                                                  • Yes No poppy seeds
                                                                  • Yes No icing sugar
                                                                  • Yes No 1 tsp 1 teaspoon mixed spice
                                                                  • Yes No crème fraîche
                                                                  • A great family treat for the Easter weekend!Preheat your oven to 180ºC/350ºF/gas 4. Rub a 20cm cake tin with butter. Whizz the butter and sugar in a food processor until light and fluffy. Add the egg yolks, one at a time, while the motor is running, then the lemon zest and juice. When the mixture is nice and smooth, pulse in the flour and almonds and finally the milk. Don't mix it too much – just enough to combine. Spoon the mixture into a bowl, stir in the poppy seeds and put to one side. In a very clean bowl, whisk the egg whites until they form soft peaks. Beat in the remaining 1 tablespoon of sugar until smooth. Stir a spoonful of egg white into the almond mixture. Add the rest of the egg white and fold together carefully – you don't want to beat the bubbles out of the egg white. Spoon into the prepared cake tin and smooth the mix out evenly with the back of a spoon. Place on the middle shelf of your preheated oven and bake for about 45 minutes until cooked through, risen and golden brown. When cool, sift the icing sugar and mixed spice over the top of the cake and serve with dollops of crème fraîche. Tip: The butter needs to be very soft, so take it out of the fridge in advance.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Pot Stickers
                                                                   40 m

                                                                  Wontons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.

                                                                  Ingredients
                                                                  • Yes No 24 3 inch wonton wrappers
                                                                  • Yes No 1 recipe wonton filling
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/3 cup reduced sodium soy sauce
                                                                  • Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.
                                                                  • In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Barking Crackers is a simple candy made with soda crackers and chocolate that is similar to a traditional toffee or bark recipe. Be sure to check the bottom of the recipe for complete instructions for a Passover version of this recipe.

                                                                  Ingredients
                                                                  • Yes No 40 soda crackers
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 12 oz butterscotch chips
                                                                  • Yes No 1 cup diced tree nut
                                                                  • Preheat oven to 350 degrees F. Line a jelly roll (15 x 10-inches with sides) pan with foil and grease lightly. Completely line pan with crackers. Boil butter and brown sugar for 3 minutes. Stirring constantly. Pour mixture over crackers. Bake for 5 minutes. Remove from oven. Sprinkle chips over pan. Let chips soften so they can be evenly spread. Sprinkle nuts over top. Refrigerate for 1 hour and then break apart into bit-sized pieces. Store these in the refrigerator. For Passover Just substitute 6 pieces of Matzo crackers for the soda crackers.
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 1 lb sweet potato
                                                                  • Yes No 1 red onion
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1 thick, 4 cup spinach
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken. Substitutions: Tossing warm roasted vegetables with fresh spinach gently wilts and tenderizes the greens. In place of sweet potatoes, try butternut squash, rutabaga, carrots, or parsnips.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Filet mignon is a lean cut of beef, and pairing the filet with fat-free orzo provides the opportunity to whisk in chilled butter to finish the sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 4 4 oz, 1 inch thick beef tenderloin steak
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup port wine
                                                                  • Yes No 1/2 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 1 tbsp butter
                                                                  • Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side or until browned. Remove steaks from pan; set aside.
                                                                  • Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Reduce liquid to 1/4 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.
                                                                  Yields: 4servings (serving size: 1 steak and 1 tablespoon jus)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (boneless, skinless)
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 red onion
                                                                  • Yes No lettuce, tomatoes and avocados, fresh cilantro, and sour cream
                                                                  • Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate.
                                                                  • Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool.
                                                                  • Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips.
                                                                  • Brush onions with oil; grill until browned, about 3 minutes per side. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  This recipe makes four ravioli, but you can serve the soup with one or two in each bowl. If you don't have time to make the stock and ravioli, substitute 4 cups low-sodium store-bought chicken stock and fresh ravioli and start at step 8.

                                                                  Ingredients
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No 3 big sprig flat leaf parsley
                                                                  • Yes No 1 carrot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No all purpose flour
                                                                  • Yes No 8 3 1/2 inch wonton wrappers
                                                                  • Rinse chicken liver and neck; pat dry. Using kitchen shears, remove backbone from chicken, and transfer to a medium stockpot. Add neck. Cut off wings, legs, and thighs; add to pot. (Reserve liver for Chicken Roulade.)
                                                                  • Remove skin from breast. Cut breast off bone, and add bone to pot. (Reserve breast for Chicken Roulade.)
                                                                  • Add 10 cups water, parsley sprigs, carrot,
                                                                  • garlic, peppercorns, and 1 teaspoon salt to pot. Bring to a boil over medium-high heat. Reduce to a simmer, and cook 45 minutes, skimming foam from top.
                                                                  • Using tongs, transfer the wings, legs, thighs, and carrot to a plate, and let cool slightly. Remove meat from bones, and finely chop. Transfer 1/2 cup meat to a small bowl; reserve remainder for another use. Return bones to pot. Cut 8 thin slices from carrot; trim into heart shapes, and set aside.
                                                                  • Simmer stock 45 minutes more. Pour through a sieve lined with cheesecloth into a bowl; discard solids. Set aside, reserving 1/4 cup for Chicken Roulade.
                                                                  • Stir cheese, chopped parsley, 1/4 teaspoon
                                                                  • salt, the pepper, and egg in bowl with chicken; cover, and set aside.
                                                                  • Roll out 2 wonton wrappers on a lightly floured surface to 4 1/2 inch squares. Place a tablespoon of chicken filling in center of a wrapper. Place 2 carrot pieces on top of filling. Moisten edges of wrapper
                                                                  • with a wet pastry brush. Top with other wrapper. Press edges with fork tines to seal. Repeat to make 4 ravioli.
                                                                  • Bring chicken stock just to a simmer in a medium saucepan. Meanwhile, bring a medium pot of water to a boil; add 1 tablespoon salt. Add the ravioli, 1 at a time, and cook 2 minutes. Using a slotted spoon, transfer ravioli to the stock. Divide stock and ravioli evenly between 2 serving bowls.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve

