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                                                                  We’ve created a Pan-Asian version of the classic breakfast sandwich by combining lop chong sausage with nutty rice cakes and the ever-essential fried eggs. What to buy: Lop chong is a slightly sweet Chinese sausage made from dried pork. It can be found at Asian markets, but if you have a hard time locating it, you can substitute Spanish chorizo or linguiça. Game plan: The rice cakes can be made up to 1 day ahead and reheated in the oven prior to serving.

                                                                  Ingredients
                                                                  • Yes No 1 cup short-grain rice
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 tsp white sesame seed
                                                                  • Yes No 2 tsp black sesame seed
                                                                  • Yes No 2 tbsp peanut oil
                                                                  • Yes No 4 thick, 1/2 inch, 6 oz slice lop chong sausages, slices
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 scallion
                                                                  • Place rice in a large fine mesh strainer and rinse with cold water 3 times to remove some of the starch. Combine rice with water and salt in a medium saucepan and bring to a boil over medium heat. Reduce heat to low and cook, covered, until rice is tender and all the water is absorbed, about 18 to 20 minutes. Remove from heat and let stand, covered, to finish steaming, about 10 minutes. Mix in mirin, vinegar, and sesame seeds and set aside until cool enough to handle, about 5 minutes.
                                                                  • Heat the oven to 300°F and arrange a rack in the middle. Lightly coat an oven-safe plate with peanut oil and set aside. With moist hands, divide cooled rice into 4 portions and form into compact cakes, rewetting hands if rice becomes too sticky. Set cakes aside on the oiled plate.
                                                                  • Heat 2 tablespoons peanut oil in a large frying pan over medium heat. When oil shimmers, fry rice cakes until golden and crispy on one side, about 3 minutes. Flip and repeat on the other side. Remove from the pan to the oiled plate and hold in the warmed oven until ready to serve.
                                                                  • Remove any leftover rice from the frying pan and return the pan to medium heat. Add sausage and cook until crispy and browned on both sides, about 5 minutes. Remove sausage from the pan and place on top of rice cakes in the oven.
                                                                  • Return the pan to the stove over low heat. Crack eggs into the pan with the leftover sausage grease (the eggs may need to be cooked in batches), sprinkle with salt and freshly ground pepper, and fry to desired doneness.
                                                                  • To serve, arrange rice cakes and sausages on 4 plates. Top each with a fried egg and sprinkle with sliced scallions.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prep: 10 min., Cook: 5 min., Steep: 10 min.

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 7 green tea bags
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 navel orange
                                                                  • Yes No 1 lime
                                                                  • Bring 4 cups water to a boil in a medium saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes. Remove and discard tea bags.
                                                                  • Stir in honey. Pour into a 2-qt. pitcher; stir in 4 cups cold water and orange and lime wedges. Serve over ice.
                                                                  • Note: For testing purposes only, we used Bigelow Green Tea.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2qt. (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    bigelow
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Bigelow

                                                                  This smoothie would make an excellent dessert. Raspberry sorbet adds creaminess to the drink without the fat of ice cream.

                                                                  Ingredients
                                                                  • Yes No 1 orange
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 1/2 cup raspberry sorbet
                                                                  • Yes No 1/2 cup percent cranberry juice
                                                                  • Blend orange, yogurt, sorbet, and juice.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice

                                                                  Bangers and Mash is the familiar term for Sausage and Mash, a favorite British food. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang if cooked too quickly. Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal. A great favorite with children. Where once it was only possible to buy beef or pork sausages, there are now many different flavors available, from spicy through to fruity. Ask your local butcher for his recommendations. Any thick rich gravy is perfect for Bangers and Mash but my favorite is an onion gravy

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 sausage
                                                                  • Yes No 2 900g lb potato
                                                                  • Yes No 6 tbsp milk
                                                                  • Yes No 1 110g stick butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 medium onions, and thinky
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1 700ml, ¼ pint ã‚â/ beef stock
                                                                  • Yes No 4 tsp corn starch
                                                                  • Yes No 4 tsp water
                                                                  • Yes No salt and pepper
                                                                  • Serves 4 Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready. Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain, and keep warm until ready to mash. While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes. Add the stock and boil gently uncovered for 5 minutes. In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve. Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash using either a potato masher, a fork or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper. To Serve: Spoon the mash onto 4 warmed dinner plates, place two fat sausages either on the top or at the side of the mash and pour the hot onion gravy over.
                                                                  Cuisine:YesNobritish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    finish
                                                                  Pot Liquor Soup
                                                                   1 h 55 m

                                                                  1998 Recipe Hall of Fame

                                                                  Ingredients
                                                                  • Yes No 2 lb collard greens
                                                                  • Yes No 3/4 lb smoked ham hock
                                                                  • Yes No 1 1 1/2 lb ham steak
                                                                  • Yes No 2 tbsp hot sauce
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 6 red potato
                                                                  • Yes No 3 14 1/2 oz chicken broth
                                                                  • Yes No 2 15.8 oz field peas
                                                                  • Yes No 2 15.8 oz crowder peas
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup vermouth
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Remove and discard stems and discolored spots from collards; rinse with cold water. Drain; tear into 1-inch pieces.
                                                                  • Bring collards, ham hocks, and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.
                                                                  • Toss together chopped ham and hot sauce; cook in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or until browned.
                                                                  • Add onion and garlic; saute until tender. Stir in collards, ham hocks, potato, and remaining ingredients. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 45 minutes.
                                                                  • Remove meat from hocks; discard hocks. Return meat to soup.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ½quarts
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer

                                                                  No need to head out to your local Chinese restaurant anymore, finally you can make your very own salt and pepper prawns. Juicy prawns are coated in a light batter, fried and then tossed in a tasty five spice mix. You can also substitute prawns with calamari.

                                                                  Ingredients
                                                                  • Yes No five spice mix
                                                                  • Yes No 1/2 tbsp ginger powder
                                                                  • Yes No 1/2 tbsp celery powder
                                                                  • Yes No 1/2 tbsp chicken stock powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp five spice
                                                                  • Yes No garnish:
                                                                  • Yes No 4 green shallots
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 small red chili pepper
                                                                  • Yes No prawn
                                                                  • Yes No 20 green prawns and, tails on
                                                                  • Yes No 2 tbsp self-rising flour
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup corn starch
                                                                  • Yes No 500 milliliter vegetable oil
                                                                  • Mix together the five spice mix ingredients in a small mixing bowl. Set aside.
                                                                  • In a separate bowl mix together the chopped garlic, shallots and chili. Set aside.
                                                                  • In a large bowl mix together the self-raising flour, 1 tablespoon of vegetable oil and 1/4 cup of water to make a paste.
                                                                  • Add prawns to the paste mixture and coat well. Transfer prawns to a clean bowl and add cornflour. Mix well to coat but don't let them sit too long as they will become soggy.
                                                                  • Heat 500ml oil in a wok or deep frying pan over medium-high heat until a small piece of bread browns in 10 seconds.
                                                                  • Cook prawns in batches for 1-2 minutes or until golden then transfer and drain on paper towels. Cook remaining prawns and drain.
                                                                  • Discard some of the oil from the frying pan so you have about 2 tablespoons remaining. Add shallots, garlic and chilli to pan. Fry for 30 seconds over a medium heat. Return prawns to pan and add 2 to 3 tsp of the five spice mix. Toss well to combine then serve immediately.
                                                                  Cuisine:YesNochinese
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Just a little bacon gives a lot of flavor to this classic barbecue side, especially when you add it to sweet caramelized onions and a bottle of slightly fruity and malty ale.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 4 16 oz low sodium pinto beans
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 2 cup chopped yellow onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 3/4 cup no salt added ketchup
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 12 oz amber ale
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 300°.
                                                                  • Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Drain over a large bowl; reserve cooking liquid. Discard onion and bay leaves.
                                                                  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add chopped onion to drippings in pan; cook 10 minutes or until golden brown and caramelized, stirring frequently. Add garlic and chili powder to pan; cook 1 minute, stirring frequently. Add ketchup and next 5 ingredients (through ale) and 1/2 cup reserved bean liquid to pan; bring to a boil. Add beans and bacon. Reduce heat, and simmer for 10 minutes or until slightly thick. Transfer to a 13 x 9-inch baking dish coated with cooking spray. Bake at 300° for 45 minutes or until thick.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 9servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Roasted peas and pepitas can be found in most health food stores. If you prefer, you can substitute roasted pumpkin seeds for the pepitas.