                                                                  Using cream of coconut makes this pie really flavorful and the lime juice and zest cut down on some of the sweetness.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1 lime zest
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 15 oz coco lopez cream of coconut
                                                                  • Yes No 1 cup flaked coconut
                                                                  • Yes No 1 10 inch, 9 inch pie crust
                                                                  • Yes No 4 oz frozen whipped topping
                                                                  • More Cream Pie Recipes Raspberry Cream Pie Kumquat Cream Pie Peach Cream Pie Chocolate Cream Pie Key Lime Pie
                                                                  • Pie Recipes and More Photo Step for Making an Apple Pie Making a Pie Crust with Photos Lattice Crust Photos Dutch Apple Pie Granny Smith Apple Pie Fried Pies Lemon Chess Pie All About Pies
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    coco lopez
                                                                    Brands:
                                                                  • Yes No
                                                                    Coco Lopez

                                                                  Put leftover cooked white rice to good use in this fragrant, colorful dish.

                                                                  Ingredients
                                                                  • Yes No 2 tsp peanut oil
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1/4 cup diced carrot
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 cup long grain rice
                                                                  • Yes No 1 cup chopped shrimp
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Heat oils in a large nonstick skillet over medium-high heat. Add carrot, ginger, red pepper, and garlic; sauté for 1 minute. Add rice; sauté 2 minutes. Stir in shrimp and soy sauce; sauté 1 minute. Remove from heat; stir in cilantro.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Our take on the Derby-Pie®, this chocolate, nut, and bourbon pie is a classic come Kentucky Derby time. Game plan: The pie can be made up to 2 days in advance. Cool completely, cover with plastic wrap, and refrigerate until ready to serve. This recipe was featured as part of our Kentucky Derby Day menu.

                                                                  Ingredients
                                                                  • Yes No 1 basic pie dough
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 1/3 cup dark corn syrup
                                                                  • Yes No 1/3 cup packed golden brown sugar
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 cup pecans
                                                                  • Yes No 4 oz semisweet chocolate chip
                                                                  • Heat the oven to 350°F and arrange a rack in the lower third. Lightly flour a work surface and roll the dough into a round approximately 12 inches in diameter and 1/4-inch thick. Line a 9 1/2-inch deep-dish pie plate with the dough and trim off excess. Pierce the base of the crust with a fork several times, line with a piece of parchment paper, and fill with pie weights or dried beans.
                                                                  • Bake until dough starts to set, about 15 minutes. Remove the pie weights and parchment paper and continue to bake until dough is dry and slightly brown, about 10 to 15 minutes more. Remove from the oven and raise the oven temperature to 375°F.
                                                                  • Meanwhile, whisk together eggs, egg yolk, corn syrup, brown sugar, butter, bourbon, vanilla, and salt in a medium bowl until smooth, about 1 minute. Add nuts and chocolate chips and mix until evenly combined.
                                                                  • Pour into crust and bake until filling is set, slightly puffed, and dark brown, about 35 to 40 minutes. Remove to a wire rack and let cool completely before cutting. Serve cold or at room temperature.
                                                                  Cuisine:YesNokentucky
                                                                  Yields: 1(9-inch) pie
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We used a mixture of shiitake and button mushrooms, but you can use any combination of mushrooms. Make the ravioli ahead, and freeze it for up to 2 weeks. You can make the mayonnaise up to 2 days ahead.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup low-fat mayonnaise
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 2 tsp anchovy paste
                                                                  • Yes No 4 cup sliced shiitake mushroom cap
                                                                  • Yes No 4 cup sliced button mushroom
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup diced shallot
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/3 cup dry sherry
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 48 wonton wrappers
                                                                  • To prepare mayonnaise, combine first 4 ingredients, stirring until smooth; cover and chill.
                                                                  • To prepare ravioli, place shiitake mushrooms in a food processor; pulse 6 times or until finely chopped. Remove from processor. Place button mushrooms in food processor; pulse 10 times or until finely chopped.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, shallots, thyme, and garlic; sauté 15 minutes or until tender. Add sherry; bring to a boil. Cook 8 minutes or until liquid almost evaporates. Remove from heat; stir in Parmesan, salt, and pepper. Place mushroom mixture in a bowl; let stand 10 minutes. Stir in sour cream.
                                                                  • Preheat oven to 425°.
                                                                  • Coat 2 baking sheets with cooking spray. Working with 1 wonton wrapper at a time (cover remaining wrappers to prevent drying), spoon 2 teaspoons mushroom mixture into center of wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges with a fork to seal, forming a triangle.
                                                                  • Place ravioli in a single layer on prepared baking sheets; spray tops lightly with cooking spray. Bake at 425° for 14 minutes or until golden brown, turning once. Serve with mayonnaise.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 16servings (serving size: 3 ravioli and about 1 tablespoon mayonnaise)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve

                                                                  Chef Wayne Nish celebrates high-quality, fresh fish with this sashimi preparation. What to buy: Sashimi is all about the fish; with so few ingredients it’s imperative to buy the best you can find. We made this with yellowfin tuna, though it would be equally good with salmon or hamachi. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it raw so he or she gives you a top-quality piece. Regular soy sauce is fermented from 80 percent soybeans and 20 percent wheat. White soy sauce, or shiro-shoyu, is made from the opposite: 80 percent wheat and 20 percent soybeans. Then niboshi (tiny dried sardines), kombu (dried giant seaweed), and dried shiitake mushrooms are added to produce a more flavorful brew called shiro dashi, which can be found in Japanese and Asian markets or online. If shiro dashi is not readily available, just use a regular high-quality Japanese soy sauce. Game plan: To maintain the quality of the fish, serve it on chilled plates and keep the sashimi in the refrigerator until you are ready to slice it. This recipe was featured as part of our... read more Chef Wayne Nish celebrates high-quality, fresh fish with this sashimi preparation. What to buy: Sashimi is all about the fish; with so few ingredients it’s imperative to buy the best you can find. We made this with yellowfin tuna, though it would be equally good with salmon or hamachi. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it raw so he or she gives you a top-quality piece. Regular soy sauce is fermented from 80 percent soybeans and 20 percent wheat. White soy sauce, or shiro-shoyu, is made from the opposite: 80 percent wheat and 20 percent soybeans. Then niboshi (tiny dried sardines), kombu (dried giant seaweed), and dried shiitake mushrooms are added to produce a more flavorful brew called shiro dashi, which can be found in Japanese and Asian markets or online. If shiro dashi is not readily available, just use a regular high-quality Japanese soy sauce. Game plan: To maintain the quality of the fish, serve it on chilled plates and keep the sashimi in the refrigerator until you are ready to slice it. This recipe was featured as part of our no-cook story. INGREDIENTS 1 pound fresh, sashimi-quality fish, such as yellowfin tuna or salmon 2 teaspoons extra-virgin olive oil 4 teaspoons shiro dashi or regular Japanese soy sauce 2 teaspoons white sesame seeds 1/2 teaspoon thinly sliced chives INSTRUCTIONS Remove fish from the refrigerator and, using a sharp knife with a thin blade, slice very thinly. Divide slices of fish evenly among 8 plates. Drizzle each serving with about 1/4 teaspoon olive oil and 1/2 teaspoon soy sauce, adding more as desired. Sprinkle sesame seeds and chives over fish and serve immediately.

                                                                  Ingredients
                                                                  • Yes No 1 lb salmon
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 4 tsp regular japanese soy sauce
                                                                  • Yes No 2 tsp white sesame seed
                                                                  • Yes No 1/2 tsp thinly sliced chives
                                                                  • Remove fish from the refrigerator and, using a sharp knife with a thin blade, slice very thinly. Divide slices of fish evenly among 8 plates.
                                                                  • Drizzle each serving with about 1/4 teaspoon olive oil and 1/2 teaspoon soy sauce, adding more as desired. Sprinkle sesame seeds and chives over fish and serve immediately.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This recipe for Czech baked salmon or pecene ryby (baked fish) can also be made with trout or mackerel. Caraway seeds are sprinkled on top for an unusual and delicious flavor combination. Here's a larger photo of Czech baked salmon. Makes 4-6 servings of Czech Baked Salmon or Pecene Ryby

                                                                  Ingredients
                                                                  • Yes No 1 2 lb, a whole skin on salmon fillet
                                                                  • Yes No 4 oz butter
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No flat leaf parsley
                                                                  • Yes No slice lemon
                                                                  • Heat oven to 350 degrees. Rinse salmon and pat completely dry with paper towel. Place salmon skin side down in a shallow baking pan or ovenproof platter that has been lightly coated with cooking spray. Brush entire surface of salmon with melted butter. Season with salt and pepper, sprinkle with caraway seeds and lemon juice. Cover loosely with foil and bake about 25 minutes, basting occasionally with pan juices, if desired, until fish flakes easily when the tip of a knife is inserted (don't use a fork). Transfer to a serving platter or, if baked on an ovenproof platter, place on serving table. Spoon pan juices over salmon and garnish with lemon slices or wedges and flat-leaf parsley. May be eaten hot or cold.
                                                                  Cuisine:YesNoczech
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Fish on the grill is as summery as it gets. Hearty swordfish won’t flake and fall through the grates, and when paired with a light melon and cucumber salsa it makes for a healthy meal that’s ready in minutes. What to buy: Avoid imported swordfish, which is in low supply and is usually caught by longline. Instead, go for U.S. swordfish that’s been caught by handline or harpoon. If you can’t find swordfish, try this recipe with tuna, halibut, or mahi mahi. This recipe was featured as part of our Cooking with Summer Ingredients story and our Easy Weeknight Dinners photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup english cucumber
                                                                  • Yes No 1 cup cantaloupe
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 2 tsp flat leaf parsley
                                                                  • Yes No 1 tsp packed lemon zest
                                                                  • Yes No 1 tsp oregano
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 6 4 to 6 oz, 2 lb swordfish fillets
                                                                    For the salsa:
                                                                  • Combine all ingredients in a large, nonreactive bowl and stir until well coated. Cover and refrigerate until ready to serve.
                                                                    For the fish:
                                                                  • Heat a gas or charcoal grill to high (about 400°F) or a grill pan over medium-high heat and rub the grill or grill pan with a towel dipped in oil. Coat both sides of the swordfish with oil and season all over with salt and freshly ground black pepper.
                                                                  • Place fish on the grill and cook, undisturbed, until dark grill marks form, about 5 minutes. Turn and grill until just cooked through and opaque, about 3 to 4 minutes more.
                                                                  • Transfer fish to individual plates, top each fillet with salsa, and serve.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  . It has a custard consistency that exists somewhere between heavy cream and sour cream, and we love adding a dollop alongside tacos and even a fresh bowl of berries. Sure, you can buy it in the store, but where's the fun in that?! Especially when it's just as easy--and most certainly cheaper--to make it at home.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic heavy whipping cream
                                                                  • Yes No 2 tbsp organic buttermilk (1% fat)