                                                                  Ingredients
                                                                  • Yes No 2 cup puffed rice cereal
                                                                  • Yes No 1 cup roasted peas
                                                                  • Yes No 1 cup roasted pepitas
                                                                  • Yes No 1/2 cup sesame sticks
                                                                  • Yes No 1/2 cup shredded coconut
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 250 degrees with rack in center. Place puffed rice, peas, pepitas, sesame sticks, and coconut in a large bowl.
                                                                  • In a small saucepan, melt butter over medium heat. Add brown sugar and ginger; heat until sugar has melted. Pour over puffed-rice mixture. Season with salt; toss well with a wooden spoon to coat evenly.
                                                                  • Spread on a rimmed baking sheet, and bake 30 minutes. Remove from oven; let cool completely.
                                                                  Yields: 5cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  In the June 2009 issue of Food & Wine, Nate Appleman (of A16 and SPQR restaurants in San Francisco) recommends using mayonnaise-based marinades for grilling. Just a few pages later, Melissa Rubel gives a recipe for a mayonnaise-based Caesar style salad dressing. Why not combine the two, and make some Caesar-dressed veggies?

                                                                  Ingredients
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1/4 tsp anchovy paste
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No one lemon
                                                                  • Yes No 1/2 tsp mustard
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Parmesan for grating
                                                                  • Preheat broiler. In a small bowl, mix mayo, anchovy paste, garlic, lemon juice, and mustard, smashing garlic a bit. In a large broiler-safe pan (I used a 3 qt sauté pan), toss asparagus with olive oil until evenly coated, the toss with half of the Caesar dressing. Broil for 5 minutes, then toss with tongs, and broil five minutes more. Toss again, then grate parmesan on top. Return asparagus to the broiler for a few minutes until parmesan has melted and tips of the asparagus begin to shrivel.
                                                                  • Garnish with sea salt, additional parmesan, and a very generous grinding of pepper.
                                                                  • Serve with a poached or fried egg if desired.
                                                                  Cuisine:YesNosan francisco
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    fry

                                                                  Splitting the shrimp in half helps a small amount stretch further. You can sub baby spinach for arugula, if you prefer.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 5 oz fresh baby arugula
                                                                  • Yes No 4 qt water
                                                                  • Yes No 8 oz linguine
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 2 oz cup pecorino romano cheese
                                                                  • Combine 2 teaspoons garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.
                                                                  • Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 10 minutes or until al dente; drain. Add hot pasta to arugula mixture, and toss well until arugula wilts.
                                                                  • Heat oil in a large skillet over medium-high heat. Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; sauté 1 minute. Add remaining 1 teaspoon garlic and shallots; sauté 1 minute or until shrimp are done. Remove shrimp from pan. Add broth and juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half. Return shrimp to pan. Remove from heat; stir in butter.
                                                                  • Arrange 1 1/2 cups pasta on each of 4 plates. Spoon 1/3 cup shrimp mixture over each serving. Top each serving with 2 tablespoons cheese.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 lb rigatoni pasta
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 tbsp caper
                                                                  • Heat oven to 400° F. Cook the pasta according to the package directions. Drain the pasta and return it to the pot. Meanwhile, spread the pine nuts on a rimmed baking sheet. Toast, tossing occasionally, until golden, 5 to 6 minutes. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes. Add the tomatoes, raisins, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer until slightly thickened, 8 to 10 minutes. Stir in the capers. Toss the pasta with the tomato mixture and pine nuts before serving.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  This Moroccan spiced coffee recipe is well-suited for brewing in an automatic drip maker, stovetop moka, or French coffee press. The aromatic spices add exotic flavor without overwhelming; for more pungency, add the optional ginger and black pepper. If you don't have a coffee/spice grinder, substitute ground coffee and ground spices. Stir them together to mix. Looking for a quicker version? Try this Moroccan Instant Spiced Coffee Recipe.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup espresso beans
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 4 cardamom pods
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place all ingredients into a coffee grinder and process. The spiced coffee is best used immediately. If you don't need all of it, store the spiced ground coffee in a light-proof, airtight container.
                                                                  • Use the spiced ground coffee, one to two tablespoons per serving, to brew spiced coffee or espresso. (Note: The ground spices may clog the filter basket in electric espresso makers, so other brewing methods are preferred.)
                                                                  • Serve the spiced coffee black, or with sugar and hot milk as desired.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 5servings
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brew
                                                                  Ingredients
                                                                  • Yes No 2 thick slice bacon
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1 3/4 lb rainbow chard stems
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 12 1 1/2 lb large sea scallop
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • In a large, deep skillet, cook the bacon over moderate heat until crisp, 4 minutes. Spoon off all but 2 tablespoons of the fat. Add the onion to the skillet and cook, stirring, until slightly softened, 3 minutes. Add the garlic and stir until tender but not browned, 2 minutes. Add the tomato and cook until it begins to break down, 2 minutes. Add the chard stems and cook until crisp-tender, 4 minutes. Add the chard leaves and cook over moderately high heat, tossing, until wilted, 5 minutes; drain off any liquid. Add the soy sauce and cook until the leaves are tender, 2 minutes longer. Season with salt and pepper and keep warm.
                                                                  • Season the scallops with salt and pepper. In another large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 3 minutes. Turn the scallops and add the butter. Cook, spooning the butter on the scallops, until just white throughout, about 3 minutes. Spoon the chard onto plates, top with the scallops and serve.
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Dungeness crab is a Pacific coast favorite. This peppery recipe gets an Asian twist with cilantro, green onions, and soy sauce. Serve with steamed white rice.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 1/2 tbsp diced garlic
                                                                  • Yes No 1/3 cup minced scallion
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 3/4 cup reduced sodium soy sauce
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 3 4 3/4 to 5 1/2 lb dungeness crab
                                                                  • Yes No 1/4 cup black peppercorn
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • In a large bowl, combine cilantro, garlic, onions, ginger, soy, and honey. Add crab pieces. Cover and chill 15 minutes to 1 hour, turning crab often.
                                                                  • Coarsely grind pepper in a coffee grinder or crush with a rolling pin.
                                                                  • Pour oil into a 14-inch wok or 6- to 8-quart pan over medium-high heat. Pour crab, marinade, and 1 1/2 tablespoons pepper into wok. Stir often until crab is steaming hot, about 5 minutes.
                                                                  • Sprinkle remaining pepper over crab and mix well. Ladle crab and juices into bowls.
                                                                  • Note: Sharon Tobin starts with live crabs that she catches. If you start with live crabs, have your fishmonger kill 3 (5 1/4 to 6 lb. total), and clean and crack them. Marinate pieces (step 1), then lift out and add to hot oil (step 3), cover, and stir often for 5 minutes. Add marinade and 1 1/2 tablespoons pepper to pan and stir often until crab shells are bright red, about 5 minutes more.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    marinate
                                                                  Ingredients
                                                                  • Yes No 4 oz green bean
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup mint
                                                                  • Yes No 1 small seedless cucumber
                                                                  • Yes No 1 head boston lettuce
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 pita bread
                                                                  • Yes No 2 garlic clove
                                                                  • Prepare an ice-water bath. Cook green beans in a pot of
                                                                  • boiling salted water until bright green and just tender, about
                                                                  • minutes. Drain; transfer to ice-water bath, and drain again.
                                                                  • Cut into thirds. Toss with mint, cucumber, and lettuce.
                                                                  • Pour 1/4 cup oil into lemon juice in a slow, steady stream,
                                                                  • whisking until emulsified. Season with salt and pepper.
                                                                  • Toast pitas over the flame of a gas burner, turning with
                                                                  • tongs, until crisp and blackened in spots. (Alternatively, char
                                                                  • in broiler, turning.) Rub with garlic, and brush with remaining
                                                                  • /4 cup oil. Season with salt. Tear into large pieces. Drizzle
                                                                  • dressing over salad; toss to coat. Serve with pitas.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Mustard fruits are available in most Italian delis. They?re just like glacé fruits but are flavored with mustard ? great with cheese.