                                                                  Nothing tastes better than homemade whipped cream. For unique flavor, try this maple cinnamon whipped cream recipe as a perfect topper for holiday pies, beignets, and pastries. For a special treat, use it on coffee or brioche for a sweet, flavorful breakfast.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic heavy whipping cream
                                                                  • Yes No 2 tbsp organic maple syrup
                                                                  • Yes No 1 tbsp organic sugar, granulated
                                                                  • Yes No 1/2 tsp organic vanilla extract
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Beat the cream on high speed until it begins to thicken and get slightly stiff. Add the maple syrup, sugar, vanilla extract, and cinnamon to the cream. Continue whipping the cream until it forms stiff peaks.
                                                                  • This maple cinnamon whipped cream recipe makes enough whipped cream to cover 1 pie or to serve with 6 to 8 desserts.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Causa rellena is a famous Peruvian dish. It's made with mashed yellow potatoes, seasoned with aji peppers and lime, which surround a center of chicken salad, crab salad, or tuna salad. It's always beautifully presented, garnished with black olives, hard boiled eggs, and avocado. Causa is a summer dish, and often prepared in a mold, then sliced to serve. In this appetizer version, little bite size balls of mashed yellow potatoes have a hidden center of chicken salad.

                                                                  Ingredients
                                                                  • Yes No 8 1 lb yellow potatoes
                                                                  • Yes No 3 fresh yellow chile peppers
                                                                  • Yes No 3 lime
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 gloves garlic
                                                                  • Yes No 2 chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tsp prepared mustard
                                                                  • Yes No 1 avocado
                                                                  • Yes No salt and pepper
                                                                  • Yes No black olive
                                                                  • Yes No 1/3 cup diced parsley
                                                                  • Cook the potatoes in salted water until soft. Peel and mash the potatoes, and set aside. Run the potatoes through a ricer so that they are extra smooth, with no lunps. Remove the seeds from the chili peppers, and saute them in vegetable oil with the garlic until softened. Place them in a food processor or blender, along with the juice of the 3 limes, and salt/pepper to taste. Process until smooth. Stir lime/chile mixture into the mashed potatoes. Chill potatoes, uncovered for several hours or overnight. Poach the chicken in water seasoned with salt, pepper. Shred the cooked chicken, and mix with the mayonnaise and mustard. Season with salt and pepper to taste. Chill until ready to use. To shape mini causas, take about 1 tablespoon of mashed potato in the palm of your hand. Flatten the potatoes, and add about 1 teaspoon of the chicken salad to the middle. Cover chicken with a little bit more of potato, then roll it all into a smooth ball. Roll balls in chopped parsley, and serve on a plate garnished with avocado slices and black olives. Chill until ready to serve.
                                                                  Cuisine:YesNoperuvian
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Make a big batch for company, or freeze leftovers for later.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried red kidney beans
                                                                  • Yes No 1/2 lb ouille smoked chicken sausage
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp creole seasoning blend
                                                                  • Yes No 3 cup long grain rice
                                                                  • Yes No scallion
                                                                  • Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain.
                                                                  • Sauté sausage and next 3 ingredients in Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; sauté 1 minute. Add beans, Creole seasoning, and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender.
                                                                  • Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
                                                                  • Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.
                                                                  • Try These Twists!
                                                                  • Vegetarian Red Beans and Rice: Omit chicken sausage. Prepare recipe as directed in Step 1. Coarsely chop celery, green bell pepper, onion, and 1 red bell pepper. Sauté chopped vegetables and garlic in 1 Tbsp. hot olive oil 6 to 8 minutes or until tender. Stir together vegetables, beans, Creole seasoning, 1 tsp. smoked paprika, 1 vegetable bouillon cube, and 7 cups water in Dutch oven. Bring to a boil, reduce heat to low, and simmer as directed. Season with salt to taste. Serve with rice. Makes: 10 cups.
                                                                  • Per serving (about 1 cup bean mixture and 1 cup rice): Calories 373; Fat 1.1g (sat.03g, mono 0.2g, poly 0.3g); Protein 15.4g; Carb 74.9g; Fiber 11.6g; Chol 0mg; Iron 5.2mg; Sodium 377mg; Calc 81mg.
                                                                  • Quick Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole seasoning to 2 tsp. Prepare recipe as directed in Step 2, substituting 2 cups low-sodium fat-free chicken broth for 7 cups water and simmering 20 minutes. Serve with rice. Makes: about 7 cups.
                                                                  • Per serving (about 1 cup bean mixture and 1 cup rice): Calories 420; Fat 3.5g (sat 1g, mono 0.2g, poly 0.2g); Protein 19.7g; Carb 76.3g; Fiber 13g; Chol 35mg; Iron 1.1mg; Sodium 490mg; Calc 65mg.
                                                                  • Slow-cooker Red Beans and Rice: Omit Steps 1 and 2. Stir together first 7 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve with rice. Makes: about 10 cups.
                                                                  • Per serving (about 1 cup bean mixture and 1 cup rice): Calories 397; Fat 2.3g (sat 0.8g, mono 0.2g, poly 0.3g); Protein 18.9g; Carb 74.4g; Fiber 11.3g; Chol 24mg; Iron 5.6mg; Sodium 319mg; Calc 99mg.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10cups (serving size: about 1 cup bean mixture and 1 cup rice)
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This classic coffee drink from Turkey is very strong but is sweetened with sugar while it brews.

                                                                  Ingredients
                                                                  • Yes No 4 small coffee cups of water
                                                                  • Yes No 4 scoop coffee
                                                                  • Yes No 4 tbsp sugar, granulated
                                                                  • Combine all ingredients in coffeepot. Bring to a simmer and remove from heat immediately. Pour coffee into 4 small coffee cups and serve.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 4cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  You don’t need much salt when you marinate chicken in a mixture of big-flavor ingredients such as lemon juice, garlic, molasses and Worcestershire sauce.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 8 2 lb chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No lemon
                                                                  • Yes No parsley
                                                                  • Combine first 4 ingredients in a dish; add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.
                                                                  • Preheat oven to 425°.
                                                                  • Remove chicken from dish; reserve marinade. Arrange chicken in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper.
                                                                  • Bake at 425° for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done. Serve with lemon wedges and garnish with parsley, if desired.
                                                                  Yields: 4servings (serving size: 2 chicken thighs)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb boneless lamb
                                                                  • Yes No 1 yellow onion, on a grater
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 tsp cumin seed
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup milk yogurt
                                                                  • Yes No 1 1/2 tsp minced mint
                                                                  • Yes No 1/2 clove garlic
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Mix together lamb, onion, olive oil, cumin, 1 tsp. each salt and pepper, and cinnamon. Let stand for 15 minutes.
                                                                  • Make sauce: Combine yogurt, mint, garlic, lemon juice, and 1/4 tsp. each salt and pepper.
                                                                  • Preheat broiler to high and place rack 2 inches from heat source. Thread lamb tightly onto metal skewers. Place on broiler pan and broil, turning once, until well-browned but slightly pink within, about 6 minutes total for medium (cut a piece open to test). If you prefer medium-well, cook for 8 minutes; for well-done, cook for 10 minutes.
                                                                  • Serve immediately, accompanied by yogurt-mint sauce.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Use regular limes if the Key limes are not available. Unsweetened coconut is often labeled "desiccated" or "pulverized," and is often sold in health-food stores.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup graham cracker
                                                                  • Yes No 6 tbsp fat free sweetened condensed milk
                                                                  • Yes No 1 tsp grated key lime rind
                                                                  • Yes No 1 1/2 tbsp key lime juice
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup shredded unsweetened shredded coconut
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl. Add 2/3 cup coconut, and beat with a mixer at medium speed for 1 minute or until no longer grainy. Add sugar, 1/4 cup at a time, beating until well combined. Cover and chill 20 minutes.
                                                                  • Shape crumb mixture into 24 balls, about 1 teaspoon each. Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut.
                                                                  • Note: Refrigerate balls in an airtight container for up to one day.
                                                                  Yields: 12servings (serving size: 2 balls)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  All you need is two ingredients and 25 minutes to transform plain fish fillets into a delicious, gourmet -style dish.

                                                                  Ingredients
                                                                  • Yes No 6 cod fillet
                                                                  • Yes No 1 1/2 lb halibut fillet
                                                                  • Yes No 1 16 oz pace salsa verde
                                                                  • Place the fish into a 3-quart shallow baking dish. Pour the salsa over the fish.
                                                                  • Bake at 400­°F. for 20 minutes or until the fish flakes easily when tested with a fork.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    pace
                                                                    Brands:
                                                                  • Yes No
                                                                    Pace

                                                                  This basic chicken stock recipe is adapted from " Martha Stewart's Cooking School " and can be used to make Broccoli Cream Soup, Creamy Tomato Soup, Chicken Curry, Rice Pilaf, Risotto, Matzo Ball Soup, and Moroccan Haroseth-Braised Lamb Shanks.

                                                                  Ingredients
                                                                  • Yes No 5 lb chicken backs, necks, and wings
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Place chicken parts in an 8-quart stockpot. Add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim any impurities and fat that rise to the surface.
                                                                  • Add carrots, celery, onions, bay leaf, and peppercorns and reduce heat to a bare simmer. Cook, skimming surface frequently, 1 1/2 to 2 1/2 hours.
                                                                  • Line a sieve with cheesecloth set over a large bowl; strain stock through lined sieve. Discard solids.
                                                                  • If using stock immediately, skim fat from surface and use as desired, or set bowl of stock in an ice-water bath and let cool completely. Transfer cooled stock to an airtight container; cover and refrigerate at least 8 hours to allow fat to accumulate at the top. Lift off fat and discard before using or storing.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 2 ½quarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Cranberry-Pistachio Bark is a unique take on a holiday favorite. This treat is a great gift and has a festive look with the pops of red and green.

                                                                  Ingredients
                                                                  • Yes No butter parchment
                                                                  • Yes No 2 lb white chocolate
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 3 cup unsalted raw pistachios
                                                                  • Yes No 3 cup dried cranberry
                                                                  • Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds white chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.
                                                                  • Stir in 2 cups each shelled unsalted raw pistachios and dried cranberries. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each pistachios and dried cranberries; gently press into white chocolate.
                                                                  • Let stand at cool room temperature (see notes) until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.
                                                                  • Nutritional analysis per ounce.
                                                                  Yields: 3 ¾pounds
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle

                                                                  These easy chocolate cookies are great on their own. But press a caramel candy into the center of each, and you’ve got an irresistible pairing.