                                                                  Ingredients
                                                                  • Yes No 12 floury potatoes
                                                                  • Yes No 2 large 2 big handfuls of wild rocket
                                                                  • Yes No gorgonzola cheese
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No pieces of mustard fruit in syrup
                                                                  • Mustard fruits are available in most Italian delis. They’re just like glacé fruits but are flavored with mustard – great with cheese.Preheat the oven to 200ºC/400ºF/gas 6. Rub each potato with a little olive oil, then place in a large baking dish. Bake for 1 hour, or until the potatoes are golden and tender. Set aside until cool enough to handle. Leave the oven on.Cut the baked potatoes in half, then use a teaspoon to scoop out the middle into a bowl – leave a bit of potato around the edges so the baked potato keeps its shape. Mash the potato with a fork. Chop half the rocket, then add to the potato with the Gorgonzola. Season with pepper (the Gorgonzola will provide the salt) and mix together. Spoon back into the potato skins.Place the potato skins on a couple of baking trays and bake in the oven for 10 minutes, to warm through and melt the cheese. Transfer to a serving plate and top with the remaining rocket dressed with extra virgin olive oil. Add a little blob of chopped mustard fruit, if using. Serve while still warm.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Make this your dip for Boneless Buffalo Wings and crunchy vegetables instead of a higher-fat blue cheese dressing. We've added a generous amount of cayenne pepper for fans of hot wings”omit the cayenne if you're serving this to a less spicy crowd.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup reduced fat sour cream
                                                                  • Yes No 2/3 cup crumbled blue cheese
                                                                  • Yes No 1 tbsp distilled white vinegar
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl.
                                                                  • Related Recipe: Boneless Buffalo Wings
                                                                  Yields: 8
                                                                  • Total Time: 5 minutes

                                                                  For the sauce-hungry crowd, here is a basic tomato sauce, with some lemony and spicy elements for adding an optional zing. It's easy, quick, and isn't a boring old sauce. Basic sauces were one of the requested items from Cure-takers. This week's assignment was to add a new skill to your cooking arsenal. So if you're looking for a new sauce and don't want to fuss with any complicated, slow-cooked recipes, here is a great way to have tomato sauce on your pasta in less than 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 28 oz whole tomatoes in can
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1 tbsp grated lemon peel
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No spaghetti
                                                                  • Yes No whole flat leaf parsley
                                                                  • Yes No parmesan cheese
                                                                  Ingredients
                                                                  • Yes No 10 oz almond paste
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 1/2 tbsp corn starch
                                                                  • Yes No pinch salt
                                                                  • Yes No 4 1/2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp st germain
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 1/2 tbsp heavy whipping cream
                                                                  • Yes No 2 1/2 tbsp st germain
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 1/2 tsp finely grated lime zest
                                                                  • MAKE THE CAKES: Preheat the oven to 350° and spray 2 mini-muffin pans with vegetable oil spray. In a food processor, pulse the almond paste several times until broken into small pieces; don't overprocess or the paste will become oily. Add the eggs and pulse until smooth. Add the cornstarch and salt and pulse until smooth. Add the butter and St-Germain and pulse until incorporated.
                                                                  • Scrape the batter into a small pitcher and pour it into the muffin cups, filling them about two-thirds full. Bake for about 22 minutes, until the cakes are golden, puffed and firm to the touch. Transfer the pans to a rack and cool for 20 minutes, then invert the cakes onto the rack to cool completely.
                                                                  • MAKE THE ICING: In a bowl, mix the confectioners' sugar, cream, St-Germain and lime juice. Using a handheld mixer, beat at low speed until smooth. Beat in the 1/2 teaspoon of grated lime zest. Spoon the icing over the cakes, allowing it to drip down the sides. Garnish with lime zest before serving.
                                                                  Yields: 24mini cakes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 baguette
                                                                  • Yes No 2 8 oz mozzarella cheese
                                                                  • Yes No 1/2 lb prosciutto
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 cantaloupe
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 16 mint
                                                                  • Cut each baguette in half lengthwise, then in thirds crosswise. Layer the mozzarella and prosciutto on the bottom of each baguette portion. Drizzle with the oil and sandwich with the baguette tops; set aside. In a blender, puree the cantaloupe and salt. Pour into bowls and sprinkle with the pepper and mint. Serve with the sandwiches.
                                                                  Yields: 6servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No eight 4 inch cinnamon stick
                                                                  • Yes No 2 tsp cardamom pods
                                                                  • Yes No 1 tsp cloves, whole
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No 1/2 lb bittersweet chocolate
                                                                  • In a small saucepan, combine the heavy cream with the milk and all of the spices and bring to a boil. Remove from the heat and let steep for 20 minutes.
                                                                  • Strain the cream into a bowl and wipe out the saucepan. Return the cream to the saucepan and bring to a boil. Put the chocolate in the bowl and pour the hot cream over it. Let stand for 3 minutes, then whisk until smooth. Transfer the fondue to a bowl and serve.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 1gift, or 4 to 6 servings
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with McEwen & Sons Grits with Poached Eggs and Country Ham. Chef Stitt considers a perfectly blended vinaigrette one of the most versatile of salad dressings. This recipe goes with McEwen & Sons Grits with Poached Eggs and Country Ham

                                                                  Ingredients
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1/2 shallot
                                                                  • Yes No 1 pinch kosher salt
                                                                  • Yes No 1 pinch black pepper
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • For Sherry Vinaigrette, he places the leaves from 4 fresh thyme sprigs in a bowl, and adds 1/2 shallot (finely minced), a good pinch of kosher salt, a good pinch of freshly ground black pepper, and 2 tablespoons sherry vinegar. He lets the mixture macerate (soak) for 10 minutes, and then whisks in 6 tablespoons extra virgin olive oil.
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    soak
                                                                  Ingredients
                                                                  • Yes No 3 oz crème de cassis
                                                                  • Yes No 1 champagne
                                                                  • Yes No 6 strip tangerine zest
                                                                  • Just before serving, pour 1 tablespoon creme de cassis into each glass. Fill with Champagne, and garnish with zest.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  Made for Queen Elizabeth II's coronation lunch, in 1953, this curry powder- and mango chutney-laced chicken salad has been wildly popular in Britain ever since. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.