                                                                  Ingredients
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp espresso powder
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 18 soft caramel candies
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Melt chocolate in a small saucepan over low heat, stirring occasionally; remove from heat and set aside.
                                                                  • Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps. Set aside.
                                                                  • Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream by mixing on medium speed until light and fluffy, about 3 to 5 minutes. Add vanilla extract and blend well. Scrape down the bowl and add eggs one at a time, mixing well after each addition.
                                                                  • Put mixer on low and add melted chocolate. Add flour mixture and mix until just incorporated. Drop dough by rounded tablespoons onto an ungreased baking sheet, then press half a caramel into the center of each cookie. Bake until cookies are puffed and set, about 8 minutes. Transfer to a rack and let cool slightly.
                                                                  Yields: 36cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 9 oz unsalted butter
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 5 large egg
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
                                                                  • Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.
                                                                  • Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
                                                                  Yields: 36
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 16 1 inch cantaloupe
                                                                  • Yes No 16 1 inch honeydew melon
                                                                  • Yes No 16 1/4 oz very thin slice prosciutto
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 tbsp thinly sliced mint
                                                                  • Wrap each cantaloupe cube and each honeydew cube with 1/2 prosciutto slice. Thread 1 wrapped cantaloupe cube and 1 wrapped honeydew cube onto each of 16 (4-inch) skewers. Arrange skewers on a serving platter.
                                                                  • Combine juice, oil, and pepper, stirring with a whisk; drizzle evenly over skewers. Sprinkle evenly with mint.
                                                                  Yields: 8servings (serving size: 2 skewers)
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle

                                                                  This tasty pie crust is featured in the Butterscotch Cream Pie recipe from " The Craft of Baking," by pastry chef Karen Demasco.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup gingersnap crumbs, from
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp unbleached all purpose flour
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Preheat oven to 350 degrees.
                                                                  • In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
                                                                  • Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.
                                                                  Yields: 19-inch pie crust
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake

                                                                  Donald Link suggests grilling or roasting this fish, then serving it in its hardened skin ("on the half shell"). You can also use a large, flexible spatula to slide the fillets off the skin and onto a platter, discarding the skin, for a more elegant presentation. Redfish—a white-fleshed fish with big scales that are hard to remove—is an ideal choice, but striped bass is great too. You'll have to buy the fish directly from a fishmonger; ask him to leave the scales on the fillets.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 2 1/2 lb striped bass fillets
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup minced flat leaf parsley
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No lemon
                                                                  • Preheat the oven to 475°. Lightly oil a large rimmed baking sheet. Lay the redfish fillets, skin side down, on the baking sheet and brush them with 2 tablespoons of the olive oil. Sprinkle with the crushed red pepper and season with salt and pepper. Roast the redfish fillets on the bottom rack of the oven for about 20 minutes, or until the flesh flakes with a fork.
                                                                  • Meanwhile, in a small bowl, mix the parsley and garlic with the remaining 1/4 cup of olive oil and season with salt and pepper. Transfer the fish to a platter, drizzle with the parsley-garlic oil and serve with lemon wedges.
                                                                  Yields: 6
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  "We get so many compliments on this," Kim says.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated piecrusts
                                                                  • Yes No 2 cup flaked coconut
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Cover with plastic wrap, and set aside.
                                                                  • Toast coconut at 350° for 5 minutes or until golden brown, stirring twice. Set aside.
                                                                  • Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well.
                                                                  • Stir in toasted coconut and chocolate morsels. Pour mixture into prepared piecrust.
                                                                  • Bake at 325° for 30 minutes; shield edges with foil to prevent excessive browning. Bake 25 to 30 more minutes or until set.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1(9-inch) pie
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  For a bolder-flavored grilled steak this summer, try marinating skirt steak in red wine and topping it with all of the classic steakhouse pairings: blue cheese, mushrooms, red onion, and bacon. Cooking bacon strips right on the grill means zero grease cleanup, and a quick chop of the grilled vegetables makes for an easy and supersavory steak topping. Serve it all up with a Caesar Salad. Special equipment: You will need a pastry brush for this recipe. Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill. This dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 lb beef skirt steak
                                                                  • Yes No 4 10 inch metal skewers
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 oz blue cheese
                                                                  • Yes No 2 tsp diced flat leaf parsley
                                                                    For the steak:
                                                                  • Place the wine, garlic, pepper, and salt in 13-by-9-inch baking dish and whisk to combine. Add the steak pieces, turn to coat, cover, and refrigerate for 2 hours, turning once.
                                                                    To grill the topping and the steak:
                                                                  • Heat an outdoor grill to high (about 450°F to 550°F).
                                                                  • Meanwhile, prepare the skewers: Thread half of the mushrooms onto 1 skewer through the center of the cap and out through the stem. Repeat with the remaining mushrooms on a second skewer. Thread equal amounts of onion onto the remaining 2 skewers, leaving 1/4 inch in between the onion pieces. Brush the mushrooms and onions all over with vegetable oil. Then brush the mushrooms all over with a thin layer of Worcestershire sauce; set the mushroom skewers and the remaining Worcestershire sauce aside. Season the onion skewers with salt and pepper; set aside.
                                                                  • Rub the grill grates with a towel dipped in vegetable oil. Place the bacon flat on the grill, cover the grill, and cook, flipping halfway through, until the bacon is crisp, about 5 minutes total. Remove to a medium bowl to cool, then crumble and set aside.
                                                                  • Place the mushroom and onion skewers on the grill and cover the grill. Cook, brushing the mushrooms with the reserved Worcestershire sauce every 2 minutes and rotating all of the skewers until the mushrooms and onions have charred and are slightly softened, about 13 to 15 minutes total. (You may have some Worcestershire sauce left over.) Remove the skewers to a baking sheet or large dish, cover with foil, and set aside.
                                                                  • Remove the steak from the marinade and pat dry with paper towels; discard the marinade. Rub the grill grates again with oil. Place the steak on the grill, cover the grill, and cook until medium rare, flipping halfway through, about 5 to 6 minutes total. Remove to a cutting board and let rest while you finish the topping.
                                                                  • Remove the mushrooms and onions from the skewers. Cut the mushrooms into quarters and add to the bowl with the bacon. Roughly chop the onion and add to the bowl. Add the blue cheese and parsley and stir to combine. Taste and season with salt and pepper as needed.
                                                                  • Slice the skirt steak and serve with the topping.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3 ½servings
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