                                                                  Ingredients
                                                                  • Yes No 10 whole black peppercorn
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 yellow onion
                                                                  • Yes No 1 1b, whole chicken
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 leek
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 star anise
                                                                  • Yes No ½ lemon
                                                                  • Yes No ½ orange
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No ¼ cup flour
                                                                  • Yes No ¼ cup heavy whipping cream
                                                                  • Yes No 2 tbsp currant
                                                                  • Yes No 2 tbsp diced dried apricots
                                                                  • Yes No cup mayonnaise
                                                                  • Yes No ½ cup greek yogurt
                                                                  • Yes No ¼ cup mango chutney
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No black pepper
                                                                  • Yes No ½ cup slivered almond
                                                                  • Place peppercorns, celery, roughly chopped onion, chicken, thinly sliced ginger, leek, halved garlic head, star anise, lemon, orange, and salt in a 6-qt. saucepan; add water, covering ingredients by 1″. Bring to a boil over high heat, reduce heat to medium-low, and simmer, partially covered, for 1 hour. Remove saucepan from heat and let cool. Remove chicken from pan and set aside. Pour stock through a fine strainer into a 4-qt. saucepan, and bring to a boil over high heat; cook until reduced to 1 cup, about 1½ hours. Let cool. Meanwhile, remove meat from chicken and tear into thick strips, discarding skin and bones; refrigerate.
                                                                  • To make the sauce, heat butter in a 2-qt. saucepan over medium heat. Add finely chopped onion, ginger, and garlic and cook, stirring, until soft, 3–5 minutes. Add curry powder, cook for 2 minutes, and stir in flour. Cook, stirring, for about 1 minute. Add reduced stock and bring to a boil; cook, stirring constantly, until thick, 1–2 minutes. Remove from heat and stir in cream. Pour sauce through a fine strainer into a large bowl and discard solids. Stir currants and apricots into sauce, and let cool. Add mayonnaise, yogurt, chutney, and lemon juice to cooled sauce, season with salt and pepper, and whisk to combine. Add chicken to cooled sauce, and toss to combine; refrigerate. Add almonds just before serving.
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute
                                                                  Blueberry Slab Pie
                                                                   15236 d 5 h 2 m

                                                                  To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.

                                                                  Ingredients
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 cup unsalted butter
                                                                  • Yes No 1 cup ice water
                                                                  • Yes No 2 1/4 lb frozen blueberry
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp grated lemon zest
                                                                  • Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
                                                                  • Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out second disk to an 11-by-15-inch rectangle and lay over blueberry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent.
                                                                  • Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 15236 days 5 hours 2 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 large navel orange
                                                                  • Yes No 2 20 oz pineapple chunks in juice (canned)
                                                                  • Yes No 2/3 cup sweetened flaked coconut
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 2 1/2 tbsp lime juice
                                                                  • Yes No 1 1/2 tbsp grated ginger
                                                                  • Yes No garnish, fresh mint
                                                                  • Peel and section oranges over a bowl, reserving juice. Combine orange sections, juice, and remaining ingredients; gently toss. Cover and chill until ready to serve. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  If you want your cake to be even redder, increase the food coloring by one to three tablespoons.

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No 2 1/2 cup cake flour, not self rising
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 cup cocoa powder
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup canola oil
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup red food coloring
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 2 tsp white vinegar
                                                                  • Yes No seven minute frosting seven minute frosting
                                                                  • Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
                                                                  • In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.
                                                                  • Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
                                                                  Yields: 1two-layer cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 7 1 lb, 16 cup large mango
                                                                  • Yes No 3 cup fresh pineapple cubes
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No one 14 oz, 5 cup sweetened coconut
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/4 thick cup coconut cream, from the top of a of full fat coconut milk
                                                                  • Yes No 9 large egg white
                                                                  • Yes No 1/2 cup roasted almonds, finely ground
                                                                  • In a large bowl, toss the mangoes and pineapple with 1/2 cup of the sugar and let stand for 30 minutes.
                                                                  • Meanwhile, preheat the oven to 325°. Spread the coconut on a baking sheet and toast for about 8 minutes, stirring occasionally, until golden and fragrant. Let cool.
                                                                  • In each of 2 large skillets, heat 1 tablespoon of the canola oil until shimmering. Divide the mangoes and pineapple between the skillets and cook over high heat, stirring and shaking the skillets, until the fruit is slightly softened, about 5 minutes. Add 2 tablespoons of the thick coconut cream to each skillet and stir until melted. Transfer all of the fruit to a 3 1/2- to 4-quart shallow baking dish.
                                                                  • In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until soft peaks form. With the machine on, gradually beat in the remaining 3/4 cup of sugar until the whites are firm and glossy, about 3 minutes. Using a large rubber spatula, fold in the toasted coconut and ground almonds.
                                                                  • Spoon 1/4-cup mounds of the macaroon mixture over the mangoes and pineapple, leaving little gaps here and there. Bake the fruit cobbler for about 45 minutes, until the fruit is bubbling and the macaroon topping is browned and firm. Transfer the cobbler to a rack and let cool completely before serving, about 3 hours.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  This delightfully light coconut cake is topped with a light syrup containing the tastes of lemon, cloves, and cinnamon. The recipe calls for self-rising flour, eggs, butter, sugar, milk, and coconut.

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/3 lb margarine
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 1/2 cup self-rising flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 1/2 cup shredded coconut meat
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 lemon juice
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 1 stick cinnamon
                                                                  • Yes No margarine
                                                                  • Yes No flour
                                                                  • Yes No 4 tbsp shredded coconut meat
                                                                  • Combine all syrup ingredients in a saucepan and boil for 7-8 minutes. Remove from heat and set aside to cool. Preheat oven to 340°F (170°C). Beat the egg whites with salt to the stiff peak stage. In another bowl, beat together the egg yolks, margarine, and sugar until creamy. Beat in milk. Whisk together the flour and baking powder and beat into the mixture. Stir in the coconut. With a spatula, lightly fold in the beaten egg whites. Lightly grease a 15 X 10 inch (or equivalent) baking pan with margarine or butter, and lightly coat with flour (shake the pan and discard excess flour). Transfer the cake batter to the pan and spread evenly. Bake at 340°F (170°C) for 40-45 minutes until golden and the cake starts to pull away from the sides of the pan. Remove from the oven, cut in pieces, and while it's hot pour the cooled syrup evenly over the cake. Pour carefully, starting around the edges and moving into the middle. Sprinkle the top with 4-5 tablespoons of shredded coconut. Allow 2-3 hours for the syrup to be absorbed and the cake to cool completely before serving.
                                                                  Cuisine:YesNogreek
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  At the cozy Café Brújula, writers sit with their laptops and artists gather over drinks, such as this zingy blender-whirred frappé—a cold and frothy cucumber concoction.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No one 2 inch seedless cucumber, halfway
                                                                  • Yes No 4 ice cube
                                                                  • In a microwave-safe cup, combine the sugar with the 2 tablespoons of water and microwave at high power for 15 seconds, until the sugar is dissolved; let cool for 5 minutes.
                                                                  • In a blender, combine the sugar syrup with the lime juice, chopped cucumber, ice cubes and the remaining 1/2 cup of water; puree until frothy. Pour the frappé into a tall glass, garnish with the lime wedge and serve immediately.
                                                                  Yields: 1drink
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This easy chicken parmesan recipe calls for just 5 ingredients, including black pepper, and 20 minutes from prep to table.

                                                                  Ingredients
                                                                  • Yes No 2 12 oz cutlets
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 1/2 cup marinara sauce
                                                                  • Yes No 4 tbsp grated parmesan cheese
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 425° F. Place the chicken in a shallow roasting pan or a 9-by-13-inch cake pan. Sprinkle with the oregano, then pour on the sauce. Sprinkle with the Parmesan and bake for 12 to 15 minutes or until the sauce is hot and the cheese is melted. Season with pepper to taste. Serve with mixed greens dressed with a vinaigrette.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix

                                                                  This recipe is used to create our Peppermint House.

                                                                  Ingredients
                                                                  • Yes No 1 lb powdered sugar
                                                                  • Yes No 1/2 cup whipping quality pasteurized egg whites
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1 tbsp water
                                                                  • Beat sugar, whites, and cream of tartar with a mixer on low speed until combined, about 3 minutes. Increase speed to high, and beat until thick and glossy, 7 to 10 minutes. Use immediately, or cover and let stand until ready to use, up to 2 days. If glue thickens, mix in the water to loosen.
                                                                  Yields: 2 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix

                                                                  Brown rice pasta has a firm texture that partners well with hearty toppings. It's also good in baked pasta dishes. Top with freshly ground black pepper for even more spicy heat.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz brown rice penne
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 cup cubed eggplant
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 26 oz fat free pasta sauce
                                                                  • Yes No 1/3 cup diced basil
                                                                  • Yes No 1 1/2 6 oz cup parmesan cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain well.
                                                                  • Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
                                                                  • Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 1/4 cups pasta)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    muir glen
                                                                    Brands:
                                                                  • Yes No
                                                                    Muir Glen

                                                                  Baked in mini Bundt pans (about $30 at most kitchen specialty stores and home emporiums), these cakes make delicious holiday gifts. The decorative Garland Bundtlette pan used to bake our cover cakes is available at Williams-Sonoma (www.williams-sonoma.com). You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 10 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 cup egg substitute
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup chopped orange candy
                                                                  • Yes No 1 cup pitted dates
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 1 cup fat free buttermilk
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place granulated sugar, butter, and vanilla in a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, coconut, and nuts over flour; stir well to disperse and coat candies. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
                                                                  • To prepare glaze, combine 1 cup powdered sugar and juice in a bowl, stirring until smooth.
                                                                  • Spoon 1/3 cup batter into each mini Bundt cup. Bake at 350° for 16 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes. Remove cakes from pans; brush the top of each warm cake with about 2 teaspoons glaze. Cool completely on a wire rack. Garnish cakes with 1 tablespoon powdered sugar, if desired.
                                                                  Yields: 18cakes (serving size: 1 cake)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 qt low-fat yogurt
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 4 large ice cube
                                                                  • Yes No 1 tsp cardamom, ground
                                                                  • Spoon the plain yogurt into a blender. Add 6 tablespoons of the sugar to the yogurt. Add the ice and cardamom and blend until the yogurt mixture is smooth and frothy. Add up to 2 more tablespoons of sugar if you want a sweeter drink. Pour into tall glasses and serve cold.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Use the cilantro-ginger sauce as both a marinade and a serving sauce.

                                                                  Ingredients
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 small jalapeño chili pepper
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 cup loosely packed cilantro
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1 1/2 lb halibut fillet
                                                                  • Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
                                                                  • Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
                                                                  • Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Beans become tough if cooked in salted water, so salt them after they're cooked and tender. Salt the arugula before combining with the other ingredients to wilt the greens and add punch to the salad.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup dried white kidney beans
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 5 tsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 6 cup baby arugula
                                                                  • Yes No 3/4 cup red onion
                                                                  • Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Place beans in a large saucepan. Cover with water to 3 inches above beans; add bay leaf. Bring mixture to a boil. Reduce heat; simmer, uncovered, 1 hour and 15 minutes or until tender. Drain beans; discard bay leaf. Place beans in a large bowl; sprinkle with 1/4 teaspoon salt and pepper. Let stand 5 minutes. Drizzle with 1 teaspoon oil; toss gently to coat.
                                                                  • Heat 4 teaspoons oil in a small nonstick skillet over medium heat. Add garlic; sauté 45 seconds or just until garlic begins to brown. Remove from heat; stir in juice. Place arugula in a large bowl; sprinkle with 1/2 teaspoon salt. Add warm bean mixture, garlic mixture, and onion; toss gently to combine.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine

                                                                  Using the reduced-fat tofu will decrease the fat content of this even further.

                                                                  Ingredients
                                                                  • Yes No 2 cup garden brown sauce
                                                                  • Yes No 1/2 cup sweet marsala
                                                                  • Yes No 2 12.3 oz extra firm tofu
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/3 cup minced scallion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 4 cup linguine
                                                                  • Yes No parsley
                                                                  • Combine Garden Brown Sauce and 1/4 cup Marsala in a small saucepan; bring to a boil. Remove from heat; keep warm.
                                                                  • Slice tofu lengthwise into 8 (1/2-inch-thick) steaks. Dredge in flour. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of tofu; sauté 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining tofu. Stir in 1/4 cup Marsala and juice, scraping pan to loosen brown bits. Stir in brown sauce mixture, onions, and 2 tablespoons parsley. Arrange 1 cup pasta on each of 4 plates; top each with 2 tofu steaks and 1/2 cup sauce. Garnish with additional parsley, if desired.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  "I prefer the taste of an olive oil vinaigrette rather than a mayonnaise dressing for potato salad. Cucumber slices add a fresh taste, too." —Michael Ruggeberg, Aspen, CO

                                                                  Ingredients
                                                                  • Yes No 2 cup thinly sliced seedless cucumber
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 small lb yukon gold potato
                                                                  • Yes No 1 lb red potato
                                                                  • Yes No 3 tbsp reduced sodium beef broth
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No dash nutmeg, ground
                                                                  • Yes No 1/4 cup minced scallion
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Combine cucumber and salt in a large bowl. Let stand 30 minutes.
                                                                  • Cook potatoes in boiling water 20 minutes or until just tender; drain. Combine potatoes, broth, and wine in a bowl. Let stand 5 minutes. Add potato mixture to cucumber mixture.
                                                                  • Combine Champagne vinegar and the next 4 ingredients (through nutmeg) in a small bowl; stir with a whisk until blended. Add vinegar mixture, onions, parsley, and chives to the potato mixture; toss well to coat.
                                                                  Cuisine:YesNobavarian
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat

                                                                  Here's a recipe for Panna Cotta, a delightfully delicate traditional Piemontese pudding. The wild berry sauce is a perfect complement, though you will also encounter other toppings, including chocolate.