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

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

                                                                  Elena Bisestri, executive chef at Palma restaurant, developed this version of the classic Sicilian antipasto, caponata. Bisestri relies on a good aged balsamic vinegar to give the dish its characteristic sweetness, and olives and capers to add briny tang.

                                                                  Ingredients
                                                                  • Yes No one 1 1/2 lb eggplant
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Yes No 1 tbsp chopped kalamata olive
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1/2 cup puree
                                                                  • Yes No black pepper
                                                                  • Yes No 40 thin baguette
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Quarter the eggplant lengthwise. Scoop out the very seedy parts and discard. Cut the remaining eggplant into 1/2-inch dice. In a colander set in the sink, lightly salt the eggplant cubes and toss well. Top with a sturdy plate weighed down with a heavy can and let drain for 1 hour. Rinse the eggplant cubes and pat dry.
                                                                  • In a large skillet, heat 1 tablespoon of the oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until tender, about 5 minutes. Transfer the eggplant to a bowl.
                                                                  • Add the onion and the remaining 2 tablespoons of oil to the skillet and cook over moderately low heat until the onion is tender, about 6 minutes. Return the eggplant to the skillet. Stir in the capers, olives and balsamic vinegar and cook until the vinegar has evaporated. Add the tomato sauce and cook over low heat, stirring, until thickened, about 2 minutes. Season with salt and pepper and transfer to a bowl to cool.
                                                                  • Shortly before serving, spread the caponata on the baguette toasts and garnish with the basil.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 40crostini
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread

                                                                  The Aviation Cocktail is a gin-based cocktail whose special appeal comes from the addition of maraschino liqueur. Previously headed for the endangered species list, the Aviation Cocktail seems to be having a revival thanks to the Internet. The Aviation was once regarded as the prince of cocktails, but the scarcity of maraschino liqueur nearly sent the drink into tippler’s oblivion. The name of this feisty Depression-era cocktail is supposedly linked to air travel of the time—a risky venture not for the faint of heart. Only the most traditional or serious bars still make the Aviation. This is one drink that home-bartending aficionados are dabbling in. Shake the Aviation hard enough that tiny flecks of ice float in the drink as soon as it is poured. Stay clear of the gooey syrup in maraschino cherry jars. It’s no substitute for the liqueur. This recipe was featured as part of both our New Year’s Eve Speakeasy Party and our Best Picture Cocktails story.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 3/4 oz maraschino liqueur
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No maraschino cherry
                                                                  • Shake the gin, maraschino liqueur, and lemon juice well with ice; then strain into a cocktail glass. Garnish with a maraschino cherry, if desired.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Some little rituals, like baking on Sunday for the week, provide cookbook author Eugenia Bone a kind of stress-free reprieve, and at the same time let her stock up on fuel for the family, like these muffins.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 heaping cup sour cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3/4 tsp finely grated lemon zest
                                                                  • Yes No 1 heaping cup frozen blueberry
                                                                  • MAKE THE TOPPING: Preheat the oven to 375°. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
                                                                  • MAKE THE MUFFINS: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.
                                                                  • Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.
                                                                  Yields: 12muffins
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Lemon- blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Preheat oven to 400°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
                                                                  • Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
                                                                  • Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
                                                                  • Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
                                                                  • Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.
                                                                  Yields: 12(serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  Ingredients
                                                                  • Yes No 1 lb pork sausage
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 1 1/2 cup celery
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 lb prepared cornbread
                                                                  • Yes No 3 tbsp diced sage
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup reduced sodium chicken broth
                                                                  • Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
                                                                  • To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
                                                                  • Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.
                                                                  Yields: 10
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover

                                                                  The pomegranate vinaigrette serves a dual purpose in this easy grilled chicken breast dish. It is a marinade and a dressing that is drizzled over the finished dish, which can be eaten as an entree, main course or over lettuce for a main-course salad. Eastern Europeans are extremely fond of chicken and pomegranate, a fruit they inherited from their Middle Eastern and Mediterranean neighbors, and which some Eastern European regions cultivate. Here's a larger image of grilled chicken breast with pomegranate vinaigrette. Makes 4 servings of Easy Grilled Chicken Breast with Pomegranate Vinaigrette