                                                                  Ingredients
                                                                  • Yes No 1 qt cream
                                                                  • Yes No 1 1/8 250 gram cup sugar, granulated
                                                                  • Yes No 3 gelatin
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 250 milliliter cup milk
                                                                  • Warm the milk (don't let it boil), then dissolve the fish glue in it and stir in the flour. Meanwhile, bring the cream to a boil for a couple of minutes, with 1 cup of the sugar. Remove from the fire and gently stir in the milk mixture. Caramelize the remaining sugar and coat the insides of 8 individual-portion custard cups. Fill them with the cream mixture, and chill for 2 hours before serving. Unmold them onto pretty plates when you serve them. This is the basic recipe; you can also make a sauce with fresh red & black currants, blueberries, and wild strawberries. Combine them (the amounts are up to you) with a tablespoon of currant jelly and gently warm them over the fire till the fruit is cooked and begins to come apart. Spoon a bit of sauce over each serving.
                                                                  Yields: 4servings panna cotta
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 lb boneless beef short ribs
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 carrot
                                                                  • Yes No 1/4 cup sweet paprika
                                                                  • Yes No 1 tbsp ground caraway
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 4 thyme
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No sour cream and noodles
                                                                  • In a large skillet, heat the olive oil. Season the short ribs with salt and pepper. Brown half of the short ribs in the skillet over moderately high heat, about 12 minutes. Transfer them to a slow cooker with a slotted spoon. Repeat with the remaining short ribs.
                                                                  • Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and carrots and cook over low heat, stirring, until the onion is barely softened, about 5 minutes. Add the paprika, caraway and coriander and cook, stirring, until fragrant, about 1 minute.
                                                                  • Scrape the mixture into the slow cooker. Add the stock, thyme and bay leaves, cover and bring to a boil on high. Cook for 4 hours, until the meat is very tender. Discard the bay leaves and thyme and spoon off as much fat from the sauce as possible. Serve the goulash in deep bowls with a dollop of sour cream and buttered noodles.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 4 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Use a mandoline to make thin, even potato slices.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 lb black trumpet
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup finely grated gruyère cheese
                                                                  • Yes No 1 3 1/2 oz cup finely grated parmesan cheese
                                                                  • Yes No 2 lb yukon gold potato
                                                                  • Yes No 1 tbsp diced thyme
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
                                                                  • Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.
                                                                  • Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  David Chang is known for his love of pork fat, and this recipe shows why: It adds tastiness to anything it touches. At his restaurant, Momofuku, the wings are cold-smoked before being finished off on the grill or griddle. We’ve adapted the recipe to make it slightly easier for the home cook, while still preserving the essence of the original. Try serving these at your next cocktail party. What to buy: Pickled red chiles add underlying spice to this recipe and can be found at most Asian markets. Game plan: Tare is a generic Japanese term for a basting sauce. This version is essentially a chicken-infused soy sauce that adds lots of flavor to the finished dish. The wings can be made through step 5 up to a day in advance. Bring the chicken to room temperature before finishing. This recipe was featured as part of both our Spicy Holiday Cocktail Party menu and our Chile Pepper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 20 4 1/2 lb chicken wings
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup kosher salt
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 1/2 cup sake
                                                                  • Yes No 1 1/2 cup soy sauce
                                                                  • Yes No 5 cup pork fat
                                                                  • Yes No 6 medium garlic clove
                                                                  • Yes No 5 pickled red chiles
                                                                  • Yes No 1 1/2 cup mirin
                                                                  • Yes No 1 scallion
                                                                  • Separate wings into 3 pieces (tips, wings, and drumettes) by cutting at both joints. Reserve wing tips for the tare.
                                                                  • Combine water, sugar, and salt in a large container with a tightfitting lid or a large resealable plastic bag (at least 4 quarts) and stir until salt and sugar are dissolved. Add chicken wings and drumettes to brine mixture, cover, and refrigerate for 1 to 4 hours.
                                                                  • To make the tare, heat the oven to 400°F. Combine wing tips and 2 tablespoons of the oil in a large oven-safe pan and toss to coat. Roast until wing tips are dark golden brown, about 1 hour.
                                                                  • Remove the pan from the oven, place over medium heat, and slowly add sake and soy sauce, scraping up any browned bits with a flat spatula. Simmer over medium heat until reduced by 1/2, about 40 minutes. Strain and set tare aside (discard the wing tips).
                                                                  • Once chicken wings and drumettes have finished brining, heat duck or pork fat in a large pot with a tightfitting lid over low heat until fat is 190°F to 200°F. Drain wings and drumettes from brine and pat dry with paper towels. Add wings and drumettes to hot fat and cook, covered, over very low heat until just cooked through, about 30 to 40 minutes. (Don’t overcook the chicken; there should still be texture and bite to the meat.) When wings and drumettes are done, remove to a baking dish or baking sheet using a slotted spoon and reserve fat for another use.
                                                                  • When ready to finish wings and drumettes, heat the broiler to high and arrange a rack at the top. Broil wings and drumettes, rotating the pan halfway through, until skin is crisp and golden brown, about 5 minutes. Meanwhile, heat remaining 2 tablespoons oil in a large frying pan over medium heat. Once shimmering, add garlic and chiles and cook until softened, about 2 minutes. (Make sure the garlic does not brown.) Add mirin and cook until the alcohol smell is gone, about 2 minutes. Add tare and reduce sauce to a light syruplike consistency, about 10 minutes. Add wings and drumettes and toss to coat, top with sliced scallions, and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 11servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper

                                                                  Fresh corn, tomatoes, onions, and parsley are tossed with a sweet-hot vinaigrette to make this favorite summertime salsa. Pair with tortilla chips for a colorful appetizer or serve alongside grilled burgers, chicken, or ribs.

                                                                  Ingredients
                                                                  • Yes No 3 ear corn
                                                                  • Yes No 4 1 1/2 lb medium tomato
                                                                  • Yes No 2 onion
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Preheat a broiler or prepare a charcoal fire and let burn to a gray ash. Place corn on a broiling pan or grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear (you'll have about 3 cups).
                                                                  • In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce. Add parsley and stir well. Chill until ready to serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb edamame
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 5 oz goat cheese (chèvre)
                                                                  • Yes No 3 chipotles in adobo
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1/2 cup raw pumpkin seeds
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • MAKE THE DIP In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes. Drain well and transfer to a food processor. Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl. Stir in the oregano and transfer the dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
                                                                  • MAKE THE PEPITAS Preheat the oven to 375°. On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper. Bake for 7 minutes, until the seeds begin to brown. Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
                                                                  • Serve the dip at room temperature, topped with the spiced pepitas.
                                                                  Yields: 4cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake

                                                                  Spread frosting on Ice-Cream Cone Cakes to complete the look of this treat. This recipe goes with Ice-Cream Cone Cakes

                                                                  Ingredients
                                                                  • Yes No 2 tbsp organic butter
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 2 tbsp organic buttermilk (1% fat)
                                                                  • Yes No 1 1/2 tsp organic vanilla extract
                                                                  • Beat butter and sugar at medium speed with an electric mixer until creamy. Add buttermilk; beat until spreading consistency. Stir in vanilla.
                                                                  Yields: 2/3cup.
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir

                                                                  This is wonderful alongside egg noodles and crisp-tender green beans or asparagus.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast (bone-in, skin-on)
                                                                  • Yes No 8 oz ground mild italian pork sausage
                                                                  • Yes No 1 1.25 oz alfredo sauce mix
                                                                  • Yes No 1 4 oz cup shredded mozzarella cheese
                                                                  • Yes No 1 4 oz cup shredded parmesan cheese
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1/2 cup ricotta cheese
                                                                  • Yes No 2 plum tomato
                                                                  • Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Set aside.
                                                                  • Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.
                                                                  • Prepare Alfredo sauce according to package directions; set aside.
                                                                  • Combine shredded mozzarella and Parmesan cheeses.
                                                                  • Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture. Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion. Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
                                                                  • Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes. Cut chicken rolls into slices. Serve with sauce; sprinkle evenly with diced tomatoes just before serving.
                                                                  • Note: For testing purposes only, we used McCormick Creamy Garlic Alfredo Pasta Sauce Blend.
                                                                  Cuisine:YesNorome
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick

                                                                  Yields 10 - 12 fully coated chocolate dipped cookies, or 20 - 24 partially dipped cookies. (1 to 2 batches of the fortune cookie recipe). Note: While fully coated fortune cookies make a decadent treat, it's much easier to make - and eat - partially dipped cookies. Hold the ends and dip the bottom of the fortune cookie into the chocolate. That way you'll be able to open the ends of the cookie later to get the fortune without getting chocolate on your fingers.