                                                                  Ingredients
                                                                  • Yes No 1 recipe pomegranate vinaigrette
                                                                  • Yes No 4 4 to 6 oz chicken breast (boneless, skinless)
                                                                  • Yes No romaine lettuce
                                                                  • In a medium bowl, prepare the pomegranate vinaigrette. Remove 1/2 cup to another container and refrigerate. Season chicken breasts with salt and pepper, if desired. Lay them in a 13x9-inch glass or ceramic pan and pour over remaining vinaigrette. Turn breasts to coat with vinaigrette. Cover with plastic wrap and refrigerate for at leat 20 minutes but no longer than 6 hours. Meanwhile, heat a large, indoor tabletop grill. Place chicken on the hot grill, cover and cook for 1 minute. Give breasts a quarter turn to get crosshatch grill marks and continue to cook for 3-4 more minutes or until chicken is done. Usually it takes 5 minutes per 1/2" of thickness. Discard vinaigrette used for marinating. Serve with or without greens, drizzling reserved vinaigrette over the fillets.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Spice up simple salmon fillets with a dusting of dukkah, a Middle Eastern spice and nut mixture commonly used as a dip in Egyptian cooking. What to buy: If you have the time, you can make your own dukkah. Otherwise look for it at gourmet grocery stores, Middle Eastern stores, or online at Spice Bazaar or Juliet Mae. This recipe was featured as part of our Supercharge with Superfoods and Easy Weeknight Dinners photo galleries.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz salmon fillet
                                                                  • Yes No 1 tbsp walnut oil
                                                                  • Yes No 2 tbsp dukkah
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat the oven to 425°F and arrange a rack in the middle.
                                                                  • Rinse salmon, pat dry with paper towels, and place on a baking sheet. Drizzle fillets with oil and sprinkle with dukkah, salt, and pepper.
                                                                  • Bake salmon until the center is firm to the touch but not hard, about 10 to 12 minutes. Remove from the oven and serve immediately.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 small shallot
                                                                  • Yes No 2 1/2 tbsp extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 pink grapefruit
                                                                  • Yes No 1 large fennel bulb
                                                                  • Yes No 1 cup flat leaf parsley
                                                                  • Yes No 16 1 lb sea scallops, side
                                                                  • Light a grill. In a small bowl, pour the lemon juice over the minced shallot and let stand for 5 minutes. Whisk in 2 tablespoons of the olive oil and season the dressing with salt and pepper.
                                                                  • Using a sharp knife, peel the grapefruit, making sure to remove all of the bitter white pith. Working over a medium bowl, cut in between the membranes to release the sections into the bowl. Toss the fennel and parsley with the grapefruit.
                                                                  • Brush the scallops with the remaining 1/2 tablespoon of olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until just cooked through, about 5 minutes.
                                                                  • Toss the dressing with the salad and season with salt and pepper; transfer to plates. Set the scallops on the salads and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 15 min., Cook: 15 min. Shorten your time in the kitchen by doing two things at once--while the pasta cooks, sauté the vegetables and steak strips.

                                                                  Ingredients
                                                                  • Yes No 1 11 oz asian style noodles
                                                                  • Yes No 1 6 oz fresh snow peas
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 1/2 medium onion
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 8 oz vegetarian
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/3 cup vegetable broth
                                                                  • Yes No 1 tbsp creamy peanut butter
                                                                  • Yes No toppings, peanuts, cilantro, bean sprouts, lime
                                                                  • Remove and reserve sauce and topping packets from box of noodles. Cook noodles according to package directions, stirring in snow peas during last minute of cooking; drain and rinse.
                                                                  • Sauté bell pepper, onion, and ginger in hot oil in a large skillet over medium-high heat 3 minutes or until crisp-tender. Stir in steak strips and garlic; sauté 3 minutes or until thoroughly heated. Stir in cooked noodles, reserved sauce packet, vegetable broth, and peanut butter, tossing to coat. Cook, stirring constantly, 2 minutes or until peanut butter is melted and mixture is thoroughly heated.
                                                                  • Transfer noodle mixture to a large serving platter, and serve with desired toppings. Top with reserved sesame seed topping, if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 lb lean ground sirloin (beef)
                                                                  • Yes No 8 strip applewood smoked bacon
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 kaiser roll
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 oz danish blue cheese
                                                                  • Yes No ripe hass avocado
                                                                  • Yes No bibb lettuce leaves
                                                                  • Yes No slice red onion
                                                                  • Light a grill. Form the meat into 4 large patties about 1 inch thick. Let stand at room temperature for 30 minutes.
                                                                  • In a skillet, cook the bacon over moderate heat until crisp, 6 minutes; drain on paper towels. In a bowl, mix the 1/2 cup of mayonnaise with the garlic; season with salt and pepper.
                                                                  • Brush the cut sides of the rolls with 2 tablespoons of the oil and lightly toast on the grill. Brush the burgers with the remaining oil and season well with salt and pepper. Grill over moderately high heat for 3 minutes; flip and top with the cheese. Cook for 3 more minutes for medium-rare. Spread the bottom roll halves with the garlic mayonnaise. Top with a burger, bacon, avocado, lettuce and onion and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                  • Yes No
                                                                    paper

                                                                  Kids will be especially fond of this Asian-inspired noodle dish—after all, the sauce is made with peanut butter— but the combination of cooked and raw vegetables i refreshing and satisfying enough to please all ages. Serve the pasta immediately after tossing it with the peanut mixture; the sauce gets thick if it sits too long.

                                                                  Ingredients
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1/3 cup peanut butter
                                                                  • Yes No 2/3 cup homemade stock
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 lb linguine
                                                                  • Yes No 1/2 lb snow peas
                                                                  • Yes No 1 1/2 cup bean sprout
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 1/2 cup chopped peanut
                                                                  • In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
                                                                  • In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes. Stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more. Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  Yes No
                                                                  FOOD & WINE