                                                                  Ingredients
                                                                  • Yes No 1 batches fortune cookies, as needed
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Prepare the fortune cookie recipe. Allow the fortune cookies to cool. 2. Line 2 baking sheets with parchment or wax paper. 3. Break the chocolate squares in half. Melt the chocolate in the top half of a double boiler, or in a bowl placed on top of a saucepan partially filled with roiling water. (Note: it's important not to burn the chocolate - make sure the water is not fully boiling, and that the bottom of the bowl does not actually touch the water). Gently stir the chocolate while it is melting. 4. Dip each cookie in the melted chocolate. (Dip the bottom of the cookie or the whole cookie as desired). Allow the excess chocolate to drip off and place the cookie on the wax paper. Use a plastic spatula to smooth and spread out the chocolate on bare spots of the cookie as needed. 5. Place the baking sheets in the refrigerator to cool and set the chocolate. Note: When making the fortune cookie batter, feel free to use 1 teaspoon almond extract in place of 1/2 teaspoon vanilla and 1/2 teaspoon almond extract if desired. Five Minute Chocolate Dipped Fortune Cookies Fortune Cookies how to make fortune cookies, where to buy them online and a little fortune cookie history.
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/4 cup minced carrot
                                                                  • Yes No 1/4 cup minced celery
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1 1/4 cup low-sodium chicken broth
                                                                  • Yes No 3 cup shredded rotisserie chicken
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tbsp diced chives
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 large egg
                                                                  • In a medium enameled cast-iron casserole, melt 1 tablespoon of the butter. Add the shallot, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Season with salt and pepper.
                                                                  • Add the remaining 1 tablespoon of butter to the casserole and let melt. Increase the heat to moderately high and sprinkle 2 tablespoons of the flour over the mixture. Cook, stirring, until the flour begins to brown, about 3 minutes. Stir in the wine and bring to a boil. Add the chicken broth about 1/2 cup at a time, allowing the sauce to return to a boil and thicken between additions. Once all the broth has been added, stir in the chicken and season with salt and pepper. Keep the stew warm over moderately low heat.
                                                                  • In a medium bowl, mix the remaining 1 cup of flour with the baking powder, chives and 1/2 teaspoon of salt. Gently stir in the buttermilk and egg until the mixture is evenly moistened. Drop generous tablespoons of batter over the chicken stew. Cover the casserole and cook over moderately low heat until the dumplings are puffed and cooked through, about 12 minutes. Garnish with the parsley and serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Everyone just loves this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup crushed chocolate sandwich cookie
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 24 oz cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 3 egg
                                                                  • Bake for 45 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for at least 4 hours or overnight.
                                                                  • I garnished my cheesecake pieces with a dollop of whipped cream. Then I lightly shook cocoa powder and powdered sugar over cheesecake and plate.
                                                                  Yields: 14pieces
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 5 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate

                                                                  Notes:If you're using large chicken pieces or a whole chicken, chop into smaller pieces with a cleaver.

                                                                  Ingredients
                                                                  • Yes No a lb mixture of bones from roasted poultry and uncooked meat scraps
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 1 4 oz carrot
                                                                  • Yes No 2 chunk stalk celery, leafy tops left on, and chunks
                                                                  • Yes No 1/2 cup parsley
                                                                  • Yes No 5 black peppercorn
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • In a 6- to 8-quart pan over medium-high heat, combine chicken, onion, carrot, celery, parsley, peppercorns (if using), bay leaf, and thyme. Add cold water just to cover. Bring to a simmer, then lower heat to maintain simmer and cook, occasionally skimming and discarding foam from surface, until liquid is golden and has a deep chicken flavor, about 2 hours. Do not allow broth to boil; the surface should barely be disturbed by small bubbles.
                                                                  • If a layer of fat forms on the surface, skim off and discard. If liquid drops below level of chicken and vegetables, add more cold water just to cover.
                                                                  • Place a fine strainer over a large bowl nested in ice water in the sink. Ladle or carefully pour broth through strainer. Allow liquid to drip from solids, but do not press to extract more; discard solids. Stir broth occasionally until cool, 10 to 20 minutes; cover and chill until broth is cold and any fat on surface is firm, at least 6 hours, or up to 1 day.
                                                                  • With a spoon, skim fat from surface of broth and discard. Cover broth and chill up to 4 days, or pour into jars or ice cube trays and freeze up to 3 months.
                                                                  Yields: 3quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Chili con Carne
                                                                   7 h 20 m
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 lb beef chuck
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 8 oz hot italian sausage
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tbsp cumin seed
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 cup beer
                                                                  • Yes No 2 14.5 oz diced tomato in can
                                                                  • Yes No 1 15.5 oz dark red kidney beans
                                                                  • Yes No 1 15.5 oz black beans in can
                                                                  • Warm oil in a large skillet over high heat. Season beef with salt and pepper. Sauté meat until no pink remains, 3 minutes. Transfer to slow cooker.
                                                                  • Add sausage to skillet; sauté until browned, 3 minutes. Transfer to slow cooker. Add onion, garlic and jalapeños to skillet; sauté for 2 minutes. Add chili powder, cumin and oregano; sauté for 1 minute. Transfer to slow cooker. Pour beer into skillet; bring to a boil, stirring. Pour into slow cooker.
                                                                  • Stir tomatoes and both kinds of beans into slow cooker. Cover and cook on low for 7 hours. Serve hot, with toppings such as scallions, sour cream and shredded Cheddar.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 10
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 7 hours
                                                                  • Total Time: 7 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A delicious combination of tastes and textures, this first course soup combines smoky chile heat, crisp sweet corn, and silky-rich avocado.

                                                                  Ingredients
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 cup diced avocado
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup reduced fat sour cream
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 medium lb shrimp
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp lime juice
                                                                  • To prepare soup, place chicken broth and next 5 ingredients (through 1/4 teaspoon black pepper) in a blender or food processor, and process until smooth. Cover and chill.
                                                                  • To prepare lime cream, combine sour cream and next 3 ingredients (through 1/2 teaspoon black pepper) in a bowl; stir well. Cover and chill.
                                                                  • To prepare the shrimp, sprinkle shrimp with cumin, 1/2 teaspoon pepper, and 1/4 teaspoon salt; set aside. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté for 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes or until shrimp are done and vegetables are crisp-tender.
                                                                  • To serve, ladle about 1/2 cup soup into each of 8 bowls. Top with 1 1/2 tablespoons lime cream, one-eighth of shrimp, and about 2 tablespoons corn mixture.
                                                                  Yields: 8servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 cup polenta
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 1/2 head radicchio
                                                                  • Yes No 1/2 cup sun dried tomatoes
                                                                  • Yes No 4 oz mozzarella cheese
                                                                  • Heat oven to 400° F. Coat a 9-inch springform pan, round cake pan, or pie plate with 1 tablespoon of the oil and set aside. In a medium saucepan, bring 2 1/4 cups water to a boil. Whisking constantly, slowly add the polenta or cornmeal. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4 to 5 minutes. Stir in the salt, 1/4 teaspoon of the pepper, and the Parmesan. Remove from heat. Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge. In a bowl, combine the radicchio, tomatoes, mozzarella, and the remaining oil and pepper. Spoon the mixture over the polenta. Bake for 30 minutes. Cut into wedges. Tip: This crisp polenta crust can accommodate almost any pizza topping. Try arugula and prosciutto, sausage and garlic, or caramelized onions and mushrooms.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake

                                                                  Creamy custard filling with just a hint of cinnamon is wrapped in flaky puff pastry crust and topped with chopped almonds. This Spanish dessert from northern Spain is delicious, but not too rich. Serve it for dessert with espresso coffee at any dinner and get rave reviews.

                                                                  Ingredients
                                                                  • Yes No vegetable oil to coat pan
                                                                  • Yes No 2 1 package, 17 oz puff pastry
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 2/3 125 gram cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 cup unbleached white flour
                                                                  • Yes No 3 1/2 100 gram oz almond
                                                                  • Yes No 2 egg white
                                                                  • Yes No 3 strawberry
                                                                  • This Custard and Almond Tort recipe makes 6 servings.
                                                                  • Remove puff pastry sheets from freezer and allow to thaw 10-15 minutes. Using a paper towel, coat 8-inch cake pan with vegetable oil. Line the cake pan with puff pastry, trimming edges to fit pan and pressing pastry into corners. Prick bottom with a fork.
                                                                  • To form the top crust, lay the other pastry sheet out on a clean cutting board and place the cake pan on top. Using the cake pan as a guide, cut the sheet about a 1/3” larger than the pan. Set pan and sheet aside for later.
                                                                  • Measure and sift flour and corn starch for custard and set aside. Coarsely grind almonds in a food processor.
                                                                  • Heat oven to 360F (180C)
                                                                  • Pour all but 1/4 cup of the milk into a medium-size, heavy-bottom sauce pan and add the cinnamon stick. Bring milk just to the boiling point, then remove from heat and set aside.
                                                                  • In a large mixing bowl, beat the egg yolks and sugar until mixture turns light yellow and has a smooth texture. Add flour and corn starch to the egg mixture and beat with a hand mixer on medium-high speed. Add the reserved 1/4 cup milk and continue to mix until smooth and creamy.
                                                                  • Remove cinnamon stick from milk. While stirring constantly, pour about a third of the warm milk into the egg mixture. Once milk is mixed in well, continue to stir while pouring in the rest of the milk. Transfer the mixture into a large sauce pan and heat on medium, stirring continually. Bring to a boil and allow to boil for just 30 seconds.
                                                                  • Note: If lumps begin to form in the custard while heating, use a hand mixer on low to break up the lumps.
                                                                  • Remove from stove and pour into puff pastry crust. Lay the other pastry sheet on top and seal the edges with a fork. Beat the egg whites in a small bowl. Brush beaten egg whites over top crust and sprinkle ground almonds on top.
                                                                  • Place in pre-heated oven in middle rack. Back for approximately 30 minutes. Remove and allow to cool for 20 minutes. Too add color, decorate cake with sliced strawberries before serving.
                                                                  Cuisine:YesNospanish
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Look for Kaffir lime leaves and galangal—also known as Thai ginger—at ethnic markets and gourmet grocers. If you can't find them, use an extra 1/4 cup chopped peeled fresh lemongrass to flavor the broth. You can use regular ginger in place of galangal.

                                                                  Ingredients
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3/4 cup chopped lemongrass
                                                                  • Yes No 6 bai makrut (kaffir lime leaves)
                                                                  • Yes No 5 slice galangal
                                                                  • Yes No 1 1/2 tbsp red curry paste
                                                                  • Yes No 1 4 oz presliced exotic mushroom
                                                                  • Yes No 8 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1 13.5 oz cabbage
                                                                  • Yes No 1 tbsp thai fish sauce
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 1/3 cup scallion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 6 tbsp coarsely chopped cilantro
                                                                  • Yes No 3 oz uncooked wide rice noodles
                                                                  • Bring broth to a boil in a medium saucepan over medium-high heat; stir in lemongrass, lime leaves, and galangal. Reduce heat, and simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain through a sieve over a bowl; discard solids. Return broth to pan; add curry paste, stirring with a whisk. Bring to a simmer over medium-high heat. Add mushrooms; cook 2 minutes or until tender. Stir in chicken; cook 3 minutes or until chicken is done. Add coconut milk, stirring well to combine. Stir in fish sauce and sugar, stirring until sugar dissolves. Remove from heat; stir in onions, juice, and 1/4 cup cilantro.
                                                                  • Cook noodles according to package directions; drain. Add noodles to coconut milk mixture. Ladle 1 cup soup into each of 6 bowls; sprinkle evenly with remaining 2 tablespoons cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle

                                                                  Try different fruits and syrups or glazes--raspberries with chocolate sauce, for instance, or apricots with blueberry preserves, heated just until they're liquefied. Use fruits that aren't too juicy, or else the crust will be soggy. Prep and Cook Time: about 45 minutes, plus at least 2 hours chilling time. Notes: When making the caramel, it helps to use a regular stainless steel or other light-colored saucepan; the paler background lets you see the true color of the caramel as it darkens. The sauce may be made up to a week ahead and kept chilled, covered in plastic wrap. Leftovers are great on ice cream.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 1/2 lb puff pastry dough
                                                                  • Yes No 4 firm ripe bananas
                                                                  • Yes No 2 tbsp egg
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Preheat oven to 375°. Put sugar with 1/4 cup water in a small, deep, heavy saucepan and, without stirring, bring to a boil over medium-high heat. Using a pastry brush dipped in water, brush down sides of pan to dissolve any sugar granules. When sugar has dissolved and begins to darken, 6 to 8 minutes, tilt and swirl it to cook evenly. Cook, swirling pan occasionally, until sugar is a deep reddish brown, about 2 minutes more. Remove from heat and whisk in about 1 tbsp. of cream (sauce will foam up). Slowly whisk in the rest. Whisk in rum, let cool to room temperature, and chill at least 2 hours to thicken.
                                                                  • Meanwhile, on a floured work surface and with a floured rolling pin, roll pastry sheet out to a 10- by 14-in. rectangle. Cut pastry in half to form two 10- by 7-in. rectangles and place halves on a large, rimless baking sheet. Lightly prick pastry halves with a fork, leaving a 1/2-in.-wide border.
                                                                  • Peel bananas, cut into 1/4-in.-thick slices, and arrange on pastry. Brush borders with egg wash and sprinkle tarts all over with brown sugar.
                                                                  • Bake tarts on bottom rack of oven 15 to 17 minutes, or until crusts are medium golden brown (lift edges of tarts to check doneness of undersides). Let cool slightly and drizzle generously with caramel sauce. Serve tarts warm or cool, each cut into 4 to 6 pieces.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 210- by 7-in. tarts; 8 to 12 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup raw cashews
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No black pepper
                                                                  • Preheat the oven to 350°. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
                                                                  • In a medium bowl, toss the chicken with 1 tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cook over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
                                                                  • Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
                                                                  • Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir-fry with black pepper and serve right away.
                                                                  Cuisine:YesNorhone
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes